Multi-Grain Sandwich Bread Recipe
A hearty, nutritious sandwich bread packed with a medley of wholesome grains, offering a perfect balance of tender crumb and satisfying chew with each slice.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">400g bread flour</li><li class="ingredients-single-item">100g whole wheat flour</li><li class="ingredients-single-item">60g mixed grains (oats, flaxseeds, sunflower seeds, millet)</li><li class="ingredients-single-item">15g vital wheat gluten (optional, helps with rise)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">12g instant yeast (or 15g active dry yeast)</li><li class="ingredients-single-item">30g honey (or maple syrup)</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">330ml lukewarm water (around 38°C/100°F)</li><li class="ingredients-single-item">15ml vegetable oil</li><li class="ingredients-single-item">Extra mixed grains for topping (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf pan</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Dough scraper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the lukewarm water (38°C/100°F) with honey in a large mixing bowl. Sprinkle the yeast over the surface and let it stand for 5-10 minutes until foamy. This "proofing" step ensures your yeast is active and ready to work its magic in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the bread flour, whole wheat flour, mixed grains, vital wheat gluten (if using), and salt. The vital wheat gluten is particularly helpful when working with multi-grain breads as it helps strengthen the gluten network that can be weakened by the whole grains.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the softened butter to the yeast mixture, then gradually incorporate the flour mixture. If using a stand mixer, use the dough hook on low speed for 2 minutes until ingredients are combined, then increase to medium speed for 5-6 minutes until the dough becomes smooth and elastic. By hand, stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8-10 minutes. The dough should feel tacky but not sticky – it will clear the sides of the bowl but still stick slightly to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Form the dough into a ball and place in a lightly oiled bowl, turning once to coat both sides. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 60-90 minutes. The ideal temperature for rising is 24-27°C (75-80°F). You'll know it's ready when you gently poke the dough with your finger and the indentation remains.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently deflate the dough and turn it out onto a lightly floured surface. Pat it into a rectangle roughly the width of your loaf pan and about 20cm (8 inches) long. Starting from the short end, tightly roll the dough into a log, pinching the seam and ends to seal. This rolling technique creates the classic sandwich bread structure and ensures even rising.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped dough seam-side down in a lightly greased loaf pan. Cover loosely and let rise again until the dough has crowned about 2.5cm (1 inch) above the rim of the pan, approximately 45-60 minutes. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before baking, brush the top of the loaf with a little water and sprinkle with additional mixed grains if desired. The water helps the seeds adhere and creates a beautiful artisan finish.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should read 90-95°C (195-205°F). If the top is browning too quickly, cover loosely with aluminum foil for the last 10-15 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the bread from the oven and immediately turn out onto a wire rack to cool completely, at least 1-2 hours before slicing. This cooling period is crucial as it allows the crumb structure to set – cutting too soon will result in a gummy texture. The bread continues to cook and develop flavor as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cooled, slice with a serrated knife. Store your bread in an airtight container or bread bag at room temperature for up to 3 days, or freeze sliced for up to 3 months. For the best toast, freeze individual slices and toast directly from frozen.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why should I add vital wheat gluten to whole grain bread?
Vital wheat gluten helps strengthen the gluten network that can be weakened by whole grains and seeds. This improves the bread's rise and structure, resulting in a lighter, less dense loaf with better volume and a softer crumb texture, especially important in multi-grain recipes.
How can I tell when my homemade bread is properly baked?
Properly baked bread will have a golden-brown crust and sound hollow when tapped on the bottom. For accuracy, use a digital thermometer - the internal temperature should reach 90-95°C (195-205°F). Always allow bread to cool completely before slicing for best texture.
What's the best way to store homemade bread to maintain freshness?
Store homemade bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the bread once cooled and freeze in a freezer bag for up to 3 months. Toast slices directly from frozen for the best results.
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