Multi-Grain Honey Whole Wheat Bread Recipe

What does bread mean to you? Read my view about the two main breads essential for life HERE. For me, bread stands for a meal of substance on the same level of consumption as a main dish. Any meal with bread involved instantly makes the meal solid. I love bread and simply cannot live without it. And the more variety, the better! Anyone with me on that? Finding a great loaf of bread that the whole family loves is a great score for a cook, so imagine one made by you? Homemade, oven fresh and delicious. That’s a good feeling!

This hearty Multi-Grain bread with a touch of honey is one reason for such a good feeling and also a delicious step toward getting more whole grains nutrition you need and the taste you and your family would love. A little dense yet has a gentle and soft texture, moist and super flavorful.

This bread goes great with just about anything you use typical wheat bread for. Great for breakfast as a toast topped with egg, bacon, and avocado. Or simply spread a little butter, drizzle some honey and a cup of coffee. If you can’t get enough, it may also be eaten plain just because it’s an incredible bread. Yum! Enjoy!

Ingredients:

3 cups (384 g) – organic whole wheat flour
2 cups (256 g) – organic whole wheat white flour

¼ cup (23 g) – organic rolled oats
2 tbsp. (8 g) – organic sunflower seeds
2 tbsp. (10 g) – organic steel cut oats
1 tbsp. (7 g) – organic flax seeds
1 tbsp. (7 g) – organic millet
½ tbsp. (8 g) – organic sesame seeds

2 cups (500 ml) – water room temperature
3 tbsp. (45 ml) – raw organic honey
2 tsp. (10 ml) – sea salt
2 tsp. (7 g) – dry active east
Olive oil for greasing the baking sheet(not pictured)

Grains for Rolling the Bread Dough (these are extra grains that are not included the grains added to the bread dough)

¼ cup (23 g) – organic rolled oats
2 tbsp. (8 g) – organic sunflower seeds
2 tbsp. (10 g) – organic steel cut oats
1 tbsp. (7 g) – organic flax seeds
1 tbsp. (7 g) – organic millet
1 tbsp. (16 g) – organic sesame seeds

Instructions:

1. Combine and stir well water, honey, salt and dry yeast. Set aside and give the mixture 15 minutes to ferment.

2. In the meanwhile, measure out then sift whole wheat flour and whole wheat white flour into a bowl of electric mixer. Then add all the grains rolled oats, sunflower seeds, steel cut oats, flax seeds, millet, and sesame seeds into a bowl with flour.

3. Mix flour and grains together with a hand whisker. Stir yeast water and add to the flour. Using a silicon spatula mix liquid and flour together until the water is well absorbed.

4. Then attach dough hook attachment and mix on low until ball forms and mixer bowl is clean.

5. Cover a bowl with food plastic wrap, puncture about 3 holes with a knife for the dough to breath and not dry out (I transferred the dough to a glass bowl, because I needed the mixer bowl), and let proof on the counter top for about an hour and a half (90 minutes).

While the dough is proofing, lightly grease a baking sheet with olive oil. Prepare a cup of water to drizzle onto a working surface and for dipping your hands so the dough does not gets stuck to your hands (This step is important. If you like the grain to stick to the bread and not fall off when baked during slicing, you will need to use water, not oil or flour).

6. Drizzle and smear working surface with a tablespoon of water. Transfer the dough, split the dough in half. Wet your hands and shape the dough into balls, then roll them into small logs. Cover one log with plastic food wrap to prevent from drying and forming a dry skin (this is very important, otherwise the grains will not stick if the dough dries out).

7. Mix grains together measured out earlier and sprinkle half of the grains onto working surface and roll the dough log into grains.

8. Place it on a greased baking sheet. Repeat the same instructions with the second bread dough log. Cut lines on top of the bread (optional). Cover entire pan (both bread logs loosely with room for the bread to rise) with food plastic wrap to prevent grains and dough separation (this step is important). Let it rise for 30 minutes. During the rising time preheat the oven to 350 F (180C).

Remove plastic wrap before baking. Bake bread for 25 minutes. Let it cool on baking sheet for 15 minutes before transferring to a cooling rack to cool completely.

If you make this Multi-Grain Honey Whole Wheat Bread Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂

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Multi-Grain Honey Whole Wheat Bread Recipe

Prep Time

2 hrs

Cook Time

25 mins

Total Time

2 hrs 25 mins

 

Course: Bread

Servings: 2 bread loaves

Author: Valya at Valya's Taste of Home

Ingredients

• 3 cups 384 g – organic whole wheat flour
• 2 cups 256 g – organic whole wheat white flour
• ¼ cup 23 g – organic rolled oats
• 2 tbsp. 8 g – organic sunflower seeds
• 2 tbsp. 10 g – organic steel cut oats
• 1 tbsp. 7 g – organic flax seeds
• 1 tbsp. 7 g – organic millet
• ½ tbsp. 8 g – organic sesame seeds
• 2 cups 500 ml – water room temperature
• 3 tbsp. 45 ml – raw organic honey
• 2 tsp. 10 ml – sea salt
• 2 tsp. 7 g – dry active east
• Grains for Rolling the Bread Dough these are extra grains that are not included the grains added to the bread dough
• ¼ cup 23 g – organic rolled oats
• 2 tbsp. 8 g – organic sunflower seeds
• 2 tbsp. 10 g – organic steel cut oats
• 1 tbsp. 7 g – organic flax seeds
• 1 tbsp. 7 g – organic millet
• 1 tbsp. 16 g – organic sesame seeds

Instructions

1. Combine and stir well water, honey, salt and dry yeast. Set aside and give the mixture 15 minutes to ferment.
2. In the meanwhile, measure out then sift whole wheat flour and whole wheat white flour into a bowl of electric mixer. Then add all the grains rolled oats, sunflower seeds, steel cut oats, flax seeds, millet, and sesame seeds into a bowl with flour.
3. Mix flour and grains together with a hand whisker. Stir yeast water and add to the flour. Using a hand silicon spatula mix liquid and flour together until the water gets absorbed.
4. Then attach dough hook attachment and mix on low until ball forms and mixer bowl is clean.
5. Cover a bowl with food plastic wrap, puncture about 3 holes with a knife for the dough to breath and not dry out (I transferred the dough to a glass bowl, because I needed the mixer bowl), and let proof on the counter top for about an hour and a half (90 minutes).
6. While the dough is proofing, lightly grease a baking sheet with olive oil. Prepare a cup of water to drizzle onto a working surface and for dipping your hands so the dough won’t get stuck to your hands (This step is important. If you like the grain to stick to the bread and not fall off when baked during slicing, you will need to use water, not oil or flour).
7. Drizzle and smear working surface with a tablespoon of water. Transfer the dough, split the dough in half. Wet your hands and shape the dough into balls, then roll them into small logs. Cover one log with plastic food wrap to prevent from drying and forming a dry skin (this is very important otherwise the seeds will not stick if the dough dries out).
8. Mix grains together measured out earlier and sprinkle half of the grains onto working surface and roll the dough log into grains.
9. Place it on a greased baking sheet. Repeat the same instructions with the second bread dough log. Cut lines on top of the bread (optional). Cover entire pan (both bread logs loosely with room for the bread to rise) with food plastic wrap to prevent grains and dough separation (this step is important).
10. Let it rise for 30 minutes. During the rising time preheat the oven to 350 F (180C). Remove plastic wrap before baking. Bake bread for 25 minutes. Let it cool on baking sheet for 15 minutes before transferring to cooling rack to cool completely.

Check out Bread Archive for more Bread recipes. 

Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)

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