Hearty Multigrain Bread
This healthy multigrain bread recipe is perfect for sandwiches or alongside a cozy bowl of soup. Boost your health with lots of grains in this crusty homemade bread.
Servings: 14 slices
Calories: 264kcal
Ingredients
For the Dough
- 3 ⅓ cups bread flour
- ¾ cup whole wheat flour
- ¾ cup rye flour
- 4 ½ teaspoons fast-action yeast
- 2 teaspoons salt
- 3 ½ tablespoons unsalted butter melted and cooled
- 3 tablespoons blackstrap molasses
- 1 cup white quinoa cooked
- 1 cup old-fashioned rolled oats
- ¼ cup whole flax seeds
- 1 ¾ cups room-temperature water
For the Topping
- ½ cup old-fashioned rolled oats
- Few spritzes of water from a spray bottle
Instructions
Making the Dough
- Put the three flours into the bowl of a stand mixer, then add the salt and yeast on opposite sides of the bowl and stir in each with your finger. Keeping the salt away from the yeast is the goal.
- Mix in the cooked quinoa, oats, and flax seeds on low speed with the paddle attachment, then pour in the melted butter, molasses, and half of the water and mix until a dry dough forms.
- Keep the mixer running on low and gradually trickle in enough water to create a somewhat sticky dough. Depending upon the brands of flour and the humidity, you may not need all the water, or you may need more.
- Switch attachments to the dough hook and knead for 4 minutes on medium low, or until the dough passes the windowpane test. This means that a lump of dough can be stretched until it's translucent without tearing.
- Form the dough into a ball, lightly coat it in bread flour, and cover tightly with plastic wrap. Leave it to prove in a warm place until it's at least doubled in size, about 1 to 1 ½ hours.
Shaping
- Line two 9x6-inch metal loaf pans with parchment paper, leaving a slight overhang of paper to make it easy to remove the loaves later.
- Turn out the dough onto a lightly floured surface and shape the dough into a rough rectangle about the width of the long side of the loaf pan you will be using. Roll the dough up into a very tight log and pinch the seam to seal.
- Lightly spritz the top of the loaves with water or brush with a wet pastry brush. Spread the rolled oats onto the work surface and roll the wet part of the loaves over the oats to coat.
- Place the loaves oat-side up in the pan, cover with plastic wrap, and let them prove until the dough has risen above the tin and springs back when pressed lightly with a fingertip, about 30-45 minutes.
- About 10 to 15 minutes before the loaf is fully risen, preheat the oven to 400 F.
Baking
- Remove the plastic wrap and bake at 400 F for 25 minutes. If the loaves start to get too dark on top, cover them with foil. They are done baking when they have an internal temperature of 190 F.
- Use the parchment to lift the loaves out of their tins, then place them on a wire rack and let them cool completely before serving, about 1 hour.
- Cut in thick slices and serve with butter.
Notes
- Be sure to use bread flour here, not all-purpose. AP lacks the protein content necessary to help this heavy dough rise higher.
- Measure accurately by using a kitchen scale to measure dry ingredients.
- Slow rising dough? Place it in a cold oven and put a pan of boiling water on the shelf beneath.
- Leftovers? Store sealed in a plastic bag at room temperature for up to 24 hours for the best freshness. Otherwise, freeze for up to 1 month.
Nutrition
Calories: 264kcal | Carbohydrates: 45g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 346mg | Potassium: 254mg | Fiber: 5g | Sugar: 4g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
