Wholemeal multigrain bread is an increasingly popular choice for those who want to embrace healthier eating. Making this bread at home offers numerous benefits, both for your health and your wallet. Not only does it give you control over the ingredients, but it also provides a sense of accomplishment knowing you’ve crafted something nutritious from scratch.
At its core, wholemeal multigrain bread combines whole wheat flour with a mix of grains and seeds. The “wholemeal” refers to flour that contains all parts of the wheat kernel, which is packed with fibre, vitamins, and minerals. This makes the bread more nutritious than those made from refined flours. Adding grains and seeds such as oats, sunflower seeds, flaxseeds, and millet gives the bread an additional layer of texture, taste, and health benefits.
One of the primary reasons people choose homemade bread is to avoid the preservatives and additives often found in store-bought varieties. By making it yourself, you ensure the bread is free from artificial ingredients and packed with wholesome, natural nutrients. It’s also easier to cater to personal preferences, such as adjusting the type and amount of grains used.
The texture of homemade wholemeal multigrain bread is typically denser than white bread, but this is what gives it a heartier bite and a more filling quality. The complex carbohydrates found in whole grains provide a slow release of energy, making it a great option for those looking to maintain steady energy levels throughout the day.
In terms of taste, homemade wholemeal multigrain bread offers a nutty, earthy flavour that is richer and more robust than standard bread. Toasting enhances the flavours further, and the bread pairs beautifully with both savoury and sweet toppings, from avocado to honey.
Baking your own bread at home may seem daunting at first, but once you get the hang of it, it becomes a deeply rewarding process. The smell of freshly baked bread filling the kitchen is an added bonus, and slicing into a loaf that you’ve made with your own hands is a pleasure in itself.
Wholemeal multigrain bread is not only a nutritious choice, but it also contributes to a more mindful approach to eating. By knowing exactly what goes into your bread, you can feel more connected to the food you eat and the nourishment it provides.
Wholemeal Multigrain Bread
This homemade wholemeal multigrain bread is a hearty, nutritious loaf filled with whole grains and seeds, offering a nutty flavour and dense texture. It’s a perfect, wholesome alternative to store-bought bread and pairs well with both savoury and sweet toppings.
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Servings: 14 Slices
Calories: 145kcal
Ingredients
- 500 g wholemeal flour
- 100 g mixed grains and seeds (e.g., sunflower seeds, flaxseeds, oats, millet)
- 7 g instant yeast
- 10 g salt
- 1 tbsp honey optional
- 350 ml lukewarm water
- 2 tbsp olive oil melted butter
Instructions
- In a large mixing bowl, combine the wholemeal flour, mixed grains, yeast, and salt.500 g wholemeal flour, 100 g mixed grains, 7 g instant yeast, 10 g salt
- Make a well in the centre, and add the honey, water and olive oil. Stir with a wooden spoon until the mixture comes together.1 tbsp honey, 350 ml lukewarm water, 2 tbsp olive oil
- Transfer the dough to a lightly floured surface and knead for 10 minutes, until it becomes smooth and elastic. You may need to sprinkle a bit more flour if the dough feels too sticky.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or cling film, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Once risen, punch down the dough to release the air. Shape it into a loaf and place it in a greased or parchment-lined loaf tin. Cover and let it rise again for another 30 minutes.
- Preheat the oven to 200°C (180°C fan, 400°F, Gas Mark 6). Once the dough has risen, bake the loaf for 35-40 minutes until golden brown and it sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!
Notes
Keep the bread in an airtight container for up to 3-4 days or freeze for longer storage.
Nutrition
Calories: 145kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 279mg | Potassium: 135mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg
9 comments
So much tastier than store brought. Thanks. All the family love it.
This bread is excellent! The combination of grains and seeds adds so much flavour and texture, and it pairs beautifully with savoury toppings like avocado and poached eggs.
The recipe was easy to follow, and the result was well worth the time it took to make.
I love that I can adjust the amount of seeds to suit my taste. A perfect addition to my meal prepping.
It’s filling and delicious, plus it freezes really well, so I can make a loaf in advance and pull out slices when needed. Definitely a go-to recipe.
While I love the idea of homemade bread, this one was a bit denser than I expected. The taste is good, with a lovely nutty flavour, but I personally prefer a lighter loaf. That said, it toasts really well and holds up perfectly with butter and jam.
It’s so much more filling than store-bought bread, and knowing exactly what’s in it makes me feel great about serving it to my family.
As someone new to bread-making, I found this recipe very easy to follow. The bread came out perfectly, with a slightly crispy crust and a soft, grainy interior.
This wholemeal multigrain bread has become a staple in my house. The texture is dense but not too heavy, and the variety of seeds gives it such a lovely crunch.