Have you bought some multigrain flour and don’t know what to do with it? Let’s make Multigrain Bread with buckwheat, cereal flour, and only 3 grams of yeast. A crunchy bread, easy to make, perfect for freezing. A game-changer for those who shouldn’t eat too much bread and want to make it at home. I’ll share my secret for making bread with less than 6 hours of rising rich in grains.
I had long been looking for a recipe to make homemade multigrain bread without kneading and letting it rise for too many hours. A simple, quick preparation for a tasty bread that can be stored in the freezer. I can eat only two slices of bread per meal, roughly 30 grams, so buying bread didn’t make much sense, then I had to slice it and fill the freezer. With this method and this recipe, I made crunchy multigrain bread, flavorful weighing about 12.35 oz. Perfect for one person to consume in a few days. I also tried not freezing the buckwheat bread and toasting it in the days following baking, truly delicious.
I’ll explain how to make good multigrain and seed bread in a simple way, get your stand mixer ready, it’s time to knead! Below you’ll find other bread recipes I’ve prepared over the years, from Bretzel to bread with speck and cheese. There are also sweet cocoa rolls, a must-try! All links below are clickable and will take you directly to the recipe you want to read.
If you buy buckwheat flour, you can’t miss the Buckwheat Cake with raspberry jam and almond flakes. The most delicious breakfast there is!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 144.64 (Kcal)
- Carbohydrates 23.84 (g) of which sugars 0.89 (g)
- Proteins 5.17 (g)
- Fat 3.63 (g) of which saturated 0.49 (g)of which unsaturated 2.69 (g)
- Fibers 2.24 (g)
- Sodium 198.05 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Multigrain Bread with Buckwheat
- 1 1/4 cups Manitoba flour (with strength W330)
- 2/3 cups buckwheat flour
- 3/4 cups cereal flour (in my case with mixed grains)
- 3/4 cup cup water (at room temperature)
- 1 tsp salt
- 1 tsp honey
- 1/3 cup sesame seeds (in my case sesame, but you can choose other seeds as you wish)
- 3/4 tsp dry brewer's yeast (or 3 grams of fresh brewer's yeast)
You can vary the Multigrain and Seed Bread each time by choosing a mix of seeds or mix of grains to your taste. The first time I tried with cereal flour and sesame seeds, the second time I also added roughly chopped walnuts. I can tell you, the taste and aroma are amazing!
Tools to Prepare Multigrain and Seed Bread
- 1 Stand Mixer
- 1 Pastry Board
- 1 Oven
- 1 Baking Tray
- 1 Parchment Paper
- 1 Cooling Rack
- 1 Knife
- 1 Scale
- 1 Kitchen Towel
- 1 Brush
Recipe Steps for Multigrain Bread with Buckwheat
Before starting the preparation of multigrain and seed bread, I need to specify something: this recipe requires using a stand mixer for kneading. And what if I don’t have a stand mixer, asks my friend Isa? Well, in the list of necessary tools, I’ve provided a link to buy the latest version of mine. If you prefer to knead by hand, make a classic well on the wooden surface and work all the ingredients until forming a smooth and homogeneous ball. Obviously, you need to work the flours well and for a long time to create a good mesh for our dough. The stand mixer makes this process easier, as it does it for us. The timing is the same, do not rush when making bread. If I write 10 minutes of kneading with a stand mixer, at least 10 minutes will be necessary. So, with this point clarified, let’s start.
Now, onto the step-by-step recipe for multigrain bread with buckwheat. Pour the flours into the stand mixer bowl, add the 3 grams of dry brewer’s yeast, the 5 grams of honey. Attach the hook perfect for bread and start the machine.
Then add the indicated amount of room temperature water gradually. Let the machine work for at least 5 minutes. Little by little, you’ll see the dough starting to detach from the walls of the bowl by itself. After five minutes, add the salt and the seeds you’ve chosen, in my case sesame seeds. Let the machine work for another 5 minutes, when the dough is completely hooked onto the metal hook, we can turn it off and proceed with the recipe.
Take a wooden pastry board, lightly dust it with flour, and retrieve the dough from the bowl. Quickly work it with your hands and form a smooth and homogeneous ball. Place the ball of dough back into the stand mixer bowl and cover with a kitchen towel. Turn on the oven light and place the bowl inside. We’ll let the bread rise like this for two hours.
After this time, we can fold our multigrain and buckwheat bread. Take the dough and pour it again onto the board, this time without adding flour. Apply firm pressure with your hands from the center outward as if you want to spread the dough. Then, from the two outer sides, fold inward like a wallet. Repeat this process at least three times. Form a ball again and place it in the oven, always with the light on, for another two hours of rising.
After this second rising time, we can proceed to shape our loaf. Choose the shape, whether to prepare it with the help of a mold and make it similar to sandwich bread, or form a baguette. I chose this shape. In fact, I created a bread loaf that is not too long or too stout, I scored the surface with the tip of a knife without serration.
I then placed the loaf on a baking tray where I had placed a sheet of parchment paper. Brush the surface of our bread with water using a kitchen brush. Place it back in the oven, again with the light on (oven still off, remember) to rise for at least one more hour. If you have two hours available, even better. This will allow the multigrain bread to rise further.
After this third and final rising period, we are ready to bake the multigrain and seed bread. Preheat the oven, of course, remove the tray first, with the static mode, at 356 to 392 Fahrenheit. When the oven reaches the temperature, we can bake the tray with our multigrain bread loaf. Baking varies from 30 to 35 minutes. If your loaf is long and slim like mine, it will take less time to bake, about 30 minutes. If the multigrain bread is stout, the time required for its baking can range from 35 to 40 minutes. Always pay attention to the crust, the bread should not darken too much externally and thus become hard. My advice is always to experiment; unfortunately, from oven to oven, there are always small or large differences in baking and temperature maintenance. Once the homemade bread loaf is baked, we need to let it cool for about ten minutes before cutting it. I usually bake it in the evening, after dinner, while watching TV, so I leave the bread to cool overnight at room temperature on a cooling rack on the kitchen counter.
Now that your multigrain bread with buckwheat is ready, you just need to enjoy it. You can serve it with main dishes, accompany it with cold cuts, dip it in soups or stews, or toast it to enjoy breakfast with jam and maybe Greek yogurt. In short, your bread is your bread, and you can eat it however you like. I just have to remind you that I wait for you here every day in my kitchen with many easy, quick, and economical recipes. We’ll meet every morning on Facebook with the Recipe of the Day and many other live contents from my kitchen. For all the social channel links, I’ll leave the box below. I wish you a good appetite!!!
Storage
You can store the multigrain and seed bread loaf in a bread bag for a maximum of two to three days. Obviously, from the second day, I recommend toasting it before eating, so it becomes nice and crunchy as if just baked.
As I explained in the description of this recipe, you can also freeze the homemade bread, sealed in freezer bags, already sliced to your preferred thickness. Remember to thaw it by first placing it in the refrigerator and then at room temperature.
For example, when I need bread for lunch, I take it out of the freezer the night before and place it in the fridge. In the morning, while having breakfast, I put it on the kitchen counter and leave it in its bag until lunchtime. This way, the bread doesn’t experience temperature fluctuations and remains soft inside. To make it crispy, we can always toast it in the oven or toaster.
