Multigrain Sandwich Bread Recipe

Name: Multigrain Sandwich Bread Recipe
Total time: 480 min
Yield: 12
Ingredients: 1 1/2 ounces of flax seed or meal (about 4 1/2 tablespoons; 45g); 1 ounce of chia seeds (about 2 heaping tablespoons; 30g); 1 ounce of rolled oats (about 1/3 cup; 30g); 1/2 ounce of wheat germ (about 1 3/4 tablespoons; 15g); 2 ounces of cool water (approximately 65째F/18째C (about 1/4 cup; 55g)); 15 ounces of 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 of cool water (approximately 65째F/18째C (about 1 1/2 cups minus 4 1/2 teaspoons; 320g)); 1 3/4 ounces of dark or light brown sugar (about a shy 1/4 cup; 50g); 3/8 ounce (2 3/4 teaspoons; 11g) of Diamond Crystal kosher salt; for table salt (use about half as much by volume or the same weight); 1/4 ounce of instant dry yeast (such as SAF (1 packet or 2 rounded teaspoons; 7g); not RapidRise or active dry ()

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Multigrain Sandwich Bread: The Perfect Recipe for Healthy and Delicious Sandwiches

Are you tired of the same old white bread for your sandwiches? Do you want to add a healthy twist to your lunchtime staple? Look no further! In this article, we will share with you the ultimate recipe for multigrain sandwich bread that will transform your sandwiches into wholesome and flavorful meals.

Why Choose Multigrain Bread?

Before we delve into the recipe, let’s understand why multigrain bread is an excellent choice for your sandwiches. Unlike regular white bread, multigrain bread is made from a variety of grains, such as wheat, oats, barley, and millet. These grains are rich in fiber, vitamins, and minerals, making multigrain bread a healthier and more nutritious option.

Furthermore, the combination of different grains gives multigrain bread a unique and delightful flavor. Each bite is a medley of nutty, earthy, and slightly sweet notes that will elevate your sandwich experience.

The Recipe: Crafting the Perfect Multigrain Sandwich Bread

Now that you understand the benefits of multigrain bread let’s dive into the recipe. Follow these simple steps, and you’ll have a loaf of freshly baked multigrain sandwich bread in no time!

Step 1: Gather Your Ingredients

Before you start baking, make sure you have all the necessary ingredients at hand. From whole wheat flour to honey and a mix of seeds, gather everything you need to create a wholesome loaf of multigrain bread.

Step 2: Prepare the Dough

In a large mixing bowl, combine the flours, yeast, salt, and seeds. Slowly add warm water and honey to the mixture, stirring until a sticky dough forms. Knead the dough for a few minutes until it becomes smooth and elastic.

Step 3: Let it Rise

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about an hour. During this time, the yeast will work its magic, causing the dough to double in size.

Step 4: Shape and Bake

After the dough has risen, punch it down to release any air bubbles. Shape it into a loaf and place it in a greased bread pan. Let the dough rise for another 30 minutes. Then, bake it in a preheated oven until it turns golden brown and sounds hollow when tapped.

Frequently Asked Questions (FAQs)

1. Can I substitute any of the grains in the recipe?

Yes, feel free to experiment with different grains according to your preference. Just ensure that you maintain the overall ratio of grains to achieve the desired texture and flavor.

2. Can I make this recipe gluten-free?

Absolutely! Simply replace the wheat flour with a gluten-free alternative, such as almond flour or a gluten-free flour blend. Keep in mind that the texture and taste may vary slightly.

3. How long does the bread stay fresh?

When stored in an airtight container, the multigrain sandwich bread will stay fresh for up to 5 days. To enjoy it longer, you can also slice the loaf and freeze individual portions.

4. Can I add additional ingredients like nuts or dried fruits?

Of course! Adding nuts or dried fruits can further enhance the flavor and texture of your multigrain bread. Feel free to experiment and find your favorite combination.

5. Is this bread suitable for people with dietary restrictions?

Yes, this bread is a great option for those with dietary restrictions. However, please note that if you have any specific allergies or health concerns, it’s always best to consult with a healthcare professional.

6. Can I use a bread machine for this recipe?

Definitely! You can adapt this recipe for a bread machine. Simply follow the manufacturer’s instructions regarding the order of ingredients and the baking settings.

7. Can I make smaller or larger loaves?

Absolutely! This recipe can be easily adjusted to make smaller or larger loaves. Just keep in mind that the baking time may vary depending on the size of the loaf.

8. Can I use this bread for other purposes besides sandwiches?

Definitely! While this bread is perfect for sandwiches, it can also be used for toast, French toast, croutons, or even as a base for delicious bruschetta.

In Conclusion

Multigrain sandwich bread is the ideal choice for those looking to add a healthy and flavorful twist to their sandwiches. By following this simple recipe, you can enjoy the benefits of wholesome grains and create delectable sandwiches that will satisfy your taste buds and nourish your body.

Multigrain Sandwich Bread Recipe

Total8 hr

Servings12

1 1/2 ounces of flax seed or meal (about 4 1/2 tablespoons; 45g)
1 ounce of chia seeds (about 2 heaping tablespoons; 30g)
1 ounce of rolled oats (about 1/3 cup; 30g)
1/2 ounce of wheat germ (about 1 3/4 tablespoons; 15g)
2 ounces of cool water (, approximately 65째F/18째C (about 1/4 cup; 55g))
15 ounces of 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 of cool water (, approximately 65째F/18째C (about 1 1/2 cups minus 4 1/2 teaspoons; 320g))
1 3/4 ounces of dark or light brown sugar (about a shy 1/4 cup; 50g)
3/8 ounce (2 3/4 teaspoons; 11g) of Diamond Crystal kosher salt; for table salt (, use about half as much by volume or the same weight)
1/4 ounce of instant dry yeast (, such as SAF (1 packet or 2 rounded teaspoons; 7g); not RapidRise or active dry ()

In a medium bowl, combine flax, chia, oats, and wheat germ. Toss until well mixed and set aside.
Add water to the mixture and stir until fully absorbed. Cover the bowl tightly.
In a large bowl, combine whole wheat flour with the first addition of water. Stir until the water is absorbed, then knead briefly against the sides of the bowl until no floury bits remain. Cover and let it sit for 2 1/2 hours.
Transfer the hydrated dough to a 14-cup food processor fitted with the regular metal blade. Add brown sugar, salt, and instant dry yeast. Process until the dough is smooth and can be stretched into a thin sheet without tearing, about 75 seconds.
While the processor is running, drizzle in the remaining water and oil. Continue mixing until roughly incorporated.
Shut off the machine and add the prepared grain mixture. Process only until the mixture is well combined.
Transfer the dough to a large, lightly greased bowl. Cover and let it proof until puffy, light, and roughly doubled in bulk, about 2 hours.
Turn the soft dough out onto a clean surface lightly dusted with whole wheat flour. Pat the dough into a 7-inch square and form it into a tight log, sealing the dough with the heel of your hand.
Place the dough into a lightly greased 1-pound loaf pan,

baking, Bread, dairy-free, Farro & Other Wheat, Recipes, Recipes By Diet, rice & grains, vegan, Vegetarian, Yeast Breads