multigrain bread recipe

<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.

Multigrain Bread Recipe is an easy, healthy yeast bread recipe that's full of good-for-you ingredients like chia seeds and whole wheat flour!

Multigrain Bread Recipe

¼ cups eight-grain hot cereal mix1

all-purpose flour

flour

honey

butter (melted)

dry yeast

unsalted sunflower seeds

chia seeds (optional)

old-fashioned rolled oats or quick oats

Place cereal mix in bowl of stand mixer fitted with dough hook, and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100-105 degrees (F), about 1 hour.

Meanwhile, whisk flours and salt together in separate bowl; set aside.

Once grain mixture has reached 100-105 F, add honey, butter, and yeast and stir until combined.

Let mixture sit for 5-10 minutes.

Add flour mixture, 1/2 cup at a time, and knead until dough starts to come together.

Cover bowl tightly with plastic wrap, and let dough rest for 20 minutes.

Knead on medium-low speed until dough clears sides of bowl, 3-4 minutes. If it does not clear sides, keep adding 2 tablespoons additional all-purpose flour and knead until it does.

Once it comes together, continue to knead dough for 5 additional minutes.

Add seeds, and knead until seeds are evenly dispersed throughout the dough and dough forms smooth, round ball.

Place dough in large, lightly greased bowl; cover tightly with plastic, and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two 9×5 inch loaf pans.

Transfer dough to lightly floured counter and divide in half.

Stretch first piece of dough into 9×6 inch rectangle.

Roll dough into a cylinder, and place dough seam-side down in prepared loaf pan.

Repeat with second piece of dough.

Spray loaves lightly with water or vegetable oil spray.

Sprinkle both loaves in oats.

Cover loaves loosely with greased plastic, and let rise at room temperature until nearly doubled in size 30-40 minutes.

Preheat oven to 375 F.

Bake until loaves register 200 degrees, 30-40 minutes.

Transfer pans to wire rack, and let loaves cool in pan for 5 minutes.

Remove loaves from pans, and let them cool to room temperature on wire cooling rack.

https://content.jwplatform.com/videos/VYINzs3c.mp4

Multigrain Bread Recipe is an easy, healthy yeast bread recipe that’s full of good-for-you ingredients like chia seeds and whole wheat flour!

Multigrain Bread.mp4

Have you been looking for a bread recipe that is light, healthy and fluffy? This multigrain bread recipe is a heaven-sent combination of soft bread covered in crunchy seeds on the outside. The slices of this bread make for a delicious breakfast that is also super healthy. If you have just started baking your own bread, this can be a great starter recipe for you as it uses only a few ingredients and gets ready in under 3 hours! Your lookout for tasty vegan bread will be over with this easy to make bread recipe. Baking fresh and wholesome multigrain bread is not rocket science, but you have to be careful with the quantities to make a perfect loaf. Why spend money on artisanal loaves when you can bake a fresh one with just a few things at your hand? You can experiment with this recipe once you get a hold of it. However, one thing that you will need is a loaf pan or a rectangle or square baking dish and you will be churning out multigrain bread loaves like a pro in no time! When you serve this bread to your children or guests with warm soups and creamy homemade butter, you will observe them enjoying every bite. This recipe makes a healthy bread so apart from being a good option for meals, it is also great for snacking. If you like sweet treats, you can toast the multigrain bread and cover it with whipped cream and cherries or spread peanut butter to make it attractive for children!

multi grain flour

brown sugar

olive oil

sesame seeds

poppy seeds

flax seeds

pumpkin seeds

Mix and soak all the seeds in water to protect them from burning in the baking process.

In a large mixing bowl, combine multi-grain flour with all-purpose flour. In a separate bowl, mix the yeast in warm water. The water should turn creamy in a few minutes. Now, add this water to the flour bowl. Add salt, brown sugar and combine until a uniform, elastic and smooth dough forms. If you have a stand mixer, run the dough in it for 8 to 10 minutes.

