Multigrain Bread | Recipe Cart
This rustic multigrain bread filled with good stuff like whole wheat and rye flours, flax seeds, oats, and bulgur wheat is both hearty and delicious!
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Cooking tools:
- Stand mixer
- Dutch oven
- Instant-read thermometer
- Pastry brush
- Parchment paper
- Saucepan
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
- Oven
- Pot
- Plastic wrap
- Chef's knife
- Airtight container
Ingredients
- 3 tablespoons bulgar wheat ((30 grams))
- 1 ¼ cup water (, divided)
- 2 tablespoons honey ((43 grams))
- 2 tablespoons unsalted butter ((28 grams))
- 2 ¼ teaspoons active-dry yeast ((1 envelope, 7 grams))
- 1 ½ cup whole wheat flour ((170 grams))
- ½ cup rye flour ((50 grams))
- 2 teaspoons coarse salt
- ¼ cup old-fashioned rolled oats ((25 grams))
- ¼ cup flaxseed ((35 grams))
- 2 tablespoons raw sunflower seeds
- 1 - 1 ½ cups all-purpose flour ((120-170 grams))
- 1 large egg + 1 tablespoon water (, beaten for egg wash (optional))
- Additional rolled oats (, for sprinkling (optional))
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