Hearty Homemade Multigrain BreadVeg
Bake a wholesome, hearty multigrain bread from scratch. This nutritious loaf combines rye and whole wheat flours with a blend of textures from soaked bulgur, plump wheat berries, crunchy sunflower seeds, flax, and oats. The dough is expertly kneaded, proofed until light and airy, and topped with a beautiful, crunchy grain finish. Perfect for thick slices of toast, satisfying sandwiches, or served warm with butter, this rustic recipe brings a delicious, artisan bakery quality.
Ingredients
Yeast & Liquids:
2 packages of Active dry yeast
Warm water (max 115°F) : 1/2 cup for proofing + 1 3/4 cups + 2 tablespoons for the dough
Honey : 2 teaspoons for the yeast proofing + 3 tablespoons for the dough
4 tbsp Melted Butter
Flour Blend:
2 cups Whole Wheat Flour
2 cups All-Purpose Flour (Maida)
2 tbsp Kosher salt
1 cup Rye Flour
Grains & Seeds:
1 cup Flax seeds (Javas)
1 cups Wheat Berries (cooked)
1 cup Soaked Bulgur Wheat
1 cup Rolled Oats
1 cup Sunflower Seeds
Topping:
Egg white : 1 (mixed with a little water) to help the grains adhere
Decorative grains : Additional oats, flax, and sunflower seeds for the crust
Instructions
1
In a small bowl, whisk the active dry yeast, honey, and warm water (no hotter than 115°F). Let it sit until the yeast proofs and becomes active.
2
In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, and kosher salt. Whisk the mixture until well-incorporated.
3
To the bowl with the flour mixture, add the proofed yeast, remaining honey, warm water, and melted butter.
4
Using a dough hook on your mixer, begin to combine the ingredients, gradually adding the rest of the flour mixture.
5
Once the dough begins to come together, add the cooked wheat berries, soaked bulgur wheat, flaxseed, rolled oats, and sunflower seeds.
6
Continue mixing until the dough pulls away from the sides of the bowl.
7
Turn the dough out onto a floured surface. Knead by hand for 3 to 4 minutes, using a bench scraper to manage any stickiness, until the dough is smooth and well-incorporated.
8
Place the dough into a buttered bowl, cover with plastic wrap, and spray the top with a little vegetable spray.
9
Let it rise for 1 to 1.5 hours until it has doubled in size.
10
Once risen, deflate the dough and divide it into two equal portions.
11
Flatten each portion into a rectangle, then roll it up tightly, turning in the ends and sealing the bottom seam.
12
Place each loaf into a prepared bread pan.
13
Brush the tops of the loaves with a mixture of egg white and a little water.
14
Sprinkle the decorative grains (flax, oats, and sunflower seeds) over the egg wash. Let the loaves rise again for about 1 hour until doubled in bulk.
15
Place the loaves into a preheated 450°F oven. Immediately reduce the temperature to 400°F and bake for 45 minutes.
16
Remove the loaves from the pans and let them cool thoroughly on a wire rack before slicing.
