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Baked Multigrain bread on dark surface
#Bread
Whole wheat

Multigrain bread

Made out of spelt flour, whole wheat flour and wheat flour type 850, sprinkled with oats, buckwheat and spelt. Pure grain treasure hidden in this recipe.

Multigrain bread
There is already so much written about bread. It is mentioned in all kinds of religious books, quotes, jokes and most of us eat it every week, some even everyday. Yet when we think about it. Do we really know all about it? Even though it is one of the simplest foods on our menu, it is not always easy to make. Of course we can make simple doughs without kneading, some people even have a special bread oven machine. But the finest, most soft, yet crunchy breads are a little more complex. Today we are sharing an experiment, that turned out extremely good. Worth sharing. Made out of spelt flour, whole wheat flour and wheat flour type 850, sprinkled with oats, buckwheat and spelt. Pure grain treasure hidden in this recipe.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • makes
    2
    loafs (800g)
  • preparation:
    40
    minutes
  • bake:
    35
    minutes

METHOD

  • yeast and water

    In a jug or small bowl, mix water and the yeast. Set aside for 10 minutes.

  • combine all together

    Combine wheat, whole wheat flour and the whole grain spelt flour, oat or rye flakes and the sea salt together in a large bowl. Add the wet yeast and water mixture. Stir well with a wooden spoon, then knead with your hands until the dough
    comes together to form a dough.

  • knead

    Knead with your hands for 10 minutes. The dough has to be elastic and shiny. Cover with the bowl and let stand for 10 minutes. Knead the dough again for 5 minutes.

  • let proof

    Put the dough in a bowl, cover with plastic foil or a lid and let slowly rise in a refrigerator for 12 hours.

    Tip
    If you are short on time, you can leave the dough in a warm room, and let it rise for 1 hour, or until doubled in size, but that way the dough won't be as fluffy and tender + it will be a bit harder to digest.
  • proofing

    Lightly dust a clean work surface with flour, put the dough on a work surface and shape into desired form. Let the dough rise until about doubled in size, this will take between 1 and a half to 2 hours. Preheat the oven to 250°C / 485°F. Place a roasting pan at the bottom of the oven to preheat.

  • bake

    When the dough has doubled in volume, uncover it and slash a simple pattern on the surface of the bread using a sharp knife or razor blade. Pour the cup of cold water onto the hot roasting pan and lower the oven temperature to 240°C / 465°F Bake the bread for about 15 minutes, then lower the temperature to 220°C / 425°F, put out the roasting pan and bake for another 20 minutes.

    Tip
    Water creates steam in the oven, which makes the bread more fluffy and tender, inside.
  • serve

    Leave the loaves to set on a wire rack to cool for about two - three hours.

    Tip
    Don't cover the dough with a cloth because that way you create a moist environment and you loose the crust.

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