Multi-grain Loaf Recipe
Make Multi-grain Loaf Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the starter (soaker)
For the dough
For topping and finishing
Method
For the starter (soaker)
- 1
Make the soaker
Combine 1 cup rolled oats, 1 cup warm water, 1/4 cup ground flaxseed, 1/4 cup sunflower seeds, 1 tablespoon brown sugar (or honey) and 1/2 teaspoon salt in a medium bowl. Stir until evenly hydrated. Cover with plastic wrap or a lid and let sit at room temperature for 1 to 4 hours, or refrigerate overnight for more flavor and chew. The mixture should be thick and gelatinous.
For the dough
- 2
Bloom the yeast
Warm 1/2 cup water to about 100–110°F (warm to the touch). Stir in 2 teaspoons active dry yeast and 2 tablespoons honey or molasses. Let sit for 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive; try fresh yeast.
- 3
Combine wet ingredients
In a large mixing bowl or the bowl of a stand mixer, add the foamed yeast mixture, the soaked grain mixture (from the soaker), and 2 tablespoons oil. Stir to combine.
- 4
Add dry ingredients
To the wet mixture add 2 cups whole wheat flour, 1 cup bread flour, 1 tablespoon vital wheat gluten (if using) and 1 teaspoon salt. Mix with a spoon or paddle until a shaggy dough forms. Add up to 1/2 cup all-purpose flour gradually if the dough is too sticky to handle. Dough should be tacky but manageable.
- 5
Knead
Knead the dough by hand on a lightly floured surface for 8–10 minutes, or in a stand mixer with the dough hook on medium speed for 6–8 minutes, until the dough is smooth, elastic, and passes a slight windowpane test. If dough feels very slack, add a teaspoon of flour at a time. If too dry, add a teaspoon of water at a time.
- 6
- 7
Shape
Gently deflate the risen dough and turn it out onto a lightly floured surface. Press into a rectangle about 8x10 inches, fold the short edges into the center, then roll tightly into a loaf shape. Pinch seams closed and tuck the ends under to form a smooth top. Place seam-side down into a greased 9x5-inch loaf pan or a similarly sized pullman pan.
- 8
For topping and finishing
- 9
Prepare topping
Just before baking, brush the loaf lightly with 1 tablespoon milk or water to help seeds adhere. Sprinkle 2 tablespoons mixed seeds evenly across the top.
- 10
Bake
Place the loaf on the middle rack of the preheated oven and bake at 375°F (190°C) for 30–38 minutes. The loaf is done when the crust is deep golden brown and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). If the top is browning too quickly, tent loosely with foil after 20–25 minutes.
- 11
Finish
Remove the loaf from the oven. Optionally brush the top with 1 tablespoon melted butter for a softer crust and shine. Let the bread cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely (at least 1 hour) before slicing to prevent a gummy crumb.