on Jan 19, 2015, Updated Apr 20, 2021 The process of making bread from scratch involves a lot of resistance from people, myself included. I found the process of making bread very intimidating as well until till I tried my hand at it recently. This bread has been adapted from The Break Baker’s Apprentice by Peter Reinhart, who is the God of bread baking. I’ve taken inspiration and tried multiple recipes from this book and this is one of my all-time favorites because it tastes heavenly and is a very healthy alternative full of fiber. Although the recipe asks for all purpose flour, I was able to adapt it easily to incorporate whole wheat flour and increase the hydration to get a fantastic moist and airy crumb structure.
Tips To Make The Best Multigrain Bread
This multigrain bread, even though easy, is not exactly beginner friendly. It requires a basic understanding of bread baking and a little experience. If you are a beginner, try the Garlic and Basil Buns or the Pull – apart Cinnamon Rolls.Sprinkling seeds on the bread gives it a lovely texture and helps enhance the flavor of the bread. I have used melon, flax seeds and sesame seeds for this recipe, but you can also use poppy, sunflower, hemp seeds, or even whole oats if you like. You can mix this multigrain bread using a stand mixer of by hand. I personally prefer to do it by hand as I think it gives a fluffier texture to it. If you’re using a mixer though, make sure to reduce the mixing time to 5 to 6 minutes.
This recipe requires preparation a day in advance and takes a bit of work, but it is totally worth it. This multigrain bread makes the yummiest toasts and sandwiches. Plus, I think it’s a lot healthier than store-bought versions as you know exactly what’s going into it.
More Breads and Sandwiches
Lemon Zucchini BreadThe Best Pizza BreadFrench Bread Pizza ToastsCurry Chicken Salad SandwichBrown Butter Banana Bread
