Multigrain Bread – Easy and Delicious

In this Multigrain Bread – Easy and Delicious recipe, I will share tips that helped me make soft, healthy, and tasty bread. Homemade bread made from scratch.

Now I understand why people say that making bread is an art. It is not difficult when you learn all the basics, and after you know how to make it, you can play with different flavors and shapes. We are big bread fans at home, so this was a recipe I wanted to learn.

I tried to mix different kinds of recipes and read the benefits of each ingredient; then, I started to try to make my own mix of ingredients that I like the best.

Different flours I used to make this multigrain bread

Flour can be made from grains, roots, nuts, legumes, and even vegetables. They are finely ground to create the powdered texture. Each flour has its own benefits and nutrients, and it will react differently when added to the recipe.

I started looking for recipes; there were three major things I wanted to cover: Nutrition, taste, and softness.

I used these three different flours in my recipe.

All-Purpose Flour: It’s the most commonly used in baking because its softer consistency makes baking easier. Since this flour is refined, it loses a significant portion of its nutrients.

Note: I started using gluten-free All-purpose flour for this recipe and it works really well.

Whole Wheat Flour: It’s rich in vitamins and minerals. When added to baking goods, this flour gets a slightly denser result, so adding two extra tablespoons of liquid per cup of flour is recommended.

Coconut Flour: Coconut flour is higher in proteins, fiber, fat, and minerals than all-purpose flour. This flour is gluten-free. It is a dense flour, so baking gets a little tricky. For substitution will be a 1:4 ratio of coconut flour per 1 cup of all-purpose flour.

Why did I decide to combine these three flours?

• All-Purpose flour brings a soft texture to the bread.
• Whole Wheat flour brings a good amount of vitamins and minerals, and it’s less processed.
• Coconut Flour brings vitamins and minerals and also reduces the amount of gluten in the recipe.

The seeds I used in this recipe

I like to add seeds to the recipe to increase the number of nutrients in the bread. For this delicious multigrain bread recipe, I added:

Flaxseeds: These seeds are rich in Omega-3, fiber, protein, and potassium.

Chia Seeds: These seeds are rich in nutrients with few calories, Omega-3, proteins, antioxidants, and fiber.

Can I make a loaf from this recipe?

Yes, you can make a loaf from this recipe; the only difference is the baking time. I bake buns from 25-30 minutes, but for a loaf, it takes more time; I bake it for 45 minutes.

What can you serve this multigrain bread with?

You can eat a great variety of dishes with this delicious bread. At home, we like to eat multigrain bread with omelets, tortillas, or avocado with microgreens.

Also, I like to have a slice of bread with my favorite pumpkin and carrot soup!

What do you need to make this multigrain bread?

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Kitchen Utensil

• Mixing Bowl
• Baking Pan
• Baking Mat
• Measuring cup and spoons

Ingredients

• 1 Tablespoon active dry yeast (I use Gluten-Free)
• 2 tablespoons brown sugar
• 2 cups of warm water (about 110F)
• 1 cup all-purpose flour (I use Gluten-Free)
• 2 cups Whole Wheat flour
• 1/2 tablespoon flaxseeds
• 1/2 cup coconut flour
• 3 tablespoon butter
• 1 1/2 teaspoon salt
• 1/2 tablespoon chia seeds

How to prepare these multigrain bread?

Combine the warm water (110°F) with the yeast and sugar. Cover with a kitchen towel and let it rest for 15 minutes.

Mix all flours, seeds, and salt in a bowl. Melt the butter and let it cool down.

Combine the yeast mixture with flour, butter, and seeds. Mix well for around 10 minutes until the dough stretches when pulled in different ways.

Let the mix rest for 60 minutes, covered with a kitchen towel.

Mix well and create your masterpiece. You can make it in any desired shape. We love to make leaves. Let it rest for 60 minutes, covered with a kitchen towel.

Preheat the oven to 375°F. Cook for 25- 30 minutes.

Useful Tips

1. Warm water reactivates the yeast; make sure it’s not too hot to damage it.
2. Mixing well, the dough will make the bread rise.
3. Letting the dough rest at the right time will create the structure of the finished bread. However, letting it rest too long will affect the taste of the bread.
4. Ensure the ratio to add with the different kinds of flours.

I hope you like this homemade Multigrain Bread – Easy, Delicious, and healthy as much as we do. You may also like “Healthy oatmeal and carrot pancakes.”.