How to make Rustic Multigrain Bread

How to make Rustic Multigrain Bread

Like most yeast bread recipes, this rustic multigrain bread takes some time to make. But it’s not difficult! And it’s definitely a recipe for all levels of skill. Let’s break down the steps:

1. Soak bulgur wheat with water to soften it.

2. Heat more water with the honey and butter until warm and butter is melted. This warm mixture is what will activate the yeast so it can start working its magic.

3. Add all of the ingredients except for the all-purpose flour to the bowl of a stand mixer (if you plan to knead with a dough hook, or in a large bowl if kneading by hand) and combine to make a wet dough.

4. Start kneading the dough, adding the all-purpose flour a little at a time. Add only enough flour so the dough clears the side of the bowl but still feels tacky. You may need less than 1 cup, you may need a lot more. Every time I make a loaf it’s different!

5. Knead the dough until it’s smooth and doesn’t break immediately when you stretch it.

6. Cover the bowl with plastic wrap and let the dough rise for about 1 hour until it’s doubled in size.

7. Gently punch down the dough to release the trapped air, knead it a few times and bring it back into a ball.

8. Place it in a dutch oven or large oven-proof pot with a lid and brush with egg wash and sprinkle with oats. Use a sharp knife to slice 3 cuts into the top of the bread. These cuts will help control the rise of the bread in the oven so it’s doesn’t burst open at a random spot.

9. Let rise for another half hour or so, while you preheat the oven to 425°F.

10. When ready to bake cover pot with the lid and put in oven (you may need to lower the oven rack to make room). Reduce oven temp to 400°F.

11. After about 45 minutes of baking, bread should be slightly golden on top and baked all the way through.

12. Remove from the pot and try to resist cutting into it until it has cooled.

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How to make Rustic Multigrain Bread