Homemade Multigrain Sandwich Bread Recipe

Name: Homemade Multigrain Sandwich Bread Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 4 h 15 min
Yield: 1 loaf
Ingredients: 1 ½ cup warm water; 3 cup all-purpose flour; 1 teaspoon active dry yeast; 1 teaspoon organic cane sugar; ½ cup buckwheat flour; 1 teaspoon salt; 1 teaspoon coconut oil or unsalted vegan butter

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
3 hrs 10 mins
Total Time
4 hrs 15 mins
Servings
1 loaf
Course
Bread

Homemade Multigrain Sandwich Bread Recipe

Knox Blevins

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This naturally vegan multigrain bread is absolutely delicious and perfect for sandwiches.

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Ingredients

Servings

1 ½ cup warm water 105-115 F, divided
3 cup all-purpose flour divided
1 teaspoon active dry yeast
1 teaspoon organic cane sugar
½ cup buckwheat flour
1 teaspoon salt
1 teaspoon coconut oil or unsalted vegan butter

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Instructions

In a bowl of stand-mixer (such as Kitchen Aid) or large bowl, add 1 cup of the water, yeast, sugar and mix well. Add ½ cup of all-purpose flour and mix again. Cover a bowl with a plate and leave in a warm place for 40 minutes.
Add the remaining ½ c of water, 2 ½ cups of all-purpose flour and buckwheat flour and mix the ingredients, about 3 minutes. (Speed 1 on stand-mixer fitted with a hook) (See Note 1). If you’re not using a stand-mixer, just mix the ingredients together first with a spoon and then with your hands. Cover the bowl with a clean kitchen towel and leave it to rest for 20 minutes.
After 20 minutes, the dough will be more elastic and easier to work with. Remove the towel, add salt, oil or butter and knead for 5 minutes (Speed 2-3 on stand-mixer fitted with a hook). If you’re not using Kitchen Aid, knead for about 10 minutes until the dough is nice and elastic. (See Note 2)
Form a ball and place into a lightly greased bowl. Cover the bowl with a towel or plastic wrap and place in a warm place until the dough doubles. This will take approximately 60 to 90 minutes.
Invert the dough on a lightly floured working space, knead for 30 seconds, slightly flatten with your fingers and shape it into a roll the length of a loaf pan. The exact size doesn’t matter. Place the roll into an oiled loaf pan fitted with a lid and close the lid.
Leave the dough to rise for about 40 minutes. 30 minutes into the rising process, preheat the oven to 460º F. At this point, you can try to slide off the lid. If it’s hard to move, the bread is ready to bake.
Place bread in the oven, bake for 10 minutes. Then, reduce the temperature to 360º F and bake for 30 more minutes.
Remove bread from the oven, carefully slide off the lid, invert the loaf on a cooling rack and let the bread cool. Enjoy the bread when it’s no longer hot.

Notes

Note 1 If during this step, the dough comes out overly dense, you can add 1 tablespoon of water.
Note 1 If during this step, the dough comes out overly dense, you can add 1 tablespoon of water.
Note 2 The dough may be slightly sticky but you should be able to form a ball. If not, you can add 1 heaping tablespoon of flour and knead again, for 3 to 5 minutes.
Note 2
The dough may be slightly sticky but you should be able to form a ball. If not, you can add 1 heaping tablespoon of flour and knead again, for 3 to 5 minutes.