Week 22: Multigrain

This nutricious loaf, made from oats, rye, whole wheat, white and brown rice flour is super easy to make and can be made in a single day (no overnight soak, which many methods call for when using flours like rye and whole wheat). It has a soft, dense crumb, crisp sturdy crust, and is so delicious you can just eat it on its own – no butter, etc. required!

  •  60 g rye flour
  •  60g brown rice flour (just grind brown rice in a blender)
  •  45 g quick-cooking oats
  •  338 ml lukewarm water
  •  150 ml warm milk

Mix all the above and let soak for 1 hour.

  •  330 g all-purpose flour
  •  210 g whole wheat flour
  • 2 Tablespoons vital wheat gluten
  •  5 g instant yeast 
  •  1 teaspoon salt
  •  3 Tablespoons honey
  1. Mix the dry ingredients together in the bowl of a stand mixer.
  2. Add the wet mixture and the honey
  3. Using the paddle, mix everything together until combined
  4. Change to a dough hook and knead on low speed for about 5-7 minutes, until the dough comes away from the sides and forms a ball. Should feel like play-dough, a little tacky, but not sticky on you hands
  5. Take dough and knead a few times on the counter to shape into a ball. Place in an oiled bowl, cover, and let rise until doubled, could take 45 – 90 minutes, depending on the temperature of the room
  1. When the dough has doubled, remove it from bowl, flatten it out and shape into a loaf, using the “head and shoulders” method.
  2. Make 3 diagonal slits on the top, and dust with oatflakes. Cover with a damp tea towel and let rise for 1 hour.
  1. Meanwhile, preheat the oven to 425 degrees
  2. Bake about 40 – 60 minutes, until golden brown and internal temperature is 190 degrees.
  3. Cool on wire rack.


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