Is there something comforting about the smell of bread baking in the oven? Forget sourdough – although I do love a good loaf – today, we’re diving into bread that’s good for you. What is packed with flavor and wholesome goodness?Multigrain bread is. It’s hearty, it’ is flavorful, and honestly, surprisingly easy to make. Think of this as your everyday, super-charged, store-bought whole wheat, but elevated to a whole new level. What is the level of deliciousness? My grandma used to make this every Sunday, and the taste always brings me right back to her cozy home.
What is multigrain bread?
What is the meaning of “what isisWhat is multigrain bread? Think of it as a party in your bread, with each grain bringing its own unique texture and flavor to your baked goods. It’s essentially a blend of different flours and seeds, creating an interesting loaf. What are some of the best things about white bread? Do not let the “multigrain” label intimidate you; it just means good things are happening inside! What are some good ways to sneak in some extra fiber without sacrificing taste?
Why you’ll love this recipe?
Why am I obsessed with this recipe? What are some of the best grains to eat? What I love about this is how easy it is to make. I know, bread baking can seem intimidating, but trust me, this recipe is totally doable, even if you are a beginner. If you are a beginner, what Plus, it’s a real money-saver compared to buying fancy multigrain loaves at the store.
What are the endless possibilities? Can you toast it for breakfast with avocado and a sprinkle of everything bagel seasoning? What are some good deli sandwiches to serve with a smear of butter? Seriously, this isMultigrain bread isGoes with everything. If you love the idea of a hearty, wholesome loaf, but find sourdough tad too tangy or regular, or both. Is white bread a bit too bland? If so, this is the recipe for you. I even tested a batch with slightly underripe bananas mashed in, and it was phenomenal! What a perfect compliment to the grains.
How do I make multigrain bread?
Quick Overview
Is this recipe easier than you think? How do you mix dry and wet ingredients together to form a dough? After a little kneading and rise, you’ll bake it until golden brown and delicious. How do you let dough rise? What is special about this recipe is that it uses a combination of grains and seeds that you might already have. What is in your pantry? It’s also very forgiving – you can adjust the amount of each grain to your liking.
Ingredients
For the Main Batter: What’s the difference
* 3 cups bread flour (I like to use King Arthur, but any good quality bread flour will do)
* 1 cup whole wheat flour (adds a nice nutty flavor)
* 1/2 cup rolled oats (not instant!)
* 1/4 cup flaxseed meal (adds fiber and a slightly nutty taste)
* 1/4 cup sunflower seeds (for a little crunch)
* 2 1/4 teaspoons active dry yeast (one packet)
* 1 1/2 teaspoons salt (don’t skip this! It’s crucial for flavor)
* 1 1/2 cups warm water (about 110°F)
* 1/4 cup honey (or maple syrup, for a vegan option)
* 2 tablespoons olive oil (adds flavor)
Optional additions (I sometimes use):
* 1/4 cup pumpkin seeds
* 1/4 cup chopped walnuts
* A pinch of cinnamon
What are the steps to
Step 1: Preheat & Prep Pan
First, preheat your oven to 375°F (190°C). While the oven is heating, grease a 9×5 inch loaf pan really well. I like to use baking spray with flour in it, but you can also grease it with butter or oil and then dust it with flour. Make sure you get into all the corners! Trust me, you don’t want your beautiful Multigrain bread isHow do I avoid sticking to the pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the bread flour, whole wheat flour, rolled oats, flaxseed meal, sunflower seeds, yeast, and salt. Make sure everything is well combined. This ensures that the yeast is evenly distributed, which is super important for the bread to rise properly. I always give it a good whisk for at least 30 seconds.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the warm water, honey, and olive oil. Make sure the water isn’t too hot, or it will kill the yeast. Aim for about 110°F (43°C). If you don’t have a thermometer, it should feel warm to the touch, but not scalding.
Step 4: Combine
Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more bread flour, one tablespoon at a time. Be careful not to add too much, or the bread will be dry. The kneading is important for developing the gluten, which gives the bread its structure. I like to put on some music and get into a rhythm while I knead!
Step 5: First Rise
Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise for 1-1. I usually put it in my oven with the light on. I can’t wait to cook it for 5 hours. The warmer the place, the faster it will rise. Don’t skip this step! It’s essential for a light and airy air.Multigrain bread is.
Step 6: Shape & Second Rise
Gently punch down the dough to release the air. What is the best way to shape a loaf and place it in the prepared loaf pan? Cover again and let rise for another 30-45 minutes, or until it has almost doubled in size. This second rise gives the bread its final lift and ensures a beautiful texture.
Step 7: Bake
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C). You can check the temperature with an instant-read thermometer. If the crust is browning too quickly, tent the loaf with foil. I always start checking for doneness around the 30-minute mark.
