Multigrain Sandwich Bread Loaf (Print Version)

Hearty multigrain loaf with oats, seeds, and a tender crumb. Delicious for sandwiches or toasted with spreads.

# Components:

→ Grains and Seeds

01 - 1/4 cup rolled oats
02 - 2 tablespoons sunflower seeds
03 - 2 tablespoons flaxseeds
04 - 2 tablespoons millet
05 - 2 tablespoons sesame seeds
06 - 2 tablespoons pumpkin seeds

→ Dry Ingredients

07 - 2 cups bread flour
08 - 1 cup whole wheat flour
09 - 1/2 cup rye flour
10 - 2 tablespoons dry milk powder
11 - 2 teaspoons fine sea salt

→ Wet Ingredients

12 - 1 1/2 cups warm water
13 - 2 tablespoons honey or maple syrup
14 - 2 tablespoons unsalted butter, melted
15 - 2 1/4 teaspoons active dry yeast

# Directions:

01 - Combine warm water, honey, and active dry yeast in a small bowl. Let stand for 5 minutes until foamy.
02 - In a large bowl, whisk together bread flour, whole wheat flour, rye flour, dry milk powder (if using), and fine sea salt. Stir in the rolled oats, sunflower seeds, flaxseeds, millet, sesame seeds, and pumpkin seeds.
03 - Pour the activated yeast mixture and melted butter into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
04 - Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6 minutes.
05 - Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl and let the dough rise in a warm place until doubled in size, approximately 1 hour.
06 - Lightly grease a 9x5-inch loaf pan. Punch down the risen dough and shape it into a log that fits the pan. Place the shaped dough into the prepared loaf pan, seam-side down.
07 - Cover the loaf pan loosely and allow the dough to rise again until it crowns about 1 inch above the rim of the pan, which typically takes 35–45 minutes.
08 - Preheat your oven to 375°F (190°C).
09 - For an enhanced visual appeal, brush the top of the loaf with water and sprinkle with additional seeds or oats, if desired.
10 - Bake for 30–35 minutes. Rotate the pan halfway through the baking time. The loaf is done when it is golden brown and sounds hollow when tapped on the bottom.
11 - Remove the baked bread from the loaf pan and place it on a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • Ready in under 3 hours from start to finish
  • Uses basic pantry ingredients with customizable seed options
  • Creates a bakery quality loaf with minimal effort
  • Perfect balance of whole grains without being too dense
02 -
  • Packed with whole grains and seeds for excellent nutrition
  • Makes incredible toast with a crispy exterior and tender interior
  • Can be made ahead and frozen for up to 3 months
  • Versatile base for both sweet and savory toppings
03 -
  • Let the dough pass the windowpane test before the first rise to ensure proper gluten development
  • Use a kitchen scale for the most accurate measurements, especially for the flours
  • Allow the bread to cool completely before slicing to prevent a gummy texture
  • For a more open crumb, increase hydration by adding an extra tablespoon or two of water
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