* Exported from MasterCook *
Bread, Rustic Multigrain
Recipe By : Annalise
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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3 tablespoons wheat -- bulgar, (30 g)
1 1/4 cup water -- divided
2 tablespoons honey -- (43 g)
2 tablespoons unsalted butter -- (28 g)
2 1/4 teaspoons active dry yeast -- (1 envelope, 7 g)
1 1/2 cup whole wheat flour -- (170 g)
1/2 cup rye flour -- (50 g)
2 teaspoons coarse salt
1/4 cup old-fashioned rolled oats -- (25 g)
1/4 cup flax seed -- (35 g)
2 tablespoon sunflower seeds -- raw
1 cups all-purpose flour -- (120-170 g), (to 1 1/2C)
1 large egg -- +
1 tablespoon water -- beaten for egg wash optional
Additional rolled oats -- for sprinkling (optional)
This rustic multigrain bread filled with whole wheat and rye flours,
flax seeds, oats, and bulgur wheat is both hearty and delicious!
Soak the bulgur wheat in 1/4 cup warm water for 30 minutes, or until
all water is absorbed.
In a small saucepan, combine the remaining 1 cup water, honey, and
butter. Place over medium heat until butter is melted. Remove from
heat and let cool for about 5 minutes (to about 120-130F).
Meanwhile, in the bowl of a stand mixer fitted with a dough hook,
combine the yeast, whole wheat flour, rye flour, and salt. Pour in
the warm water mixture and mix until combined. Add the rolled oats,
flaxseed, sunflower seeds and soaked bulger wheat and mix until combined.
Add the all-purpose flour a few tablespoons at a time until the dough
clears the bowl (you may not use all 1 1/2 cups of the flour).
Continue kneading in the mixer until the dough is smooth and elastic,
about 3 to 4 minutes. This dough is heavier than many bread dough,
but you should be able to pull it a bit without it immediately breaking.
Gather dough into a ball and place in a greased bowl. Cover with
plastic wrap and place in a warm place. Let rise until doubled and it
doesn't bounce back when pressed, about 1 hour. Punch down dough and
knead a few times until smooth. Let rest for about 5 minutes.
Place dough in a dutch oven or large pot lined with parchment paper.
Brush with egg wash and sprinkle with rolled oats. Use a sharp knife
to slice 3 cuts into the top of the bread. Cover with plastic wrap
and let rise for an additional 30 to 45 minutes.
Meanwhile, preheat oven to 425F and place oven rack in the center of
the oven (or lower if necessary to fit the pot). When ready to bake,
cover the dutch oven with a lid and place in the oven. Turn the oven
temp down to 400F and bake for about 45 minutes, until the top of the
bread is golden brown.
Let bread cool before slicing. It is best enjoyed the day it is
baked, but will keep in an airtight container at room temperature for
several days.
Cal 297, Fat 7g, Carb 51g, Sod 477g, Fiber 6g, Pro 10g
Review: I have made this recipe 4 times now. While the flavor is
fabulous, there are things wrong with the recipe.
First, never heard of baking bread at 400 degrees for 45 minutes,
Burnt!!!. The second recipe, bake at 350 degrees for 40 minutes.
Beautiful, flavor fabulous! It crumbles when sliced with my very
sharp serrated knife. Third recipe, still Fabulous flavor, still
crumbles when sliced.
Fourth recipe, still Fabulous flavor, still crumbles. Can't hear from
you my dear, you don't answer my emails. So I called King Arthur
Flour and the nice lady said she never heard of kneading bread for 10
to 12 minutes ???? Or bake at 400 degrees for 45 minutes.
I had better success when I lowered the temp to 350 for 40 minutes in
a glass loaf pan.
The nice lady at King Arthur Flour was a New England Culinary School
graduate. They know bread.
Review: The longer you knead, the denser the bread will be. Most of
the breads I make have been kneaded 10 to 12 minutes. My Polish
neighbour makes a bread that she bakes at 400 for 45 minutes.