Step 8: Cool
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the urge to slice into it while it’s still warm! It needs to cool completely for the texture to set properly. It’s hard, I know!
Step 9: Slice & Serve
Once the bread is completely cool, slice it with a serrated knife and enjoy! I love toasting a slice and spreading it with butter and a little bit of honey. It’s also amazing for sandwiches or alongside a bowl of soup.
What should I serve it with?
This multigrain bread is incredibly versatile, so you can serve it with just about anything! Here are a few of my favorite ways to enjoy it:
For Breakfast: Toast it and top it with avocado, a fried egg, and everything bagel seasoning. It’s a hearty and satisfying way to start the day. Pair it with a strong cup of coffee.
For Brunch: Serve it as part of a brunch spread with cheeses, meats, and fruits. It’s a great way to add some substance to your brunch table. A mimosa or a glass of orange juice goes perfectly with it.
As Dessert: Believe it or not, this bread can even be a dessert! Toast a slice and top it with ricotta cheese, honey, and a sprinkle of cinnamon. Serve with a scoop of vanilla Ice Cream!
For Cozy Snacks: Enjoy a warm slice with a smear of butter or a bowl of soup. It’s the perfect comfort food on a chilly day. I love dipping it in tomato soup or serving it alongside a hearty chili. My family’s favorite is serving it with a simple carrot and coriander soup.
Top Tips for Perfecting Your Multigrain Bread
Here are a few tips I’ve learned over the years to help you make the perfect loaf of multigrain bread:
Yeast Check: Always make sure your yeast is fresh. If it’s old, it might not activate properly, and your bread won’t rise. To test it, dissolve a teaspoon of yeast in 1/4 cup of warm water with a teaspoon of sugar. If it doesn’t get foamy after 5-10 minutes, it’s probably dead.
Kneading Advice: Don’t be afraid to knead the dough! It’s important for developing the gluten. If you have a stand mixer, you can use the dough hook to knead it for you. Just be careful not to over-knead it, or it will become tough.
Rising Tips: The rising time will depend on the temperature of your kitchen. If it’s cold, it will take longer to rise. You can speed up the process by placing the dough in a warm place, like your oven with the light on, or near a radiator.
Ingredient Swaps: Feel free to experiment with different grains and seeds. You can use any combination you like. Just make sure to keep the total amount of dry ingredients the same. For example, you could substitute the flaxseed meal with chia seeds, or the sunflower seeds with pumpkin seeds. I’ve even tried adding a tablespoon of caraway seeds for a different flavor profile – it was surprisingly good!
Baking Tips: Keep an eye on the bread while it’s baking. If the crust is browning too quickly, tent it with foil. You can also place a pan of water on the bottom rack of the oven to create steam, which will help the bread rise higher and have a crisper crust. Learned this trick from a professional baker friend!
Storing and Reheating Tips
Here’s how to keep your multigrain bread fresh and delicious:
Room Temperature: You can store the bread at room temperature for up to 3 days in an airtight container or wrapped tightly in plastic wrap. This will help prevent it from drying out.
Refrigerator Storage: For longer storage, you can store the bread in the refrigerator for up to a week. Just make sure to wrap it tightly to prevent it from absorbing odors from the fridge.
Freezer Instructions: To freeze the bread, slice it and wrap it tightly in plastic wrap, then place it in a freezer bag. It can be stored in the freezer for up to 3 months. To thaw, simply remove it from the freezer and let it thaw at room temperature or in the refrigerator.
Reheating: To reheat the bread, you can toast it, bake it in the oven at 350°F (175°C) for a few minutes, or microwave it for a few seconds. Just be careful not to overheat it, or it will become tough.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for homemade multigrain bread. It’s a simple, delicious, and wholesome way to enjoy fresh bread at home. I really hope you’ll give this recipe a try, because, trust me, there’s nothing quite like the feeling of pulling a warm, fragrant loaf of bread out of the oven! Plus, knowing exactly what’s going into your food is such a good feeling. I can’t wait to hear how yours turns out! And if you enjoyed this recipe, be sure to check out my other bread recipes – I have a great whole wheat Bread Recipe, and a killer cinnamon swirl bread that you’ll love. Happy baking!
multigrain bread
Ingredients
Main Ingredients
- 1 cup warm water
- 2 teaspoon active dry yeast
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1.5 teaspoon salt
- 3 cups multigrain flour
Instructions
Preparation Steps
- In a large bowl, combine warm water, yeast, and sugar. Let stand for 5 minutes until foamy.
- Add olive oil and salt. Gradually add flour, mixing until a dough forms.
- Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down dough and shape into a loaf. Place in a greased loaf pan.
- Cover and let rise for another 30 minutes.
- Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown.
