Hi everyone,

I always like multigrain whole wheat bread for my breakfast – see my video at    • Healthy, Hearty, Homemade Multigrain ...  

Today I am making multigrain whole wheat bread without eggs, as several viewers have requested. This bread tastes wonderful and the texture is superb. It makes the best toast – even our daughters like it!

Tips: When you are kneading and the dough becomes too sticky, add small amounts of flour as needed, but not too much. If it is not too sticky, you don't need to add flour, just keep kneading until it is smooth and elastic. If you have kneaded for close to 12 minutes and the dough is still a bit sticky, add a small amount of flour.

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NO EGGS MULTIGRAIN BREAD (makes 1 loaf)

Ingredients for multigrain
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¼ cup (45 g) quinoa, washed well
½ cup (120 ml) water
Cook the quinoa in water on medium heat. Stir well and bring to a boil. Cover, lower heat and simmer for about 12 minutes. Uncover and stir well. Remove and let stand for about 20 minutes.

2 tsp sesame seeds
2 tsp flaxseeds
2 tsp sunflower seeds
Combine all seeds in a small container and set aside

Topping ingredients
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1 tsp sesame seeds
1 tsp flaxseeds
1 tsp sunflower seeds
Combine all ingredients in a small container and set aside

Yeast mixture ingredients
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2 tsp active dry yeast
1 tsp sugar
¼ cup (60 ml) warm milk
In a bowl, dissolve the yeast and sugar in warm milk.
Let stand in a warm spot until foamy for about 10 minutes

Ingredients for dough
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3 cups (390 g) whole wheat flour
1 cup (130 g) whole wheat flour
½ tsp salt
1 cup + 2 tbsp (270 ml) warm milk + 3 tbsp honey, mixed well
¼ cup (60 ml) canola oil
2 tsp fresh lemon juice

Preparation
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⇒ In a large mixing bowl, add 3 cups (390 g) whole wheat flour and salt. Mix well and make a hole in the centre.
⇒ Add cooked quinoa, warm honey milk, oil, fresh lemon juice and foamy yeast mixture. Gradually add 1 cup (130 g) whole wheat flour (reserve a small amount for kneading) and the seed mixture. Mix vigorously to make a soft workable dough.

⇒ Turn dough out on a lightly floured surface. Knead for about 12 minutes until the dough is smooth and elastic.
⇒ Add small amounts of flour as needed if the dough becomes too sticky. If it is not too sticky, don’t add flour; just keep kneading until it is smooth and elastic. If you have kneaded for close to 12 minutes and the dough is still a bit sticky, add a small amount of flour.
⇒ Form dough into a ball and place in a greased bowl. Oil the top of the dough, cover with a tea towel, put in a warm spot and let it rise for about 1 hour or until it has doubled in size.
⇒ Punch down and form the dough into a loaf (rolling and folding it according to the size of the pan). Place in a greased 5” x 9” (14 cm x 23 cm) loaf pan and flatten. Cover and allow to rise again until the dough is about ½ inch above the rim, about 20 minutes, depending on room temperature.
⇒ After about 20 minutes, brush all over the top with milk and sprinkle it with topping seeds.
⇒ Bake in oven preheated to 375° F for about 30 minutes. When the bread is fragrant, this is a sign that it is ready. It will sound hollow when you tap on it. Remove from oven.
⇒ Let it cool at room temperature on a wire rack before slicing.

Have Fun Cooking! :)

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