Multigrain loaf bread, a tempting baked good perfect for breakfast and snacks for the whole family.

Loaf bread is one of those products I no longer buy. Apart from the fact that the ones on the market, though convenient, are literally soaked in alcohol, their taste no longer convinces me.

Here in the recipe, I’ll explain how to have a good and very soft loaf in a few hours, but a little further down from this description, you’ll find my favorite loaf recipes, all easy to make.

If you have a stand mixer available, it will be even easier to make them; I usually knead them by hand and never have any problems.

For the shape, a 9 or 10-inch loaf pan and parchment paper for lining it will suffice for baking.

Difficulty: Very easy
Cost: Very economical
Rest time: 2 Hours 40 Minutes
Preparation time: 20 Minutes
Portions: 9-inch loaf pan
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

3 1/4 cups cereal flour
3/4 cup re-milled durum wheat semolina flour
1/2 cup milk (slightly warmed, plus more for brushing at room temperature)
2/3 cup water (at room temperature)
2 1/4 tsp active dry yeast
1 pinch sugar
2 pinches fine salt
3 1/2 tbsp sunflower oil
1/4 cup mixed seeds

Tools

1 Pitcher
1 Bowl
1 Loaf Pan
1 Parchment Paper
1 Teaspoon
1 Cloth Towel
1 Brush

Steps

To make multigrain loaf bread, first dissolve the yeast in the slightly warmed milk combined with the water, stirring with a pinch of sugar to facilitate activation.
Let it rest for 10 minutes in a draft-free place.
Add the dissolved yeast with all the liquids to the flour and mix.
Then add the sunflower oil and a generous handful of mixed seeds.
Add the salt.
Mix again and transfer the dough onto a work surface.
Knead vigorously until forming a homogeneous dough, which you will let rest, covered, in a floured bowl for at least 2 hours or until doubled in volume.
After this time, take the dough back and work it, making folds on the sides that will fold into the dough, for a few minutes, until giving it an elongated shape.
Place it inside the loaf pan lined with parchment paper and cover it again, letting it rise for another 40 minutes.
After this time, bake it in a preheated fan oven at 350°F for 25 minutes, in the middle part of the oven.
Remove it from the oven, brush with milk, add the seeds, and bake for another 20 minutes, still in the middle part of the oven.
When the loaf is ready, remove it from the oven and brush, while still hot, with a little milk.
Let it cool well before removing from the pan and cutting.