Hearty Multigrain Artisan Bread
Inspired by the delightful episode of Martha Bakes, this Hearty Multigrain Artisan Bread is a wholesome and nutritious addition to any meal. With a rich blend of flours, seeds, and grains, this bread not only offers a satisfying texture but is also packed with fiber and nutrients. The preparation involves soaking bulgur and wheat berries, which enhances their flavor and makes them easier to digest. The result is an incredibly tasty and versatile loaf perfect for sandwiches, toast, or served alongside your favorite soups and salads. Though it requires some time and attention, each bite will confirm that the effort was well worth it!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
active dry yeast
1 tablespoon plus 1 1/2 teaspoons (dissolved in water)
warm water
2 1/4 cups plus 2 tablespoons (at 110°F)
honey
3 tablespoons plus 2 teaspoons (for sweetening)
unsalted butter
4 tablespoons (melted, plus more for bowls and pans)
all-purpose flour
2 1/2 cups (for dough and dusting)
whole wheat flour
2 3/4 cups (for added nutrition)
rye flour
1 cup (for richness)
coarse salt
2 tablespoons (for seasoning)
cooked wheat berries
1 1/3 cups (soaked and cooked)
soaked bulgur
1 cup (soaked in boiled water and cooled)
rolled oats
1/2 cup (for dough and topping)
flax seed
1/2 cup (coarsely ground)
sunflower seeds
1/3 cup (for flavor and crunch)
large egg white
1 (for egg wash)
nonstick cooking spray
as needed (for greasing)
Instructions
1
In a small bowl or liquid measuring cup, combine the yeast, 1/2 cup of warm water, and 2 teaspoons of honey. Whisk until the yeast dissolves and let it stand for about 5 minutes, or until foamy.
2
In the bowl of a stand mixer fitted with a dough hook, combine the melted butter, the remaining 1 3/4 cups plus 2 tablespoons of warm water, and the 3 tablespoons of honey. Mix well.
3
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, rye flour, and salt. Set aside 3 cups of this flour mixture to add later.
4
Add the yeast mixture to the mixing bowl and whisk until combined. Gradually add the reserved 3 cups of flour mixture and mix on low speed until smooth.
5
Slowly incorporate the remaining flour mixture, 1 cup at a time, until fully integrated. Mix in the cooked wheat berries, soaked bulgur, rolled oats, ground flaxseed, and sunflower seeds until just combined.
6
Continue mixing until the dough begins to pull away from the sides of the bowl and forms a ragged, slightly sticky ball.
7
Transfer the dough to a buttered large bowl and cover it with plastic wrap. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
8
Butter two loaf pans (4 1/2-by-8 1/2-inch). Once the dough has risen, punch it down and divide it in half.
9
Work with one piece of dough at a time. Shape it into a 7-by-7-inch square, then fold it into thirds, pressing the seam to seal and pinching the ends. Place the shaped dough seam-side down in a prepared loaf pan.
10
Repeat the shaping process with the second piece of dough.
11
In a small bowl, mix the egg white with 1 teaspoon of water. Brush this mixture over the tops of the loaves, then sprinkle with the reserved rolled oats, flaxseeds, and sunflower seeds.
12
Cover the loaves with plastic wrap that has been sprayed with nonstick cooking spray. Allow the dough to rise again for 45 minutes to 1 hour, or until it rises about 1 inch above the top of the pans.
13
Preheat the oven to 450°F for conventional or 425°F for convection. After the loaves have risen, reduce the oven temperature to 400°F (conventional) or 375°F (convection).
14
Uncover the loaves and place them in the preheated oven. Bake for about 45 minutes, rotating the pans after 20 minutes, until the tops are golden brown and an instant-read thermometer reads 205°F internally.
15
Transfer the loaves to wire racks to cool slightly. Once cooled enough to handle, turn them out of the pans and allow them to cool completely before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Multigrain Artisan Bread?
