Multigrain Sandwich Loaf
This hearty, nutty multigrain loaf is packed with wholesome seeds and grains, providing a satisfying texture for your daily sandwiches. It is a nutritious and flavorful bread that makes every lunch feel like a gourmet experience.
- Prep time: 27 minutes
- Cook time: 40 minutes
- Total time: 67 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 2 cups bread flour
- 1 cup whole wheat flour
- 1/2 cup mixed grains and seeds
- 1 tablespoon honey
- 1.5 teaspoons salt
- 2 teaspoons instant yeast
- 1.25 cups warm water
- 2 tablespoons olive oil
Instructions
- Combine flours, grains, yeast, and salt in a large bowl.
- Add water, honey, and olive oil; knead for 8-10 minutes.
- Let the dough rise in a warm spot until doubled, about 90 minutes.
- Punch down the dough and shape it into a log.
- Place into a greased loaf pan and let rise for 45 minutes.
- Preheat oven to 375 degrees F.
- Bake for 35 to 40 minutes until the top is golden and the loaf sounds hollow when tapped.
- Cool completely before slicing.
Tips
- Toast the grains and seeds lightly before adding to the dough for extra flavor.
- Use high-protein bread flour for a better structure.
- Brush the top with a little water before baking to help the crust stay soft.
Frequently Asked Questions
What grains work best?
Rolled oats, sunflower seeds, flax seeds, and sesame seeds are all excellent choices.
How do I store this bread?
Store in a paper bag for a crispy crust or a plastic bag for a softer crust for up to 4 days.
Can I use all-purpose flour?
It is possible, but the bread will be less chewy and may not rise as well as with bread flour.