multigrain bread

<p>This no knead artisan multigrain bread recipe requires very little hands-on time and makes two hearty loaves of bread. Enjoy right away or freeze for later!</p>

Multigrain Bread

oats

quinoa

sunflower seeds

water

active yeast

salt

all purpose flour

rye flour

whole wheat flour

Soaking the add-ins (1 hour) In a small bowl, combine 1/4 cup oats, 1/4 cup quinoa, 1/4 cup sunflower seeds, and 1/4 cup water. Let sit for 1 hour.

Mixing the dough and letting it rise (2 hours) In the bowl of a stand mixer (or a large mixing bowl) combine 3 cups lukewarm water with 1 tablespoon active yeast.

With a standard mixer paddle (or a large spoon), mix in 1 1/2 tablespoons kosher salt, 4 cups all purpose flour, 1 cup rye flour, 1 cup wheat flour, and the soaked oats and seeds. Mix only enough to combine; do not knead or overwork the dough. If necessary, use your hands to make sure all ingredients are incorporated.

Cover with a towel and allow to the dough to rise and collapse at room temperature. This should take about 2 hours.

Cover the bowl with plastic wrap and place it in the refrigerator. It can be used anytime in the next 2 weeks, but we usually bake two loaves the day after mixing and freeze one loaf.

Bake the bread (1 1/2 hours) When ready to bake, on a floured surface divide the dough into two balls. Adding a bit of flour as necessary to work with the dough, shape each ball into a loaf by stretching the edges of the dough down and under the loaf.

Sprinkle a pizza peel or baking sheet with cornmeal and place the loaves on the cornmeal. Allow the loaves to rest for 40 minutes.

Preheat the oven to 450ºF with a pizza stone on the center rack. In addition, place an old sheet pan on the bottom rack to use for steaming (which creates a nice brown crust on the bread). We use a load our sheet pan with lava rock to assist in the steaming and hold the heat of the oven.

After the rest, sprinkle each loaf with flour and use a serrated knife to cut several 1/2&#8243; deep slashes along the top of the loaves.

Slide the loaves onto the pizza stone as far apart as possible (so they don&#8217;t touch as they rise). Wearing an oven mitt, pour 1 cup of hot water onto the sheet pan and quickly close the oven door to fill the oven with steam.

Bake for 35 minutes until brown and crispy. Remove from the oven and cool on a rack. After cooling, the loaves can be frozen in an airtight bag.

Yes it does. I have done it twice now. Not as crispy but still delicious!

Thanks a million for this recipe guys! For the life of us we couldn't find a bread that we really like anywhere close to us in Los Angeles.... And you bread is an absolute delight - maybe the best we ever had, and so easy to make.... We just bought Zoë's book. Thank you again Sonja and Alex! Thank you Zoë!

This is great! I gave one loaf away to my neighbor and my husband got mad at me. LOL! He just kept grabbing a slice and saying, "This is really good...the best bread you've made!"  As other people said, the dough is a little runny. I used olive oil to handle it from the rise to the separation. It worked well. Also, I have used a dutch oven or stone casserole dish with a cover and also had great crust without adding water. You just have to preheat it for about 30 minutes first, use the cover, and then uncover for the last 10-15 min. (someone else mentioned this too). SO glad I found this recipe and site! I think I might try adding more seeds next time.

**Advanced Prep Required - you&#039;ll need a sourdough starter** See &quot;MAKERS NOTES&quot; in the blog post above for ingredient subs from the V&amp;B Community!With a crunchy exterior and chewy interior, Seeded Multigrain Sourdough Bread is texture rich with an earthy blend of grains and seeds to make a crave-worthy loaf.  {*UPDATE:*} A Note on HYDRATION - Flours vary in their moisture content from brand to brand. Additionally, local humidity conditions will impact how your dough feels from one batch to another (or seasonally). Feel free to adjust the water or flour as needed, after mixing in the soaker. If the dough feels a bit too dry, try adding a teaspoon of water (more if needed). Too wet? Add more flour, a little at a time (I&#039;ve added up to 1/4 C more before!). Even if you weigh your ingredients, this is not uncommon. As you gain experience in making sourdough, you&#039;ll gain a better understanding of how your dough should look and feel.Total time above does not include the amount of time for fermentation and proofing which takes between 8-14 hours, depending on ambient temperature. This recipe makes one, 2 lb (907g) boule or two, 1 lb (453g) boules. Servings above are a rough estimate based on the size and how thick each slice is cut. ______________________Example Bakers Schedule:  Friday-Saturday: feed starter. Saturday night: mix dough and ferment overnight. Sunday morning: shape dough, allow to rise, bake. 

