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Rustic Seeded Multigrain Bread Recipe

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4.3 from 24 reviews

  • Author: Amelia
  • Total Time: 2 hours 30 minutes
  • Yield: 1 loaf (about 12 slices)
  • Diet: Vegetarian

Description

This Rustic Seeded Multigrain Bread is a hearty and wholesome homemade loaf, packed with a blend of whole grains and mixed seeds. Featuring a crisp, golden crust and a soft, flavorful interior, it makes an ideal choice for sandwiches, toast, or simply enjoyed warm with butter. The combination of oats and seeds creates a wonderful texture and nutty flavor, celebrating classic European artisan bread techniques.

Ingredients

Wet Ingredients

  • 2 cups warm water (about 110°F / 43°C)
  • 2¼ tsp active dry yeast
  • 2 tbsp honey or maple syrup
  • 2 tbsp olive oil

Dry Ingredients

  • 2 cups whole wheat flour
  • 1½ cups bread flour (or all-purpose flour)
  • ½ cup rolled oats
  • ¼ cup mixed seeds (sunflower, flax, sesame, pumpkin)
  • 1½ tsp salt

Optional Topping

  • 1–2 tbsp mixed seeds for sprinkling

Instructions

  1. Activate Yeast: In a large bowl, combine the warm water, active dry yeast, and honey or maple syrup. Let the mixture sit for 5–10 minutes until the yeast becomes foamy, indicating it is active and ready.
  2. Add Olive Oil: Stir the olive oil into the yeast mixture to incorporate it evenly throughout the dough.
  3. Mix Dry Ingredients: Add the whole wheat flour, bread flour, rolled oats, mixed seeds, and salt to the wet ingredients. Mix thoroughly until a rough dough comes together.
  4. Knead Dough: Transfer the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth, elastic, and slightly tacky but no longer sticky.
  5. First Rise: Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm area for 1 to 1½ hours or until doubled in size.
  6. Shape Dough: Gently punch down the risen dough to release gases, then shape it into a round or loaf shape. Place the shaped dough onto a parchment-lined baking sheet or loaf pan.
  7. Second Rise: Cover the dough again and allow it to rise for an additional 30–45 minutes until puffy.
  8. Prepare to Bake: Preheat your oven to 375°F (190°C). Lightly brush the top of the loaf with water and sprinkle extra mixed seeds on top if desired for added crunch and appearance.
  9. Bake: Place the bread in the oven and bake for 35–40 minutes. The bread is done when the crust is golden brown, and it sounds hollow when tapped on the bottom.
  10. Cool: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. Cooling prevents the crumb from becoming gummy.

Notes

  • For a softer crumb, soak the mixed seeds in warm water for 10 minutes before adding to the dough.
  • You can substitute part of the flours with spelt or rye flour for a more complex, deeper flavor profile.
  • This bread keeps well when wrapped at room temperature for up to 2 days or can be frozen for up to 2 months to preserve freshness.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: European / Artisan

Find it online: https://justsosweet.com/rustic-seeded-multigrain-bread-recipe/