Best Organic Multigrain Loaf Recipes

SOFT MULTIGRAIN BREAD

Steps:

• Place cereal mix in a large heatproof bowl (you can also use the bowl of your stand mixer). Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. Pay attention to the temperature because if it's too hot, it will kill the yeast. If it became too cool, however, it's not a problem- the dough may just take a few extra minutes to rise.
• Whisk the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.
• Add the butter, salt, and 1 cup (about 130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour and the seeds/nuts (if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
• Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat for an additional 2 minutes OR knead by hand on a lightly floured surface for 2 minutes. Dough is soft, yet heavy.
• Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
• Grease a 9×5 inch loaf pan.
• When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect- in fact, it will probably be rounded on the edges. That's ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
• Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it's about 1-2 inches above the top of the loaf pan, about 1 hour. (See photo above for a visual.)
• Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the bread towards the bottom of the oven so the top doesn't burn.)
• Bake for 35-40 minutes- if you notice the top browning too quickly during bake time, loosely tent the pan with aluminum foil. How to test for doneness- give the loaf a light tap. If it sounds hollow, it's done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F-200°F (90°C-93°C).
• Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
• Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.

HOMEMADE MULTIGRAIN BREAD

Steps:

• Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
• Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It's important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
• Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
• Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
• Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.
• Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you'll need another large mug of boiling water for the second proofing.
• While the dough is proofing, grease 2 loaf pans (9" x 5") with cold butter and set them aside. I use cold butter, as it's easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.
• After the second proofing is done, cut the dough into two equal portions. Knead and roll each piece into a loaf shape with a smooth top. On a clean work surface, spread the rolled oats in a thin layer.
• Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats. The oats will cling to the loaf. Then carefully place the loaves, oat-side up into the greased pans. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings.
• When you're halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it's done.
• Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. Slice and serve!

ORGANIC MULTIGRAIN LOAF

Steps:

• Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees. Divide dough and form into different shapes. Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes.

MULTIGRAIN ROLLS

Steps:

• Stir 1 cup all-purpose flour with the sugar, 3/4 teaspoon yeast and 3/4 cup warm water in a large bowl. Cover and let stand at room temperature until bubbly and about doubled in size, 45 minutes to 1 hour. Meanwhile, cover the millet with more warm water in a small dish and set aside.
• Stir the yeast mixture a bit to break it up. Add the remaining 1 teaspoon yeast and 1/2 cup warm water, the molasses and olive oil. Stir to combine (it may look lumpy).
• Add the remaining 1 cup all-purpose flour, the whole-wheat flour, rye flour, cornmeal, hemp hearts and salt to the yeast mixture. Drain the millet and add to the bowl. Stir everything together with a rubber spatula until there is no dry flour left. Let stand to hydrate the flour, 3 to 5 minutes.
• Turn out the dough onto a floured surface. Dust the top of the dough with more flour and knead just until well combined but still a little tacky, adding a bit more flour as needed (you should only need a few tablespoons), about 3 minutes. Lightly rub a large bowl with olive oil. Add the dough, turn to coat and cover the bowl. Let rise at room temperature until doubled in size, about 1 hour.
• Preheat the oven to 350˚ F. Rub the bottom and sides of a 9-by-13-inch baking dish with olive oil. Form the rolls: Turn out the dough onto a clean surface and gently pat into a square; cut into 12 equal pieces. Working with 1 piece at a time, pull the corners into the center and press gently to adhere. Turn the piece over and gently roll into a ball. Transfer to the baking dish, using a bench scraper if they stick. Cover the dish and set aside until the rolls are slightly puffed, 30 to 45 minutes.
• Brush the tops of the rolls with the beaten egg and sprinkle with a few rolled oats. Bake until well risen and lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan.

BREAD MACHINE MULTIGRAIN BREAD

Steps:

• In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).