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.