Review: So surprised your bread burned! I had to cook mine longer
than the 45 minutes but I was using a pot, not a dutch oven. Maybe I
should buy a dutch oven because I will be using this recipe a LOT! I
made this yesterday and it was SUPER. Nice whole wheat nutty taste.
Review: I use it to make fresh sandwiches for lunch everyday!
Review: This bread was delicious! I didn't have rye flour so I just
used more wheat flour instead & only needed 1 cup as it was already
pulling away from the sides of the mixing bowl. This is definitely a keeper!
Question: The dough is rising and I will be baking it in a Dutch
oven, however can you bake this in a regular loaf pan? And if so, at
what temperature, and for how long?
Response: I'm sure you could, but I've never tried it! I'd probably
try baking it at 375 degrees and check on it after 30 minutes. Good luck!
Review: Thank you for sharing this recipe. I came across it today at
school during recess. I had to make some adjustments because I do not
have a Dutch oven or cast iron and I kneaded the dough because I do
not have stand mixer.
I followed the recipe as directed until item #5. There, I let the
dough rest for 1h 30 min (I realized I did not have it on a warm
environment the first 30 min. After it doubled nicely, I greased a
3x9 and placed the dough there. The dough rose beautifully.
I baked the bread at 350F for about 40 to 45 min.
The bread was soft, but not crumbly. It had a nice golden color. My
partner enjoyed it and I plan to make this recipe
Review: Made this today and it's the best bread ever. OMG so good.
The only change I made was swapping out barley for the bulgur wheat
(only because I didn't have any bulgur on hand). Its delicious! I am
looking forward to making toast with it in the morning. Definitely a
keeper recipe. Thanks for sharing!
Review: This recipe is "Simply The Best"... I invested in all of the
ingredients, so worth it...Followed the recipe steps and have made it
multiple times. I found that using Red Star yeast, really made a
difference. TY! for such a wonderful recipe!
Review: I made this bread twice, back to back, because I was
disappointed in the rise and texture of the first loaf. Loved the
flavor, but the crumb was a bit dense. There was no oven
spring. Followed the recipe without any tweaks. Used the weight
measures. Used regular whole wheat flour. Didn't add all the
all-purpose flour, but even without the full measure I felt the dough
was a bit too firm. Baked the bread in an oblong clay baker
following the recipe directions to preheat the oven. The bread baked
for 50 minutes to an internal temperature of 205 degrees F.
The second time I made it I tweaked the recipe slightly and the bread
was excellent. It had great oven spring and the crumb was moist and
tender. It was delicious toasted and as a sandwich bread. Once
again I used the weight measures. I subbed white whole wheat flour
for the regular whole wheat, added grated orange zest, subbed
molasses for the honey, and vegetable oil for the butter. I thought
this loaf had a nicer flavor than the first one. I also added 2 tbsp
of vital wheat gluten and subbed Red Star Platinum yeast for the
active. I've found that Platinum yeast and vital wheat gluten help
with the rise in a seeded bread. One other change I made was to
allow the dough to rest, without the salt added, for about 30 minutes
before adding the salt and kneading. Although it wasn't a textbook
autolyse, it may have helped to hydrate the dough. As with the first
loaf, I used a clay baker, but didn't preheat the oven this
time. The second proof was in the clay baker with the lid on. When
the dough had doubled I put it in a cold oven and started timing
after the oven had reached 400. The bread baked, covered, for 20
minutes, then I removed the cover, lowered the temperature to 375 and
baked it for another 15 minutes to an internal temperature of
205. Definitely 5 star!
Review: Thank you for this incredible recipe! I have been making
bread 4 to 5 times a week for the past two years and this is
hands-down the best multi grain bread recipe that I have come across.
The only thing that I did not do was brush egg on the top because I
did not have one available, but otherwise I followed the recipe to a
T. This is definitely a keeper! Wow!!!!
Review: Great Multigrain Loaf!
