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

Perfectly balanced multigrain bread for your family—hearty, soft, and packed with texture. Ideal for sandwiches or toast, this home-baked loaf is foolproof and deliciously healthy.

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.

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