I had to put “multi-grain” in quotes because really, it’s all wheat. But you can use some rye, and it has seeds in it, so it feels like multi-grain to me. At any rate, it’s delicious. I’ve made it at least three times and it doesn’t last long.
If you’re curious about the soaking part, you might want to read about why we soak grains, and the basics on how to prepare grains. If you’re wondering why I post bread recipes at all when so many people are talking about how evil wheat is, you might want to read are grains good or bad?
This recipe is soft and delicious with a crispy crust on the outside. It contains caraway seeds, which I love. You can leave the seeds out if you prefer, and then you’ll just have a delicious whole wheat bread.
- 3 c. freshly ground whole wheat flour
- 3 tbsp. sucanat
- 2 tbsp. caraway seeds
- 1/4 c. sunflower seeds
- 1/4 c. coconut oil
- 1 egg
- 1 1/4 c. raw milk or cultured milk (buttermilk, equal parts yogurt and water)
- 2 tsp. sea salt
- 3 tsp. yeast
Combine the whole wheat flour, sucanat, and seeds in a large bowl.
Add the coconut oil and egg. (Ignore that there are 2 in this bowl. I am making a double batch in these pictures.)
Add the raw milk and stir it all up.
Cover with a towel and set it in a warm location overnight, or for about 12 hours (a bit longer is fine too but it will taste increasingly sour).
In the morning, sprinkle salt and yeast over the dough.
Knead this in for several minutes, until you can’t see any more flecks of yeast and the dough is smooth and elastic. Let it rise for about 2 hours in a warm place, then punch it down and shape into loaves.
Allow the bread to rise in the pans for another 1 – 2 hours, until it has crested the pans. Preheat the oven to 350, and bake the bread for about 45 minutes, until golden brown and hollow sounding when tapped.
That’s it! Super simple and super yummy bread!
What do you like to do with your bread — sandwiches, toast, or just straight out of the oven with butter?