Healthy multi-grain bread
If you like this article, please share:Recipe for Healthy Multi-grain Bread (using sponge dough method)
Source: Adapted and modified from healthy multi-grain bread by Chef Sam
Make: 2 loaves (6½” L X 4″ W X 4″ H)
Ingredients:
A) For sponge (to be used for the dough):
220g bread flour
165g whole wheat flour (coarse texture)
6g instant yeast
198g waterB) For dough:
589g sponge
100g bread flour
35g wheat germ
30g flaxseeds
33g fine sugar
11g salt
11g milk powder (MSNF – milk solids non fat)
132g water
22g butter (soften, at room temperature)Methods:
- Place all the ingredients (for sponge) in a bowl. Fix on the dough hook. Switch on the mixer and let the machine mix the ingredients till dough is formed. Transfer to a clean bowl, cover with cling wrap and rest for 2 hours.
- After 2 hours, prepare all the ingredients required for dough. Place them in a bowl except for butter. Switch on the mixer and knead till the side of the bowl is clean. Add in butter and continue to knead till the dough is smooth and elastic. Shape the dough into a ball. Transfer to a clean bowl and cover with cling wrap. Let it rest (at floor time/ normal room temperature) for 30 minutes.
- After resting, turn the dough bottom side up and punch down to flatten. Divide the dough into 463g (open top) or 392g (closed top). Roll the dough out with a rolling pin and roll it up like a swiss-roll. Do the same for the 2nd dough.
- Place the rolled doughs into baking tins greased with butter.
- Place it in an oven with door close, proof the bread without lid on for approximately 1-1½ hours. For the open top, proof until the dough reaches the top. For closed top, proof until the dough reaches 90-95% of the tin and cover with a greased lid.
- Remove the baking tins from the oven and preheat the oven at 210°C. Bake at 210°C for 10 minutes and 190°C for 25 to 30 minutes until golden brown.
- Let the bread cool down before slicing into pieces.
- Store any leftover bread in the freezer to maintain its freshness.
Tips:
- For proofing, relative humidity is 88%, 37°C. For my table top oven, I turn on the oven lamp, spray some water on the baking tin and put a small ceramic dish/roasting pan filled with a little bit of warm water to create the moisture . For built-in oven, you may need to use hot water instead.
- If the top becomes too brown before end of the baking time, cover it with an aluminium foil.
- You can substitute the combination of flaxseeds and wheatgerm with linseeds, sunflower seeds, pumpkin seeds and raisins. For flaxseeds, you can also toast it lightly and grind to fine bits.
- If you do not have milk powder, you can replace water with fresh milk. Please note that the milk powder used is not the normal milk powder. It is specially used for baking and can be easily found in the baking shops.
- If you like a softer texture, you can substitute wholewheat flour with wholemeal flour.
- Spread some water on the dough just before baking to create a crusty top.
Your bread looks great! I’ve been having a lot of fun with bread baking lately, and tasting fresh from the oven is the best.
Lisa: Tks!! I can’t agree more with you that it’s really fun to see your own bread fresh from the oven. 😉
Baking my own bread is something I must try one of these days!
Amy: Yes, definitely worth the efforts! 😉
Very good try! This bread is very healthy. I like this country look of crusty bread, beautiful!
Kitchen Corner: Tks!! Still a novice and need more practice to master the skill. 😉
You bake your own bread? Yummy!!! I really like to have one now! Breakfast? Where is my breakfast?!
OMG, this is crazy, you made this bread from scratch. I salute you!!
RM: Hehehe! You know what, I woke up 4am that day to make this bread…really crazy yeah? 😉
yumm~~~ nothing beats fresh bread right out of the oven!! and without a bread maker some more!!
looks absolutely beautiful, and the texture. i guess with the new toy, there’ll be a lot more baking from that kitchen helper.
yummy yummy… that’s the exact word that I wanna say it out to you now!!! wish I could grab one of these… 😉
NKOTB: Tks!! I was also very excited when I saw my homemade bread fresh from the oven. 😉
love the texture of your healthy bread,soft!! wah!! so nice buy KA can get FREE lesson!! wonder why we don’t have the deal over here!
