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Crusty Multigrain Bread
A delicious, crusty multigrain bread recipe that yields a hearty, dense loaf with a crunchy crust and a soft interior. Perfect for sandwiches, toast, or just snacking on its own. This bread is made with a blend of all-purpose flour, whole wheat flour, rye flour, oats, and sunflower seeds, giving it a rich, nutty flavor and a satisfying texture. With a simple, straightforward recipe and a minimal amount of ingredients, this bread is easy to make and always a crowd-pleaser.
Time Cook
20
Level
Beginner
Calories
250
Allergens
Gluten, Wheat
Ingredients
2 cups
All-purpose flour
250 Calories
1 cup
Whole wheat flour
120 Calories
0.5 cup
Rye flour
60 Calories
0.5 cup
Oats
100 Calories
0.25 cup
Sunflower seeds
100 Calories
1 teaspoon
Salt
0 Calories
1 teaspoon
Sugar
15 Calories
1 teaspoon
Active dry yeast
0 Calories
1.5 cups
Warm water
0 Calories
Step-by-Step Instructions
1
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rye flour, oats, sunflower seeds, salt, sugar, and yeast. Mix until well combined.
2
Gradually add the warm water to the dry ingredients and mix until a shaggy dough forms.
3
Knead the dough on a floured surface for 10-15 minutes, until it becomes smooth and elastic.
4
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
5
Preheat the oven to 425°F (220°C). Punch down the dough and shape it into a round or oblong loaf. Place the loaf on a baking sheet lined with parchment paper.
6
Bake the bread for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
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