The Versatile Multigrain Bread

Name: The Versatile Multigrain Bread
Ingredients: 50 g broken rye (or a combination of broken rye/wheat/buckwheat); 25 g whole barley grains; 50 g sunflower seeds; 20 g chia seeds; 20 g rolled oats; 20 g flaxseeds; 15 g sesame seeds; 15 g polenta or coarse cornmeal (or substitute with masa harina or rye flour); 200 g warm water; 1/2 teaspoon salt; 180 g stoneground wholewheat bread flour; 180 g white unbleached bread flour; 5 g instant yeast (1 heaped teaspoon); 10 g oil (olive or vegetable oil); 10 g honey; 8 g salt (approx. 1 3/4 teaspoon); 5 g diastatic malt powder (or barley malt syrup (optional)); 210 g water (filtered and at room temperature); 80 g rolled oats; 2 tablespoons flaxseeds; 2 tablespoons sesame seeds

www.loveandcook.co.uk

Food I cook for my family, baking recipes, cookbook reviews, and your cooking questions answered The Versatile Multigrain Bread This is one of our family’s “go

View full recipe on www.loveandcook.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.loveandcook.co.uk.

Share this recipe:

Cooking tools: