Multigrain bread recipe

Multigrain Bread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This multigrain bread recipe is a delightful combination of various grains, resulting in a hearty and nutritious loaf. Packed with flavors and textures, this recipe is perfect for those seeking a healthier alternative to traditional white bread. With just a handful of ingredients, you can easily whip up a batch of this homemade bread in no time. Whether you enjoy it fresh out of the oven or toasted with your favorite spreads, this multigrain bread is sure to become a staple in your kitchen.

Keywords: multigrain bread, recipe, nutritious, homemade, healthy.

Multigrain bread recipe details

Multigrain bread recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

240 ml	water
1 tbsp	dried yeast
110 g	white bread flour
150 g	wholemeal flour
75 g	cornmeal or polenta
50 g	rolled oats
1 tsp	salt
2 tbsp	honey
3 tbsp	sunflower oil

Instructions

Makes 1 large loaf or 2 smaller loaves.

Dissolve yeast in half the water, and wait until it starts to foam (about 10 minutes).

Using a food mixer, place all the dry ingredients into the bowl and pulse a few times to mix.

Add honey and oil to yeast and pour into mixer with dry ingredients. Pulse until a rough ball forms. If the dough seems dry add an extra tablespoon of water and pulse to blend.

Scrape out dough onto a lightly floured surface and knead a few times. Add additional flour a tbsp at a time if still too sticky and knead again to mix thoroughly.

For the first rise, place dough in a greased bowl and cover with a damp cloth. Allow to rise in warm place for about an hour and doubled in size.

Knock back the dough, knead once or twice and allow to rise again while covered for about 30 minutes.

Return the dough to a lightly floured surface and gently press with a rolling pin to remove air bubbles.

For one large loaf, form the dough into a long oblong. For two loaves, divide the dough equally and shape each into rounds with your hands.

Preheat oven to Gas Mark 5, 375°F, 190°C.

Sprinkle a little cornmeal on a baking sheet in an area at least as large as the loaf (loaves). Centre the loaves on the cornmeal, cover loosely with a damp cloth and allow to rise until doubled.

Use a very sharp knife (scalpel or razor blade) to carefully slash 2 or 3 diagonal cuts into the top of a long loaf or a cross in the top of the round ones – you will need to be quick and careful as the loaves might collapse if the knife is insufficiently sharp.

Bake for about 40 minutes until the bread looks done and the bottom sounds hollow when tapped. Cool completely on a wire rack before slicing. If wanting to serve warm, placed cold loaf in a moderate oven for about 10 minutes.

Preparation time:
ca. 1 hr 45 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a