Multigrain Bread
How do you make homemade multigrain bread?
Mix the flours, yeast, water and molasses; add salt and seeds, kneading until you obtain an elastic dough. Let it rise for 2 hours, then divide and fold the dough to shape the loaves. Let them rise again in molds for 3 hours and bake at 240°C for 35 minutes until the crust is golden.
Fragrant and delicious bread that we can make to enjoy at any time of day, for breakfast, lunch, or even to accompany a pesto or spread. As always, an easy process for a spectacular result.
The screen will not turn off while you cook.
Servings: Makes two loaves. Approx. 1,750 g of bread total
Ingredients
- 800 g multigrain flour
- 200 g whole wheat flour
- 15 g honey or molasses (I used molasses in this recipe)
- 10 g fresh brewer's yeast or 4 g activated dry yeast
- 750 ml water
- 25 g salt
- 125 g mixed seeds (sesame, pumpkin, sunflower, flaxseed)
- Extra virgin olive oil
Instructions
Place the two flours in a large bowl. Add the yeast, about 700 ml of water, the honey or molasses, and mix well with a spoon. If using dry yeast, add it already activated together with 550 ml of water.
When the flour has absorbed all the water, add the seeds, the remaining 50 ml of water and the salt.
Mix vigorously with the spoon.
When we obtain a smooth and elastic dough, it will be ready to rise. Place it in a bowl greased with oil and cover it. Put it in the turned-off oven for 2 hours.
After that time, the dough will have doubled in volume.
Place it on a well-floured surface.
Divide it into two parts.
Take one part and gently shape it into a rectangle with your fingertips, then make a fold toward the center.
Next, make a second fold with the remaining part.
Then turn it over onto itself, as shown in the photo.
Place the doughs to rest in two well-floured proofing baskets (as in my case) or directly on a floured tray. Put them back into the turned-off oven for 3 or 4 hours.
At this point, remove the molds and preheat the oven to 240°C (465°F). After the second rise, our bread will have doubled in volume.
Gently turn the molds over onto a floured tray, moisten the surface of the doughs with a little warm water and decorate with seeds to taste.
Once the oven reaches temperature, bake for 30-35 minutes, until the loaves are golden.
Enjoy your meal!
Reviews
There are no reviews yet.
- 800 g multigrain flour
- 200 g whole wheat flour
- 15 g honey or molasses (I used molasses in this recipe)
- 10 g fresh brewer's yeast or 4 g activated dry yeast
- 750 ml water
- 25 g salt
- 125 g mixed seeds (sesame, pumpkin, sunflower, flaxseed)
- Extra virgin olive oil