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Simple Multigrain Bread (for beginners)

A simple multigrain bread recipe for beginners - A whole wheat and spelt bread recipe topped with seeds, using a simple process that's perfect for beginner bread makers!
Course DIYs
Cuisine European
Diet Vegan
Freezer friendly 3 Months
Shelf life 3 Days
Prep Time 25 minutes
Cook Time 30 minutes
Proofing Time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Servings 6 Servings
Calories 285kcal
Author Samira

Ingredients

  • 250 grams whole wheat flour
  • 250 grams wholemeal flour * Spelt
  • 10 grams fresh yeast you can also use dry yeast
  • 2 tsp salt 10 grams
  • 1.5 tBsp mixed spices of choices like coriander seeds, caraway seeds
  • 340 ml lukewarm water
  • 3 tBsp mixed seeds like sunflower, pumpkin, brown flaxseed, golden flaxseed

Instructions

  • Soak the seeds in 1 cup water. This step is necessary so that they don’t burn while baking the bread.
  • Mix the whole wheat flour and the spelt flour in a large bowl. Add the spices and salt and incorporate them well. 
  • In a small bowl, dissolve the yeast in lukewarm water. If it's too hot then it can kill the yeast, so it's best to stick to lukewarm water (around 110ºF/ 43ºC). This usually takes a few minutes.
  • Add the yeast mixture into the flour bowl and mix until you obtain a sticky dough. (If you want to add some natural sweetener then add that at this point).
  • Knead the dough for about 10-15 minutes until it becomes uniform, soft and elastic. This can also be done in a stand mixer for between 8-10 minutes.
  • Roll the dough into a ball, wet it with some olive oil and place in a lightly oiled bowl. Cover the bowl with a damp tea towel and set aside for 1 hour so the dough can rise to around double its size.
  • Remove the dough from the bowl, knocking out some air while you shape the dough into a 'loaf' shape that is slightly thinner than the width of your loaf tin (see video). The same goes for individual loaves - simply divide your dough evenly and shape accordingly.
    Note* If you want to add any seeds/additives into your bread, then you'd add them at this point, just after the first proving.
  • Prepare your bread loaf tin and grease it or line it with baking paper or a bread tin liner. I use a paper liner, which I lightly flour.
  • Place the shaped dough inside the tin. Then drain the presoaked seeds from any excess water and place them on top of the dough. 
  • Let the bread proof for another 45 minutes, covered with a damp tea towel. It should double in size, but make sure to not overprove as this can lead to deflated bread with a coarse texture.
  • In the meantime, preheat the oven to 480ºF/250ºC. First place 2 baking trays as follows:-One tray in the middle of the oven – this is where the bread loaf tin goes-One tray in the bottom of the oven – this is where a bit of hot water goes just before baking the bread. The water helps keep the environment moist and will create a nice crispy crust for the loaf. 
  • When you are ready to bake, carefully pour a cup of water in the bottom tray (it will be hot so can steam immediately). Then place the bread on the middle shelf. 
  • Bake time will be between 15-20 minutes. If you want to be double sure that it has baked all the way through then you can use a thermometer and check for a temperature between 190-200ºF/~90ºC (although, I've never found this necessary)
  • Once baked, set aside to cool down before you cut the bread. 
    Storage:
    If the bread is not sliced yet, you can keep it unwrapped at room temperature. This way it will retain its freshness. Once sliced, keep well wrapped with a tea towel or foil at room temperature for 2-3 days. Alternatively, you can keep it in a bread box as those are meant to trap the moisture inside, so the bread doesn't dry out. To keep longer, freeze for up to 3 months. You can freeze the bread cut into slices, that way it's easy to take out and unfreeze as many as need. Remember, even if your bread has gone a bit stale then you can still use it for various things including croutons and bread pudding.

Video

Notes

*Spelt flour: by nature, this wholewheat multigrain bread will be more dense than regular white flour bread. If you want to make it more fluffy and airy, you can use white flour instead of the spelt. 
Homemade bread can be really simple, once you wrap your head around the ingredients and methods. In fact, this recipe is fairly versatile and lends a hand to what you have available to you. For example:
  • I topped this whole wheat bread loaf with mixed seeds, however, you can also add seeds/grains into the bread mixture itself (I usually add just a couple tBsp). Simply wait until after you've proved your dough the first time ( which is when you leave it to rise) then mix the seeds in before transferring the dough to a loaf tin. You could use:  Pumpkin, Flax ( flax seeds that have been blended are easier to digest), Sesame, Hemp, Poppy, and sunflower seeds or even things like whole oats. 
  • Toasting any seeds before adding them to the dough can also add extra flavour - however, be aware that if you're using them for a topping or a very dry dough then the seeds need to be soaked so that they don't burn in the oven. 
  • If you find whole wheat bread a little bitter then you can add in a natural sweetener such as agave, maple ( or honey as a non-vegan option). 2-3 tBsp should be more than enough and added when the yeast mixture and dry ingredients are combined in a bowl. 
  • You can knead this dough by hand, or leave a stand mixer with a dough hook to do the job. Just make sure you knead for the full time until the dough is smooth and elastic, as this will massively impact taste and texture.
  • If you don't have any spelt flour to hand, then you can use all-purpose flour instead
  • The temperature and weather can affect the time it takes for your dough to rise and how wet the dough is. If your apartment/house is particularly cold, you can either leave the bowl dough to prove nearby a heater OR turn the oven on for a few minutes, switch it off and then leave the dough the rise inside the oven ( as the heat will be trapped in there for a long time, without being too hot). 

Nutrition

Serving: 2Slices | Calories: 285kcal | Carbohydrates: 60g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 777mg | Potassium: 313mg | Fiber: 9g | Sugar: 1g | Calcium: 28mg | Iron: 3mg