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Bread & Baquettes

Multigrain Bread

1 large loaf
Czech Baking

Are you searching for a bread that's not only delicious but also packed with nutrients? Look no further! This recipe for Multigrain Bread delivers a loaf that's bursting with fiber, thanks to a carefully crafted blend of whole wheat flour, bread flour, oats, and seeds. But don't worry, we haven't...

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... sacrificed texture for health! This bread bakes up beautifully fluffy and light, so you can enjoy all the goodness of whole grains without compromising on that soft, airy crumb. Get ready to experience the satisfaction of baking – and eating – a truly wholesome and delicious bread. This recipe is easy to follow and yields fantastic results every time, so let's get baking!

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Chef Tom Chef Tom Founder
October 21, 2024
Sliced Multigrain Bread on the white cutting board, with the entire loaf in the background.
  • 30 min.
  • 3 ½ h +
  • 3/5
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Ingredients:

*Optionally, substitute with your favorite grains or nuts.

Tools:

Recipes

Best served with:

Brie Dip/ Spread
Cheese – Garlic Dip/ Spread
Quick Creamy Spread

Directions:

1. Dough for Multigrain Bread:

Let’s start preparing the multigrain bread.

1.1. Place into the kitchen mixer with a hook attachment:

3 cups of bread flour
1 cup of whole wheat flour
1 TSP of confectioners’ sugar
2 TSP of active dry yeasts
¼ cup of instant oats
¼ cup of sunflower seats
¼ cup of flaxseed
¼ cup of sesame seeds
1 TBSP of salt

Briefly stir with a whisk just enough to combine all ingredients (about 1 minute).

1.2. Add:

2 ¼ cups of water

Knead on a low speed until all ingredients are partially incorporated (about 1 – 2 minutes).

1.3. Then, increase the speed to medium-high and knead until a compact dough is formed (about 1 – 2 minutes).

Notes:

  • The dough should not be too sticky (at least not too much).
  • If it sticks to the mixing bowl after 2 to 3 minutes of processing, add 2 TBSP of flour and process for 1 – 2 minutes. That should solve the problem. If not, add a little more flour.

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2. Rising the Dough:

2.1.

Remove the bowl with the dough from the mixer and cover the bowl with plate or plastic wrap.

2.2.

Let it rise in a warm place until it doubles in size (about 2 – 3 hours).

Multigrain BreadMultigrain Bread

2.3. Deflate the dough right in the bowl using a dough scraper, folding the dough from one side, then over the other side of the dough, and finally press it down. Repeat this process a few times from all sides of the dough. After deflating, let the dough rise until it doubles in size before another deflation (about 1 – 2 hours). The deflation process is best to repeat at least 3 times, but more would be even better.

Note:
Intervals between deflating can be longer (even overnight), so it’s better to make it fit your schedule. If you want to rise your bread longer, keep it at room temperature (not in a warm place) and use a significantly larger bowl to provide the dough enough space while it’s rising. Make sure that the total rising time (including all deflations) won’t be longer than 24 hours. 

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3. Shape the Multigrain Bread:

3.1.

Place the dough on a surface and form the bread loaf by stretching the dough. To stretch the dough, place the bowl scraper at a slight angle against the bottom part of the dough while making sure that the bottom of the bowl scraper is touching the table.

3.2.

Then, keeping one hand on the top of the dough, push the scraper to move the dough slightly. The dough will roll slightly and stretch at the same time.

3.3.

Repeat this step a few times until a loaf of bread is shaped. Each time, turn the dough about 90° to the right (usually about 2 times from each of the four sides).

3.4.

Generously flour the proofing basket and place the shaped loaf in it.

3.5.

Flour the top of the loaf.

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4. Proofing:

4.1.

Let your bread loaf proof in a proofing basket in a warm place for about 20 – 30 minutes before baking (do not go much longer than that).

5. Baking Multigrain Bread:

Bake in an oven or on a grill with a pizza stone and pizza paddle.

A.

Oven baking:

1.

Preheat your oven to 450°F with the first upside-down baking sheet in the center of your oven (without parchment paper) and a small heatproof bowl with water (in the bottom of the oven).

2.

Flip the raised bread from the basket onto a second upside-down baking sheet that is covered with parchment paper.

3.

Score the top of the bread with a razor/knife (4 – 6 cuts on the top of the bread).

4.

Carefully slide the parchment paper with the bread from the baking sheet to another baking sheet located in the oven.

5.

Add ice cubes to a small heatproof bowl with water. Optionally, add other ice cubes during baking for a crispier crust.

6.

Bake until done (about 20 – 40 minutes depending on the thickness and shape of the bread). Test with a toothpick.

B.

Grill baking:

1.

Preheat the grill to 500°F. While preheating keep a pizza stone on one side and a small heatproof bowl with water on the other side. Keep the temperature about 500°F and if possible, focus on less direct heat with the fire preferably on the side of pizza stone.

2.

Flip the raised bread from the basket onto a lightly floured pizza paddle.

3.

Score the top of the bread with a razor (4 – 6 cuts on the top of the bread).

4.

Carefully slide the bread from the pizza paddle onto the pizza stone on the grill.

5.

Add ice cubes into a small heatproof bowl with water. Optionally, add other ice cubes during baking for a crispier crust.

6.

Bake until done (about 20 – 40 minutes, depending on the thickness). Test with a toothpick.

Multigrain Bread

You can freeze bread for later usage (it stays great in a freezer for up to a half year). Defrost in only 3 – 4 hours.

About the Author:
Chef TomFounder
# 1
  • Published Recipes: 248
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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