Multigrain Bread
This multigrain bread, made with a mix of rye, barley, oat, and whole wheat flours along with milk and molasses, is a healthy yet irresistible loaf of homemade bread you'll come back to again and again.
Ingredients
- 1 cup rye flour
- 1 cup barley flour
- 3/4 cup quick-cooking oats
- 2 3/4 cups plus 1 tablespoon lukewarm water
- 1 1/4 cups milk
- 5 1/2 cups all-purpose flour, plus more for kneading and dusting, sifted
- 3 1/2 cups whole-wheat flour
- 1 ounce fresh yeast or 1/3 ounce (8.5 g) active dry yeast
- 1 1/2 teaspoons sea salt
- 3 tablespoons Norwegian dark syrup* or light molasses
- Butter, for the bowl
Instructions
- In a large bowl, combine the rye flour, barley flour, and oats. Add 2 cups lukewarm water and let stand for 30 minutes.
- In a small saucepan, heat the milk until just warm to the touch.
- In the bowl of a large standing mixer fitted with the dough hook attachment, combine the white flour, whole-wheat flour, yeast, and salt. Add the warm milk, along with 3/4 cup plus 1 tablespoon (195 ml) lukewarm water and the syrup or molasses and knead on low speed until combined, about 2 minutes. Add the oat mixture and continue kneading until the dough becomes sticky but workable, 5 to 7 minutes.
- On a floured surface, knead the dough a few times then shape into a ball. Move it to a very large bowl that you’ve lightly buttered. Cover with a kitchen towel and let rise in a warm spot until doubled in size, 45 to 75 minutes.
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Divide the dough into 2 equal parts. On a floured surface, knead each ball of dough a few times then gently form it into oval-shaped loaves. Using a sharp knife, make a couple of slits on the top of each loaf. Place the loaves on the prepared baking sheet. Cover with clean kitchen towels and let rise for 1 hour.
- Dust the tops of the loaves with a little flour and bake until golden brown, 40 to 60 minutes. Move to a wire rack to cool. Store at room temperature in a resealable plastic bag for up to 2 days. Alternatively, place the cooled loaves in airtight plastic bags and freeze for up to 2 months.
Notes
*What is Norwegian dark syrup?
Dark syrup is a sugar beet and cane sugar syrup mixture that's used in Scandinavian cooking and baking. Light syrup is used as a topping, while dark syrup is used as an ingredient. In North America, it's most closely related to molasses, while in the UK it's closest to treacle. You can use molasses as a 1:1 substitution or mix Lyle's dark treacle syrup with Lyle's golden syrup in a 50/50 blend.Nutrition
Serving: 1slice | Calories: 146kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 105mg | Fiber: 3g | Sugar: 2g