Homemade multigrain bread

  • Preparation 6 h
  • Cooking 30 min
  • Servings 2 loaves
  • Freezing Absolutely

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Multigrain mix

  • 1/4 cup (60 ml) spelt flakes
  • 1/4 cup (60 ml) quick-cooking oat flakes
  • 1/4 cup (60 ml) whole oats
  • 1/4 cup (60 ml) quinoa
  • 1/4 cup (60 ml) flax seeds
  • 1/4 cup (60 ml) unsalted sunflower seeds, shelled

Ingredients

  • 1 3/4 cups (435 ml) boiling water
  • 1 cup (250 ml) multigrain mix
  • 3 tbsp. (45 g) packed brown sugar
  • 2 tsp. (16 g) active dry yeast
  • 3 tbsp. (45 ml) vegetable oil
  • 2 cups (345 g) unbleached bread flour
  • 1 1/3 cups (220 g) whole wheat flour
  • 3 tsp. (16 g) Fleischmann’s bread improver
  • 1 1/2 tsp. (16 g) salt
  • All-purpose flour for the work surface
  • Vegetable cooking spray (PAM style)

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Preparation

  • In a large airtight container, combine all the multigrain mix ingredients. Close and shake for 1 minute.
  • In a large bowl, pour the boiling water and let cool for 20 minutes. Add 1 cup of multigrain mix, stir and let rest for 5 minutes.
  • Add the brown sugar and yeast, mix well to dissolve the sugar. Let rest for 7 to 10 minutes, until the mixture starts to foam. Add the vegetable oil.
  • In the bowl of a stand mixer, combine the bread flour, whole wheat flour, bread improver and salt, then mix.
  • Add the yeast mixture to the bowl and knead with the dough hook for 4 minutes. You can also knead by hand. Add a little flour if the dough sticks too much.
  • Place the ball in a large bowl greased with cooking spray and cover with plastic wrap. Place the bowl in the oven (turned off) with only the light on and let rise for 45 minutes, until the ball has doubled in size.
  • Punch the dough to release the air and place on a floured work surface. Knead 20 times then cut into two equal parts.
  • Grease two loaf pans with cooking spray.
  • Using a rolling pin, roll out the two pieces to the width of the loaf pans and about 30 cm long.
  • Roll tightly from bottom to top, pinch the seams and flip so the seams are underneath. Also fold the ends slightly underneath and place in the loaf pans.
  • Cover with a very damp dish towel and place the loaf pans in the oven (turned off) with only the light on to create constant warmth around 25 °C (77 °F). Let rise for about 2 hours, until the bread rises dramatically. A cold kitchen = fermentation that won’t rise.
  • Preheat the oven to 350 °F (175 °C).
  • Gently place the loaves in the oven on the center rack and bake for about 30 minutes or until the internal temperature reaches 190 °F (88 °C).
  • Let cool for 1 hour before unmolding. Place on a rack and let cool for 2 hours before slicing. Keeps for about 1 week in an airtight bag and freezes wonderfully once sliced.