Multigrain Bread

Multigrain Bread

Over the weekend is when I have enough time to bake fresh bread. I like to have at home a fresh loaf of bread ready for my breakfasts and dinners. This weekend I made this Multugrain bread, high in fibers and rich in texture and taste! Perfect to accompany scramble eggs or with a light layer of jam 🙂

Here is the recipe on this rainy Monday in Shanghai.


Ingredients (make one loaf):

  • 1 tbsp. dry active yeast
  • 1 + 1/4 cup of lukewarm water
  • 1-1/2 tbsp. + 1 tsp honey
  • 2 tbsp. unsalted butter
  • 1 + 1/2 cup whole wheat flour
  • 1/2 cup spelt flour
  •  1-1/2 cup all purpose flour
  • 1 tbsp. salt
  • 3 tbsp. bulgur
  • 1/4 cup rolled oats (+ more to sprinkle)
  • 1 tbsp. flaxseeds
  • 1 tbsp. chia seeds
  • 1 small egg white


Soak the cup bulgur in 1/4 cup warm water for 20 minutes; set aside

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Sprinkle yeast over 1/2 cup water. Add 1 teaspoon of honey and whisk until yeast dissolve. Let stand until foamy, about 5 minutes.

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In a bowl of your electric mixer with diugh-hook attachment combine: butter remaining 1 cup water and remaining honey. Add the yeast mixture.

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Whisk flours with salt.

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Add 1-1/2 cups to the mixture and mix on low speed until smooth.

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Combine oats and seeds in a bowl

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Add in soaked bulgur, rolled oats, flaxseeds, and chia seeds.

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Add remaining 2 cups flour, 1/2 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Add more water if necessary. You want the dough to be sticky and soft.

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Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to pre-buttered bowl; cover with plastic wrap and let dough stand in a warm place until it doubles in volume, about 1 hour.

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Punch down dough, shape into a ectangle, fold long sides of dough into middle, overlapping slightly. Press seam to seal. Transfer dough to pan. Brush top with egg wash (beaten egg white mixed with water), and sprinkle with oats.

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Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour

Bake, until tops are golden brown, about 45 minutes. Transfer to wire racks.

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Let cool completely before slicing.





About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.