A hearty blend of whole grains come together to produce a flavorful loaf of bread that has been kissed with a touch of honey to heighten the natural robust sweetness of the grains. Perfect for slicing for sandwiches, slathered with butter or toasted. This recipe for Multigrain Bread will soon become a family favorite throughout the year.
Whole Grain Soaker – The recipe begins with soaking the whole grains in boiling water. This accomplishes two things; Firstly, the grain will soften and hydrate fully, activating the enzymes in the kernel of grain. Think of hot breakfast cereal and how it changes as it cooks. As the grain softens it becomes more digestible and releases sugars into the dough creating full depth of flavor for us to enjoy in the final baked bread. Secondly, the softened soaked grain can break down and blend into the dough helping to bind with the gluten to create the internal crumb structure of the bread and provides a beautiful burnished brown and chewy crust.
Whole Grain = Sticky Dough – Whole grain bread recipes require more water in order for the whole grains to hydrate completely. The dough will start off very sticky but as the dough sits and ferments the grains will slowly take in the water. Each time you touch the dough after the kneading you will see the dough continue to firm up. Don’t be alarmed by how sticky the dough is in the kneading process. I promise you the end results are worth sticky fingers.
All Steamed Up – This style of bread requires lots of steam in the first 10 minutes of baking. I found the best way to create and contain the steam is to place ice cubes directly on the baking stone next to the loaf of bread and covering the loaf with a large stainless steel bowl. This will create a small steamy environment that will keep the exterior of the loaf from setting too quickly allowing the dough to grow to its fullest size and creates a beautiful shiny crust. (See video timestamp: 8:06)
As with all baking recipe I recommend you weigh the ingredients for the Multigrain Bread. Weighing ensures you have a consistent dough each and every time. As bakers, we are always striving to remove any variables from the process of baking.
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The full instructional video for Multigrain Bread is at the bottom of this blog post. Follow this link to “LIKE” and “SUBSCRIBE” to my YouTube Channel “Just One Bite, Please?”
Equipment: (Shop my Amazon Page for Ingredients & Equipment)
- Mixing Bowls
- Measuring Cups & Spoons/Electronic Baking Scale
- Microwave (Boiling Water)
- Plastic Scrape
- Metal Bench Scrape
- 2 – Parchment Paper (cut into ¼-sheet pan size)
- 2 – ¼-Sheet Pans or Cutting Boards
- Bread Lame (or sharp paring knife)
- Pastry Brush
- ½-cup Rolled Oats for coating the loaves
- Baking Stone
- Pizza/Bread Peel
- Plastic Wrap
Multigrain Bread (2 loaves)
- Measured Grams Ingredients
- 1 cup 114 g. Rolled Oats
- 1 cup 172 g. 7-Grain Cereal Mix (Bob’s Red Mill)
- 2 cups 454 g. Water (Boiling)
Mixing the Soaker:
- Heat the water to a full boil in a microwave or boil in a pan.
- In a large mixing bowl add the 7-Grain Mix, Rolled Oats and pour the boiling water over the grains. Stir if necessary to ensure the grain is fully moistened.
- Let the soaker sit for 30 minutes to fully hydrate and cool before mixing the final dough.
Multigrain Final Dough
- Measured Grams Ingredients
- 1-¾ cups 397 g. Water (room temperature)
- ¾ cup 127 g. Whole Wheat Flour
- ¼ cup 42 g. Whole Rye Flour
- ¼ cup 46 g. Whole Cornmeal (medium ground)
- ¼ cup 43 g. Flax Seeds
- ¼ cup 83 g. Honey
- 1-½ tsp. 6 g. Instant Yeast
- 4-1/3 cup 617 g. Bread Flour (Unbleached, Unbromated)
- 1 Tbsp. + 1 tsp. 27 g. Sea Salt (fine)
Mixing and Kneading the Multigrain Final Dough:
- Stir the cooled soaker to loosen it up.
- To the cooled soaker add the water, whole wheat flour, whole rye flour, whole cornmeal, flax seeds, honey, and yeast. Stir until the ingredients are well combined.
- Add the sea salt and bread flour and mix until the dough is a shaggy mass.
- Scrape out the bowl and turn the dough onto the work surface. Use your scraper to scrape out any bits of dough from the bowl.
- Compress and knead the dough to incorporate the ingredients into a dough. The dough will start off dry and then will become sticky.
- Knead the dough by hand for 5 to 6 minutes. The dough will be sticky. “Do not add any flour to the work surface.” Use the plastic scraper as necessary to keep the dough together while kneading and to scrape the dough from your hands and fingers.
- Once the kneading is complete form the dough into a ball.
- Lightly oil or spray a bowl with non-stick spray and place the dough into the bowl and cover with plastic.
- Ferment the dough for 1 hour.
- After 1 hour, uncover the dough and flour the work surface.
- Turn the dough out of the bowl and degas and fold the dough. (see video timestamp: 4:16)
- Place the dough back into the bowl and let ferment for 30 minutes.
Preheat the oven and baking stone to 425°F (218°C) for 1 hour before baking the Multigrain Bread.
Dividing, Pre-shaping, and Final Shaping the Multigrain Bread loaves:
- After 30 minutes uncover the dough and lightly flour the work surface.
- Turn the dough out onto the lightly floured work surface and divide into equal 2 pieces weight approximately (1053 grams).
- Gently shape each piece of dough into a round ball and leave seam side down on the work surface.
- Cover the rounded dough pieces with plastic wrap and let rest for 15 minutes.
- After 15 minutes uncover the dough and lightly flour the tops of the dough rounds.
