Multigrain artisan bread is a delicious crusty bread that can be used as a sandwich bread, dipping bread, or enjoyed with some peanut butter jelly. It can be easily made at home by making the dough in a bread machine or a stand mixer and then baking it to perfection in a Dutch oven. It is crusty from the top and soft and chewy inside.
Ingredients
Multigrain artisan bread can be made at home with just 6 ingredients. The main ingredients are bread flour, whole wheat flour, water, salt, yeast, and multigrain cereal. Multigrain cereal is available in the grocery stores like Walmart or online on Amazon.com. It is available in the same section as other hot cereals and steel cut oats.
I use the King Arthur brand of bread flour and whole wheat flour. I use the Better Oats brand multigrain cereal, it is available in a pack of 8. I use one pack while making a loaf. I also use it to make multigrain bread, multigrain dinner rolls, and multigrain pizza dough.
Instant yeast or bread machine yeast works best to make dough in the bread machine.
Instructions
I love making multigrain artisan bread at home by making the dough in the bread machine or in the stand mixer. Put the wet and dry ingredients in the bread machine pan based on the manufacturer's instructions and start the dough cycle.
The bread machine will do the mixing, kneading, and take the dough through its first rise. You can read more on how to make dough in bread machine.
To make dough in a stand mixer, add all the ingredients and knead on speed 2 for about 12 minutes. Make a smooth ball, apply some oil in the bottom of the bowl and place the dough ball inside it. Cover the bowl and let the dough rise for about 45-60 minutes until it doubles in volume. Check out this details post to make dough in stand mixer.
Once the dough has been through the first rise, remove it on a lightly floured surface and shape it into a ball. Place the dough ball in the Dutch oven, lined with parchment paper, for the final rise.
Keep the Dutch oven in a warm place to allow the dough to go through the final rise until it triples in volume. This can take up to an hour and will vary depending on the the ambient temperature.
Preheat the oven to 450 °F with the rack at the middle level. Place the Dutch oven in the oven and turn the temperature down to 400 °F and bake the bread for 25 minutes with the lid on. This helps trap the moisture and makes the bread crusty.
Finally bake the bread in the Dutch oven without the lid for about 20 minutes. The bread will have a nice golden color. Place it on a cooling rack and allow it to cool down completely before slicing it.
Equipment
I have made this multigrain artisan bread dough in the Zojirushi bread maker using the dough cycle as well as in the KitchenAid stand mixer. I have used a 4 qt. Dutch oven to bake this bread.
Serving suggestions
Multigrain artisan bread can be served with soups, pasta, and dipping oils. It is also a perfect sandwich bread and can be used to make grilled cheese. You can also make some croutons from it to go well with carrot soup or tomato soup.
Storage
Homemade multigrain artisan bread lasts for about 3-4 days at room temperature, depending on the weather and ambient temperature. If you want to store it for long then it is best to freeze the bread. Frozen bread can last up to 3 months.
Let the bread cool down completely on a cooling rack. Then cut the bread into desired number of slices using a serrated bread knife or an electric knife. After slicing, place the slices in an airtight container or in freezer safe Ziplock bags and store them in the freezer.
When you want to serve the bread, simply take out as many slices from the freezer and toast it in the toaster or in the oven.
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📖 Recipe
Multigrain Aristan Bread
Equipment
- Bread Machine (or Stand Mixer)
- Convection Oven
- Dutch Oven (4 qt. or larger)
Ingredients
Wet ingredients
- 1 cup + 2 tbsp Water (warm, microwave 20 seconds)
Dry ingredients
- 1 teaspoon Salt
- 2 cup Bread flour (240 grams or all-purpose flour)
- 1 cup Whole wheat flour (113 gram)
- ½ cup Multigrain cereal (or 1 packet Better Oats multigrain cereal)
- 2 ¼ teaspoon Bread machine yeast (7 grams or instant yeast)
Instructions
Option 1: Make dough in bread machine
- Place the wet and dry ingredients in the order required by your bread machine.1 cup + 2 tbsp Water, 1 teaspoon Salt, 2 cup Bread flour , 1 cup Whole wheat flour, 2 ¼ teaspoon Bread machine yeast, ½ cup Multigrain cereal
- Close the lid and select the "dough" cycle.
- Once the cycle completes, remove the dough from the pan on a lightly floured surface.
Option 2: Make dough in stand mixer
- Place the wet and dry ingredients into the stand mixer bowl.1 cup + 2 tbsp Water, 1 teaspoon Salt, 2 cup Bread flour , 1 cup Whole wheat flour, 2 ¼ teaspoon Bread machine yeast, ½ cup Multigrain cereal
- Attach the dough hook and knead on setting 2 for about 12 minutes until the dough is well kneaded and attaches to the hook.
- Make a smooth dough ball, apply some oil to the bottom of the bowl and place the dough ball in it for rising.
- Cover the bowl and keep it in a warm place for about 60 minutes until the dough rises and becomes double in volume.
- Remove the dough from the bowl on a lightly floured surface.
Shape dough
- Shape the dough into a ball and tuck all the edges to the bottom side to make it smooth from the top.
- Place the dough ball in a Dutch oven lined with parchment paper.
- Cover it with the lid.
- Allow it to rise for about 60-75 minutes until it has about tripled in volume.
Bake in the oven
- Preheat the oven to 450°F with the rack at middle level.
- Make a few slashes on the top of the bread with a scoring tool or a serrated knife, to allow even baking and cover it again with the lid.
- Place the Dutch oven, covered with the lid, inside the oven and change the temperature to 400°F.
- Bake for about 25 minutes on 400°F.
- Remove the lid and bake for another 20 minutes at 400°F.
- Take the Dutch out of the oven and place the bread on a cooling rack.
- Once it cools down completely, slice the bread with a serrated knife or an electric knife.
Notes
- Sifting and weighing the flour helps make the bread soft. Sifting is optional, however, weighing the flour gives consistent results.
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