Description
This Simple Multigrain Bread recipe is perfect for beginners looking to bake a healthy, flavorful loaf packed with whole wheat and spelt flours, mixed seeds, and aromatic spices. It features a straightforward yeast-based dough that rises beautifully to produce a crusty exterior and soft, elastic crumb inside. The presoaked seeds add moisture and crunch, while the use of warm water and steam baking creates a perfect crust.
Ingredients
Scale
Dry Ingredients
- 250 grams whole wheat flour
- 250 grams wholemeal flour (Spelt)
- 2 tsp salt (10 grams)
- 1.5 tbsp mixed spices of choice (e.g., coriander seeds, caraway seeds)
Wet Ingredients
- 340 ml lukewarm water (around 110ºF / 43ºC)
- 10 grams fresh yeast (or equivalent dry yeast)
Additional Ingredients
- 3 tbsp mixed seeds (e.g., sunflower, pumpkin, brown flaxseed, golden flaxseed)
- Olive oil (for greasing)
Instructions
- Soak the Seeds: Soak the mixed seeds in 1 cup of water to prevent them from burning during baking.
- Mix Flours and Spices: Combine whole wheat flour and spelt flour in a large bowl. Add salt and your chosen mixed spices, mixing thoroughly.
- Dissolve Yeast: In a small bowl, dissolve the fresh yeast in lukewarm water (around 110ºF/43ºC), letting it sit for a few minutes until frothy.
- Make the Dough: Pour the yeast mixture into the flour mixture and combine until a sticky dough forms. If desired, add natural sweetener at this stage.
- Knead the Dough: Knead the dough by hand for 10-15 minutes or use a stand mixer with a dough hook for 8-10 minutes until the dough is soft, elastic, and uniform.
- First Proof: Shape the dough into a ball, lightly coat with olive oil, place in an oiled bowl, cover with a damp tea towel, and let it rise for 1 hour or until doubled in size.
- Shape the Loaf: Knock out excess air from the dough and shape it into a loaf slightly narrower than your loaf tin. Add any seeds or additives now if desired.
- Prepare the Tin: Grease your bread loaf tin or line it with floured baking paper or a bread liner.
- Add Seed Topping: Place the shaped dough in the prepared tin. Drain the soaked seeds and sprinkle them evenly over the top of the loaf.
- Second Proof: Cover the tin with a damp tea towel and let the dough proof for another 45 minutes until it nearly doubles in size, taking care not to overproof.
- Preheat Oven: Preheat your oven to 480ºF (250ºC). Place two baking trays: one in the middle rack for the bread, and one at the bottom for water to create steam.
- Bake with Steam: Just before baking, pour a cup of hot water into the bottom tray to generate steam. Place the bread on the middle rack immediately.
- Bake the Bread: Bake for 15-20 minutes. The bread is done when it reaches an internal temperature of 190-200ºF (~90ºC), or until golden crust forms.
- Cool and Store: Remove bread from oven and allow to cool before slicing. Store uncut bread at room temperature unwrapped; once sliced, keep wrapped with a tea towel or foil for 2-3 days, or freeze slices for up to 3 months.
Notes
- Make sure the water is lukewarm to avoid killing the yeast.
- Soaking seeds before baking prevents burning and adds moisture.
- Kneading time is important to develop gluten for good texture.
- Steam in the oven creates a crispy crust.
- Avoid overproofing to prevent dense or deflated bread.
- You can add natural sweeteners during mixing if desired.
- Use a thermometer for accuracy but it’s not essential.
- Store bread properly to maintain freshness or freeze for longer storage.
- Stale bread can be reused for croutons or bread pudding.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Keywords: multigrain bread, whole wheat bread, spelt bread, homemade bread, easy bread recipe, seed bread, beginner bread recipe
