By: Henry Hunter
Homemade Multigrain Bread
This multigrain bread is loaded with seeds and grains, giving it a hearty texture and rich flavor. It's a great choice for a healthy loaf that doesn’t skimp on taste. With its perfect balance of crunch and softness, this bread is ideal for sandwiches, toast, or just enjoying on its own. And with the added bonus of being vegan-friendly, it’s a bread you can feel good about making and eating.
Equipment
- Mixing bowls To mix the soaker ingredients and then to combine the dough ingredients.
- Measuring cups and spoons For accurately measuring the grains, seeds, flours, and liquid ingredients.
- loaf pan Typically a 9×5 inch pan is used to shape and bake the bread.
- Stand Mixer with Paddle and Dough Hook Attachments: Useful for mixing and kneading the dough, although the recipe can also be mixed and kneaded by hand if you don't have a stand mixer.
- Kitchen scale Highly recommended for measuring ingredients by weight, which is more accurate than volume measurements, especially for baking.
- Thermometer: A digital thermometer to check the dough temperature during kneading and the bread’s internal temperature to ensure it's fully baked.
- Olive Oil: For coating the bowl and loaf pan to prevent sticking.
- Plastic Wrap or Moist Tea Towels: To cover the dough during fermentation and proofing stages.
- Bench Scraper or Large Spatula: To help handle and shape the sticky dough.
- – Oven For baking the bread.
- Cooling rack To cool the bread thoroughly after baking.
Ingredients
For the Soaker:
- 40 g 1/4 cup 10 Grain Cereal
- 18 g 2 tablespoons Thick Rolled Oats
- 24 g 2 tablespoons Quinoa
- 26 g 2 tablespoons Flax Seed
- 22 g 2 tablespoons Sunflower Seeds
- 79 ml 1/3 cup Water
For the Dough:
- 140 ml 1/2 cup + 1 teaspoon Milk (plant or whole) mixed with apple cider vinegar
- 258 g 1 1/2 cups Whole Wheat Bread Flour
- 46 g 3 tablespoons Brown Sugar
- 10 g 1 1/2 teaspoons Sea Salt
- 6 g 1 tablespoon Quick Rise Yeast
- 44 g 3 tablespoons Cooked Brown Rice
- 178 ml 3/4 cup Water at room temperature
- Maple Syrup to taste
For Finishing:
- Olive Oil for the bowl and pan
- 10 g 1 tablespoon Rolled Oats (for topping)
- Bread flour for dusting
Instructions
- Prepare the Soaker: Mix the cereal, oats, quinoa, flax, sunflower seeds, and water in a small bowl. Leave at room temperature overnight.
- Prepare the Dough: Coat a bowl and loaf pan with olive oil. Mix milk with vinegar, set aside. In a stand mixer, combine flours, sugar, salt, yeast, soaker, rice, syrup, milk mixture, and water. Knead until the dough is tacky but not sticky. Adjust with water or flour as needed.
- First Fermentation: Let the dough rise until doubled in size, about 90 minutes. Adjust rise time based on temperature.
- Shape and Second Proof: Shape the dough, place it in the loaf pan, top with oats, and let it rise again until nearly doubled, about 90 minutes.
- Bake: Preheat the oven to 350°F (176°C). Bake for 20 minutes, rotate, and bake for another 30-40 minutes until golden brown. Cool on a rack before slicing.
Notes
- Substitute 10-grain cereal with any multi-grain cereal if unavailable.
- Whole wheat bread flour is recommended for its stretch and structure.
- Adjust the hydration based on the consistency of your dough. The dough should be tacky, not overly sticky.
- Allow the bread to cool completely before slicing to prevent a gummy texture.
Notes
Enjoy this wholesome, multigrain loaf with your favorite spreads, as a side to your meals, or simply on its own. Its rich texture and depth of flavor are sure to make it a staple in your baking repertoire.
