Tasty Multi-Grain Bread Recipe

Name: Tasty Multi-Grain Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g strong white flour; 150 g whole meal flour; 2 teaspoons active dry yeast (dried, ready to add straight to flour); 2 teaspoons bread improver; 1 teaspoon gluten; 2 teaspoons salt; 2 teaspoons psyllium husks; 1 teaspoon ascorbic acid (vitamin C); 2 ½ tablespoons mixed seeds; 300 ml water (room temperature); 200 ml water (boiling); 1 tablespoon oil; 1 teaspoon sugar

Servings: persons

350 g strong white flour
150 g whole meal flour
2 teaspoons active dry yeast (dried, ready to add straight to flour)
2 teaspoons bread improver
1 teaspoon gluten
2 teaspoons salt
2 teaspoons psyllium husks
1 teaspoon ascorbic acid (vitamin C)
2 ½ tablespoons mixed seeds
300 ml water (room temperature)
200 ml water (boiling)
1 tablespoon oil
1 teaspoon sugar

1
Sift flour into a large mixing bowl (not metallic).
2
Add all other dry ingredients except the sugar.
3
Pour the hot and cold water into a medium bowl.
4
Add sugar & oil to the water.
5
Make a well in the dry ingredients.
6
Add water & sugar a little at a time, mixing as you go (you may not need all the water).
7
Mix until all ingredients come together to form a sticky dough.
8
Turn dough onto a floured surface.
9
Kneed for about 10 minutes.
10
(The dough should be smooth and easy to handle and should not stick to the surface or your hands.
11
If too wet add flour if too dry add water a teaspoon at a time).
12
Place dough into oiled bowl and cover.
13
Place in warm draft free area and allow to double in size (this can take up to an hour).
14
Knock back the dough and kneed for further 3 minutes or until the air has been expelled.
15
Mold into desired shapes or place in a greased and floured bread tin.
16
Pre-heat oven to 210C (This is for fan-forced oven - please make necessary adjustment for non fan-forced oven).
17
Set dough aside in warm draft free area to double in size.
18
(Dough should spring back slowly if ready).
19
Bake for 30 to 40 minutes.
20
Bread is baked when it sounds hollow if tapped on the base.
21
When baked turn bread out onto a wire rack to cool completely.
22
Best stored in calico bag or plastic freezer bag that has been punctured several times with a skewer.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 350 g strong white flour, 150 g whole meal flour, 2 teaspoons active dry yeast (dried, ready to add straight to flour), 2 teaspoons bread improver, and more.

Yes, Tasty Multi-Grain Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tasty Multi-Grain Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions