Multigrain Bread Recipe
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 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 in 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!
- 4 cup all purpose flour
- 1 1/2 teaspoon salt
- 1 tablespoon virgin olive oil
- 2 tablespoon boiling water
- 2 teaspoon poppy seeds
- 2 teaspoon sunflower seeds
- 1/2 cup multi grain flour
- 1 tablespoon brown sugar
- 2 teaspoon dry yeast
- 2 teaspoon sesame seeds
- 2 teaspoon flax seeds
- 2 teaspoon pumpkin seeds
Step 1 Soak all the seeds in water.
Mix and soak all the seeds in water to protect them from burning in the baking process.
Step 2 Mix the flour with the yeast mixture and knead a smooth dough
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, and 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.
Step 3 Let the dough rise for an hour.
Now, coat a bowl in olive oil, put the dough inside cover the bowl with a damp towel, and let it rise for an hour. Make sure that the dough remains greased with oil.
Step 4 Shape the dough into loaves.
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.
Step 5 Preheat the oven and spread the seeds in a baking tray, put the dough on it, and press.
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.
Step 6 Bake the bread for 15-20 minutes.
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.
Tips
- If you use baking paper to line your baking dish, make sure to lightly flour the surface to prevent sticking.
- Even if your bread doesn’t bake that well, you can use it for making croutons or as bread crumbs for frying.
- You can also use whole-wheat flour instead of all-purpose flour if you want healthier bread.
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