All Purpose Flour/ Bread Flour/ Savory/ Whole Wheat

Mutli Grain Bread Loaf

multi grain bread loaf sliced on cuttingboard

Recipe for Multi Grain Bread, perfect for breakfast toast. Multiple seeds add a crunch to this soft textured nutrient pack loaf.

If your not riding the ‘toast’ wagon, you better jump on! Bread topped with cheeses, fruits, veggies, eggs, and meats..I mean how can you resist?

I recently challenged myself to create three different types of bread for a breakfast toast theme. First on the list is the versatile multigrain I always have a loaf in my kitchen. Recreating a favorite topping combo of herb goat cheese, sliced red pears, sprouts, and honey was a no brainer. The goat cheese is easily mellowed by the honey, while the pear and sprouts add substance.

Would love to hear what your favorite toast toppings are!!

What is Multi Grain Bread?

Multi Grain bread consists of two or more types of whole grain and/or flours.

Grains include the following choices:

  • Barley
  • Brown Rice
  • Millet
  • Oats
  • Rye
  • Whole Wheat

Multigrain bread loaf on cutting boardmulti grain bread loaf sliced on cuttingboardslices of multi grain bread loafmulti grain toast with goat cheese and pear slicesmulti grain toast with goat cheese pear slices honey and micro greens

*Recipe inspired by the Completely Delicious Blog!

Mutli Grain Bread Loaf

Recipe for Multi Grain Bread Loaf a perfect breakfast toast bread. Lovely everyday seeded bread can be used for sandwiches or toast. Wrap in paper bag and store in cool dry place.

Course Breakfast, Side Dish, Snack
Cuisine American, Italian
Keyword multigrain bread, oat bread
Prep Time 10 minutes
Cook Time 45 minutes
resting time 2 hours
Total Time 55 minutes
Servings 12 slices
Calories 238 kcal

Ingredients

  • 1 1/2 cup (375 ml) warm water
  • 2 Tbsp honey
  • 4 Tbsp melted unsalted butter
  • 2 1/4 tsp yeast
  • 1 1/2 cups (375 g) whole wheat flour
  • 1/2 cup ( 125 g) bread flour
  • 1 1/2 cups (375 g) all purpose flour
  • 2 tsp coarse salt
  • 1/4 cup ( 62.5 g) oats
  • 1/4 cup (62.5 g) flaxseeds
  • 3 Tbsp raw sunflower seeds
  • 1 egg beaten for wash prior to baking
  • handful of oats for top

Instructions

  1. Stir warm water, melted butter, and honey together in a stand mixer bowl.
  2. Add yeast and let sit 3-5 min until frothy.
  3. In a separate bowl mix sifted flours and salt with a whisk.
  4. Using a dough hook on medium/low, slowly add flours to yeast mixture.
  5. If you notice the dough becoming to dry, you may not need all of the flour mixture. Or you can slowly add a Tbsp at a time of warm water.
  6. Allow hook to knead dough until well formed. Continue to knead with hands for an additional 3-4 minutes.
  7. Dough should have elasticity, but not be too wet nor dry.
  8. Form dough into a ball and place in lightly oiled bowl. Cover with plastic wrap and let sit for 1 hour in a warm location until it has doubled in size.
  9. You should be able to press air from dough at this time.
  10. Reform into a loaf shape and place dough into a lined dutch oven. (you can also use a pot safe for baking with a pan as a lid)
  11. Take a sharp knife and cut 3-4 slits across top of loaf.
  12. Brush with egg wash and sprinkle oats across the top.
  13. Cover with plastic and allow to rest for 30-40 minutes.
  14. Bake at 400 F for 45-50 min, or until golden brown.
  15. Let cool for 15 min before serving.

Recipe Notes

*Tip* Once you have removed loaf from dutch over, flip over and tap on the bottom. If you hear a hollow sound, bread is cooked through. Please use oven mit to handle hot bread! Serve with cheese and fruit!!

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