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Serves: 12-15 Servings
Bring the classic French boulangerie to your kitchen! This Rustic Multigrain Protein Bread Is all you need to get your carbs without the guilt!
  • 3 cups whole spelt flour
  • 1 ½ teaspoon sea salt
  • ½ teaspoon instant yeast
  • ¼ cup whole flax seeds
  • ¼ cup hemp seeds
  • ⅓ cup rolled oats
  • 2 tablespoons quinoa
  • 1 ½ cups room temperature water
  1. In a large mixing bowl, whisk flour, salt, and yeast together until mixed. Stir in water until a thick dough forms. Finally, stir in flax seeds, hemp seeds, oats and quinoa. Your dough will be sticky and that’s fine. Cover the mixing bowl with a cloth or plastic wrap and let it sit at room temperature for 12 hours.
  2. After the bread has doubled in size, preheat the oven to 450°F and line a cast iron or ceramic pot with parchment paper. Gently scrape the dough from the bowl into the pot. Sprinkle some flour on the dough. Cover the pot and bake for 30 minutes. Remove the lid and bake for another 15 minutes. When ready, remove from the oven and let it cool. Slice and enjoy!
This bread stays fresh at room temperature for about 2 days, but preserves in the freezer for about 2-3 weeks.
Recipe by My Digital Kitchen at