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

Versatile for breakfast, snacks, dinner, and lunch. Great for pairing with sweet or savory foods. Always soft and fragrant within reach.

Easy to make with very few ingredients.

This recipe lends itself to numerous variations, depending on the flour you want to use. In fact, with the same basic recipe, you can mix with multigrain, whole wheat, or white flour, or a mix of all three.

To finish, you can sprinkle a mix of sesame or other seeds or 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 2 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 cups multigrain flour (or whole wheat or Manitoba flour)
2 tbsps tbsps extra virgin olive oil
7 oz oz water
1/3 cup cups milk
1 tsp tsp honey (or 1 tsp erythritol)
1 tsp tsp sugar
1 1/2 tsp tsp salt
1 packet packet fresh yeast (or 3.5 oz sourdough starter)
to taste sesame seeds (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 Bimby

Steps

Dough with stand mixer

Warm the water and milk in a pot, and dissolve the yeast.
Then, as the stand mixer moves, gradually add the flour and knead.
Once these ingredients are mixed, 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. Everything’s fine
Grease a container, or use parchment paper, or on a floured work surface, place the dough ball inside and let it rest for 1 hour.
After this hour, resume it and do a turn of folds, let it rest another hour and repeat the folds.
Now wait for it to double
Once the dough has doubled, you need to roll it out, and, with a rolling pin, spread it into a rectangle about 3/8 inch thick.
Now you need to roll it starting from the narrower side of the dough, which should be the length of the container where you will bake it.
Put it back inside, and wait for it to double. Brush the entire surface with milk and oil, sprinkle with seeds, and bake
350°F for about 40/50 minutes, in a preheated static oven, until golden.
Once baking is complete, remove it from the pan and leave it for another ten minutes without the pan in the turned-off oven with the door open to ensure it dries well even at the base.
The multigrain and whole wheat loaf bread is ready.
Use the measuring cup on the lid.
Pour water, milk, yeast, honey, and sugar into the bowl. 3 min at 98.6°F speed 1
Add the flour, kneading setting 4 min. Add the oil and salt and continue kneading setting 3 min.
Transfer the dough to a work surface and form a dough ball, and at this point, you’ll notice that the dough is firm. Everything’s fine
From here on, follow the instructions from step 3 as mentioned above.