Mega Multigrain Bread Recipe

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Ingredients:

Serving

1 cup room-temperature water (or whey , if you have it)
2 tbsp demerara sugar
2 1/2 tsp yeast
1/2 cup quick-cooking oats
1/4 cup rye flakes
1/2 cup malted wheat flakes
1/4 cup raw quinoa
1/4 cup coarse cornmeal ( polenta)
2 cups bread flour, divided
1/2 cup white whole wheat flour
1/4 cup sesame seeds
2 tsp table salt
1/2 cup pumpkin seeds
1 1/2 tbsp olive oil

Directions:

Combine water (or whey), sugar, yeast, oats, rye flakes and wheat flakes in the work bowl of a stand mixer.
Combine quinoa and polenta in a saucepan. Add water to cover by 2 . Cook over medium heat until quinoa is tender but not soft. Pour into fine-mesh strainer to drain and cool.
Meanwhile, add 1 c bread flour to mixer bowl and knead with dough hook about 5 minutes.
When quinoa and polenta have cooled to room temperature, add to the mixer bowl, along with remaining bread flour, white whole wheat flour, sesame seeds, salt, pumpkin seeds and 1 tbsp olive oil. Knead with dough hook until it forms a ball and cleans off the sides of the bowl, 5-7 minutes. If it doesn't clean up or form a ball, add more flour. It will still be wet and sticky.
Pour remaining 1/2 tbsp olive oil in a bowl. Form dough into a loose ball, and place in bowl; turn dough to coat all sides with oil. Cover bowl with plastic wrap and place in refrigerator for 2 hours.
Remove plastic, punch dough down and turn over on itself several times (i.e. perform 8 kneading turns). Recover with plastic wrap and return to the refrigerator overnight.
The next day, remove the bowl from the refrigerator and let stand at room temperature for 1 hour. Meanwhile, preheat oven (ideally, with a pizza stone) to 350°F Place a broiler tray or cast iron skillet on the lowest level (or floor) of your oven.
Knead the dough briefly and form into desired shape (boule, batard, baguette, couronne). Place on a bread peel (or cookie sheet, if you don't have a pizza stone) covered with cornmeal, cover loosely with plastic and let double in size, 45-60 minutes.
Slash loaf with a sharp blade. Slide bread onto pizza stone or place cookie sheet in oven. Pour 1 c hot water into broiler pan or skillet and quickly close oven door. Bake 50-60 minutes, until an instant read thermometer inserted into bottom of loaf reads 202-205°F and bread is brown and crisp.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	231.43 Kcal (969 kJ)
Calories from fat	42.75 Kcal
		% Daily Value*
Total Fat	4.75g	7%
Cholesterol	6.61mg	2%
Sodium	482.83mg	20%
Potassium	189.24mg	4%
Total Carbs	40.23g	13%
Sugars	3.87g	15%
Dietary Fiber	3.05g	12%
Protein	8.24g	16%
Vitamin C	0.1mg	0%
Iron	2.4mg	13%
Calcium	51.9mg	5%

Amount Per 100 g
Calories	239.01 Kcal (1001 kJ)
Calories from fat	44.15 Kcal
		% Daily Value*
Total Fat	4.91g	7%
Cholesterol	6.82mg	2%
Sodium	498.64mg	20%
Potassium	195.43mg	4%
Total Carbs	41.55g	13%
Sugars	4g	15%
Dietary Fiber	3.15g	12%
Protein	8.51g	16%
Vitamin C	0.1mg	0%
Iron	2.4mg	13%
Calcium	53.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.4

Points
6

PointsPlus

Good Points

saturated fat free,
low cholesterol,
good source of fiber

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