Rustic Multigrain Loaf

I admit, I have a bread problem. I absolutely love the stuff, you definitely wont be finding me on a keto diet any time soon. I did the maths and I estimate that bread makes up at least 75% of my diet. The food pyramid is out the window. This may be my favourite type of bread after my Fig and Walnut Loaf.

I have got back into the swing of making my own bread since I moved countries, mostly down to the inability to find any decent bread.

One of the reasons why I love making my own bread is that you have absolute control over what is in it, I find that bread today is way too processed, plus I love being able to add a ton of nuts, grains, seeds and oats.

I know that it is hard to wait overnight because of the poolish, but it honesty makes this bread taste fantastic. I am going to go back and play with the hydration ratio, so expect an update.

A good tip when it comes to adding grains and seeds to bread is the soak them first. Well I say tip, but its more of a necessity. If you add un-soaked grains and seeds to dough, there is a high potential to tear the gluten structure.

This bread was delicious with the leftover pumpkin soup that was remaining from when I devoured the Classic Cheese Scones with last week.


Rustic Multigrain Loaf



40g Flour

30g Wholemeal Flour

10g Rye Flour

3g Yeast

80g Water


160g Flour

120g Wholemeal Flour

40g Rye Flour

160g Water

5g Salt

10g Yeast

90g Mixed Grains and Seeds, soaked in water overnight


  • In a bowl, mix together poolish ingredients, cover and place aside in a dark, warm place overnight.
  • Drain mixed grains and seeds. Place aside.
  • In a large bowl, combine the flours, salt and yeast.
  • Make a well in the centre of the dry ingredients and add poolish and second measure of water. Combine until all ingredients are mixed.
  • Turn dough out onto a floured surface, wooden is best, and knead dough for 10 minutes until smooth and elastic. Sprinkle over drained grain mix and knead into dough.
  • Oil a large bowl. Add dough to bowl and flip over the ball of dough so the oiled side is up. Cover and let proof in a warm place for 40 minutes.
  • After 40 minutes, knock back dough and let rise again for 20 minutes.
  • Preheat oven to 220ºC. Shape dough into a boule and place on a floured baking tray. Let proof for 20 minutes or until doubled in size
  • Bake for 35-45 minutes until cooked and brown. Removed from oven and let cool.

2 thoughts

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s