Multigrain Bread

With its crusty crust and a generous scattering of mixed seeds, this multigrain bread is nourishing, fragrant, and endlessly homestyle all at once.

Ingredients

Czelli Multigrain Bread Flour Blend 500 g

Lukewarm water 300 g

Instructions

1. Place the ingredients in a mixing bowl and and knead into an elastic dough for a few minutes (easy with a stand mixer or by hand).

2. Cover and let it rest for 30 minutes.

3. Shape the dough into a loaf. Form it into a ball, then after a 3-minute rest, shape it long or place it in a baking tin (we recommend baking it in a tin).

4. Place the shaped loaf on a parchment-lined baking sheet (or in a baking tin), brush the surface with water, then, depending on your kitchen temperature, cover it and let it rest for 50–60 minutes.

5. After proofing, brush the surface with water again and score it with a sharp knife.

6. Place the dough in a preheated oven (conventional / top-and-bottom heat, about 220 °C / 425 °F). Once the dough is in the oven, reduce the temperature to about 205 °C (400 °F), depending on your oven, and bake for 35–40 minutes. After baking, brush the still-hot loaf with water.

7. Once fully cooled (3 hours), slice it and enjoy.

Can also be made in a bread machine

Add 500 g Czelli Multigrain Bread Flour Blend and 300 g lukewarm water to the bread machine, then start the baking program for a 750 g loaf.

Multigrain blend Crusty crust 35–40 min baking Bread-machine friendly

Multigrain Bread