Name: Multigrain Bread Loaf - The Perfect Sandwich Bread
Prep time: 20 min
Cook time: 20 min
Total time: 85 min
Ingredients: 300 g Refined Flour; 200 g Whole Wheat Flour TWF X ((If you're using TWF, you can increase quantity to 300, while reducing Refined APF to 200g)); 10 g Gluten ((Optional, no need to add with TWF)); 50 g Super Seed/ Multigrains Mixed; 340 ml Water ((Lukewarm)); 10 g Salt; 5 ml Olive Oil ((More for brushing)); 1 tsp Caster Sugar; Ice Cubes to Steam

A fresh bread loaf with different kinds of multigrain seeds mixed together. This recipes uses both All Purpose Flour & Whole Wheat Flour, for a semi-healthy bread. The wholegrains and the super seeds helps of course. This loaf recipe is my go-to bread recipe, I definitely try to make it at least once a month and is the perfect loaf recipe for my sandwiches!

Lean Dough with Extra Optional Gluten

This bread recipe is one of lean dough with only water, yeast and olive oil. It doesn't require use of any rich ingredients like butter, eggs or milk. However, it's recommended to add extra gluten into the recipe, for better binding and strength, but I have made it without the gluten also and it comes out perfectly fine especially when using TWF Flour X. If you want to add gluten, it goes by the name Vital Wheat Gluten, it's available in markets and at amazon.

Superseeds & Multigrain

You can use a lot of multi grains here. Few which can be named are Sesame Seeds, Linseed, Amaranth, Pearl Millet, Sunflower Seeds and Oats. You can also just buy a pack of mixed Multigrain or Super seeds for this loaf. I used superseeds from Nutty Gritty to make this bread.

Have you ever worked with YEAST?

YEAST is nothing to be scared about, it’s honestly not Rocket Science. I use Active Dry Instant Yeast. If you’re using Fresh Yeast, just double the quantity.

Here are a few tips which will help you to learn about yeast. I use Active Dry Instant Yeast.

Water: Only use Warm Water when trying to activate yeast. Both hot and cold water will kill the yeast. Use Lukewarm Water!

Salt vs Sugar: Sugar helps the yeast to activate, to make it frothy and to give a better rise. Whilst, salt is the opposite, it's an anti-agent. Salt should only be incorporated in the dough towards the final stages of it.

Proofing: YES IT REQUIRES PATIENCE! You need to find a warm place, a Switched Off oven is the best place to proof your bread. In areas where it's generally cold or during Winters, it will take longer to proof say about a little bit more than an hour. But during Warm Climate or/and Humid Weather, it will take relatively shorter, close to around 40 minutes.

Enough about yeast! All I am saying is it’s nothing to be scared about.

The Flour Used:

This bread was made using TwF Flour, Flour X. This is my go-to whole wheat flour as it is a blend of heirloom wheat, barley and other wheat varieties. It also supports 110% hydration. Here's the link to it :

https://twfflours.com/c?source=boyeatsworld

Let's loaf it up now!

5 from 2 votes

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Prep Time 20 mins

Cook Time 20 mins

Proofing Time 45 mins

Total Time 1 hr 25 mins

Course Breakfast, Evening, Snack

Cuisine American

Yields 1 Bread Loaf

Equipment

Stand Mixer (Optional)
Gas/Induction Stove
Measuring Scale
Bread Loaf Tin (11x6)

Ingredients

300 g Refined Flour
200 g Whole Wheat Flour TWF X (If you're using TWF, you can increase quantity to 300, while reducing Refined APF to 200g)
10 g Gluten (Optional, no need to add with TWF)
50 g Super Seed/ Multigrains Mixed
340 ml Water (Lukewarm)
10 g Salt
5 ml Olive Oil (More for brushing)
1 tsp Caster Sugar
Ice Cubes to Steam

Instructions

Take a bowl, mix together - yeast, sugar and bit of water. Whisk together and let it rest to froth. It will take about 3-5 minutes to froth well. You’ll see bubbles appearing.
Take a stand mixer or just a clean surface. Add your flour, whole wheat flour and gluten, mix together. If you’re using a plain surface, make a well between the dry ingredients to add the Yeast Mixture.
Add in your Yeast mixture and start kneading. Keep adding the rest of the water at this point. Once all the water has started and the dough starts coming together, add olive oil and your salt. Knead well and roll it into a tight ball.
Take your loaf tin and brush it with oil generously. Shape your dough and add to the tin, taking the shape of a loaf.
For proofing, keep your tray inside a Switched OFF oven and let it proof for 45 minutes to an hour. (again depending upon where you are and your weather) Preheat your oven before you start baking them.
When you keep your oven for preheat (180°C) , put a glass bowl (oven-friendly) at the bottom of the oven as well. Once your oven is heated, keep the loaf in. Also, put Ice (2-4 cubes) in the bowl, be careful. Do so immediately to create steam in the oven for a better loaf.
Cook for 20-ish minutes. Every oven is different please keep checking. You may cover the same with foil as well, if it browns too fast but that's unlikely in this case.
Let it cool down a bit before you decide to cut it! Enjoy!

Closing Note

To store the bread, keep it in a bread box or a covered place. It will stay good till 4 days, depends on the weather as well. Make sure it's tightly concealed and stored in a cool & dry place.

If you're enjoy making breads, here's more for you to try.

Keyword bread, dough, freshdough, healthybread, leandough, loaf

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