MyAsianKitchen: Tks!! Maybe Mayer has different marketing strategies in different countries. Just a guess. 😉
I wish I have a digital measurement 🙂
Selba: This is a very useful kitchen tool to me. Besides baking, I also use it for my daily cooking. Try to get one if you can. 😉
Indeed a lovely loaf of bread. I am sure junior will love it.
CK: Tks!! Not only junior, both of us also love it. 😉
Wow! This bread looks so marvelous! Bravo LK! I would surely give it a try!
Alice: Tks!! Can’t wait to hear your success story…..;)
Wa! Looks very much like those i bought. But this one is certainly better than those in markets!
Dora: Tks!! It really tastes good esp with kaya and jam spread. 😉
You are good in baking!!!! Now I can understand how you missed your oven when the door glass broken into pieces!!!
Thanks for the recipe!
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Can you hear me clapping my hands? This looks heavenly! Well done!
The Little Teochew: Tks for your words of encouragement! I am blushed! *=*
That loaf looks perfect! Must be the 3rd attempt one yeah?
Hehe..
U knw wat? I bought a breadmaker frm Sg, Redman.
Aft ONE attempt at making bread, it spoiled!
Grr…now I’m waiting for someone to help me bring it over to Sg. Sigh…
The Nomad Gourmand: OMG! Is it still under warranty? Hope you will get a replacement soon. 😉
i love the sound of this. multi grain!
just my type of stuff 🙂
and i love making bread. SOOOOO FUN!
i somehow feel like youre psychic.
you know what to make and blog about to make me happy.
hahahaha!
Felicia: Hahaha! You are so funny and make me so happy every time I read your comment. Tks!! 😉
Love the texture of your bread, looks really good like store-bought.
Ching: Tks!! It’s still not perfect yet. Need more practice. 😉
This looks really good! Congrats on your Kitchen Aid Mixer.. I definitely would like to add this gadget to my kitchen in the future.. ehhe.
By the way, what kind of baking tin did you use?
Lee Mei (MCH): Tks!! Definitely worth the investment. I used 2 aluminium baking tins with the measurement of 6½” L X 4″ W X 4″ H. 😉
Your bread looks fantastic! And the flaxseeds and wheatgerm make it so healthy too. I’ve always wanted a kitchenaid, I’m still waiting for a chance to go US (or a friend to go) to buy one hehe
Noobcook: Tks!! Maybe you can consider sourcing it locally as I got mine at a very good bargain during recent sales. 😉
A loaf of goodness and many more to come!
Tigerfish: Yeah, all of the good and not of the bad! 😉
sounds fun, I too can’t wait for BBo’s bread baking clas, I will definitely get my hands to dive into the dough!
BBO: Hey, I’m interested to join your bb class. Do let me know if there is one over there. 😉
congrats on your new equipment, i’ve enjoyed mine for the past 7 years 😀
Babe_KL: Tks!! I hope I will enjoy mine as much as you too in future! 😉
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Will we get this kind result using bread maker machine
Ching: Sorry, I’m not sure as I haven’t tried it myself. You may give it a try if you like. 🙂
May i know the recipe of multigrain bread suitable to use on bread making machine ?
Sally Soh: I haven’t used bread making machine before but I guess you can do so for all the bread recipes. 🙂
Hi, I have been following your blog since my twins were 1 year old. I have tried a lot of your recipes but never have the courage to try my hands at making bread. I finally did today and wished I have done it sooner. It turns out great!!
Gladys: So happy to know that you had taken the first step and it was a great success!! It is definitely worth all the efforts you put in as nothing can beat homemade. Bravo and keep up the great job! 🙂