Multigrain Bread

Hearty and wholesome, our recipe for Multigrain Bread includes oats, flax, sunflower, and pumpkin
seeds. The blend of three types of flour, whole wheat, bread, and rye, gives our Multigrain Bread a
unique flavor and a soft texture. Allow five days to prepare the Naturally Fermented Starter-Levain.

Yield: Bread: 3 loaves at 500 grams

Ingredients Grams Volume Ounces

Day 1: Total Naturally Fermented Starter-Levain
Bread Flour 100 grams ⅔c + 1½tsp 3.5 oz
Rye Flour 100 grams ¾c + 2tbsp 3.5 oz
Water 100 grams ⅓c + 1tbsp + 3.5 oz
2tsp
Day 2 AM: Total Naturally Fermented Starter-
Levain
Bread Flour 100 grams ⅔c + 1½tsp 3.5 oz
Water 50 grams 3tbsp + 1tsp 1.75 oz
Starter 100 grams - 3.5 oz
Day 2 PM: Total Naturally Fermented Starter-
Levain
Bread Flour 100 grams ⅔c + 1½tsp 3.5 oz
Water 50 grams 3tbsp + 1tsp 1.75 oz
Starter 100 grams - 3.5 oz
Day 3: Total Naturally Fermented Starters-Levain
Bread Flour 100 grams ⅔c + 1½tsp 3.5 oz
Water 50 grams 3tbsp + 1tsp 1.75 oz
Starter 50 grams - 1.75 oz
Day 4: Total Naturally Fermented Starter-Levain
Bread Flour 100 grams ⅔c + 1½tsp 3.5 oz
Water 50 grams 3tbsp + 1tsp 1.75 oz
Starter 25 grams - 0.9 oz
Day 5 & Thereafter: Total Naturally Fermented
Starter-Levain
Bread Flour 100 grams ⅔c + 1½tsp 3.5 oz
Water 50 grams 3tbsp + 1tsp 1.75 oz
Starter 25 grams - 0.9 oz
Day 1: Levain
Water 50 grams ¼c -2tsp 1.75 oz
Total Naturally Fermented Starter-Levain, prepared 10 grams - 0.35 oz
Bread Flour 100 grams ⅔c + 1½tsp 3.5 oz
Day 1: Soaker Seeds
Rolled Oats 20 grams 3tbsp 0.7 oz
Flaxseeds 50 grams ⅓c 1.75 oz
Sunflower Seeds 50 grams ⅓c 1.75 oz
Sesame Seeds, black or white 50 grams ⅓c 1.75 oz
Pumpkin Seeds 50 grams ⅓c 1.75 oz
Water 50 grams ¼c–2tsp 1.75 oz
Day 2: Final Dough
Water 430 grams 1¾c + 2tbsp 15.05 oz
Bread Flour 390 grams 2¾c + 1½tsp 13.65 oz
Whole Wheat Flour 130 grams 1c – 1½tsp 4.55 oz
Rye Flour 60 grams 1½c 2.1 oz
Total Naturally Fermented Starter-Levain prepared 160 grams - 5.65 oz
Fine Sea Salt or fine table salt 15 grams 3tsp 0.5 oz
Dry Instant Yeast 2 grams scant ¾tsp 0.07 oz
Soaker Seeds 270 grams 1⅔c + 2tbsp 9.45 oz
Bread Flour for dusting As Needed As Needed As Needed
Water for oven steam 75 grams ⅓c 2.65 oz
Poppy Seeds 50 grams ⅓c 1.75 oz

Plan Your Day

Difficulty Level: Intermediate
Time Span: 2+days
Total Hands-on Time 1 hour, 30 minutes
Total Rest Time 2 hours +
Baking Time 25-30 minutes
 Equipment
Digital Scale
Oven: Convection, Conventional, Electric, or Gas
Timer
Round Dough Scraper
Airtight Container
Mixing Bowl (small & large)
Rubber Spatula
Thermometer - https://www.thermoworks.com/ChefAlarm
Stand Mixer (with hook attachment)
Plastic Wrap
Flat Dough Scraper
Baking Tray (lined with parchment paper or a wooden board)
Rolling Pin (¾ in (2 cm) or dowel)
Linen Cloth (or couche)
Pastry Brush (small)
Water Dish
Baking Tray (lined with parchment paper)
Baking Stone
Baking Tray
Cooling or Wire Rack

