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Multigrain Seeded Bread
May 03, 2012

I was very much looking forward to making this bread, because I love seeded breads. This particular recipe makes a very course, dense, bland, fairly dry bread. While others might like that, I much prefer many other recipes for this type of bread that have more moisture and elasticity. While we won't be making it again, if you do make it, don't worry about how gooey and viscous the dough is (others have commented on their concerns about this). Adding more flour would make it far too stiff to eat (it already leans in that direction). If you let it stay gooey, it bakes fine. I used a bread machine, and at first it appeared to be gooing up the bread pan without any hope of adhering as a loaf, but then it balled right up.

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