Sliced Multi-grain Recipe

Activate yeast

Combine the warm water (about 105–115°F / 40–46°C) and 1 tablespoon of the honey in a small bowl. Sprinkle the active dry yeast over the surface, stir gently, and let sit undisturbed for 5–10 minutes until foamy. If mixture doesn't foam, yeast may be dead — start over with fresh yeast.

Warm milk and combine wet ingredients

Gently warm the milk to lukewarm (about 100°F / 38°C). In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, remaining 2 tablespoons honey, olive oil, and the foamed yeast mixture. Stir to combine.

Mix dry ingredients

In a separate bowl whisk together the whole wheat flour, bread flour, salt, rolled oats, mixed dry grains/seeds, and vital wheat gluten (if using).

Form the dough

Add the dry ingredients to the wet in two additions. If using a stand mixer, attach the dough hook and mix on low speed until ingredients come together, then increase to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, stir until a shaggy dough forms, turn onto a lightly floured surface and knead for 8–10 minutes.

Adjust hydration if needed

If the dough feels too dry and crumbly, add water 1 tablespoon at a time (up to 2–4 tbs). If too sticky, dust with up to 2 tablespoons more bread flour. The finished dough should be soft and slightly tacky but manageable.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 60–75 minutes, or until doubled in size.

Prepare pan and degas dough

Generously grease a 9x5-inch (or 8.5x4.5-inch) loaf pan. Punch down the risen dough gently to release excess air and turn it out onto a lightly floured surface.

Shape the loaf

Press the dough into a rectangle about 8x10 inches. Sprinkle the 2 tablespoons of additional rolled oats and 1 tablespoon of mixed seeds evenly over the rectangle, then fold the dough like a letter (fold one-third over, fold the other third over it) to create layers. Roll or gently shape into a log about the length of the loaf pan, tucking seams under to create a smooth top.

Place in pan and second rise

Place the shaped loaf seam-side down into the prepared pan. Cover loosely with greased plastic wrap or a damp towel and let rise in a warm place for 45–60 minutes, or until the dough rises about 1 inch above the rim of the pan (or nearly doubled).

Preheat oven

About 15 minutes before the end of the second rise, preheat the oven to 375°F (190°C). Position a rack in the center of the oven.

Score and top

If desired, brush the loaf gently with the melted butter or olive oil. Sprinkle the remaining tablespoon of mixed seeds and the topping oats over the top. Optionally score the top with one shallow (1/4 inch) long slash to control expansion.

Bake

Bake at 375°F (190°C) for 30–38 minutes. The loaf is done when the crust is golden brown and an instant-read thermometer inserted into the center reads 195–205°F (90–96°C). If the crust browns too quickly, tent loosely with foil for the last 10 minutes.

Cool

Remove the loaf from the oven and immediately brush with a little more melted butter or oil if you like a softer crust. Let cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely for at least 1 hour before slicing. Cooling lets the crumb set and prevents gummy texture.