Topping white bread is quite a tricky task as it is so soft and fluffy! However, once in a while, you need a loaf of bread with a little more to it. It is a bread infused with healthy grains, moist and soft, but something that doesn’t fall apart as soon as you spread sauces on it!
Well, the multigrain bread recipe is the latter. This is one of the most healthy multigrain recipes as it is full of good-for-you ingredients like chia seeds, grains, whole wheat flour, and sunflower seeds.
This multigrain recipe contains many grains such as wheat, rye, spelled, barley, and millet. These multigrain are the reason why this bread is so delicious and healthy at the same time!
In your multigrain bread recipe, you can also throw pumpkin seeds, flaxseeds, sesame seeds, or oats.
If you’re baking homemade bread for the first time, then you need to know that practice will make you perfect. Here are simple instructions on how you can try this one of the best multigrain bread recipe at home!
Multigrain Bread Recipe
- Prep Time: 1 hour 30 minutes
- Cooking Time: 50 minutes
- Servings: 1 loaf
- 1 cup of rolled oats, flax seeds, cornmeal, sesame seeds, hulled sunflower seeds, or quinoa
- 2 cups of all-purpose flour, plus more for surfaces
- 1½ cups whole wheat flour
- ½ cup rye flour
- Two tablespoons brown sugar
- ¼ ounce (1 packet) active dry yeast
- 1½ teaspoons salt
- Olive oil to grease the pan
Method to Prepare:
- Soak the grains and seeds. In a medium bowl, combine grains and seeds.
- Cover the bowl with ½ cup boiling water and let the water cool at room temperature for about 1–2 hours.
- Now, mix all the flours in a large bowl until combined.
- Add the prepared grain mixture into the flour mixture. On one side, stir in brown sugar and instant yeast.
- On the other side of the bowl, sprinkle salt on grains. Pour 1½ cups of warm water and give it a stir to combine well.
- Clean a work surface and turn the dough onto it. Sprinkle more flour on the surface of the dough and carefully create a 9 X 15-inch rectangle.
- Now, start working from the long edge and roll the dough into a tight log.
- Take a loaf pan, and oil it lightly. Transfer the close log into that pan and tuck the sides to settle in the pan.
- Now, shield the loaf with plastic wrap and let the dough rise in a warm place.
- Meanwhile, place a disposal foil at the bottom of the oven and heat it to 425°F.
- Quickly, throw ½ cup ice cubes into the foil pan and immediately put the loaf pan on the middle rack.
- The ice cubes will help you get a more crusty loaf.
- Decrease the oven temperature to 400°F and bake for another 20 minutes.
- Rotate the pan and continue baking until the loaf has picked up a deep brown color and its internal temperature is at 195–200°F, for around 20–30 more minutes.
- Once done, remove the loaf from the pan and let it cool on a wire rack for about 1–2 hours.
- Serve it hot or cold, and enjoy!
- You can replace all-purpose flour with whole wheat flour. The only change you will notice is that the resulting bread will be a little less light.
- Taste your batter before baking the bread. If it tastes bitter, then you can use natural sweeteners such as agave, maple. Add three tablespoons and add it when the yeast mixture and dry ingredients are combined in a bowl.
When we talk about multigrain recipes, this bread always enjoys the utmost attention due to its fluffiness and taste! Try this multigrain bread recipe and have something delectable to go with your morning milk!