Multigrain Bread
This easy Multigrain Bread is dense, soft, and packed with flavor with a touch of honey. It's easy to make and goes great with everything.
Servings 2 bread loaves
Ingredients
- 3 cups whole wheat flour
- 2 cups whole wheat white flour
- ¼ cup rolled oats
- 2 tbsp. sunflower seeds
- 2 tbsp. steel cut oats
- 1 tbsp. flax seeds
- 1 tbsp. organic millet
- ½ tbsp. sesame seeds
- 2 cups water room temperature
- 3 tbsp. honey
- 2 tsp. sea salt
- 2 tsp. dry active yeast
Extra Grains for Rolling the Bread Dough:
- ¼ cup rolled oats
- 2 tbsp. sunflower seeds
- 2 tbsp. steel cut oats
- 1 tbsp. flax seeds
- 1 tbsp. millet
- 1 tbsp. sesame seeds
Instructions
- Combine and stir well water, honey, salt and dry yeast. Set aside and give the mixture 15 minutes to ferment.
- 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.
- 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.
- Then attach dough hook attachment and mix on low until ball forms and mixer bowl is clean.
- 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 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).
- 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).
- Mix grains together measured out earlier and sprinkle half of the grains onto working surface and roll the dough log into grains.
- 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 cooling rack to cool completely.
Notes
- Active dry yeast needs to be activated in warm water. Make sure the water is at the right temperature (about 110°F) for the yeast to activate properly.
- Use a mixture of whole wheat flour and whole wheat white flour for a balanced texture and flavor. This combination will give your bread a soft crumb while still maintaining the nutty flavor of whole wheat.
- Proof the dough until it doubles in size. This is a crucial step for a good rise and a light, airy texture in your bread.
- Roll the dough in the soaked grains just before baking. This will help the grains stick to the dough and give your bread a beautiful, rustic appearance.