Now, coat a bowl in olive oil, put the dough inside and cover the bowl with a damp towel and let it rise for an hour. Make sure that the dough remains greased with oil.

Take the dough out on a floured surface and divide it into small portions, which you should then shape into loaves. Make sure you make even divisions of the dough.

Now, line your baking dish with baking paper, or grease it with butter or oil. Put the loaves into the containers. Take out the soaked seeds and spread them on the outside of the loaf. Leave the loaves again for 45 minutes covered with a damp towel to rise. Preheat the oven to 250 degrees C (480 degrees F). Insert a dish filled with water in the oven while it is preheating.

As a result, the oven should be full of steam when it finishes preheating. This is important for a crusty exterior of the bread. Put the baking trays with the loaves in the middle rack and a water dish in the bottom. Bake for 15-20 minutes. Let it cool before serving.

*Advance Prep Required* Homemade multigrain bread is packed with whole wheat flour, whole grains and seeds. An easy recipe for the novice or experienced baker! This is a family favorite. Vegan and vegetarian friendly.See blog post and makers notes above for more tips! *The total time below does not include rest (hands off) time.

C 10 Grain Cereal *See Note (40 grams)

Tbs Thick Rolled Oats (18 grams)

Tbs Quinoa (24 grams)

Tbs Flax Seed (26 grams)

Tbs Sunflower Seeds (22 grams)

Water

C White Unbleached Bread Flour (264 grams)

C Whole Wheat Bread Flour **See Note (258 grams)

Tbs Brown Sugar (46 grams)

Tbs Quick Rise Yeast ***See Note (6 grams)

Tbs Cooked Brown Rice ****See Note (44 grams)

Tbs Maple Syrup

C Water (room temperature (178 grams))

Coconut oil or butter

Tbs Rolled Oats (9 grams)

The day before making the bread, prepare the soaker by placing the cereal, rolled oats, quinoa, flax, sunflower seeds and water into a small bowl. Leave out at room temperature overnight.

For the Soaker:

Coat the inside of a large bowl and a 9x5" loaf pan with coconut oil. Set aside.

Mix the almond milk and apple cider vinegar together. Whisk vigorously. Set aside.

In the bowl of a stand mixer with the paddle attachment, add both flours, sugar, salt, and yeast. Mix for 10 seconds. With the mixer off, add the soaker, brown rice, syrup, almond milk mixture, and water. Mix on speed 4 just until the dough comes together, and is hydrated. A chunky ball should form (if not, add a Tbs of water and mix just until a dough forms). Switch to the dough hook. Mix on speed 4 for 9-10 minutes, stopping occasionally to push the dough back down into the bowl. If the dough feels a bit too dry, add 1 Tbs of water, if too wet, a few pinches of flour (don&#039;t worry, this dough is very forgiving. I&#039;ve made this bread many times and the hydration fluctuates and is dependent on many variables). The dough is ready to remove from the mixer when it is more tacky, than sticky and registers 77F-81F (25C-27C) on a thermometer (very important temperature to abide by!). Finish the dough by kneading it on a lightly floured work surface for 1-2 minutes. Sprinkle with a bit of flour if needed. *If kneading by hand, knead for about 12 minutes on a lightly floured work surface.

Tuck the dough into a ball making sure the surface is taught. Transfer the dough to the oiled bowl, rolling it around to coat it with oil. *Coconut oil sometimes solidifies in the bowl (unless you use coconut pan spray), depending on the temperature of the bowl. If that&#39;s the case for you, just melt a bit of coconut oil and lightly coat the top of the dough. Cover the bowl with plastic wrap or moist doubled up tea towels.Set a timer for 90 minutes to allow the dough to ferment. It should double in size. If the dough is rising too fast, pop it in the fridge to cool it down for 10-15 minutes or set it in a cooler area of the house. It may take longer to rise, but we don&#39;t want it to rise too fast, as this is where flavor development occurs. The goal is not for it to rise in 90 minutes. The goal is for the dough to double in size. 90 minutes is only a guide.

