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.

Prep Time 20

Cook Time 40

Rising 2

Total Time 3

Servings Slices

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