Softest Multigrain bread

This multi-grain bread is a must-try. It is easy and the result is always great. About 5 years ago I made my first multiple grain bread by following the bread recipe from the King Arthur Flour website. It came out good in the first go. This multigrain bread recipe yields a soft, nutritious, and super flavorful loaf of bread.

This recipe is :

• Easy and almost full-proof recipe
• Highly flavorful
• Stand mixer recipe
• Yields a super soft loaf
• Eggless
• Has a lot of whole-grains

 That time I was new to bread making, and the results of that recipe really boosted my interest in bread making.

Understanding the right texture of dough needs some practice but I will try to give you complete instructions so that you get it perfect in the first go.

 I have been making this bread for quite a while now. And, I have made some improvisations and perfected it. This bread is filled with the goodness of many whole grains. I am so glad to finally share it with you.

Kneading and dough texture of multigrain bread

Making any kind of Multigrain bread or brown bread is much easier than making any normal loaf using just bread flour or all-purpose flour, in terms of tackling the dough. This is simply because the grains provide some texture to the dough. Once the dough is kneaded perfectly, you should not have much problem in shaping it.  No doubt kneading a multi-grain dough is a difficult task. I would suggest not to try kneading with hands until you are pro at it. Stick to your stand mixers or bread machines.  Entrust your machines with the task of handling this sticky dough.

Our sole job is to understand the right texture of the dough. Because we need to understand that no recipe for bread is exact. Depending on the climatic conditions at your place and the variety of flour you use, the volume of water needed may go 1-3 tablespoon up or down.

These crucial additions eventually decide what you are going to end up with. Over-kneading and under-kneading are also concerns when dealing with glutenous flours. I will try to address all of these concerns as we proceed through the recipe.

Choice of multigrain

You can use your choice of gains. I would suggest the ones with varied sizes and colors, if possible. If adding flax seeds, try to grind them first so that our bodies can absorb the soluble and insoluble fibers present in this great grain. Also, do not try more than one kind of large grains and preferably in a lesser proportion than the rest of the grains.

One, because they are difficult to adhere and will come off while baking or when cutting the bread. Two, having too many large grains inside the loaf makes rising uneven and interferes when you are trying to slice the bread for those perfect sandwich slices.

I like to use sesame seeds ( black and white both), chia seeds, oats, pumpkin seeds, flax seeds, and sunflower seeds.

The APF to whole wheat flour ratio used in this recipe is 2:1. If you want to use equal proportions, consider doubling the vital wheat gluten.

  I normally use an 8x4 inch loaf pan and the remaining dough yields me two burger buns. But this recipe is perfect for a 9x5 inch loaf.

The grain mix for this recipe contains:

• Flax seeds ( Flaxmeal),
• Oats flour,
• Sesame seeds, Chia seeds, and sunflower seeds

Multigrain bread

Meenakshi

This multigrain bread is super soft and highly flavorful. It is filled with the goodness of flaxseeds, whole wheat, oats, sunflower seeds, chia seeds, and sesame seeds.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine American

Servings 1 loaf

Ingredients

  

1x2x3x

• 1 cup White Whole wheat flour
• 2 cups All purpose flour
• 2 teaspoon Dry yeast
• ½ teaspoon Salt
• 2 teaspoon Sugar
• ¼ cup Dry milk powder
• ⅓ cup Whole milk
• 3 tablespoon Vegetable oil
• 2 tablespoon Vital wheat gluten
• ¾ cup Multi grain mix (¼, cup flax seeds, Oats - ¼ cup,¼ cup sesame seeds, chia seeds, and sunflower seeds))

Instructions

 

• Microwave milk for 20 seconds and add the sugar. Mix sugar into the milk and then, stir in the yeast. Let the yeast and milk mixture sit for 5-10 minutes until the yeast blooms and becomes frothy.
• In the meantime, prepare ¾ cup of grain mix. Uses gains of your choice. If using flax seeds make sure to blend them. Add equal quantity of water .i.e. ¼ cup of water for ¼ cup of ground flax seed in this recipe. Set aside for 10 minutes.
• Combine all the dry ingredients ( flour, grain mix, milk powder, salt, and wheat gluten) in the bowl of a stand mixture, reserving little grain mix for putting over the loaf. Add oil to the dry ingredients and crumble in the flour mixture using your hands.
• Add the yeast mixture, flax seeds mixture and 1 cup of lukewarm water and mix using a wooden spoon until everything comes together.
• Place the bowl in your stand mixer and start kneading at a low speed. Knead for 5 minutes and then increase the speed to high. Knead at high speed for 4-5 minutes till the dough leaves the sides of the bowl and becomes smooth.
• Grease a bowl and transfer the dough to the greased bowl. Cover with cling wrap and then with a kitchen towel. Place in a warm corner of your kitchen ( or in the oven with oven lights switched on). Let rise for 60-90 minutes or till it almost doubles in size.
• Deflate the dough with a slow punch and transfer to a lightly greased work surface.
• Using your fingers, flatten the dough and roll to form a log. Use your palms to pinch the seam.
• Grease and dust a 9-inch loaf pan. Transfer the dough into the pan. Grease a cling wrap and use it to cover the loaf pan. Let it rest and rise for about 60-90 minutes in a warm place or until it rises about an inch above the rim of the pan.
• Preheat the oven to 350 ⁰F. Place a pan with boiling water at the base of the oven.
• Brush the top of the dough with milk and sprinkle the reserved whole grains mix. Take extra care not to deflate the dough.
• Bake for 35-45 minutes until the crust is golden brown.
• Let cool in the pan for 15 minutes and then transfer to a cooling rack. Enjoy warm or let cool completely before storing in a paper bag.

Notes

• The milk used to bloom yeast should be warm and not hot.
• If you are using a higher proportion of flax seeds, you might need to add a little more water because it does absorb a lot of water.
• The time taken for proofing will vary with the ambient temperatures. So, always look for the volume rather than the time.
• Always keep the dough well covered to prevent the drying of the outer surface.

 

Storage:

• Let the bread cool completely over a cooling rack before storing it. It can be stored simply in a paper bag at room temperature for 3-4 days.
• I cannot comment on how long it keeps fresh in the fridge because it never lasts that long in my family. But ideally, bread should be frozen if intended to be stored longer.

 

Keyword multigrain bread, sandwich bread recipe

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