Before you begin this recipe, allow five days to prepare the naturally fermented stiff starter - levain.
Making the Naturally Fermented Starter-Levain Methodology
Day 1
Scale the ingredients precisely and bring them to room temperature.
Calculate and adjust the temperature of the water to the required base temperature of 65°C.
Combine the bread and rye flours and water in a bowl. Mix until well incorporated. The final
temperature of the dough should be 73-77°F (23-25°). Cover and allow it to ferment in a warm
place at 75-80°F (24-26°C) for 24 hours. The mixture should double in volume, if not let it
ferment for an extra 12 hours.
Day 2 AM
On day 2, remove 100 grams from the first mix and place it into a new bowl. This will become the
starter. Discard the rest.
Calculate and adjust the temperature of the water to the required base temperature of 65°C.
Add it along with the 100 grams of bread flour from day 2 AM. Mix until well incorporated. The
final temperature of the dough should be 73-77°F (23-25°C). Cover and allow it to ferment for 12
hours in a warm place at 75-80°F (24-26°C).
Day 2 PM
Remove 100 grams. Calculate and adjust the temperature of the water to the required base
temperature of 65°C. Add it along with the flour from the day 2 PM list. Mix until well incorporated.
The final temperature of the dough should be 73-77˚°F (23-25°C). Cover and allow it to ferment for
12 hours in a warm place at 75-80°F (24-26°C).
Day 3
On day 3, reduce the amount of starter to 50 grams. Calculate and adjust the temperature of the
water to the required base temperature of 65°C. Add it along with the 100 grams of bread flour. Mix
until well incorporated. The final temperature of the dough should be 73-77°F (23-25°C). Cover and
allow it to ferment for 12-24 hours in a warm place at 65-70°F (18-21°C).
Day 4
Repeat the process on day 4, while reducing the amount of starter to 25 grams. Add the flour and
water for day 4. The final temperature of the dough should be 73-77°F (23-25°C). Cover and allow it
to ferment for 12-24 hours in a warm place at 65-70˚F (18-21˚C).
Day 5
Repeat the process on day 5 and every day thereafter, while reducing the amount of starter to 25
grams. Add the flour and the adjusted water. The final temperature of the dough should be 73-77°F
(23-25°C). Cover and allow it to ferment for 12-24 hours in a warm place at 65-70°F (18-21°C).
Multigrain Bread Methodology
Day 1: Making the Levain
Scale the ingredients precisely for the levain and bring them to room temperature.
Calculate and adjust the temperature of the water to the required base temperature of 62°C.
Combine the bread flour, 10 grams of starter, and water in a bowl. Mix until well incorporated.
Cover and ferment in a warm place at 70°F (21°C) for 12 hours. The mixture should have doubled
in volume.
Day 1: Soaker Seeds
Scale the ingredients for the soaker seeds precisely.
Mix the oats, flax, sunflower, sesame, and pumpkin seeds with room temperature water in a
bowl. Allow the mixture to sit uncovered at room temperature for 3 hours or preferably
overnight.
Day 2: Final Dough
Calculate and adjust the temperature of the water to the required base temperature of 62°C.
Combine the bread, whole wheat and rye flours, water, yeast, salt, the prepared levain in a stand
mixer bowl. Mix on low speed for 3 minutes using the hook attachment. Scrape the bowl and mix
for two more minutes. Then increase to medium speed for 10 minutes or until the texture is
smooth and the dough does not stick to the bowl. Add the soaked seeds and continue on low
speed for about 1 minute or until they are well incorporated. The final temperature of the dough
should be 73-77°F (23-25°C).
 Test the gluten window.
Lightly dust the dough and work surface, then remove the dough. Round it into a smooth ball,
place it into a bowl, and cover it with plastic wrap. Allow the dough to ferment at room
temperature for 1 hour, 30 minutes, or until it doubles in volume.
Remove the dough and gently flatten. Cut six - 225-gram pieces and three - 50-gram pieces.
Round each piece by placing your thumb in the center. Take one corner and bring it over your
thumb. Remove your thumb and press the center of the dough with your hand to secure. A new
corner will form. Take the new corner and place that over your thumb in the center. Remove
your thumb and press the center to secure. Repeat this process until the dough is completely
round. Turn the dough over, making sure the smooth side is up. Cup with one hand on each side.
Cover with plastic wrap to the touch. Allow the dough to rest at room temperature for 15
minutes.
Dust the work surface, then flip out the dough and gently flatten. Bring the top to the center,
gently press down with your palm, turn it 180 degrees, and bring the top to the center. Gently
press down. Bring the top to the bottom edge over your thumb to create a crease in the center.
The dough should be approximately 7 in (18 cm) long.
Heavily dust the work surface. Begin with the seam side up and flour along the seam.
Place the rolling pin and press down along the seam to create a depression. Slightly roll back and
forth. Pinch the ends together.
Pick it up, flip it upside down and place it on a couche. Shape it into a crescent shape and place it
on the couche. Then repeat with a second piece and connect to the first crescent to form a circle.
The center is open.
Roll the remaining pieces into a tight ball. Lightly brush with water and dip the top in poppy
seeds. Place it upside down in the center hole. Place in an unheated oven or leave at room
temperature covered, away from drafts—proof for 1 hour to 1 hour, 15 minutes, or until doubled
in volume.
Place a baking stone on the center rack of the oven and a baking tray on the bottom rack—
preheat the oven to 480°F (250°C).
Flip the dough onto your hand and transfer to a board lined with parchment paper. Dust around
the dough, leaving the poppy seed center un-floured.
Open the oven door and slide the loaves on the parchment paper onto the baking stone. In a
quick motion, pour the water onto the baking tray and immediately close the oven door. Turn off
the oven for 15 minutes. Then turn the oven back on to 390°F (200°C) for 15-20 minutes.
Place the multigrain loaves on a cooling rack.

