Rustic Multigrain Loaf

Rustic Multigrain Loaf is a lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains approximately 15g of protein, 10g of fat, and a total of 444 calories. For 56 cents per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 1234 people have tried and liked this recipe. A mixture of salt, rolled oats, water, and a handful of other ingredients are all it takes to make this recipe so delicious. Several people really liked this main course. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Completely Delicious. With a spoonacular score of 93%, this dish is tremendous. If you like this recipe, you might also like recipes such as Multigrain Loaf, Bread Machine Multigrain Loaf, and Multigrain Loaf (By the Canadian Living Test Kitchen).

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Soak the bulgur wheat in ¼ cup warm water for 30 minutes.In a small saucepan, combine the remaining 1 cup water, honey, and butter. Place over medium heat until butter is melted. Remove from heat and let cool for about 5 minutes (to about 120-130 degrees F).Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the yeast, whole wheat flour, rye flour, and salt. Pour in the warm water mixture and mix until combined. Add the rolled oats, flaxseed, sunflower seeds and soaked bulger wheat and mix until combined. Add the all-purpose flour a few tablespoons at a time until the dough clears the bowl (you may not use all of the flour). Continue kneading in the mixer until the dough is smooth and elastic, about 10-12 minutes. This dough is heavier than many bread doughs, but you should be able to pull it a bit without it immediately breaking.Gather dough into a ball and place in a greased bowl. Cover with plastic wrap and place in a warm place. Let rise until doubled and it doesn’t bounce back when pressed. Punch down dough and knead a few times until smooth. Let rest for about 5 minutes. Place dough in a dutch oven or large pot lined with parchment paper. Brush with egg wash and sprinkle with sunflower seeds and rolled oats. Use a sharp knife to slice 3 cuts into the top of the bread. Cover with plastic wrap and let rise for an additional 30-45 minutes.Meanwhile, preheat oven to 450 degrees and place oven rack in the center of the oven (or lower if necessary to fit the pot). When ready to bake, cover the dutch oven with a lid and place in the oven. Turn the oven temp down to 400 degrees and bake for about 45 minutes, until the top of the bread is golden brown.Let bread cool before slicing. It is best enjoyed the day it is baked, but will keep in an airtight container at room temperature for several days.

 

Step by step:

1. Soak the bulgur wheat in ¼ cup warm water for 30 minutes.In a small saucepan, combine the remaining 1 cup water, honey, and butter.

2. Place over medium heat until butter is melted.

3. Remove from heat and let cool for about 5 minutes (to about 120-130 degrees F).Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the yeast, whole wheat flour, rye flour, and salt.

4. Pour in the warm water mixture and mix until combined.

5. Add the rolled oats, flaxseed, sunflower seeds and soaked bulger wheat and mix until combined.

6. Add the all-purpose flour a few tablespoons at a time until the dough clears the bowl (you may not use all of the flour). Continue kneading in the mixer until the dough is smooth and elastic, about 10-12 minutes. This dough is heavier than many bread doughs, but you should be able to pull it a bit without it immediately breaking.Gather dough into a ball and place in a greased bowl. Cover with plastic wrap and place in a warm place.

7. Let rise until doubled and it doesn’t bounce back when pressed. Punch down dough and knead a few times until smooth.

8. Let rest for about 5 minutes.

9. Place dough in a dutch oven or large pot lined with parchment paper.

10. Brush with egg wash and sprinkle with sunflower seeds and rolled oats. Use a sharp knife to slice 3 cuts into the top of the bread. Cover with plastic wrap and let rise for an additional 30-45 minutes.Meanwhile, preheat oven to 450 degrees and place oven rack in the center of the oven (or lower if necessary to fit the pot). When ready to bake, cover the dutch oven with a lid and place in the oven. Turn the oven temp down to 400 degrees and bake for about 45 minutes, until the top of the bread is golden brown.

11. Let bread cool before slicing. It is best enjoyed the day it is baked, but will keep in an airtight container at room temperature for several days.

Nutrition Information:

covered percent of daily need