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Multisemilla bread





1 and 1/2 cups

Yeast for bakery products

1 unit

Brown sugar

1 spoon

Full fat milk

1/2 cup

Wholewheat flour

3 cups

Type 2 wheat flour

1 cup

Flax seed

65 oz

Pumpkin seeds

65 oz


65 oz

Extra virgin olive oil

1 spoon

Bakery products from Chile

Multisemilla bread

Multisemilla bread

vegetarian with gluten with lactose high in iron high in calcium high in potassium with good fats

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Multisemilla bread

Spongy integral multi-grain bread

Multisemilla bread step 1

step 1

In a small bowl add the fresh but ground yeast with the blond sugar in warm milk, leave to activate the yeast (leave many bubbles) for 15 min aprox in a warm place.

Multisemilla bread step 2

step 2

In a large bowl add the cups of whole wheat flour, and the cup of seeds, you can put any seed but it has to be a cup. You can add a tablespoon of olive oil.

Multisemilla bread step 3

step 3

Add the fermented yeast to the flour mixture and mix until a homogeneous mixture is added adding 1 cup of warm water and you can add a teaspoon of sea salt.

Multisemilla bread step 4

step 4

Leave the dough resting covered with a cloth or plastic wrap in a warm place until it doubles its size, approximately 30 minutes. Then knead and put it in a mold enmantequillado and floured and let rest

Multisemilla bread step 5

step 5

Once it gets bigger, put it in, brush with egg and put seeds on top. In a preheated oven medium heat, bake for about 45 min or stem that when hit it sounds hollow. And ready!

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