Recipe card
Multigrain artisan bread recipe
My family is a big fan of multigrain chapati (flatbread), which is prepared by mixing multiple flours. Instead of flatbread, I decided to use the same combination of flour to bake an artisan bread, and I ended up baking this beautiful loaf. The bread is dense yet soft and moist. Use it to make sandwiches or as a side with a bowl of soup, salad, or grilled meat and vegetables. For busy mornings, toast, spread butter, jam, or any nut butter, and enjoy.
Ingredients
Active dry yeast. This bread combines millet flour (white and pearl), soybean, whole wheat flour, and white flour. If the millet flour mentioned is unavailable, you can use quinoa flour, spelt, or oats flour in the recipe. Salt and sugar to taste.
Check out the recipe card for the full list of the ingredients.
Prepare the dough
Add warm water and sugar to a large bowl. Sprinkle yeast. Cover and leave it undisturbed for 10 minutes or until the yeast activates. Add flour, whole wheat, millet flours and soy bean flour (or any mutligrain flour that you will be using), salt, coconut oil and mix. Knead for about 5 minutes to form a soft dough. First rise: Cover the dough in a greased bowl and keep it in a warm place for 1 hour or until it doubles in size. Second rise: Transfer the dough to the working surface. Punch and form a ball-shaped loaf. Place the dough on a baking sheet. (You can also shape it into a log and place it in loaf pans or shape it into 12 or 15 dinner rolls) Cover and keep it in a warm place until it is doubled in size for about 30 minutes to 1 hour.
Bake the multigrain bread
Preheat the oven to 450 degrees F. Place an oven-safe bowl filled with water on the bottom rack. This is done to get a good amount of moisture in the oven, which helps to give the bread a nice crust. Using a sharp knife or blade, score the bread. Before placing the bread in the oven, spray some water using a spray bottle. The fine mist on the surface of the dought helps develop nice crispy crust. Bake for about 35 to 40 minutes until you get a golden crust or hollow sound when tapped from the bottom. Allow it to cool down entirely, even before you slice them. Prepare your favorite sandwiches, or simply spread some butter on the bread slices and enjoy. Leftover bread can be covered and stored at room temperature for 3 days or in the refrigerator for up to 10 days.
Tips
I prepare this bread with a little leftover millet and multigrain flour from my pantry, which I then use to make morning toast or sandwiches. If the flour listed in the ingredients is not available, you can use any other millet flour like quinoa, spelled flour, or quick oats, or increase the amount of wheat flour to make a dough. You may have to increase or decrease the amount of flour in the recipe based on the weather conditions and the brand of flour you use. The dough should be soft and a little tacky. For 1 ¾ cup water, you will need 4 to 5 cups of flour. To make it crunchy and flavorful, you can add pumpkin or sunflower seeds, nuts, raisins, chia, flaxseed, or sesame seeds.
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