Multigrain Bread
A hearty, chewy loaf full of healthy grains and seeds.
Ingredients
- 500 grams of bread flour (about 4 1/4 cups)
- 200 grams of a multi wholegrain mix
- 2 cups of water, hot
- 1 1/2 teaspoons of salt
- 1 1/2 teaspoons of instant yeast
- 1 tablespoon of honey
Instructions
- Combine 2 cups of hot water with 200 grams of multigrain mix in a large bowl and set aside to soak for 60 minutes
- Add 500 grams of bread flour along with 1 1/2 teaspoons of salt, 1 1/2 teaspoons of instant yeast and 1 tablespoon of honey and mix until all of the flour has been incorporated
- Knead for a few minutes until the dough feels elastic and slightly tacky
- Cover the bowl with plastic wrap and let the dough rest at room temperature for about 12 hours
- About 90 minutes before baking, transfer the dough onto a lightly floured surface and gently form it into a 10” round
- Transfer the shaped dough into a large lightly greased bowl, cover with plastic and rest in a warm place for 90 minutes (this dough will not rise much during the second proof)
- 30 minutes before baking, place a Dutch oven or covered bread baking crock onto the center rack of your oven and preheat to 450 degrees
- After 30 minutes of preheating, carefully remove the Dutch oven from the oven, place it onto a heat proof surface and set the lid aside
- Carefully add a sheet of parchment paper into the base of the dutch oven and transfer the shaped dough over it (see further instructions above), use a sharp knife or bread lame to add several shallow slashes to the top of the loaf, add the lid and place back into the 450 degree oven
- Bake for 30 minutes covered and then remove the cover and bake for an additional 15-20 minutes or until golden brown with an internal temperature of 205 degrees
- Transfer the loaf onto a cooling rack to cool before slicing
- Store leftovers at room temperature in a bread bag or wrapped tightly with foil