John Myers
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Multigrain Bread
The perfect multigrain bread recipe with a picture and simple step-by-step instructions.
SOURDOUGH
- 230 g Wholemeal rye flour
- 190 g Water
- 15 g Anstellgut (sourdough)
BREWTHER
- 85 g Linseed
- 80 g Medium coarse rye meal
- 70 g Sunflower seeds
- 65 g Hearty oat flakes
- 375 Water
MAIN DOUGH
- 680 g Wheat flour type 1050
- 300 g Water
- 15 g Yeast
- 15 g Honey
Sourdough / pre-dough
- Mix the ingredients of the sourdough together well and let stand for about 16 to 18 hours at room temperature.
Breakfast
- Mix the ingredients and pour the boiling water over them. Let it soak for at least 3 hours. You can also let the broth swell overnight.
Main dough
- Knead the sourdough, stock and the ingredients of the main dough together. Kneading machine: 3 minutes slow, then 3-4 minutes fast. Let rise for 1 hour, cover airtight
- Halve the dough and shape into two loaves. My dough is a bit sticky.
- Cover and let rise again in the warm for about 50 – 60 minutes. Make a cut and bake in a well-preheated oven: 250 degrees 15 minutes, with steam. Then let off the steam and continue at: 240 degrees for 40 minutes
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