To shape the dough, remove the dough from the bowl and place it on a lightly floured work surface. Use the illustrations above as a guide to shape the dough. Press the dough into a rough rectangle about 3/4&quot; thick, 6&quot; wide and 8-10&quot; long. Fold the dough lengthwise 2/3 over onto itself and crease it firmly using the pinky side of your hand. Fold the 1/3 piece left towards the crease and pinch the seam closed. Fold in the ends, coming in about an 1&quot; and pinch the seam closed. Turn the bread over and rock it back and fourth a bit and gently fluff the ends in a bit. Gently place the loaf, seam side down into the prepared loaf pan. Lightly spray or brush with water and sprinkle 1 Tbs of Rolled oats over the top. Cover with plastic wrap or moistened doubled up tea towels. Set the timer for 90 minutes and proof until the dough nearly doubles in size. I&#039;ve had this dough take longer and much shorter to rise than 90 minutes (It&#039;s also risen right on time before too!). The amount of time will vary depending on the temperature of its surroundings. Just keep an eye on it and look for it to almost double in size or rise about 1.1/4&quot; above the lip of the pan at the center.

Preheat the oven to 350F (176C) with the oven rack in the center. Bake for 20 minutes, rotate the pan and continue baking for another 30-40 minutes or until the bread reaches an internal temperature of 185F-190F (85C-87C), and is golden brown.

Remove the bread from the loaf pan immediately and allow to cool on a cooling rack for a least 2 hours. If the bread is cut before it's cool it will be gummy inside (a practice in patience for sure!).

Store cut side down on a cutting board, for a few hours of storage. For longer storage, store in a plastic bag for up to 5 days. It freezes beautifully too, if you want to save 1/2 for next week.

For the Dough:

This easy bread machine multigrain bread recipe is a delicious way to add more fiber and nutrients into your family&#x27;s diet.  Multigrain bread uses a wide range of grains and seeds as the key ingredient. For example, in this recipe, we used a 10 grain product that includes wheat, rye, triticale, millet, brown rice, barley, corn, soy beans, oat bran and flaxseeds. For more great bread recipes, please visit BreadDad.com

Bread Machine - Multigrain Bread Recipe

Milk ((warm) - 1 1/8 cups of milk is equivalent to 1 cup and 2 tablespoons of milk)

Tablespoons Unsalted Butter ((softened))

Cups Bread Flour

Cup Multigrain Cereal

Cup Light Brown Sugar

Salt

Teaspoon Bread Machine Yeast

Cup Milk ((warm))

Teaspoons Salt

Teaspoons Bread Machine Yeast

Bread machine settings – 1.5 or 2 pound loaf, light color and “basic” bread setting.

Soften the butter in your microwave.

Unplug your bread machine.

Remove the bread pan from the unplugged bread machine.

Pour the milk into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together). Some people like to make a small “divot” on top of the flour in order to hold the yeast in one spot before the machine starts.

Put the bread pan (with all of the ingredients) back into the bread machine, close the bread machine lid and then plug in the bread machine.

Enter the correct settings (i.e. 1.5 lb or 2 lb loaf, light color &amp; basic bread setting) and press the “start” button.

When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread from the bread pan and place the bread on a cooling rack. Use oven mitts when removing the bread machine container (bread pan) as it will be very hot!

After removing the bread, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.

In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread loaf (and 2:53 hours for a 1.5 lb bread loaf) at the light color &amp; basic bread settings. However, some machines can differ and you don’t want to be away from home when the bread machine “finished” alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.

Before using your bread machine, you should read the bread machine manufacturer’s  instructions in order to use the bread machine effectively and safely.

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Top 6 multigrain bread recipe recipes from across the web

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

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Multigrain Bread

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