Easy Multigrain Bread
Vivi Blog, Other Recipes, Recipes
Ciao, this is Virginia! Today I am taking over Alessia’s kitchen 🙂
A couple of months ago my friend Monika made an amazing loaf of bread and she swore the recipe was super easy. I have always thought that making bread was a complicated affair but inspired by how good her bread was I just gave it a try. And guess what, it is indeed super easy! Since then I am experimenting with different flours and this is by far the best mix I have tried so I thought I would share it 🙂
And of course, if you experiment on your own, don’t forget to leave a comment and share any bread win with us!
Prep Time | 10 min |
Cook Time | 45 min |
Passive Time | 20 hours |
Servings |
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Ingredients
- 1 cup regular flour
- 1 cup whole wheat flour
- 1/2 cup oat flour
- 1/2 cup rye flour
- 2 tsp Salt
- 1 tsp dry yeast
- 1/2 cup sunflower seeds
- ⅓ cup pumpkin seeds
- 1.5 cups water
Ingredients
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Instructions
DAY 1
- Add all the different flours + salt + seeds in one big bowl.
- I use dry yeast so to activate it, I add the yeast in ½ cup of warm water and add just a bit of sugar (apparently yeast likes sugar so it helps activate it!). I let it sit for a couple of minutes.
- Add the water with the yeast + 1 more cup of water (1.5 cups in total)
- Mix everything. It doesn’t have to be super smooth, just make sure the water is evenly distributed and there are no dry spots.
- Cover the bowl with plastic wrap. I try not to use single use plastic so I have been using the same plastic foil for months now!
- Let it rest for 8 to 24 hours at room temperature. I usually wait at least 20hours.
DAY 2
- The next day, your dough should look like something like mine:
- Use a wooden spoon to remove the dough and turn it onto a well-floured surface. See video below for more info.
- Make a ball and let it rest for another 30 minutes.
- In the meantime, place the dutch oven in the oven and preheat at 450F (230C) while the dough is waiting (so for 30 minutes)
- Draw a big X on top of the dough with a sharp knife and transfer in the dutch oven with the lid on.
- After 30 minutes, remove the lid and let the bread cook for another 15 minutes.
- Remove from the oven and let the bread cool down before eating it!
Recipe Notes
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