This multigrain bread recipe really makes the best toast ever! It's packed with fiber and nutrients, and every bite is absolutely delicious. Once you try this, you'll never go back to store bought bread.
The process of making bread from scratch involves a lot of resistance from people, myself included. I found the process of making bread very intimidating as well until till I tried my hand at it recently.
This bread has been adapted from The Break Baker's Apprentice by Peter Reinhart, who is the God of bread baking. I've taken inspiration and tried multiple recipes from this book and this is one of my all-time favorites because it tastes heavenly and is a very healthy alternative full of fiber. Although the recipe asks for all purpose flour, I was able to adapt it easily to incorporate whole wheat flour and increase the hydration to get a fantastic moist and airy crumb structure.
Quick Walk Through: Multigrain Bread
Tips To Make The Best Multigrain Bread
- This multigrain bread, even though easy, is not exactly beginner friendly. It requires a basic understanding of bread baking and a little experience. If you are a beginner, try the Garlic and Basil Buns or the Pull - apart Cinnamon Rolls.
- Sprinkling seeds on the bread gives it a lovely texture and helps enhance the flavor of the bread. I have used melon, flax seeds and sesame seeds for this recipe, but you can also use poppy, sunflower, hemp seeds, or even whole oats if you like.
- You can mix this multigrain bread using a stand mixer of by hand. I personally prefer to do it by hand as I think it gives a fluffier texture to it. If you're using a mixer though, make sure to reduce the mixing time to 5 to 6 minutes.
Once the crust looks done, tap it with the back of a spoon. If it sounds hollow, that means it's done. If not, continue to back it for another 5 minutes and try again.
This recipe requires preparation a day in advance and takes a bit of work, but it is totally worth it. This multigrain bread makes the yummiest toasts and sandwiches. Plus, I think it's a lot healthier than store-bought versions as you know exactly what's going into it.
Soaker (To be made a day in advance)
- 3 tablespoons Cornmeal Coarse
- 3 tablespoons Oats
- 2 tablespoons Oat bran
- ¼ cup Water , at room temperature
- 1 ½ cups All-purpose flour
- 1 ½ cups Wholewheat
- 1 tablespoon Gluten
- 3 tablespoons Sugar
- 1 ½ teaspoons Salt
- 1 tablespoon yeast
- 1 ½ tablespoons Honey
- ½ cup Milk
- 1 cup water
- 1 teaspoon Oil for brushing
- Make the soaker by combining the ingredients a day or at least 10 hours before making the bread. The water will just about hydrate the ingredients. Cover the bowl and leave it at room temperature.
- To make the dough, combine all the ingredients in a large bowl. If using a stand mixer, mix on low speed using a paddle attachment. However, I prefer to combine by hand.
- The dough will be wet and sticky, but this hydration makes for a better crumb structure. Knead by hand for 10-12 minutes and you will notice the dough changing structure to become smoother and less sticky.
- Brush a bowl with oil, and leave the dough, covered by cling film, to rise till it doubles in size. This may take between 1 to 1 ½ hour.
- Once the dough has risen, remove it from the bowl and form it into a loaf or any freestanding shape. While shaping, the dough would deflate. Place the loaf shaped dough into a 9 by 5 inch lightly oiled loaf tin. If making a freestanding shape, place it on a lightly oiled baking tray. Brush lightly with water and sprinkle mixed seeds on it.Use mixed seeds such as pumpkin, melon, sesame and flax for sprinkling.
- Cover the dough lightly with a moist cloth. Let the dough rise again at room temperature for 60 minutes or until it almost doubles in size.
- Bake in a 175 degree celcius pre-heated oven for 40-45 minutes.
- Remove the loaf immediately from pan after baking and cool on a wire rack. To check for doneness, tap the bottom of the loaf and it should sound hollow.
- Serve once cooled. This is an important step because the dough continues to cook till it cools down completely.