It is a wholesome, nutritious bread inspired by Martha Bakes, featuring a blend of all-purpose, whole wheat, and rye flours along with seeds and grains.
How do I activate the yeast for this recipe?
Combine 1 tablespoon plus 1 1/2 teaspoons of active dry yeast with 1/2 cup warm water and 2 teaspoons of honey, then let it stand for 5 minutes until foamy.
What types of flour are required?
The recipe calls for 2 1/2 cups of all-purpose flour, 2 3/4 cups of whole wheat flour, and 1 cup of rye flour.
Which grains and seeds are added to the dough?
The dough includes cooked wheat berries, soaked bulgur, rolled oats, coarsely ground flaxseed, and sunflower seeds.
How long should the first rise take?
The dough should rise in a warm place for about 1 hour, or until it has doubled in size.
What size loaf pans should be used?
You should use two 4 1/2-by-8 1/2-inch loaf pans, buttered to prevent sticking.
How is the bread dough shaped?
Shape each half of the dough into a 7-by-7-inch square, fold it into thirds, press the seam to seal, and pinch the ends.
What is the purpose of the egg wash?
The egg wash, made from one egg white and water, helps the topping of oats and seeds stick to the loaf and gives the crust a golden finish.
What is the correct oven temperature for baking?
Preheat the oven to 450°F (425°F for convection), then reduce the temperature to 400°F (375°F for convection) once the loaves are inside.
How can I tell if the bread is fully baked?
The bread is done when the tops are golden brown and an instant-read thermometer inserted into the center reads 205°F.
Does the bulgur need preparation?
Yes, the bulgur should be soaked in boiled water and cooled before being added to the dough.
How many loaves does this recipe make?
This recipe produces two artisan loaves.
What toppings are applied to the loaf?
The loaves are topped with reserved rolled oats, flaxseeds, and sunflower seeds.
How long is the second rise?
The shaped loaves should rise for 45 minutes to 1 hour, or until they rise about 1 inch above the top of the pans.
Can I use a stand mixer for this recipe?
Yes, a stand mixer fitted with a dough hook is recommended for mixing and incorporating the heavy grains.
What should the texture of the dough be before rising?
The dough should form a ragged, slightly sticky ball that pulls away from the sides of the mixing bowl.
Is there fat in this bread recipe?
Yes, the recipe uses 4 tablespoons of melted unsalted butter.
How should I cool the bread?
Transfer the loaves to wire racks to cool slightly, then turn them out of the pans to cool completely before slicing.
Why are the wheat berries soaked and cooked?
Soaking and cooking makes the wheat berries easier to digest and enhances their flavor within the bread.
What is used to sweeten the bread?
The bread is sweetened using 3 tablespoons plus 2 teaspoons of honey.
Do I need to rotate the pans during baking?
Yes, rotate the pans after 20 minutes of baking to ensure an even golden brown crust.
How do I prevent the plastic wrap from sticking during the second rise?
Spray the plastic wrap with nonstick cooking spray before covering the loaves.
What is the total amount of water used?
The recipe uses a total of 2 1/4 cups plus 2 tablespoons of warm water.
Can I use ground flaxseed?
Yes, the recipe specifically calls for 1/2 cup of coarsely ground flaxseed.
What should I do if the dough is too sticky?
Gradually incorporate the flour mixture one cup at a time until it forms a manageable, albeit slightly sticky, ball.
What type of salt is recommended?
The recipe recommends 2 tablespoons of coarse salt for seasoning.
Is this bread suitable for sandwiches?
Yes, its hearty texture and structure make it perfect for sandwiches, toast, or serving with soups.
What should I do with the remaining flour mixture?
After setting aside 3 cups of the whisked flour, the remaining mixture is incorporated one cup at a time after the yeast is added.
What temperature should the warm water be?
The water should be approximately 110°F to properly activate the yeast without killing it.
Is this a Martha Stewart recipe?
Yes, this recipe is inspired by the Martha Bakes series.