I didn't have bulgar wheat so used Sunny Boy cereal & it worked great.
Also didn't have a cast iron dutch oven so used a pizza stone - baked
it @375 for 30 minutes & it was perfect!
Thanks for the recipe, will definitely use this again.
Review: I just mad this for the first time and it was great, I ate
half the loaf. I made a few changes as it is what I had or preferred
but it still worked perfectly. I use olive oil instead of butter
because I prefer it. I used maple syrup instead of honey as it is
what I had, and I used chia, flax and sunflower seeds as they were
what I had. I did not use the egg wash, I milled my rye and wheat
berries and the taste was so good,. I will definitely make again. Thanks
Review: AWESOME whole grain bread recipe! I was looking for a hearty
whole wheat recipe to make for my European exchange students
(American "toast" bread just wasn't the same!) It is an easy,
wonderful recipe! I added 2 Tbsp of Nonfat dry milk powder (Bob's Red
Mill) and I think it made the bread even better...I also had to
adjust the temperature down because my LeCruset dutch oven made
bottom of crust too brown. That worked well. This one is definitely a
KEEPER! Thank you so much for sharing it!
Review: Hi! Just the type of recipe i was looking for! I have a
condition on my hands and try to use the diugh cycle on my bread
machine. I always do the final proof after and cook in the oven.
For anyone interested in how I had excellent success with this recipe
this way read on:
Combine water, honey and butter as per instructions. Add WW, rye and
yeast while dough cycle is running. Basically follow the steps fir
addition exactly while kn dough cycle. Do not stop and restart cycle.
Prevent over kneading. I aired lightly on the addition of white flour
(maybe humidity ) but i got the dough to a consistency that was
indicative of a lower water concentration. Pretty stiff; but pull.
Shaped and rose to double (surprised it worked so well) and baked at
350 for 35 or So min. Used regular oiled bread pan not Dutch w lid
hence temp drop.
Excellent. Will be my new stand by.
Highly recommend.
I do have a question however; i like molasses. Could i sub molasses
for the honey and have an equally desirable product?
Thank you for this yummy!
Review: I made 2 loaves of this bread (one for me to taste and the
other for gifting) and it was delicious! The dough is so easy to
work with and the flavours of all the grains that are in there are
very well balanced. Thank you for sharing!
Review: Okay, I've made this recipe probably 1/2 dozen times
now...finally got a better rise and less hard loaf...though
multigrain should be dense and heavier, it was a bit over the top.
Anyway, I also added 2 TBSP Vital Wheat Gluten and 2 TBSP Milk powder
(Both Bob's Red Mill brand) and it is fantastic. Baked at 375 for 45 minutes.
Yes, indeed an excellent bread recipe if you want something more than
soft bread. More like European breads! Thanks again for sharing this!
Review: Best whole grain bread I've ever made. Recipe directions true.
Review: Hello! This recipe was my first attempt at baking bread and I
pretty much followed it exactly as indicated, aside from adding all
of the white flour at the end ... I felt that it didn't really need
it and that I would have lost some of the elasticity of the dough.
That being said, it came out perfectly (my Wife's comment, not mine)!
Now that I know it works, and that it's delicious ... I wanted to
play with the recipe a bit. I'm thinking of adding a couple of
tablespoons of unsulphered molasses to the recipe (which might have
me also use more of the white flour than I previously did ... any
reason why not to do this?
Review: I made this today and loved it. Very easy to make and
delicious. I used a cast iron deep skillet and aluminum foil on top
since I did not have a lid. Baked it for the time indicated in recipe
and was perfectly brown. I doubled the recipe and made 2 loaves. I
only had to add about 1/2 cup of the white flour to have it hold
together. I will be making it again!! I was surprised to find rye
flour is difficult to locate is small town groceries. I did find it though!
