Nutritious Multigrain Whole Wheat Bread
Nutritious Multigrain Whole Wheat Bread
Making Multigrain Bread :: A Detailed Recipe for Homemade Multigrain Whole Wheat Bread
My refrigerator is overflowing with jams, but it’s also brimming with multigrain mixes! I received them through support programs and 체험단 (product testing groups)… so I decided to use them up by making this bread! I’m also planning to try using them in pastry creations, though I’m unsure of the outcome yet. Let’s make some delicious whole wheat bread using multigrain mix!
Bread Making Ingredients- 1 standard loaf pan (corn-shaped)
- 240g Bread flour
- 60g Multigrain mix
- 5g Instant dry yeast
- 2g Salt
- 12g Organic sugar
- 195g Water (adjust as needed for dough consistency)
- 12g Unsalted butter, softened to room temperature
- 50g Roasted sunflower seeds
- 50g Sultanas (golden raisins)
Cooking Instructions
Step 1
Begin by preparing the roasted sunflower seeds for a nutty flavor. For the sultanas, soak them in lukewarm water for about 5 minutes until softened. Drain them well and then lightly coat them with a bit of flour (bread flour works well) to prevent sticking. This will help distribute them evenly in the dough.
Step 2
In a mixing bowl, combine the bread flour, multigrain mix, instant dry yeast, salt, organic sugar, and 195g of water. Start mixing to form a shaggy dough. Once it comes together, add the softened room-temperature butter. Continue kneading (by hand or with a stand mixer) until the dough becomes smooth, elastic, and has a glossy sheen. The amount of water might need slight adjustments depending on your environment and the flour’s absorption. Once the dough is well-developed, shape it into a ball, place it in a lightly oiled bowl, cover, and let it undergo its first rise in a warm place (around 27-30°C or 80-86°F). It’s ready when it has doubled or even tripled in volume, which typically takes about 1-1.5 hours. To check if it’s ready, gently poke the dough with a floured finger; if the indentation stays, the first rise is complete.
Step 3
After the first rise, gently punch down the dough to release the accumulated gases. Transfer it to a lightly floured work surface and shape it into a smooth ball. Let it rest, covered, for about 15 minutes. This process, called bench rest, allows the gluten to relax, making the dough easier to shape in the next step.
Step 4
Now, it’s time to shape the loaf. Gently roll out the rested dough with a rolling pin into an oval shape, approximately 25 cm (10 inches) long. Generously sprinkle the prepared roasted sunflower seeds and sultanas over about two-thirds of the dough surface, leaving a small border. Starting from the longer edge, tightly roll up the dough. Pinch the seam firmly to seal it. You can also press some extra sunflower seeds onto the outer surface for decoration if you like.
Step 5
Carefully place the shaped dough seam-side down into your prepared loaf pan (corn-shaped). Gently press it to ensure it settles well. If you saved some sunflower seeds, press them onto the top of the dough now. Cover the pan loosely and let the dough undergo its second rise in a warm place (around 30-32°C or 86-90°F) until it crests about 1 cm (0.4 inches) above the rim of the pan. This usually takes around 35-45 minutes. Once the second rise is complete, preheat your oven to 170-180°C (340-350°F). Bake the loaf for approximately 30 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
