Grind the buckwheat, millet seeds, oats, quinoa, spelt to a powder consistency.
In a large mixing bowl add 2 cups of water at 110 degrees, the molasses and the yeast. Mix and let foam up a bit.
Add the Whole wheat flour, ½ cup of all purpose flour, all the seeds flour, butter and mix well with a wooden spatula. Take it out on a slightly floured surface and knead the dough. It will be lightly sticky and it's fine. Do not make it too dry. If the dough is very sticky add the ½ cup of flour kept aside. Knead well for 10 minutes. Cover and let rise for 30 minutes. It will double in volume.
Roll the dough or flatten with hands on a lightly floured surface and add the chopped nuts and fruits. Press the dried fruits and nuts well in the dough so that it does not fall off after or during the process of baking. Be gentle. Make a loose roll and press lightly. Cut it into 1 inch sections. Put it on non stick pan and cover with a lint free towel and keep it in a dry place and let rise for anything between 30 minutes to 2 hours.
While the dough is rising, Preheat oven for about 20 minutes to around 400 degrees.
You can brush the bread with some whole milk for a crusty browned top.
Bake the bread bars for about 15 minutes or until it is golden brown. Once it's out of the oven, ENJOY!!!
Notes
You can leave out some whole seeds and compensate that with either whole wheat flour or all purposeflour. You can use any dried fruits and nuts of your choice. This bread stays good for a week in a airtight container.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/03/25/multigrain-seed-fig-nuts-energy-bread/