Multigrain Recipe

Activate yeast

In a small bowl combine 1 tsp active dry yeast with 1/4 cup warm water (105-110°F) and 1/4 cup all-purpose flour. Whisk to a smooth batter, cover with plastic wrap, and let sit in a warm place 15-20 minutes until bubbly and fragrant.

Prepare liquids and activate additional yeast

Warm 1 cup water and 1/2 cup milk to about 105-110°F. In the bowl of a stand mixer (or a large mixing bowl), combine the warmed liquids with 1 tsp active dry yeast, 2 tbsp honey and 2 tbsp melted butter. Stir gently and let sit 3-5 minutes until yeast starts to foam.

Combine dry ingredients

In a separate large bowl whisk together 2 cups bread flour, 1 cup whole wheat flour, 1/2 cup rolled oats, 3/4 cup multigrain seed blend, 1 tablespoon vital wheat gluten (if using) and 1 1/2 tsp salt, ensuring the salt is well distributed so it does not contact the yeast directly.

Mix starter into dough

Add the bubbled starter/preferment to the liquid mixture and stir to combine.

Form the dough

Add the dry ingredients to the wet in two additions. If using a stand mixer with a dough hook, mix on low speed until a shaggy dough forms, then increase to medium-low and knead 6-8 minutes until the dough is smooth, slightly tacky, and springs back when pressed. If mixing by hand, use a sturdy spatula then turn out onto a lightly floured surface and knead 8-10 minutes.

Adjust hydration if needed

Because multigrain ingredients absorb more liquid, if the dough feels stiff and dry add up to 2 tablespoons extra warm water, one tablespoon at a time. Conversely, if excessively sticky, sprinkle up to 1-2 tablespoons additional bread flour.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60-75 minutes.

Deflate and shape

Gently punch down the risen dough to release gas and turn it out onto a lightly floured surface. Flatten to a rectangle, fold the short ends into the center, then roll or tighten into a loaf shape suitable for a 9x5-inch loaf pan. Pinch seams to seal.

Prepare loaf pan

Lightly grease a 9x5-inch loaf pan and optionally line with parchment for easy removal. Place shaped loaf seam-side down into the pan.

Final proof

Cover the pan loosely with plastic wrap or a damp cloth and let the loaf rise until it crests about 1 inch above the rim of the pan, about 45-60 minutes depending on room temperature.

Prepare egg wash and top

Preheat the oven to 375°F (190°C). In a small bowl beat 1 egg with 1 tablespoon water to make an egg wash. Gently brush the risen loaf with the egg wash, sprinkle 2 tablespoons rolled oats and about 1 tablespoon extra seeds evenly over the top, pressing lightly so they adhere.

Bake

Bake in the preheated oven on the middle rack for 30-35 minutes, until the crust is deep golden brown and the internal temperature registers 195-205°F (90-96°C) with an instant-read thermometer. If the top browns too quickly, tent loosely with foil after 20 minutes.

Cool

Remove the loaf from the oven and let rest in the pan 5-10 minutes, then transfer to a wire rack to cool completely (at least 1 hour) before slicing to avoid a gummy crumb.

Slice with a serrated bread knife and serve fresh, toasted, or as sandwich bread. Store cooled loaf wrapped in a kitchen towel or in a breathable bread bag at room temperature for up to 3 days, or freeze sliced for up to 3 months.