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Multigrain Sandwich Bread Recipe

Name: Multigrain Sandwich Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12
Ingredients: For the Grains:; 1 1/2 ounces flax seed or meal (about 4 1/2 tablespoons; 45g); 1 ounce chia seeds (about 2 heaping tablespoons; 30g); 1 ounce rolled oats (about 1/3 cup; 30g); 1/2 ounce wheat germ (about 1 3/4 tablespoons; 15g); 2 ounces cool water, about 65°F/18°C (about 1/4 cup; 55g); For the Dough:; 15 ounces traditional whole wheat flour, such as Bob's Red Mill (about 3 1/3 cups, spooned; 425g), plus more for dusting; 11 1/4 ounces cool water, about 65°F/18°C (about 1 1/2 cups minus 4 1/2 teaspoons; 320g); 1 3/4 ounces dark or light brown sugar (about a shy 1/4 cup; 50g); 3/8 ounce (2 3/4 teaspoons; 11g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1/4 ounces instant dry yeast, such as SAF (1 packet or 2 rounded teaspoons; 7g); not RapidRise or active dry (more info here ); 2 ounces cool water, about 65°F/18°C (about 1/4 cup; 55g); 1 ounce neutral oil, such as safflower, or a nutty, flavorful oil, such as hazelnut or roasted pumpkin seed (about 2 heaping tablespoons; 28g)

Prep Time

15m

Cook Time

45m

Total Time

This multigrain sandwich bread recipe combines the nutty flavors of flax seed, chia seeds, rolled oats, and wheat germ with traditional whole wheat flour to create a hearty and flavorful loaf. With a touch of brown sugar for sweetness and a hint of oil for richness, it's perfect for sandwiches or toast.