Review: I got into baking when my kids were little and primarily
stuck with cakes and cupcakes but lately had the desire to try my
hand at bread making (without a machine). My first go was sourdough
bread and I crashed and burned but then I stumbled upon your site and
your multigrain bread was a huge success. Followed your directions to
the letter and turned out great. The family asked me to make it again
this weekend. Thank you for sharing and restoring my confidence to
keep making bread. I will need to try some of your other recipes and compare.
Review: Thank you so much for this recipe! I was looking for a
multi-grain dinner roll recipe and came across this. I hope you don't
mind that I made it into rolls. I always make 100% whole wheat bread
for my family and wanted to try these with all whole wheat and rye
flour. I increased the rye as well. I know I'm supposed to try a
recipe first just like it is written, and I do hope you don't mind me
making changes. I used my 15 inch cast iron skillet with a lid to
bake the rolls. They were delicious! My family loved them!
Review: This was wonderful. I followed the recipe exactly (with one
tiny adjustment because I didn't have Rye flour so I used whole wheat
for that small amount). It was fabulous!
Thank you for posting this. My only issue is trying to have the
willpower to not eat too much of it right now!
Review: This bread is extremely satisfying to make and the results
have been picture perfect every time. I have made this bread almost
every weekend for the past month now (as global pandemics tend to
make people into bread bakers) and I've added or substituted a couple
of things with the following results:
Substituted: Buckwheat flour for Rye Flour = Bread that is as dense
as a piece of cardboard. Didn't have rye flour on hand at the time so
figured buckwheat would be somewhat similar. Came out like thick
multigrain scandanavian bread. Rye flour definitely makes it fluffier.
Substituted: 7 Grain Hot Cereal for Bulgur Wheat = Similar texture; I
just didn't have bulgur wheat on hand but it works just the same it seems.
Added: I make a seed topping of rolled oats, sunflower seeds, flax
seeds, black & white sesame seeds, and pepitas. Adds a great texture
on top but tends to get a little messy. It's like a birdfeeder
exploded every time I cut the loaf but I personally think it's worth it.
Added: I used gluten free flour (rice and potato flour) to dust my
countertop when kneading/folding the dough before placing in the
dutch oven and letting it rest for another 45 mins. Bread noticeably
rose higher than before when I didn't do this. I think it has
something to do with the added gluten for the yeast to eat?
All in all, thank you for providing a beautiful foundational recipe
for multi-grain bread!
Review: I wanted to let you know that I made this bread today. It is
absolutely delicious! It's not crumbly or anything when I cut it like
some of the people commented on. Great recipe... Delicious flavor...
Super easy to make! I baked mine in an Emile Henry Artisan Baker!
Perfect. Thanks for sharing.
Review: Absolutely delicious bread! It was the perfect size for my
small Dutch oven. It was perfect and this was the first time I had
tried the recipe!
Review: Wonderful rustic bread! I adjusted for altitude per King
Arthur's website, and it turned out perfectly. I used hazelnuts
instead of sunflower seeds because I didn't have sunflower seeds, and
that was a delicious modification. I baked it in a cast iron pot,
increased the temp by 25 degrees because of altitude, and it was
golden right at 45 min. So delicious warm with butter!
Review: Amazing! I made a loaf on a Friday and loved it so much I
made another loaf on the Saturday to give to gift away. It's
absolutely the best multigrain bread I've ever had. It's so moist
it's unbelievable.
Review: I'm hoping to try this bread recipe over winter break, and
I'm wondering if I can add dried cranberries and pecans (and take the
sunflower seeds out). Any advice on how best to do this-will I need
to make other adjustments? Thanks!
Review: Absolutely Delicious. This has become a staple in our
household. We make this bread once a week. Thank you for the great recipe.
S(Internet address):
https://www.completelydelicious.com/multigrain-bread/
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Per Serving (excluding unknown items): 217 Calories; 6g Fat (23.2%
calories from fat); 7g Protein; 36g Carbohydrate; 5g Dietary Fiber;
27mg Cholesterol; 388mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1217