Multigrain Bread with Seeds Recipe

Ingredients

• 240g (2 cups) whole wheat flour
• 120g (1 cup) all-purpose flour
• 30g (1/4 cup) rye flour
• 30g (1/4 cup) oats
• 60g (1/2 cup) mixed seeds (e.g., sunflower, flax, chia, sesame)
• 7g (1 packet or 2 1/4 tsp) active dry yeast
• 5g (1 tsp) salt
• 30ml (2 tbsp) honey or maple syrup
• 30ml (2 tbsp) olive oil
• 360ml (1 1/2 cups) warm water (not exceeding 43°C or 110°F)

Instructions

Step 1: Preparing the Dry Ingredients

In a large mixing bowl, combine whole wheat flour, all-purpose flour, rye flour, and oats. Mix in the salt and half of the mixed seeds.

Step 2: Activating the Yeast

In a smaller bowl or measuring cup, combine the warm water, honey (or maple syrup), and yeast. Stir gently to dissolve the yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Step 3: Mixing the Dough

Create a well in the center of the dry ingredients. Pour in the yeast mixture and olive oil. Mix with a wooden spoon or spatula until a wet dough begins to form. If using a stand mixer, use the dough hook on medium speed until the dough pulls away from the sides of the bowl.

Step 4: Kneading the Dough

If kneading by hand, transfer the dough to a floured surface and knead for about 10 minutes until the dough is smooth and elastic. Alternatively, knead with the stand mixer on medium speed for 5-7 minutes.

Step 5: First Rise

Transfer the dough to a lightly oiled bowl, cover with cling wrap or a damp cloth. Let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Step 6: Shaping and Second Rise

After the first rise, punch down the dough to release the air. Shape it into a loaf and place it into a greased loaf pan. Cover again and let it rise for another 30 minutes, or until it has risen just above the edge of the pan.

Step 7: Baking the Bread

Preheat your oven to 190°C (375°F). Before baking, sprinkle the remaining seeds on top of the loaf. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 8: Cooling

Once baked, remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a cooling rack to cool completely before slicing.

Congratulations on crafting your very own Multigrain Bread with Seeds!

Each slice offers a symphony of flavors and textures, thanks to the variety of flour and seeds used. This bread not only serves as a wholesome staple but also highlights the artistry involved in baking with grains. Enjoy the fruits of your labor fresh, toasted, or as the foundation for savory sandwiches. Baking bread is a rewarding experience that brings warmth and satisfaction to your home kitchen. Share it with loved ones and relish in the simple, yet profound joy of homemade bread.

Wyatt Travis Creator of AI MultiPrompter

See Full Bio

AI SEO Marketing Analytics Education Writing Copywriting Science Technology Manufacturing Web analytics Data science