Helpful Guide to Homemade Multigrain Bread Recipe and How to Make it at Home

What is Multigrain Bread? Any form of bread made with more than one type of grain is referred to as multigrain bread. Wheat is one type of grain; rye, spelt, barley, and millet are others. …

Multigrain Bread

What is Multigrain Bread?

Any form of bread made with more than one type of grain is referred to as multigrain bread. Wheat is one type of grain; rye, spelt, barley, and millet are others. Wheat is the favored bread-making grain since it has more gluten than other grains, with the other grains added for nutrition, flavor, and texture. A topping of pumpkin seeds, flaxseeds, sesame seeds, or oats is common on multigrain bread. Whole-grain multigrain bread, sprouted multigrain bread, and sourdough multigrain bread are all possibilities.

What are the Benefits of Eating Multigrain Bread?

Look for the 100 percent whole grain designation on multigrain bread. This will provide you with the benefits of whole grains while avoiding the disadvantages of refined grains. When refined grains are processed, they lose vital nutrients, according to Harvard Health. Whole grains, on the other hand, provide a whole nutritional package.

According to the Cleveland Clinic, multigrain bread provides the benefit of supplying a diversity of grains. This form of bread can provide a wonderful range of high-fiber nourishment as long as the grains utilized are 100 percent whole grain.

How to Make a Homemade Multigrain Bread Recipe

There are a lot of recipes to make whole grain bread at home, but this one is our favorite. This recipe can make a whole loaf and would take you two hours to make. These are the ingredients you need to prepare:

  • 1 cup of grains of your choice
  • 2 cups bread flour or all-purpose flour
  • 1 ½ cup of rye flour
  • 2 table spoon Brown sugar
  • 1 packet active dry yeast
  • 1 ½ teaspoon of salt
  • Oil to grease your pan

Now these are the steps to follow in preparing and baking your homemade bread:

Step 1
Soak the grains and seeds for a few hours. Combine grains and seeds in a medium mixing basin. Cover with 12 cup boiling water and set aside at room temperature for 1–2 hours, or until the water is completely absorbed and the grains are at room temperature.

Step 2
Combine the flours in a bowl. Whisk together white flour, whole-wheat flour, and rye flour in a large mixing basin (or the bowl of a stand mixer) until well blended.

Step 3
Combine the ingredients for the dough. Mix in the soaking grain mixture with the flour mixture. Sprinkle brown sugar and quick yeast on top of the grains on one side of the basin. Sprinkle salt on top of the grains on the opposite side of the bowl. (Placing the salt directly on the yeast can prevent it from working.) Stir in 1 ½ cup warm water. Knead the dough with your hands until it is relatively smooth. Alternatively, a stand mixer with the dough hook attachment can be used.

Step 4
Allow dough to rest for 5 minutes on a lightly floured work surface. More flour should be lightly sprinkled on the dough’s surface before gently patting it into an 8 by 14-inch rectangle. Roll the dough into a tight log starting from the long edge. Transfer the dough log, seam-side down, to a lightly oiled loaf pan, tucking the sides under to fit in the pan.

Step 5
Using a clean kitchen towel or plastic wrap, cover the bread. Allow the dough to rise in the bread pan until it has doubled in size, about 1–2 hours. If desired, top the loaf with additional grains and seeds.

Step 6
Preheat the oven to 425°F and place a disposable foil pan on the bottom oven rack. Working fast, fill the foil pan with about 1/2 cup ice cubes and place the bread loaf pan on the middle rack. (The ice cubes will help the loaf bake evenly by creating steam.) If you have a pizza stone or baking stone, warm it and bake the loaf on top of it for a crustier loaf. Reduce the oven temperature to 400°F and bake for 20 minutes, rotating the pan halfway through. Continue baking for another 20–30 minutes, or until the loaf is deeply browned and the internal temperature reaches 195–200°F. Remove the loaf from the pan and cool thoroughly on a wire rack, about 1–2 hours.

The Best Homemade Multigrain Bread Recipe for Your Health & Taste buds

Preparing this at home does not only ensure you that it is clean, you can also control what goes in your food. This recipe does not only satisfy your taste buds but also makes you eat healthier.