Go Back
–+ servings
multigrain bread with super soft and flavorful crumbd

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
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 1 loaf

Ingredients
  

  • 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
Tried this recipe?Let us know how it was!