https://youtube.com/shorts/LX9DD4KLLSk?si=46ZKPTuNW8pQBUZ3
Welcome to October’s #makebread365 recipe! This month is Multi-Grain bread!
Funny story – tried a ton of recipes that just FAILED.
Then I realized, I simply was overthinking it!
So I grabbed my trust Simple Yeast Bread recipe and then tweaked that to end up with this delicious and simple multi-grain bread!
This is actually my husband’s favorite!
I recommend watching my Simple Yeast Bread recipe video to understand the basic technique and that will help you understand this recipe!
Multigrain Bread with 100% Freshly Milled Wheat
Whole grain bread made with multiple grains!
Ingredients
For the Bread
- 4 - 4 1/2 cups freshly milled wheat flour Mill about 3 cups of hard red wheat berries, hard white wheat berries, or a combination of these grains. You need a total of 4 - 4 1/2 cups of flour plus a little more for dusting.
- 2 cups water warm
- 1 1/8 TB yeast instant is preferred
- 1/4 cup honey
- 1/4 cup oil
- 1 1/2 tsp salt
- 1/2 cup oats old fashioned or quick oats
- 1/4 cup sunflower seeds raw or roasted
- 1 TB sesame seeds
- 1 TB flax seeds
- 1/2 tsp fennel seeds
- 1 TB pumpkin seeds also called "pepitas"
Multi-Grain Topping
- 1/2 TB oats old fashioned or quick oats
- 2 tsp sunflower seeds
- 1 1/2 tsp sesame seeds
- 1 1/2 tsp flax seeds
- 1 tsp pumpkin seeds also called "pepitas"
- 1/2 tsp fennel seeds
Instructions
- Mill 3 cups of chosen wheat berries.
- Combine 1 cup of freshly milled flour, warm water, and yeast into mixer or bowl. Stir until combined. Let rest for 15-20 minutes until nice and bubbly.
- While autolyze is resting, combine oats, sunflower seeds, sesame seeds, flax seeds, fennel seeds, and pumpkin seeds into a bowl and mix to combine.
- Once autolyze is done, add in honey, oil, salt and grain/seed mixture. Add 3 more cups of freshly milled flour.
- If using a mixer, use dough hook attachment and combine together. Dough needs to be JUST coming off the sides of the bowl (see "Simple Yeast Bread" video for detailed instructions). If dough is not coming off sides of bowl, add about 1/4 cup of freshly milled flour and allow it to knead into flour. Add enough flour until dough is just coming off sides of the mixer bowl.
- Once the dough just starts to come off the sides of the mixer bowl, knead for about 9 minutes until dough is smooth, slightly tacky, and a bit elastic.
- After kneading, lightly flour a work surface and dump dough out onto work surface. At this point, the dough will be slightly tacky but you're able to work with it and shape it.
- Divide dough into two dough balls (weigh them to make sure they are equal sizes if you wish)
- Taking one dough ball at a time, gently roll out into a thick, small rectangle.
- From one long side, gently pull out one side then fold over 2/3 of the rectangle. Take other long side, gently pull out and fold over the rest of the dough (See video for instruction).
- From one short side, gently pull back and roll over like a sleeping bag.
- Once you have a sleeping bag dough shape, smooth over long edges to make a nicely shaped rectangle dough. Sides and top should be smooth.
- Place in bread pan. Cover. Let rise until double in size. This will take about 35 minutes depending on temperature in your kitchen.
- Preheat oven to 350 degrees F
- While rising, take all ingredient for the Multi-Grain Topping and combine in small bowl.
- Once loaves have doubled in size, gently brush tops of loaves with water and sprinkle Multi-Grain Topping on top. VERY GENTLY press seeds in to dough (too much and bread will deflate).
- Bake in preheated oven for 35 minutes or until internal temp is 190 degrees F
- After baking, let loaves rest in loaf pans for 10 minutes. Then gently remove from loaf pans and allow them to rest on their sides on a cooling rack until completely cooled.
- Once bread is completely cooled, slice and enjoy!
Notes
This is variation of my Simple Yeast Bread Loaf recipe. The kneading, shaping, and baking are all the same as this recipe. For detailed instructions on this technique see this video here: https://youtu.be/V2MMwaJ9Mjg?si=UUkiwSeSIbosYKJY
This recipe is using 100% freshly milled wheat NOT store-bought flour. When I say "flour" in the recipe, I am referring to the flour that has been milled. When I say "wheat berries" that is the actual wheat seeds BEFORE milling into flour.
This will make 2 loaves that are about 1 to 1.5lbs or one huge loaf around 2- 2.5lbs. Feel free to shape into whatever shape of bread you desire!
Tried this recipe?Let us know how it was!
Oh my ..I have no words. This bread is delicious. I made it today and couldn’t wait to let it cool to slice into it. Smeared some butter on my slice and thanked the Lord out loud for fresh bread and butter. Give it a try, you won’t regret it. It’s soft, nutty and full of flavor.
Would it turn out ok if the seeds were omitted?
It should. Use whatever seeds you like or omit them! It just won’t have those flavors in the bread.
I don’t cook. Grilled a few burgers in my day. That’s it. I decided to start milling wheat. My first 2 loaves of bread I made was this recipe. They turned out great! The neighbors loved them. Thank you.
Love this bread! Have made it just about every weekend since I found it. I mix in the seeds and oatmeal but don’t add the topping and it’s still delicious! Being new to baking with freshly-milled wheat, I really appreciate the detailed instructions and video. Thank you for this great recipe!
What a wonderful recipe! Your directions and videos have been so helpful to a newby like me and this comes out great every time!!
One question, I use one larger and one smaller-size loaf pan. The bread in the larger pan always gets a crack around the sides (about an inch below the crown) and this part is slightly crumbly when I slice it. Not a big deal at all but I’m wondering what I’m doing wrong and if there’s a way to fix it. Thank you!
It is possibly a shaping issue. Make sure it’s shaped well OR it may have just risen a bit too much.
I have a recipe that calls for 7 grain cereal. If I substitute the cereal for the other things you add, about how much do you think it would take? For one loaf it calls for 1/2 cup, I use Rob’s Redmill brand. Thank you.
Maybe just mix it all together and then use 1/2 cup? I have no idea ha Sorry!
Hi, could this be made without the oats? Or can I sub the oats for something else? TY
I’m sure you could sub the oats for a different grain, but watch out for texture.
Absolutely FABULOUS bread!!! Amazingly soft, flavorful, and just plain delish! Like Tanja said, “Give it a try, you won’t regret it!
Hi there, I am very confused about the cooking instructions. Are you meaning to get the oven up to 350 F and then turn it off and cook the bread in the oven while it slowly cools and once it reaches 190F take it out???
No, don’t turn oven off. Bake at 350 degrees for 35 minutes. To test to see if bread is done, you can check the internal temperature to see if it’s 190 degrees F. Depending on your oven, bread may need less or more time to bake.
Pretty! This was a really wonderful post. Thank you for your provided information.