Скачать или смотреть Just Mix, Rest, Bake… The Softest Homemade Multigrain Bread Ever

Just mix the ingredients, let the dough rest, shape, and bake, that’s it.
This soft multigrain bread is packed with oats, flaxseeds, pumpkin seeds, sesame, and whole wheat flour for a hearty yet tender loaf.

Perfect for breakfast, sandwiches, or simply with butter.
Simple ingredients, wholesome texture, and beautifully golden crust.

Ingredients:

Water or unsalted whey: 300 ml
Yeast: 7 g
Honey: 5 g
All-purpose flour: 300 g
Whole wheat flour: 100 g
Salt: 10 g
Oats: 10 g
Flaxseeds: 10 g
Pumpkin seeds: 10 g
Purslane (or chia): 10 g
Sesame: 10 g
Olive oil: 12 g

Method:

Mix water and yeast. Add dry ingredients and combine. Add olive oil last and knead until smooth. Let rise.

Lightly knead, roll into a rectangle, shape into a loaf, place in pan, and proof again.

Brush with water, top with oats and sesame, and bake at 190°C for 25–30 minutes until golden.

Enjoy 😉


Timestamps ⏲️:

00:00 – intro
00:22 – Start mixing the dough
02:36 – Dough mixing finished
02:38 – Kneading the dough
03:15 – Kneading finished
03:27 – First rest
03:41 – Kneading again & flattening the dough
04:10 – Rolling and shaping the dough
04:55 – Transferring to the loaf pan
05:19 – Final proof
05:33 – Egg wash & scoring
06:06 – Into the oven
06:15 – Cooling
06:35 – Slicing & incredibly soft crumb texture

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