Menu Close

 

Multigrain Bread

Multigrain Bread

Easy, delicious, and nutritious multigrain bread that requires no kneading and only few minutes of active work time. Although it does need some 20 hours of resting. 
Print Recipe
CourseBread, Breakfast, Snack
Keywordbread, multigrain, wholegrain
Prep Time10 minutes
Cook Time50 minutes
Resting20 hours
Total Time21 hours
Servings12 slices
Calories186kcal

Ingredients

Bread Dough

  • 500 ml Water room temp
  • 10 gr Salt
  • 3 gr Sugar a good pinch
  • 3 gr Instant Dry Yeast ~ 1 tsp
  • 15 ml Olive Oil ~ 1 tbsp
  • 250 gr Bread Flour
  • 180 gr Wholewheat Flour
  • 50 gr Rolled Oats
  • 1 tbsp Flax Seeds
  • 1 tsp Sesame Seeds
  • 1 tbsp Sunflower Seeds

Making the Loaf

  • 50 gr Rolled Oats
  • 1 tsp Sesame Seeds as topping, can be left out
  • 1 tsp Flax Seeds as topping, can be left out
  • 1 tsp Sunflower Seeds as topping, can be left out

Instructions

Making the Dough

  • Add water to a bowl and sprinkle in salt, sugar and yeast, add olive oil and give it a stir
  • Add both flours, oats, and seeds to the liquid and briefly combine the dough with the handle of a wooden spoon (or stir stick or something like that) until all is well combined
  • Cover with saran wrap and let sit for 12-24 hours at room temperature

Forming the Dough

  • Give the dough a quick stir with the wooden spoon handle to degas and scrape the edges of the bowl with a rubber spatula to form somewhat of a ball
  • Sprinkle oats around to coat all sides of the dough ball
  • Coat your loaf pan with a bit of oil
  • Drop in the dough and gently push out to the sides to fill the pan
  • Add extra seeds on top (if using) and push on slightly
  • Add a "dome lid" on your loaf pan. This is arguably the only bit of finnicky work. If your loaf pan comes with a dome lid - awesome, you are done! If not you can make one by covering the loaf pan very loosely with lightly oiled aluminum foil. Or if you have a second loaf pan you can place it upside down on top and affix it somehow (alligator clips, heat resistant tape, whatever works). Do make sure whatever you do is heat resistant (it does go into the hot oven), seals of the loaf pan fairly well to generate steam inside, has enough room for the dough to rise, and you can quickly remove it.
  • Let rest for about another hour
  • About 10 min before the 2nd resting is done place an oven rack in the middle and preheat the oven to 200°C

Baking the Bread

  • Place the covered loaf pan in the 200°C hot oven and baked covered for 40 minutes
  • Remove the dome lid and bake for another 10-15 min uncovered
  • Let it rest in the form for 5 minutes once it comes out of the oven
  • Cool the bread completely on on wire rack
Nutrition Facts
Multigrain Bread
Amount Per Serving (1 slice)
Calories 186 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 327mg14%
Potassium 126mg4%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Calcium 21mg2%
Vitamin C 1mg1%
Vitamin A 2IU0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Leave a Reply

Your email address will not be published.

Recipe Rating