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!