The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Another multi-grain experiment that worked well!

Skibum's picture

Another multi-grain experiment that worked well!

I enjoyed the sprouted grains and seeds so much in my last multi grain loaf that I baked another one and a a third on the go. A week later this bread is still making great toast.


20g white wheat berries

20g red wheat berries

10g red flax

10g gold flax

10g quinoa

174g hot water

I soaked this 24 hours in a cool dark place, then added:

10g wheat bran

10g steel cut oats and left it to sprout for another day or 2

When the berries are sprouting I finish the mixing.

Milk scald

174g milk scalded

25g brown sugar

25g honey

When the milk scald has cooled to 100F add

300g whole wheat starter at 100% hydration and let get happy for a few minutes

Final dough

245g whole wheat flour

20g buckwheat flour

40g dark rye flour

80g bread flour

8g salt

28g oil

1 egg beaten

Mix well and let rest 10 minutes. Do four sets of stretch and fold with 10 minutes rest in between. On the last set of S&F's add

20g sesame seeds, toasted

30g sunflower seeds, toasted

Let rise until double in bulk, then punch down and shape for a loaf pan. Bake 40 minutes at 350F, turning at the half. Enjoy and Happy baking folks! Brian


Skibum's picture

8 grams salt to the above recipe. I couldn't figure out how to edit it after posting.  b

isand66's picture

Looks like a winner!  Have to give this a go sooner than later.


P.S. there is an edit button usually on the bottom of your post I believe.

hanseata's picture

Sounds like a great flavor combination.

Happy Baking,


dabrownman's picture

You are getting pretty close to the 15 Grain No More than 30 Ingredient Challenge too.  Lucy loves this one. The scald with soaker and sprouts makes this one a real treat.  Well Done an

Happy Baking Ski

Skibum's picture

This bread was still great toasted a week later. A 'meal in a slice.' I just finished another loaf similar to this with a couple of tweaks i will post separately. the latest loaf is the best one so far. Happy baking Ski