Multi-grain Bread Recipe

Combine cracked wheat (or bulgur) and 0.5 cup boiling water plus 1/8 tsp salt in a small bowl. Stir, cover, and let sit 20–30 minutes until softened and most water is absorbed. Cool to warm or room temperature before adding to dough.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together whole wheat flour, bread flour, rolled oats, optional multigrain cereal, vital wheat gluten, sea salt, instant yeast, and brown sugar until evenly distributed.

Combine wet ingredients

In a separate bowl or liquid measuring cup, combine warm water (105–115°F), warm milk, olive oil, and honey. Stir to dissolve the honey and ensure liquid is uniformly warm but not hot (hot liquid will kill yeast).

Form the dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Add the cooled soaker (if using) and 1/4 cup of the mixed seeds. Using a paddle or dough hook on low speed, mix until ingredients come together (about 2–3 minutes). Increase speed to medium and knead for 6–8 minutes until dough is smooth, elastic, and slightly tacky. If dough is too dry, add water 1 tablespoon at a time; if too sticky, add flour 1 tablespoon at a time. If mixing by hand, turn dough out onto a lightly floured surface and knead 8–10 minutes.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Deflate and shape

Gently punch down the risen dough to remove large air pockets. Turn it out onto a lightly floured surface, press into a rectangle, fold the short ends toward the center, then roll tightly to form a loaf. Pinch the seam closed and tuck the ends under to create a smooth top.

Prepare pan and seed topping

Lightly oil a 9x5-inch loaf pan or line with parchment. Brush the top of the shaped loaf with a little water or milk and sprinkle the optional extra seeds evenly over the top, pressing gently so they adhere.

Final proof

Place the loaf seam-side down into the prepared pan. Cover loosely with oiled plastic wrap or a damp towel and let rise until the loaf has risen about 1 inch above the rim of the pan, about 45–60 minutes.

Preheat oven

Preheat the oven to 375°F (190°C) about 20 minutes before baking so it is fully up to temperature.

Bake

Place the loaf on the center rack and bake for 30–35 minutes. If the top is browning too quickly, tent lightly with foil after 20 minutes. The bread is done when it registers 190–205°F (88–96°C) internally and the top is golden brown.

Cool

Remove the loaf from the oven and after 5 minutes, turn it out onto a cooling rack. Cool completely (at least 1 hour) before slicing to allow the crumb to set. Cooling also improves slicing and texture.

Store cooled bread wrapped in a kitchen towel and then in a bread box or paper bag at room temperature for up to 3 days, or slice and freeze for up to 3 months. For longer storage, keep in the freezer in airtight packaging.