Multigrain and whole wheat bread loaf, or sliced bread, traditional and Bimby recipe.

Versatile for breakfast, snack, dinner, or lunch. Great to pair with sweet or savory foods. Always ready, soft, and fragrant.

Easy to make with very few ingredients.

This recipe lends itself to numerous variations, depending on the flour you want to use, as you can knead with grain flour, whole wheat, or white flour, or make a mix of all three.

To finish, you can sprinkle a mix of sesame or other seeds or various grains on top.

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Cost: Very economical
Rest time: 3 Hours
Preparation time: 10 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

209.41 Kcal

calories per serving

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Energy 209.41 (Kcal)
Carbohydrates 38.19 (g) of which sugars 1.46 (g)
Proteins 6.40 (g)
Fat 3.83 (g) of which saturated 0.60 (g)of which unsaturated 0.31 (g)
Fibers 0.45 (g)
Sodium 388.87 (mg)

Indicative values for a portion of 70 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

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4 cups multigrain flour (or whole wheat or Manitoba flour)
2 tbsp extra virgin olive oil
0.85 cups water
0.3 cups milk
1 tsp honey
1 tsp sugar
2 tsp salt
0.25 oz fresh yeast (or 3.5 oz sourdough)
as needed sesame (or other seeds or grains of choice)

Important

Tools

What we need to make the

1 Loaf Pan 11×3 inches
1 Stand Mixer or the Bimby

Steps

Dough in the stand mixer

Warm the water and milk in a pot, and dissolve the yeast.
Then, while the stand mixer is moving, gradually add the flour and knead.
Once these ingredients are combined, you can also add honey and sugar, then after a few moments, the salt and oil.
Form a dough ball, and at this point, you’ll notice that the dough is firm. It’s all good
Oil a container, or use parchment paper, or on the floured work surface, place the dough ball inside and let it rest for 1 hour.
After this hour, take it back, do another set of folds, let it rest for another hour, and repeat the folds.
Now wait for it to double in size
Once the dough has doubled, you need to roll it out with a rolling pin to form a rectangle about 0.4 inches thick.
Now you need to roll it starting from the shorter side of the dough, which should match the length of the container where you will bake it.
Place it back inside, and wait for it to double again. Brush the entire surface with milk and oil, sprinkle with seeds, and bake
at 356°F for about 40-50 minutes, in a preheated static oven, until golden brown.
Once baked, remove it from the pan and leave it for another ten minutes without the pan in the off oven with the door open to ensure it dries well at the base.
The Multigrain and Whole Wheat Bread Loaf is ready.
Use the measuring cup on the lid.
Pour the water, milk, yeast, honey, and sugar into the bowl. 3 min at 98.6°F speed 1
Add the flour, knead at speed 4. Add the oil and salt, and continue kneading at speed 3.
Transfer the dough to a work surface and form a dough ball, and at this point, you’ll notice that the dough is firm. It’s all good
From here, follow the instructions at step 3 as described above.