Multigrain Bread

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Orwashers Artisan Bread: 100 Years of Techniques and RecipesA light and airy whole-wheat dough sprinkled with millet, coarse rye, oats, and sunflower and flax seeds—add some crunch to your lunchtime sandwich.

  • Yield: 4 Loaves


  • 1.63 lbs (739.4 g) bread flour
  • 7 lb (317.5 g) whole-wheat flour
  • 1.33 lbs (603.3 g) water
  • 23 lb (104.3 g) honey
  • 15 lb (68.04 g) dark rye starter
  • 5 lb (226.8 g) white starter
  • 6 lb (27.22 g) salt
  • 4 lb (181.4 g) grain mix
  • 1 lb (4.54 g) instant yeast
How to Make It
  1. Set up stand mixer with a dough hook.
  2. Place both types of flour, water, honey, dark rye starter, white starter, salt, grain mix, and yeast in mixing bowl.
  3. Mix on medium-low for 4 minutes.
  4. Mix on medium-high for 8 minutes.
  5. Dough temperature should be between 76°F and 78°F/24°C and 26°C.
  6. Dough should appear shiny and pull away from the mixing bowl.
  7. Do the dough test.
  8. Take dough out of mixing bowl and transfer to lightly oiled airtight container.
  9. Let dough rest on countertop for approximately 1 hour and 45 minutes. Dough should double in size.
  10. Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal).
  11. Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.
  12. Shape each into a free-form oval (see page 61) and cover.
  13. Let dough rest 3 hours after shaping.
  14. Preheat oven to 450°F/225°C.
  15. Bake for 40 minutes until crust is golden.

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