Multigrain Sandwich Bread

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Multigrain sandwich bread. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Multigrain sandwich bread is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it's fast, it tastes delicious. They are fine and they look fantastic. Multigrain sandwich bread is something which I have loved my entire life.

Many things affect the quality of taste from Multigrain sandwich bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Multigrain sandwich bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Multigrain sandwich bread is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Multigrain sandwich bread estimated approx 30 mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Multigrain sandwich bread using 8 ingredients and 29 steps. Here is how you can achieve that.

Home made, Super easy and delicious sandwich bread

Ingredients and spices that need to be Take to make Multigrain sandwich bread:

1. 430 grams strong bread flour
2. 245 grams warm water
3. 7 grams activated dried yeast
4. 20 grams vegetable oil
5. 6 grams common/table salt
6. 6 grams powdered /fine sugar
7. 1 tablespoon melted unsalted butter
8. 100 grams mixed seeds,oats(2 tablespoon of rolled oats,pumpkin and flax seeds,sesame seeds)

Steps to make to make Multigrain sandwich bread

1. Add the yeast and sugar in a bowl and add 2/3rd of the warm water
2. Stir well and leave covered for 15 minutes for the yeast to be active
3. Use this time to measure the remaining ingredients
4. After 15 minutes,the yeast mixture should have risen a bit and frothy
5. Stir for a while using a spoon
6. Place a fine sieve over the bowl and add the flour and salt
7. Once done, create a depression/a well in the center of the flour
8. Keep aside 2 tablespoon of seeds mix in a bowl to be used later
9. 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)
10. Once the dough comes together to form a mass, dust the working flour with some flour(you may use all purpose flour for this)
11. If the dough sticks to your hands, then it’s of the right consistency. Well done!
12. Place the dough on the working floor and start to knead soft (stretching,folding and creating gluten in the process)
13. 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)
14. Once done, bring the dough together and tuck into a ball
15. Grease the bowl with oil and place the kneaded dough in it, gently greasing it too
16. Place the dough covered to rise for 40 minutes in a warm place
17. Post 40 minutes, gently press down the dough to release air
18. Dust some flour on the working bench again and this time gently knead it for 5-7 minutes
19. Grease a bread loaf tin with butter(you may use oil here too)
20. Post kneading start rolling the dough into a log. Pinch and seal the edges
21. Place the dough into the bread tin and thrown in the remaining seeds mix over the top
22. Now cover the dough carefully and place it in a warm place to rise further for 30 minutes
23. Preheat the oven 10 minutes before to 180 degrees you can place the dough in it
24. Post the second rising period, place the bread tin in the preheated oven and bake for 30 -35 minutes
25. After 20 minutes of baking turn the tin around for even baking
26. That’s it! Our lovely home made oats and multi seeds bread is ready!!
27. Leave it out to cool on a rack before slicing and brush some butter on the crust to make ensure the crust is soft
28. Store the leftover outside if the temperature out is not too high, or else you may need to refrigerate it
29. Consume within a week.happy baking!

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So that is going to wrap this up with this special food How to Make Perfect Multigrain sandwich bread. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!