Simple Multigrain Bread (for beginners)

4.96 from 70 votes

Simple Multigrain Bread (for beginners)

An easy multigrain bread recipe made with whole wheat and bread flour, topped with soaked seeds for an even, golden crust. Naturally vegan, no Dutch oven needed, with a 100% whole grain option.

Prep Time25

Cook Time40

Proofing Time2 15

Total Time3 20

Course: Bread

Cuisine: American

Freezer friendly: 3 Months

Shelf life: 3 Days

Servings: loaf (about 12 slices)

Author: Samira Kazan

Equipment

Loaf pan 9 x 5 inch (23 x 13 cm)
Mixing bowls
Baking sheet or tray (for the steam)
Instant-read thermometer optional

Ingredients

2 cups whole wheat flour (250 g)
2 cups bread flour (250 g) or strong white flour
1 teaspoon instant yeast (or 10 g fresh yeast, crumbled)
2 teaspoons fine sea salt
1/2 tablespoon whole coriander seeds optional
1/2 tablespoon whole caraway seeds optional
1 1/3 to 1 1/2 cups lukewarm water (340 to 360 ml)
2 to 3 tablespoons mixed seeds for the top (optional), such as sunflower, pumpkin, flaxseed or sesame

Instructions

Place the mixed seeds in a small bowl and cover with a little water. Leave to soak while you make the dough.
Activate the yeast (optional). Instant yeast can go straight into the flour. To check that it is active, stir it into the lukewarm water and leave it for 5 to 10 minutes until slightly foamy. If using fresh yeast, crumble it into the water and stir until dissolved.
In a large bowl, combine the whole wheat flour, bread flour, salt, coriander seeds, and caraway seeds. Mix well.
Add the water and mix to a rough dough, then knead for 8 to 10 minutes by hand, or 6 to 8 minutes in a stand mixer, until smooth, elastic, and slightly tacky.
If the dough feels dry, add water, a tablespoon at a time.
Transfer to a lightly oiled bowl, cover, and leave until doubled in size, about 1 to 1½ hours. This will be the first rise.
Press the dough down gently but thoroughly to release the air, roll it up tightly, and place it seam-side down in a greased 9 x 5 inch loaf pan. Drain the soaked seeds and press them over the top.
Cover loosely and leave until the dough sits just above the rim of the pan, about 45 to 60 minutes. This is the second rise.
Place an empty baking tray on the bottom rack. Preheat to 390ºF (200ºC), conventional, no fan, with the tray inside.
Place the loaf on the middle rack. Carefully pour ½ to 1 cup of hot water into the hot tray to create steam and close the door immediately. Reduce the oven to 375ºF (190ºC).
Bake for 35 to 40 minutes, until deeply golden and hollow-sounding underneath, and the internal temperature reads 200-205ºF (93-96ºC).
Remove from the pan straight away and cool completely on a wire rack before slicing.

Video

Notes

100 percent whole grain version: use whole wheat flour for both quantities, 4 cups (500 g) in total. Use the higher amount of water and add more if needed, and allow a longer second rise. Expect a denser, nuttier loaf.
Active dry yeast: the same amount as instant, but bloom it in the lukewarm water with a pinch of sugar for 5 to 10 minutes first.
Pan size: an 8.5 x 4.5 inch pan also works. The loaf will be taller and more domed, so allow a few extra minutes and check the internal temperature.
All-purpose flour can replace the bread flour. The loaf will be softer and slightly less tall.
Seeds inside the loaf: add 2 to 3 tablespoons just after the first rise.
Cool completely before slicing, or the crumb will be gummy.

Nutrition