Multigrain Bread 2 Lb Loaf
Discover the hearty goodness of homemade Multigrain Bread with this 2-pound loaf recipe, perfect for those who crave a wholesome, nutrient-packed alternative to store-bought bread. Made with a blend of bread flour, whole wheat flour, rolled oats, sunflower seeds, and flaxseeds, this recipe combines texture and flavor for a delightfully rustic finish. Naturally sweetened with honey and enriched with olive oil, it achieves the ideal balance of softness and structure. Whether toasted for breakfast or used to elevate your favorite sandwich, this multigrain loaf is a versatile addition to your baking repertoire. Plus, with step-by-step instructions and just 20 minutes of prep time, even novice bakers can master this satisfying artisan-style bread!
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 0.5 cups Milk
- 3 tablespoons Honey
- 2 tablespoons Olive oil
- 2.25 teaspoons Active dry yeast
- 2 cups Bread flour
- 1 cups Whole wheat flour
- 0.5 cups Rolled oats
- 0.25 cups Sunflower seeds
- 2 tablespoons Flaxseeds
- 1.5 teaspoons Salt
Instructions
In a mixing bowl, combine warm water, milk, honey, and olive oil. Stir to combine.
Sprinkle the active dry yeast over the liquid mixture. Let it sit for 5-10 minutes, or until the yeast becomes foamy.
In a separate large bowl, mix together bread flour, whole wheat flour, rolled oats, sunflower seeds, flaxseeds, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Add a little flour if the dough is sticky, but avoid adding too much.
Place the kneaded dough into a lightly greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Place the shaped dough into a greased 9x5-inch loaf pan.
Cover the dough loosely with a damp towel and let it rise again for about 30-45 minutes, or until it has risen about 1 inch above the rim of the pan.
While the dough is rising, preheat your oven to 375°F (190°C).
Bake the loaf for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 3614 mg | 157% | |
| Total Carbohydrate | 379.2 g | 138% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 60.3 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 337 mg | 26% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1755 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