Seeded Multigrain Sourdough Bread

C (40 grams) 10 Grain Cereal (*(see note))

Tbs (25 grams) Rolled Oats (not quick)

Tbs (25 grams) Red Quinoa (rinsed)

Tbs (25 grams) Flax Seed

Tbs (25 grams) Hulled Sunflower Seeds (unsalted)

C (50 grams) Sourdough Starter (previously fed, bubbly and active)

C (300 grams) Warm Water (about 80f (26c))

Tbs (50 grams) Maple Syrup

C (400 grams) Bread Flour

tsp (16 grams) Fine Sea Salt

In a medium mixing bowl add the cereal, rolled oats, quinoa, flax seeds, sunflower seeds and water. Set aside.&nbsp;

For the Soaker:

Mix the Dough: In the evening, whisk the starter, water and maple syrup together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become.  The dough will feel stiff and it will stick to your fingers as you go.  Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can. Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter. 

Incorporate the Soaker: After the dough has rested, mix in the soaker. To do this, dump the soaker on top of the dough and begin kneading and folding the dough over and on top of itself, incorporating the ingredients of the soaker. Do this for about 1-2 minutes or until the soaker is evenly distributed in the dough. It will seem like a lot of added bits, but as you work the dough and as the dough develops through fermentation, the soaker will incorporate.  The dough will be stiff, wet and sticky. If adjusting water or flour, now is the time to assess the dough and adjust as needed. Set a timer for 30 minutes and allow the dough to rest for 30 minutes.

Fold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, stretch it up and fold it over, pressing your fingertips into the center of the dough. You&#039;ll notice the dough is less stiff and more workable at this point. Repeat, until you&#039;ve worked your way around the dough. This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you&#039;ll want to repeat this fold two more times as it improves the final dough&#039;s structure and crumb. Allow for about 30-45 minutes each between folds. 

Bulk (fermentation) Rise: After the last fold, cover the bowl with a damp towel and allow to rise overnight at room temperature. This will take about 8-10 hours at 70F (21C), but in a cooler kitchen the dough can take up to 12-14 hours to rise - this is the norm in my chilly kitchen. The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size. 

Shape the Dough: In the morning, and with damp fingertips, coax the dough into a floured work-surface. If making two boules (1 lb - 453g - loaf each), moisten the cutting end of the bench scraper and cut the dough in half (592g ea).   For one or two boules, with moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center and pressing it down gently. Repeat this process until you work the dough all the way around. Using a bench scraper flip the dough over and let rest for 10 minutes. Meanwhile, line an 8-inch (20cm) bowl with a towel or lightly flour a banneton (or two as needed). Scrape any excess flour away on your work-surface using the bench scraper and using a spray bottle with water, lightly sprits the surface of the work-surface. This will help the dough grip the surface and help create a taught dough. With lightly floured hands and using the bench scraper again as needed to help move the dough (the dough is sticky), cup your left hand around the dough and pull the dough toward you in a circular motion with the bench scraper in the right hand, to tighten its shape and create a taught skin. Use the bench scraper as needed to work the dough as this dough is sticky. Re-flour your hands as needed.Once the surface is taut, give it a good dusting of flour and smooth it over the top. With one swift move, use the bench scraper to scoop the dough up and, place the dough into the bowl/banneton, bottom side up. Sprinkle the bottom of the dough with a dusting of flour. 

Second (proof) Rise: Cover the bowl with a damp tea towel and let rest for 30 minutes to 45 minutes. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size. Preheat the oven to 500F (260C). Arrange a rack in the center of the oven, and another just below it.  Place a sheet pan on the bottom rack (see UPDATE just below). Cut a sheet of parchment paper to fit the size of your lidded baking vessel leaving enough excess around the sides to transfer the bread to the pot. UPDATE (5/20) Burnt Sourdough Bottom:  After testing various methods to remedy the too dark bottom problem, as commenters have mentioned on this sourdough recipe (and on other non V&amp;B recipes - this is not uncommon in the sourdough world), I&#039;ve finally found the simplest solution ever (duh!). Simply place a sheet pan on the oven rack under the rack your baking vessel is setting on. This protects the bottom of the vessel from the most intense heat of the oven.

