Wednesday, 3 July 2013

Multigrain Bread


1. 15ml of active dried yeast
2. 1/4 cup of lukewarm water
3. 3/4 cup of organic rolled oats
4. 2 cups of fresh soya milk
5. 1 teaspoon of sea-salt
6. 1/4 cup of sunflower oil
7. 1/4 cup of soft brown sugar
8. 2 eggs (lightly beaten)
9. 25gm of wheatgerm
10. 4 cups of strong wholemeal flour
11. 4 1/2 cups of strong white bread flour
12. 1/2 cup of flaxseeds
13. 1/2 cup of sunflower seeds


1. Combine the yeast, water and a pinch of sugar in a small bowl. Stir and mix all three and leave for about 15 minutes for the yeast to become frothy.

2. Place the oats in a large bowl. Boil the soya milk and then pour it over the rolled oats. Stir in the salt, oil, and sugar. Leave it aside until it is lukewarm.

3. Stir in and mix the yeast mixture, eggs, wheatgerm, wholemeal flour, white flour and seeds into the the lukewarm mixture.

4. Knead the dough until smooth and elastic.

5. Return the dough to a clean bowl, cover with cling film and leave it in a warm place until double in volume for about 2 1/2 hours.

6. Punch down the risen dough and knead briefly for about 10 minutes.

7. Divide the dough into 3 segments. Place them into 3 loaf tins (lined with baking paper). Leave them for about an hour to rise and double in size again.

8. Preheat oven at 190C.

9. Bake for about 45 to 50 minutes.

10. Allow to cool once done.

11. You can keep the extra loaves of bread in the freezer.

Bon appétit!


  1. I miss bread and homemade is so wonderful.

    1. Yes, homemade bread is totally different from the outside bread.