Multigrain Bread Recipe
Experience the delicious taste andhealth benefits of homemade multigrain bread with this easy-to-follow recipe!Packed with wholesome grains and seeds, this bread is perfect for any meal,offering a satisfying crunch and rich flavor. Whether you’re a beginner or anexperienced baker, this step-by-step guide ensures a perfect, fluffy loaf everytime. With simple ingredients and expert tips, you’ll bake a multigrain breadthat’s both nutritious and irresistibly delicious. Download the recipe now andbake like a pro, impressing your family and friends with every slice!
Ingredients
- 400 grams Whole Wheat Flour
- 100 grams Rolled Oats
- 50 grams Sunflower Seeds
- 50 grams Flaxseeds
- 10 grams Salt
- 10 grams Active Dry Yeast
- 300 ml Warm Water
- 30 ml Honey or Maple Syrup (optional)
- 30 ml Olive Oil
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, your chosen seeds (such as sunflower and flaxseeds), and salt. Use a whisk or spoon to evenly distribute the seeds and salt throughout the flour. This step is crucial to ensure a consistent flavor and texture in every bite.
- Activate the Yeast and Combine Wet Ingredients: In a separate small bowl or measuring cup, mix warm water, active dry yeast, and honey (or maple syrup if you prefer). Let the mixture sit for about 5-10 minutes until it becomes foamy. This foam indicates that the yeast is activated and ready to help your dough rise. Once activated, pour the yeast mixture into the bowl with the dry ingredients and mix until a rough dough forms. You can use a wooden spoon or spatula for this step.
- Knead the Dough: Transfer the dough to a clean, lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Kneading develops the gluten in the dough, which is essential for a good structure and texture. If the dough feels too sticky, sprinkle a little more flour, but avoid adding too much to keep the bread moist. Once kneaded, shape the dough into a ball.
- First Rise: Place the dough ball into a lightly greased bowl and cover it with plastic wrap or a damp cloth. Allow the dough to rise in a warm, draft-free spot for 1 to 2 hours, or until it doubles in size. This step allows the yeast to ferment and create air pockets that will make the bread light and fluffy.
- Shape the Dough: Once the dough has risen, punch it down gently to release excess air. Shape the dough into a loaf by flattening it into a rectangle and rolling it tightly from one end to the other. Pinch the seam to seal and place the shaped dough into a greased 9×5-inch loaf pan. Cover it again with plastic wrap or a damp cloth and let it rise for another 30-45 minutes until it puffs up and fills the pan.
- Bake the Bread: Preheat your oven to 190°C (375°F). Once the dough has risen for the second time, bake it in the preheated oven for 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped. For extra assurance, you can check the internal temperature with a thermometer; it should read 93°C (200°F).