Foryoueats: Multigrain Sandwich Bread Recipe

Ingredients

• For the Grains:
• 1 1/2 ounces flax seed or meal (about 4 1/2 tablespoons; 45g)
• 1 ounce chia seeds (about 2 heaping tablespoons; 30g)
• 1 ounce rolled oats (about 1/3 cup; 30g)
• 1/2 ounce wheat germ (about 1 3/4 tablespoons; 15g)
• 2 ounces cool water, about 65°F/18°C (about 1/4 cup; 55g)
• For the Dough:
• 15 ounces traditional whole wheat flour, such as Bob's Red Mill (about 3 1/3 cups, spooned; 425g), plus more for dusting
• 11 1/4 ounces cool water, about 65°F/18°C (about 1 1/2 cups minus 4 1/2 teaspoons; 320g)
• 1 3/4 ounces dark or light brown sugar (about a shy 1/4 cup; 50g)
• 3/8 ounce (2 3/4 teaspoons; 11g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 ounces instant dry yeast, such as SAF (1 packet or 2 rounded teaspoons; 7g); not RapidRise or active dry (more info here )
• 1 ounce neutral oil, such as safflower, or a nutty, flavorful oil, such as hazelnut or roasted pumpkin seed (about 2 heaping tablespoons; 28g)