Multigrain Artisan Bread Recipe

Whisk all purpose flour whole wheat flour wheat cereal mix salt and yeast together in a large bowl. Like most yeast bread recipes this rustic multigrain bread takes some time to make. Multigrain dutch oven bread 2 cups 254 grams bread flour 114 cups 128 grams dark rye flour plus more for dusting 1 cup 130 grams whole wheat flour 23 cup 53 grams old fashioned oats 14 cup 36 grams raw shelled sunflower seeds 2 tablespoons 28 grams brown sugar 1 tablespoon 9 grams.
multigrain artisan bread recipe

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You cover the dough and let it rest overnight and the next day you fold the dough over a few times let it rest a while and bake in a dutch oven.

Multigrain artisan bread recipe. 1 12 tbsp 2 packets granulated yeast. Mixing the dough and letting it rise 2 hours in the bowl of a stand mixer or a large mixing bowl combine 3 cups. The prep is barely 5 minutes as you just combine the oats and flour s with yeast salt and water in a bowl. Ingredients 1 cuprye flour 1 cupwhole wheat flour 12 cupcracked wheat uncooked steel cut oats sunflower seeds or other coarse textured grains seeds or nuts 4 cupsall purpose flour 1 tablespoonkosher salt 12 teaspooninstant yeast 3 14 cupsroom temperature water.

In a large bowl combine 2 cups all purpose flour whole wheat flour rye flour sugars yeast and salt. Put lid on and bake for 30 minutes at 450 degrees. Heat water honey and butter until warm and butter is melted. In a small saucepan heat the milk water and oil to 1200 1300.

2 cups unbleached all purpose flour. The recipe can easily be doubled or halved. Instructions soaking the add ins 1 hour in a small bowl combine 14 cup oats 14 cup quinoa 14 cup sunflower seeds and 14 cup. Soak the bulgur wheat with water to soften it.

Add to dry ingredients. Stir in enough remaining all purpose flour to form a soft dough. But its not difficult. Once done baking remove from oven remove from dutch oven or it will burn and put bread on a wire rack to cool for 20 minutes or so.

Lets break down the steps. 1 cup whole wheat flour 12 cup bread flour 12 teaspoon fleischmanns rapidrise yeast 1 14 cups lukewarm water 900 to 1000f dough 12 teaspoon fleischmanns rapidrise yeast 1 cup lukewarm water 900 to 1000f 2 tablespoons honey 1 12 teaspoons salt 2 14 cups bread flour. And its definitely a recipe for all levels of skill. With a standard mixer paddle or a large.

5 12 cups whole wheat flour. Stir until well blended. After 30 minutes remove lid and bake for another 8 10 minutes at 450 degrees to brown the top. Cover bowl with plastic wrap and let dough rest at room temperature 12 to 18 hours.

1 tbsp kosher salt or to taste 14 cup.

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