Score: To turn the dough out of the bowl/banneton, place the parchment over the dough and invert the bowl to release. Using the tip of a lame or a razor blade, score the dough about 1/2"  (8mm) deep and about 2-3" (5-7cm) long on the top or any way you like. Use the parchment to transfer the dough to the baking pot.&nbsp;

Bake: Place your lidded vessel on the center rack and reduce heat to 450F (232C). Bake, lidded, for 20 minutes. Remove the lid and continue to bake for 30 -35 minutes, for one, 2lb boule. If baking two, 1 lb boules, continue to bake lid off for 15-20 minutes. To check if the bread is ready, check the internal temperature of the loaf. It should read between 190F-205F when done.  When finished, transfer to a wire rack. Cool for 1 hour before slicing. Sourdough is best consumed on the same day it&#039;s baked, but it lasts for 3-4 days stored at room temperature.  Store at room temperature cut sides down.This bread freezes beautifully. Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. This bread can go from freezer to toaster to make the most delicious toast!

For the Dough:

This is a super soft, delicious homemade multigrain bread recipe (with easy scratch-made multigrain flour), perfect for toast or sandwiches.

Homemade Multigrain Bread

flour

butter ((plus more to grease the loaf pans))

honey

instant yeast

vital wheat gluten ((optional, but this will make your bread significantly softer))

all-purpose flour

rolled oats ((for topping the loaves))

Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.

Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It’s important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.

Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!

Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.

Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.

Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you’ll need another large mug of boiling water for the second proofing.

While the dough is proofing, grease 2 loaf pans (9” x 5”) with cold butter and set them aside. I use cold butter, as it’s easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.

After the second proofing is done, cut the dough into two equal portions. Knead and roll each piece into a loaf shape with a smooth top. On a clean work surface, spread the rolled oats in a thin layer.

Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats. The oats will cling to the loaf. Then carefully place the loaves, oat-side up into the greased pans. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings.

When you’re halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it’s done.

Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. Slice and serve!

If you’re looking for a healthier alternative to white sandwich bread, try making squaw bread at home! It's lightly sweet, hearty, and rich in fiber.

Squaw Bread (Easy Recipe)

(1/4-ounce) packets (3 teaspoons)

brown sugar

raisins

flour, split

whole wheat flour,

rye flour, split

milk

cornmeal

butter

In the bowl of a stand mixer, add 1/4 cup of warm water and 1 tablespoon of honey. Sprinkle the yeast over the top, then let the mixture sit for 5 to 10 minutes or until it foams up. (If nothing happens, the yeast is expired, and you'll need to start again.)

Meanwhile, pour the remaining 2 cups of water, oil, 1/3 cup honey, brown sugar, and raisins into a blender. Pulse until smooth and lump-free.

Whisk together the flours, powdered milk, and salt in a large bowl. Set aside.

Pour the water, oil, and sugar mix into the stand mixer bowl and whisk for 10-20 seconds to combine with the yeast.

Add approximately half of the flour mixture to the bowl and use a dough hook to slowly mix until it just starts to come together.

With the dough hook moving on low, add the rest of the flour. Let it go for about a minute, then turn it to medium speed and beat until the dough pulls away from the side of the bowl.

Take the dough out of the bowl and gently knead it on a lightly floured surface to ensure it's smooth and elastic. If it's sticky, add a tablespoon of flour and knead until smooth.

Place the dough in a large, greased bowl and let it rest for 1 1/2 hours (or until it doubles in size).

Punch down the dough with your hand to deflate it and divide it into 4 pieces. Roll them into rounds, cover them with a clean kitchen cloth, and let them rest for 10 minutes.

After 10 minutes, form the dough pieces into loaves. Then cover them again with a kitchen towel and let them rise until they double in size (about 1 hour).

While the dough rests, line 2 baking sheets with cornmeal and preheat the oven to 375 degrees Fahrenheit (190°C).

After 1 hour, move the loaves onto the baking sheets and bake for 35 minutes, or until the crusts have browned. Brush the hot loaves with melted butter, serve and enjoy!

Top 4 multigrain bread recipes from across the web

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Multigrain Bread

Seeded Multigrain Sourdough Bread

Homemade Multigrain Bread

Squaw Bread (Easy Recipe)

Top 4 multigrain bread recipes from across the web

The most viewed multigrain bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Multigrain Bread

Seeded Multigrain Sourdough Bread

Homemade Multigrain Bread

Squaw Bread (Easy Recipe)

The most viewed multigrain bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine