Multigrain Bread Recipe
With it's soft texture and hearty flavor, Multigrain Bread tastes fantastic and will keep fresh for several days. You can start the dough the night before and finish the bread in the morning to have fresh bread for lunch.
slices
Ingredients
- 6 ounces boiling water (¾ cup)
- 1 ½ ounces bulgur wheat (¼ cup)
- 8 ounces whole milk (1 cup)
- 2 ¼ teaspoons dry yeast (1 packet)
- 5 ounces bread flour (1 cup, see note)
- 1 ½ ounces honey (2 tablespoons)
- 1 ½ teaspoons table salt
- 1 ½ ounces old fashioned oats (½ cup)
- 2 ½ ounce rye flour (½ cup)
- 1 ounce wheat bran (½ cup)
- 5 ounces whole wheat flour (1 cup)
- 1 egg for egg wash
Instructions
- Combine the bulgur wheat and boiling water and set aside until cooled to about 100 °F and most of the water has been absorbed. Warm the milk until scalding hot then set it aside to cool until it is slightly warmer than body temperature.6 ounces boiling water, 1 ½ ounces bulgur wheat, 8 ounces whole milk
- In the bowl of a stand mixer or in a large mixing bowl combine the soaked bulgur, milk, yeast and the bread flour to form a smooth batter. Add the honey and salt. Stir to combine. Add the oats, bran and rye flour and stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook.2 ¼ teaspoons dry yeast, 5 ounces bread flour, 1 ½ ounces honey, 1 ½ teaspoons table salt, 1 ½ ounces old fashioned oats, 1 ounce wheat bran, 2 ½ ounce rye flour
- With the mixer running, add the whole wheat flour until the dough comes together. The dough will be quite sticky and will not clear the sides of the bowl as you knead. Knead the dough for 4-5 minutes. If mixing by hand, add as much of the flour as you can in the bowl then finish kneading in the rest of the flour by hand. Dump the dough onto a lightly floured surface. Knead to form a smooth ball.5 ounces whole wheat flour
- Place the dough in an oiled bowl, turning once to coat the dough. Cover and set aside in a warm spot to rise for about 1-1 ½ hours until doubled in size.
- Preheat the oven to 350 °F. Grease a 9"x5" loaf pan with a very light film of vegetable oil or with baking spray.
- Turn the dough out onto a floured surface. Flatten the dough to a 9" rectangle. Tightly roll the dough from top to bottom to form a log shape.
- Set the dough into the pan and cover with oiled plastic wrap. Set in a warm place and rise until the dough almost doubles in size and fills up the pan, about 1 hour.
- Use a sharp knife or razor to cut a ½" deep slash down the center of the loaf. Brush the dough with egg wash and sprinkle with oats, bulgur and/or wheat bran.1 egg for egg wash
- Bake about 35-40 minutes until golden brown and the interior temp is 200 °F.
- Cool in the pan about 5 minutes before turning out onto a cooling rack. Cool to room temperature before slicing.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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