Multigrain Bread
This rustic multigrain bread filled with good stuff like whole wheat and rye flours, flax seeds, oats, and bulgur wheat is both hearty and delicious!
Ingredients
- 3 tablespoons (30 grams) bulgur wheat
- 1 ¼ cup (283 grams) water , divided
- 2 tablespoons (43 grams) honey
- 2 tablespoons (28 grams) unsalted butter
- 2 ¼ teaspoons (7 grams) active-dry yeast
- 1 ½ cup (170 grams) whole wheat flour
- ½ cup (50 grams) rye flour
- 2 teaspoons coarse salt
- ¼ cup (25 grams) old-fashioned rolled oats
- ¼ cup (35 grams) flaxseed
- 2 tablespoon (20 grams) raw sunflower seeds
- 1 - 1 ½ cups (120-170 grams) all-purpose flour
- 1 large egg + 1 tablespoon water , beaten for egg wash (optional)
- Additional rolled oats , for sprinkling (optional)
Equipment
Instructions
- Soak the bulgur wheat in ¼ cup warm water for 30 minutes, or until all water is absorbed.3 tablespoons (30 grams) bulgur wheat, 0.25 cup (56.6 grams) water
- In a small saucepan, combine the remaining 1 cup water, honey, and butter. Place over medium heat until butter is melted. Remove from heat and let cool for about 5 minutes (to about 120-130°F).1 ¼ cup (283 grams) water, 2 tablespoons (43 grams) honey, 2 tablespoons (28 grams) unsalted butter
- Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the yeast, whole wheat flour, rye flour, and salt. Pour in the warm water mixture and mix until combined. Add the rolled oats, flaxseed, sunflower seeds and soaked bulgur wheat and mix until combined.2 ¼ teaspoons (7 grams) active-dry yeast, 1 ½ cup (170 grams) whole wheat flour, ½ cup (50 grams) rye flour, 2 teaspoons coarse salt, ¼ cup (25 grams) old-fashioned rolled oats, ¼ cup (35 grams) flaxseed, 2 tablespoon (20 grams) raw sunflower seeds
- Add the all-purpose flour a few tablespoons at a time until the dough clears the bowl (you may not use all 1 ½ cups of the flour). Continue kneading in the mixer until the dough is smooth and elastic, about 3-4 minutes. This dough is heavier than many bread dough, but you should be able to pull it a bit without it immediately breaking.1 - 1 ½ cups (120-170 grams) all-purpose flour
- Gather dough into a ball and place in a greased bowl. Cover with plastic wrap and place in a warm place. Let rise until doubled and it doesn’t bounce back when pressed, about 1 hour. Punch down dough and knead a few times until smooth. Let rest for about 5 minutes.
- Place dough in a dutch oven or large heavy pot lined with parchment paper. Brush with egg wash and sprinkle with rolled oats, if desired. Use a sharp knife to slice 3 cuts into the top of the bread. Cover with plastic wrap and let rise for an additional 30-45 minutes.1 large egg + 1 tablespoon water, Additional rolled oats
- Meanwhile, preheat oven to 425°F and place oven rack in the center of the oven (or lower if necessary to fit the pot). When ready to bake, cover the dutch oven with a lid and place in the oven. Turn the oven temp down to 400°F and bake for about 45 minutes, until the top of the bread is golden brown.
- Let bread cool before slicing. It is best enjoyed the day it is baked, but will keep in an airtight container at room temperature for several days.
Notes
If you want to use instant yeast/quick rise yeast: Adjust rising time and check after about 30 minutes for the bulk rise, and 20-30 minutes for the second rise.
Do I have to use a Dutch oven? You really should use a Dutch oven! You’ll end up with a better loaf of bread. If you don’t have a cast iron Dutch oven, any heavy, oven-safe pot with a lid will work. Even covering a regular pot with foil can help mimic these ideal baking conditions and elevate your loaf.
Calories: 297kcal, Carbohydrates: 51g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 22mg, Sodium: 477mg, Potassium: 204mg, Fiber: 6g, Sugar: 4g, Vitamin A: 94IU, Calcium: 30mg, Iron: 3mg
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