Multigrain bread loaf, crunchy and delicious, another recipe like the Multigrain Pan Bauletto to use the flour in the pantry.
To make these loaves, few steps are needed and a strong flour, half white, half multigrain for better results.
Then you can use the yeast you prefer.
I, for example, find dry yeast works very well for an excellent final result but also quite quick to achieve.
And then, the smell of homemade bread is really liked by everyone and always brings back beautiful memories, when you could truly smell it near every shop.
For baking, on this occasion, I didn’t use parchment paper as I had run out, but a lightly greased non-stick pizza pan.
For the dough, you can proceed either with a stand mixer with a hook attachment or by hand.
Here I leave you an easy idea to prepare and, below, my other recipes for simple and tasty bread.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups multigrain flour (Strong)
- 2 cups all-purpose flour (Strong)
- 1 tsp sugar
- 2 tbsp extra virgin olive oil
- 1/4 oz dry yeast
- 1 tsp table salt
- 1 1/4 cups water (Warm)
Tools
- 1 Bowl
- 1 Teaspoon
- 1 Pitcher
- 1 Tablespoon
- 1 Stand Mixer
- 1 Baking Sheet
- 1 Whisk
Steps
To make the Multigrain Bread Loaves, first, in a large bowl pour the warm water and the extra virgin olive oil, add the sugar, the yeast, and stir to dissolve the latter.
Incorporate the flours into the dough all together and mix with the dough hook of the stand mixer or by hand until a ball is formed.
Knead it quickly by hand and put it back in the bowl, covered with a cloth to rise for about 2 hours or until doubled in volume.
Take the dough and work it on a lightly floured surface.
Take the outer edges and bring them inside.
Repeat this operation two more times.
Divide the dough into two and again, for each dough ball, pull the outer edges inside, shape it into a log, and seal the edges and any openings by pinching them gently with your fingers.
Place them on the lightly greased baking sheet and let them rise for about 30 minutes, always covered, and in the meantime preheat the oven to 428°F in fan mode.
Take the loaves, make one long cut and other small cuts near it, and bake for 30 minutes.
Remove from the oven, let it cool slightly, and enjoy.
