MULTIGRAIN SANDWICH BREAD WITH A RUSTIC FLAVOR AND EASY TO MAKE
The preparation for making multigrain sandwich bread at home, with a rustic flavor, is a simple and delicious recipe, even for those who are not skilled in the kitchen.
The recipe for this sandwich bread is really simple, it doesn’t need too many folds, just rest time: whether you use sourdough like me or dry yeast, the resting time of the dough is important to have it healthy and fluffy when shaping.
In the recipe, I provide the link to purchase the loaf pan, but don’t worry if you don’t have it at home, a simple plumcake mold will do just fine: with this recipe, we don’t need the shape, but the substance, a bread perfect for breakfast, or for making sandwiches to bring to our children’s school.
In short, it’s a really versatile recipe: one preparation, a thousand uses.
So, let’s see how I made it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.5 oz all-purpose flour
- 7 oz multigrain flour
- 1 cup water
- 2 tbsps sunflower oil
- 1 tsp dry yeast (10 g fresh yeast)
- 2 tsps salt
- mixed seeds
- 7.5 oz all-purpose flour
- 3 oz liquid sourdough
Tools
- Loaf pans for sandwich bread
- Rolling pin
Steps
For those using sourdough, the night before you should refresh it, and once it has increased one and a half times, put it straight in the fridge, in the morning take it out and let it acclimate for an hour before adding it to our dough. NOTE: THE DESCRIBED TIMES are for dry yeast, with sourdough, they are longer.
For those using dry yeast, subtract 50 g of water from the TOTAL described and then follow the instructions on the package.
In the mixing bowl (or with electric whisks, dough hook), pour the water and yeast, let it dissolve and then add the two flours, oil, and mix with the hook. Leave the salt aside.
Once the dough has been well kneaded, let it rest for half an hour.
At this point, add the salt and knead for a few more minutes.
Rest for another 30 minutes.
I am used to doing them in my dough because it makes them softer, but if you don’t have time, you can skip this step.
If you decide to do them, here you find everything –> EASY FOLDING IN THE BOWL EXPLAINED
Let it rest until doubled; if using sourdough, let it rest for an hour, then in the fridge overnight and the next day take it out and let it acclimate for a couple of hours.
Deflate the dough and place it on a lightly floured work surface, roll it out with a rolling pin to form a rectangle, roll it from the short side to form a sausage.
Pour the seed mix onto a tray, spritz water on the dough and place it on the seeds; put it in the mold to rise.
Let it rise until the dough is a couple of centimeters from the edge.
Preheat the oven to 390°F (create some steam with a small pot that you will remove after about 15 minutes of baking) and bake the sandwich bread.
The MULTIGRAIN SANDWICH BREAD WITH A RUSTIC FLAVOR AND EASY TO MAKE is ready! Let it cool well before slicing.
Storage
Store in a bread box, or sliced it can be frozen.
