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This Light and Fluffy <Multigrain Sandwich Bread is the best of both worlds - light and fluffy bread, combined with lots of Seeded Multigrain Sandwich Bread. Sourdough lovers, this multigrain sandwich loaf is for you: it's got assertively tangy (sour) flavor. When it comes to the multigrain bread ingredients, the most important information is to know the detail of the multigrain flour.
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Ingredients requirements Multigrain sandwich bread:
- Take 430 grams - strong bread flour
- Take 245 grams - warm water
- Give 7 grams activated dried yeast
- Prepare 20 grams of vegetable oil
- Get 6 grams for common/table salt
- You need 6 grams for powdered /fine sugar
- Make ready 1 tablespoon - melted unsalted butter
- Prepare 100 grams mixed seeds,oats(2 tablespoon of rolled oats,pumpkin and flax seeds,sesame seeds)
Multigrain Sandwich Bread recipe: We love this bread.it is so much better than the Milton's Multigrain. Ok, maybe its because it is homemade and just as delicious! An incredibly flavorful loaf of Gluten Free Multigrain Sourdough Sandwich Bread. This bread truly is a gift – it is incredibly flavorful, unlike the bland gluten free sandwich breads I've been buying at the.
Multigrain sandwich bread step by step:
- Add the yeast and sugar in a bowl and add 2/3rd of the warm water
- Stir well and leave covered for 15 minutes for the yeast to be active
- Use this time to measure the remaining ingredients
- After 15 minutes,the yeast mixture should have risen a bit and frothy
- Stir for a while using a spoon
- Place a fine sieve over the bowl and add the flour and salt
- Once done, create a depression/a well in the center of the flour
- Keep aside 2 tablespoon of seeds mix in a bowl to be used later
- Add the oil, seeds and gradually start to mix (using a spoon),the remaining warm water(you may have to reheat the water before you start using it at this point)
- Once the dough comes together to form a mass, dust the working flour with some flour(you may use all purpose flour for this)
- If the dough sticks to your hands, then it’s of the right consistency. Well done!
- Place the dough on the working floor and start to knead soft (stretching,folding and creating gluten in the process)
- For best results, you may have to knead for a minimum of 8-10 minutes (you can choose to put the dough in a kneader for this process.the time taken would approximately be same)
- Once done, bring the dough together and tuck into a ball
- Grease the bowl with oil and place the kneaded dough in it, gently greasing it too
- Place the dough covered to rise for 40 minutes in a warm place
- Post 40 minutes, gently press down the dough to release air
- Dust some flour on the working bench again and this time gently knead it for 5-7 minutes
- Grease a bread loaf tin with butter(you may use oil here too)
- Post kneading start rolling the dough into a log. Pinch and seal the edges
- Place the dough into the bread tin and thrown in the remaining seeds mix over the top
- Now cover the dough carefully and place it in a warm place to rise further for 30 minutes
- Preheat the oven 10 minutes before to 180 degrees you can place the dough in it
- Post the second rising period, place the bread tin in the preheated oven and bake for 30 -35 minutes
- After 20 minutes of baking turn the tin around for even baking
- That’s it! Our lovely home made oats and multi seeds bread is ready!!
- Leave it out to cool on a rack before slicing and brush some butter on the crust to make ensure the crust is soft
- Store the leftover outside if the temperature out is not too high, or else you may need to refrigerate it
- Consume within a week.happy baking!
This multigrain bread has four different grains, making it a good source of whole grains. Nutty and faintly sweet in flavor. Makes a heavenly toasted sandwich with Nutella® and honey. Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, among others.
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