Description
Multigrain Sandwich Bread is a soft, yet hearty bread made with a variety of grains and seeds, which offer both flavor and nutritional value. The bread is enriched with whole wheat, rye, and bread flours, and a mix of oats, flaxseeds, sunflower seeds, and other grains.
Ingredients
For the Bread:
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Bread flour (strong): 300g (75%)
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Whole wheat flour (fine): 80g (20%)
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Rye flour (light or medium): 20g (5%)
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Rolled oats (in soaker): 40g (10% of flour)
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Water: 270–290g (67.5–72.5%)
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Milk (optional): 100g (to replace equal amount of water for a softer crumb)
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Instant yeast: 6g (1.5%)
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Salt: 8g (2%)
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Honey or brown sugar: 24g (6%)
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Butter (soft, unsalted): 28g (7%)
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Multigrain/seed mix (in soaker): 60g (15%)
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Flaxseed (ground or whole): 15g (3.75%)
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Vital wheat gluten (optional): 8g (2%)
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Tangzhong (optional): 20g flour + 100g water (from total)
For the Seed & Grain Soaker (Do Early):
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Rolled oats: 40g
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Sunflower seeds (raw, unsalted): 25g
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Millet or cracked wheat or pumpkin seeds: 15g
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Flaxseed (golden or brown): 15g (can be whole or ground)
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Boiling water: 110g
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Salt (pinch): 0.5g
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Optional: Chia seeds (add 5g for more water absorption)
For the Poolish Preferment (Optional but Recommended for Flavor):
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Bread flour: 80g
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Water (room temp): 80g
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Instant yeast: 0.2g (pinch)
Instructions
1. Prepare Components (Preferment and Soaker)
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Evening Preparation: Start by making the soaker. Mix all the grains and seeds listed under the soaker ingredients. Pour boiling water over the seeds and grains, cover, and let it sit for at least 30 minutes (or refrigerate overnight for up to 16 hours).
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Also prepare the poolish by mixing bread flour, water, and a pinch of yeast. Let it ferment for 8–12 hours at room temperature until it has dome-shaped and starts to recede.
2. Mix the Dough
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Morning Preparation: In a large bowl, mix the bread flour, whole wheat flour, rye flour, salt, yeast, and optional vital wheat gluten.
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Add the poolish, soaker, honey, and butter. Gradually add in the liquid (water + milk mix). Stir until you achieve a shaggy dough, and then let it rest for 15 minutes (autolyse).
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After the rest period, knead the dough for 4–6 minutes at medium speed until it becomes moderately developed and shows windowpane elasticity. This is the key to achieving a soft and pliable dough.
3. First Fermentation (Bulk Fermentation)
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Transfer the dough to a lightly oiled container, cover it, and let it ferment for 60-75 minutes at 24–26°C. It should expand by 60–70%, not fully double, and feel airy.
4. Pre-shape and Final Shape
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Lightly flour your countertop, turn out the dough, and gently flatten it into a rectangle. Pre-shape the dough into a loose log and let it rest for 15–20 minutes to relax.
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After resting, roll the dough into a tight loaf shape, ensuring the seams are pinched securely.
5. Proofing and Baking
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Place the shaped loaf seam-side down in a greased or parchment-lined 9×5 pan. Cover and proof for 50–75 minutes, until the dough crests about 2–2.5 cm above the pan rim.
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Preheat your oven to 190°C (375°F) about 25–30 minutes into the proof. Optionally, brush the top of the loaf with milk or egg wash for a shinier crust.
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Bake the bread for 35–40 minutes, covering with foil for the last 10 minutes if the top is browning too fast. The loaf is done when it reaches an internal temperature of 94–96°C (201–205°F).
6. Cooling and Slicing
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Once baked, let the loaf cool for at least 90 minutes before slicing to prevent compressing the crumb.
Notes
This hearty bread is perfect for sandwiches, toast, or even as a side with soups and salads. For extra flavor, try brushing the top with melted butter or honey right after baking.
- Prep Time: 25 minutes (plus 1 hr 30 min rising time)
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 3g
- Sodium: 170mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: Low
Keywords: Healthy multigrain bread, Whole grain sandwich bread, Seeded sandwich bread