Multigrain Bread

Ingredients

For The Rolls

•  ½ cup oat bran
•  2 tablespoons ground flaxseed
•  ½ cup boiling water
•  1 cup warm milk (approximately 110°F)*
•  1 tablespoon instant yeast
•  ¼ cup light honey
•  3 tablespoons olive oil
•  2 large eggs, lightly beaten with a fork
•  ⅔ cup old-fashioned rolled oats
•  1 ¼ cups white whole-wheat flour
•  1 teaspoon fine sea salt
•  ¾ teaspoon pepper
•  3 to 3 ¼ cups all-purpose flour

For The Topping

•  1 large egg yolk
•  1 tablespoon water
•  2 tablespoons mixed seeds of choice
•  flaky sea salt, for sprinkling

Instruction

For The Rolls

1. Add the oat bran and flaxseed to a small bowl. Pour in the boiling water and mix to combine. Set aside to sit for about 5 minutes.
2. To the bowl of a stand mixer fitted with the paddle attachment, add the warm milk, yeast, honey and olive oil. Mix briefly on low.
3. Add in the eggs, oats, white whole-wheat flour, salt, pepper and the oat bran / flax mixture, and mix again on low to combine.
4. With the mixer still on low, slowly add in 3 cups of the all-purpose flour (½ cup at a time). Once added, switch to the dough hook.
5. Knead on low speed for about 5 minutes, until the dough becomes soft and slightly sticky, adding additional flour as needed if the dough is too tacky / sticky (I usually need to add about 3 to 4 tablespoons).
6. Form the dough into a ball and place in a lightly oiled bowl, then cover with a clean kitchen towel or plastic wrap.
7. Let rise in a warm spot until the dough has doubled in size, about 1 ½ to 2 hours.
8. Grease two (9-inch) deep-dish pie plates with nonstick or olive oil spray.
9. Turn the dough out onto a floured surface and divide into 16 equal pieces (about 2 ½ to 2 ¾ ounces each).
10. Shape each into a ball and place evenly in the prepared baking pans (with one in the center and the rest around the edges).
11. Cover with a kitchen towel or plastic wrap and let rise in a warm spot until the dough has doubled in size, about 25 to 30 minutes.

For The Topping

1. Meanwhile, preheat the oven to 375°F.
2. In a small bowl, mix together the egg yolk and water. Brush the proofed rolls with some of the egg wash, then sprinkle with the mixed seeds and flaky salt.
3. Bake until the tops of the rolls are golden brown, about 22 to 26 minutes. Let the rolls cool for at least 10 minutes before removing from the pan.