Multigrain Seeded Bread

Before you start

A good multigrain loaf tastes nutty and wholesome but still slices like soft sandwich bread. The trick is a soaker: cracked grains and seeds steeped in boiling water an hour ahead. Soaking softens the hard bits so they do not cut gluten strands or crunch like gravel, and it stops them from stealing water from the dough.

This build uses mostly bread flour with some whole wheat for flavor, honey for a little sweetness and browning, and a moderate amount of soaked grain. Too much grain or too little bread flour gives a short, crumbly loaf. Drain any free water from the soaker before mixing so the dough hydration stays on target.

Ingredients

• Soaker60 g (⅓ cup) multigrain hot cereal or cracked wheat — a seven- or nine-grain blend
• 20 g (2 tbsp) whole flaxseed
• 30 g (¼ cup) raw sunflower seeds
• 150 ml (⅔ cup) boiling water
• Dough300 g (2½ cups) bread flour
• 120 g (1 cup) whole wheat flour
• 7 g (2¼ tsp) instant yeast
• 9 g (1½ tsp) fine salt
• 30 g (1½ tbsp) honey
• 30 ml (2 tbsp) neutral oil
• 180 ml (¾ cup) lukewarm water — about 35°C (95°F)
• Topping2 tbsp mixed seeds or rolled oats — plus water for brushing

Method

1. Combine the cereal, flaxseed and sunflower seeds in a heatproof bowl, pour the boiling water over them, cover and let them soak for at least 1 hour, until cool and soft. For an overnight soaker, refrigerate once it has cooled.
2. Tip the soaker into a sieve and let any free water drain for a minute. Most of the water should already be absorbed.
3. Mix the bread flour, whole wheat flour, yeast and salt. Add the lukewarm water, honey, oil and the drained soaker. Mix on low until combined.
4. Knead on medium-low for 8 to 10 minutes. The dough should be soft and slightly tacky, and a small piece should stretch thin without tearing immediately; whole grains make the windowpane a little rougher than white dough.
5. Cover and let it rise until doubled, 60 to 90 minutes.
6. Shape into a tight 23 cm (9 in) log and place it seam side down in the greased pan. Brush the top with water and press on the topping seeds.
7. Cover and proof until the loaf rises about 2 cm (¾ in) above the rim, 45 to 60 minutes. Heat the oven to 190°C (375°F).
8. Bake for 38 to 42 minutes, until well browned and 93°C (200°F) in the center. Grain loaves need the higher end of the temperature range to avoid a damp middle.
9. Cool on a rack for at least 90 minutes before slicing.

Tips for success

• Soak the grains with boiling water, not warm water. The heat softens cracked grains faster and gelatinizes some starch, which helps the crumb hold moisture.
• Toast the sunflower seeds in a dry pan before soaking for a deeper roasted flavor.
• If the dough feels dry after a few minutes of kneading, add water a tablespoon at a time; whole grain flours vary in thirst.

Substitutions

Multigrain cereal

Use a mix of steel-cut oats and bulgur at the same weight. Steel-cut oats need the full hour or an overnight soak to soften.

Sunflower seeds

Pumpkin seeds or sesame seeds work. Sesame is small enough to skip the soak and can go straight into the dough.

Honey

Maple syrup or brown sugar at the same weight. The flavor shifts slightly; the rise is unchanged.

Variations

Seeded rolls

Divide the dough into 12 pieces, shape into rounds, proof 40 minutes and bake at 200°C (400°F) for 18 to 20 minutes.

Rye and caraway multigrain

Replace the whole wheat flour with 100 g rye flour and add 1 tsp caraway seeds to the soaker.

Troubleshooting

Loaf is short and crumbly

Too much grain or whole wheat for the gluten available, or the dough was underkneaded. Keep the grain amounts as written and knead until the dough is elastic.

Hard, gritty bits in the crumb

The soaker was too short or made with warm water. Use boiling water and soak at least an hour, longer for coarse grains.

Wet, sticky center

The soaker was not drained or the loaf was underbaked. Drain free water and bake to 93°C (200°F) internal.

Storage

Keep wrapped at room temperature for up to 4 days. Freeze sliced for up to 3 months. Refrigerate an overnight soaker; do not leave it at room temperature for hours.

Safety notes

Raw dough contains uncooked flour and should not be tasted. Contains wheat; seeds such as sesame are a common allergen.