- Turn each piece of dough over (seam side up) onto the work surface and gently degas and form the dough into an oval.
- Roll and form each piece of dough into a bâtard (football) shape and set aside.
- Sprinkle cornmeal onto two pieces of ¼-sheet of parchment paper that have been placed on ¼-sheet trays.
- Place the shaped loaves seam side down onto the cornmeal topped parchment paper.
- Cover the shaped loaves with plastic wrap and place one loaf into the refrigerator to slow the fermentation.
- Leave one loaf at room temperature and proof the loaf for 50 minutes to 1 hour before baking.
- Uncover the proofed dough and use the finger test to test the proofed dough. The dough should spring back slightly and leave an indentation. (see video timestamp: 7:32)
- Lightly brush the proofed loaf with water.
- Use a lame, straight edge razor or a sharp knife to cut 4 diagonal cuts down the center of the loaf.
- Slide the loaf onto the 425°F (218°C) preheated oven onto the baking stone and carefully place 3 ice cubes on each side of the loaf and then place the large stainless steel bowl over the loaf. (see video timestamp: 8:06)
- Bake the loaf covered with the bowl for 10 minutes.
- Remove the second loaf from the refrigerator and continue proof at room temperature while the first loaf is baking.
- After 10 minutes, remove the bowl covering the loaf of bread using tongs and kitchen hot pads.
- Continue to bake the loaf for 35 to 40 more minutes or until the exterior of the loaf is a deep golden brown. Turn the loaf to get even browning and remove the parchment paper.
- Using the peel. Remove the baked loaf of Multigrain Bread from the oven and place onto a cooling rack to cool.
- Continue steps 10 through 18 with the second loaf of bread.
- Cool the baked Multigrain Bread loaves completely to room temperature before slicing.
- Slice the loaf using a serrated bread knife. Slather the slice with butter or toast if you like. The Multigrain Bread makes great sandwiches too!
Note: Store the loaves of Multigrain Bread in brown paper bags at room temperature for 5 days. If you like you can freeze the extra loaf by wrapping it in plastic wrap or placing into a large plastic freezer bag. Thaw the bread in the bag at room temperature and either toast or reheat the loaf in a 375°F (190°C) preheated oven for 12 to 14 minutes to refresh the crust.
(Leave your questions or comments below!)
43 thoughts on “Multigrain Bread | Straight Dough Method”
I’ve made this bread many times and it is absolutely incredible!!! I had been searching for a recipe that would replicate my favourite multigrain from a local bakery – and the flavour of this is spot on. Only thing is the texure of the crumb is a touch on the wet side. I don’t think it’s due to underbaking, I do tend to bake long and dark. Is that just the nature of this bread?
It is so nice to meet you. The cooled baked Multigrain Bread should have a nice even crumb structure that is slightly moist to the touch. The whole grains in the bread retaining moisture which helps with the long keeping quality of the bread.
There are two factors that can contribute to the crumb being too moist. If the crumb structure is too tight and dense this is a sign the bread is under proofed and needed a bit more proofing time before being baked. The other factor is our oven temperature, if the oven temperature is running hotter than what we have set it for the outside will brown nicely before the heat has had an opportunity to fully penetrate and bake the bread crumb structure leaving it feeling wet after it has cooled to room temperature.
I love that you like your crust exterior nice and carmelized that adds so much flavor to the baked loaf.
Please let me know if you have any other questions I can help you with.
Thank you so much for taking the time to write and ask your questions. Have a great day!
All my lo(a)ve.
Dear Chef Alejandro,
Can I omit the flax seed in your recipe. If I do should I replace it with something else, say more oatmeal, or change the amount of water called for?
Thank you in advance for your response.
Hello All my lo(a)ve.,
It is nice to meet you.
Yes, you can omit the flax seeds from the recipe with no change to the recipe. If you like you can replace the flax seeds with unsalted sunflower seeds, unsalted pumpkin seeds, or poppy seeds.
I’d love to hear about your baking adventure when you make the Multigrain Bread.
Thank you for taking the time to write and ask your question.
All my lo(a)ve.
Thank you ever so much for your response. I am excited to try this out. My mother made homemade bread every Saturday…seven loaves to be exact. While I cannot make that bread of hers, I can make your English Muffins and hopefully now this recipe. I will try the unsalted sunflower seeds as I do like texture to my bread. The toothsome the better to me.
Enjoy the rest of your day.
I’d love to hear about your baking adventure when you make the recipe.
Thank you for writing and have a great day!
Alejandro Ramon, Just One Bite, Please?
Hello Chef. Can I used 10 grains cereal mix instead of 7 grains since I already have in stock?
Thank for the recipe. I would like to make it.
Hello Dirk, Yes, use the same amount of the 10-grain cereal mix. Have a great time baking!
Thank you so much Chef. It is much appreciated!
My pleasure, Dirk!
Hi…I’m from india nd in my country dont use rye flour.is there any substitute for that in this recipe.second if I don’t gave pizza stone is this possible to bake this biga bread recipe…thanks a ton
Hello Archita, It is nice to meet you. I appreciate you waiting for my response. You can use Whole Wheat Flour to replace the rye. The bread can be baked in a Dutch Oven or clay baking vessel that has been preheated. The other option is to bake it directly on a baking tray. I love to hear about your baking adventure. Thank you for taking the time to write. Have a nice day!
Hi Archita – i live in india as well and buy my rye flour from Amazon. The brand I usually buy is Josef Marc, my bread turns out well. Good luck and hope this information helps.
Hello Bindu, Thank you so much for sharing the information with Archita. It is wonderful to see our community members helping each other out. Have a wonderful weekend.