Multigrain Seed Biscuits

A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam.

Step: 1

Preheat oven to 425 degrees F (220 degrees C).

Step: 2

Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.

Step: 3

Grate cold butter into flour mixture using the largest holes of a cheese grater and mix with a fork until it resembles coarse crumbs. Slowly pour in milk and mix until dough begins to pull away from sides of the bowl.

Step: 4

Turn dough out onto a lightly floured surface and gently knead to form a soft dough, about 10 turns. Pat into an 8-inch square, cut into quarters, and cut each quarter into 3 rectangular pieces.

Step: 5

Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.

Step: 6

Bake in the preheated oven until golden, 12 to 15 minutes.

Per Serving: 228 calories; protein 6.9g; carbohydrates 21.1g; fat 13.9g; cholesterol 37.5mg; sodium 290.1mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.