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Multigrain bread
The taste and texture of your bread can be adjusted by changing the ratio of flours used to make up 500g: ie strong white flour with rye, wholemeal flour, oats and/or a selection of seeds. The following recipe is one that my family eat as our daily bread. Virtuous, nutritious and delicious..
200g multigrain flour
200g strong wholemeal flour
100g strong white flour
100g mixed seeds (handful each of linseed, sunflower and pumpkin)
5ml sea salt
10g fresh yeast
330ml water
Weigh the flours/seeds into a large mixing bowl, add the salt and stir. Crumble the yeast into the flour and pour on the water. Mix to a raggy dough then turn onto the work surface and knead for 3-5mins.
Return to the bowl and cover with a tea towel. Leave to prove for 40-60mins.
Knock back the dough and form into the space of your choice. Place in an oiled tin or onto an oiled baking sheet. Cover again and leave to rise for 20-30mins.
Bake in a hot oven 220ºc for 30mins .
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