Homemade
Multigrain Bread

Homemade
Multigrain Bread

This homemade multigrain bread is so delicious that once you get started, you’ll just keep making it! Chock full of seeds, it’s the perfect bread for your morning toast or sandwich bread for lunch!

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Homemade
Multigrain Bread

Ingredients

8 g active dry yeast
42 g water
50 g whole wheat flour
190 g water
225 whole wheat flour
100 g all-purpose flour
20 g sesame seeds
20 g flax seeds
20 g buckwheat seeds
20 g sunflower seeds
20 g pumpkin seeds
7 g salt
vegetable oil (for greasing the pan)

Directions

Pour 8 g active dry yeast into a medium-sized bowl.
Add 42 g warm water.
Mix with a spoon until the yeast has dissolved.
Wait 5 to 10 minutes for the yeast to become active.
You’ll know it’s active when it moves.
Add 50 g whole wheat flour to feed the yeast.
This combination is what’s known as your starter.
Mix until well incorporated and a dough is formed.
Cover and leave to rest for 45 minutes in a cool place.
In a large container add 190 g water at room temperature.
Add the starter into the container.
We wet the spatula before adding the starter to make it stick less.
Mix until the starter is dissolved then add 225 g whole wheat flour and 100 g all-purpose flour and mix until well incorporated.
Use a spoon until the dough is incorporated enough so it doesn’t stick to your hands, then form a rough ball with your hands, like this.
Let rest at room temperature for 2 hours.
While the dough is resting, prepare your seeds right away so they have time to re-hydrate.
In a medium-sized pot, add 20 g sesame, 20 g flax, 20 g buckwheat, 20 g sunflower, and 20 g pumpkin seeds.
You can use whichever seeds you want in whatever quantity you want, but but not more than a total of 100 grams.
Place the pot on medium heat and jiggle to mix.
Jiggle or stir constantly so they don’t burn.
Toast until the seeds are lightly browned.
Toasting the seeds improves the taste of your bread.
Add 110 g of water then cover and remove from the heat.
The seeds need to come to room temperature before you add them to the dough.
When your bread has rested for two hours, add 30 g of water and 7 g of salt to the seeds and mix to dissolve.
Then add them to the dough by pressing them down gently.
Wet your hands before working the dough.
Fold the dough over from the top to about halfway across.
Then do the same on the other side.
Twist around to make it lengthwise and repeat the process, adding seeds as you go.
This is called folding the dough.
You’ll fold and stretch the dough four times with 45 minutes in between each time.
After folding twice, gently stretch the dough and repeat the process, folding and stretching, like this.
Flip the dough so the ends are folded under and let rest for 45 minutes.
You’ll do this three more times, for a total of four folds and stretches with 45 minutes between each time.
Wet your hands before each fold and stretch.
Each time you open the container, start by flipping the bread so the seam is facing upwards.
Here we show the second and third times.
The process is similar each time, but the dough feels more elastic as you progress.
Here we show how to fold and stretch the 2^nd, 3^rd, and 4^th time.
Fold and stretch gently to avoid tearing it.
The technique is similar each time, but every time you start a new fold and stretch, the dough feels more elastic.
Each time you finish stretching and folding, the dough will be firmer.
That’s why you need to let it rest for 45 minutes after each session of folding and stretching.
The third time you stretch the dough you can see the gluten is developing.
Cover and let rest for another 45 minutes.
The 4^th time, flip the dough so the seam is on top.
Stretch and fold again and then check for air bubbles with your fingers and pop any that you find, by pinching them.
Large un-popped bubbles create holes in the baked bread.
Let rest for another 45 minutes.
To prepare your baking dish, add a drop of vegetable oil and brush it all over.
Sprinkle a little water over the dough and place on a flat surface with the seam up.
Sprinkle more water and flatten and stretch to lengthen.
Now roll the dough, again checking for air bubbles and popping any you find.
Fold the corners inwards and roll to make a cylinder.
With the outside of your hand, push under the roll to make it as tight as possible, repeating each time, like this.
Lift the loaf and place it into the baking dish with the seam down.
Place in a plastic bag and refrigerate for 10 to 12 hours.
Remove from the fridge and let rest for 1 hour before baking.
Preheat the oven to 480°F (249°C) and remove the plastic bag.
After you put the bread in, immediately reduce the temperature to 450°F (232°C)
Bake for 15 minutes then reduce the temperature again to 420°F (215°C) and bake for another 15 minutes.
Remove from the oven and check the temperature.
If it’s lower than 199°F (93°C), bake for another 5 minutes, or until the internal temperature is (199°F)93°C.
If you don’t have a thermometer, insert a toothpick and if it comes out clean the bread is ready.
Let cool for at least 45 minutes.
Now it’s time to remove the bread from the dish.
Cut around the edges then insert a spatula and press up to free the bottom.

Multigrain Bread YouTube Recipe — Pin
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Multigrain Bread YouTube Recipe

Recipe by Guillermo and Sarah

Ingredients

8 g active dry yeast
42 g water
50 g whole wheat flour
190 g water
225 whole wheat flour
100 g all-purpose flour
20 g sesame seeds
20 g flax seeds
20 g buckwheat seeds
20 g sunflower seeds
20 g pumpkin seeds
7 g salt
Vegetable oil (for greasing the pan)

Directions

1. Prepare Starter:
Mix 8 g active dry yeast with 42 g warm water in a medium bowl until dissolved. Wait 5-10 minutes for the yeast to become active.
Add 50 g whole wheat flour to create a starter. Mix well and let rest for 45 minutes in a cool place.

2. Prepare Dough:
In a large container, mix the starter with 190 g of water at room temperature until the starter has dissolved.
Add 225 g whole wheat flour and 100 g all-purpose flour. Mix with a spoon, then form a rough ball with your hands.
Let rest for 2 hours at room temperature.

3. Prepare Seeds:
Toast 20 g each of sesame, flax, buckwheat, sunflower, and pumpkin seeds in a medium pot on medium heat until lightly browned.
Add 110 g water, cover, remove from heat and cool to room temperature.

4. Add Seeds to Dough:
Add 30 g water and 7 g salt to the seeds. Mix to dissolve, then add to the dough, pressing gently.
Fold and stretch the dough four times, with 45-minute intervals between each session.

5. Prepare Dough for Baking:
Grease a baking dish with vegetable oil.
Wet the dough, stretch it lengthwise, then roll into a cylinder, pinching any air bubbles. Place in the baking dish seam-side down.
Refrigerate in a plastic bag for 10-12 hours. Remove and let rest for 1 hour before baking.

6. Bake:
Preheat the oven to to 480°F (249°C). Remove the plastic bag, and bake bread.
After you put the bread in, reduce the temperature to 450°F (232°C). Bake for 15 minutes, then lower the temperature to 420°F (215°C) and bake for another 15 minutes.
Remove the bread from the oven and check the internal temperature with a thermometer. If under 199°F (93°C), bake for another 5 minutes or until 199°F (93°C) is reached.
Let the bread cool for 45 minutes before removing it from the dish.

7. Finish:
Remove the bread from the dish by cutting around the edges and using a spatula to lift the bottom. Enjoy your bread!

Recipe Video

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© Guillermo and Sarah