FAQ’s

Recipe Formulation - Formulating, Flavoring & Substituting

Q: Can I substitute cornerstone ingredients, such as flour, salt, or yeast, for similar ingredients in this
recipe?
A: Substituting cornerstone ingredients is possible. Our recipes are carefully calculated based on their
ingredients, weights, and volume. When substituting ingredients, always consider food science factors
such as solids, water, and the fat content of each ingredient, as these may affect the recipe. Also, note
that all sugars do not have equal properties or sweetening power. Substituting ingredients also affect
the recipe’s overall taste, texture, and presentation and may often require recipe adjustments.
Q: Can I use table salt instead of sea salt?
A: We prefer to use sea salt for baking and pastry making as it is less processed than table salt. In a
pinch, you can use table salt instead of sea salt for making this recipe.

Q: Can I substitute dry instant yeast with dry active yeast?

A: We prefer to use dry instant yeast for our bread-making recipes as it is added directly to the dry
ingredients. You can use active dry yeast, but note that for it to activate, you will need to mix it with a
small amount of warm liquid from the recipe and heat it to 100°F (38°C).

Q: Can I use fresh yeast in this recipe?

A: Yes, use fresh yeast in this recipe. Multiply the weight of the dry instant yeast x 2.5 to obtain the
weight of fresh yeast needed for this recipe - no other changes are necessary.

Q: Can I substitute other seeds for this multigrain bread recipe?

A: Yes, substitute other seeds for this multigrain bread recipe, but make sure to use the same amount as
indicated in the recipe. Note that each type of seed brings a different flavor profile.

Q: If I live in a tropical climate, how do I maintain a cool temperature for dry ingredients and batters to
not affect performance?
A: Dry ingredients, such as wheat or nut flours, are "alive" and are not pasteurized or sterilized. We
recommend keeping dry ingredients, wheat and nut flours in an air-conditioned room, refrigerator, or
freezer when working in a warm work environment.

Making the Levain

Q: Is it possible to shorten the levain starter making process?
A: No, making an active levain starter requires time. Using a different fermentation method would
change the recipe and require a completely new reformulation.

Q: Why does the levain starter “bubble” seem out of control?

A: If the levain “bubble” seems out of control, the work environment is too warm. Simply refresh it and
place it in a cooler environment.

Q: Why doesn’t the levain starter seem to be “alive” after the recommended amount of time?
A: There are many reasons the levain starter is not “alive’ after the recommended time. If the starter is
“too young” and not completely active yet - let it ferment longer. If the starter is in a cold environment,
increase the temperature. Also, feeding the starter too quickly and not allowing it to ferment properly,
using a bleached or chemically treated flour, or not using spring water, which helps the starter ferment
better, affects the starter’s growth and requires a new recipe.

Q: Why does the levain starter lack flavor?

A: We recommend using high-quality ingredients for the best flavor, and using bleached or chemically
treated flour results in a levain starter that lacks flavor.

Q: Why does the levain starter have an unpleasant acidic flavor?

A: A levain starter that is too old or fermented for too long without refreshing has an unpleasant acidic
flavor. Immediately refresh it or make a new one.
Q: Why isn’t the levain starter very acidic?
A: Increase the fermentation time in a slightly cooler environment to obtain the right acidic balance if
the levain starter is not very acidic.

Q: Why does the levain starter have a foul smell?

A: If the levain starter has a foul smell, it may be dead. Try refreshing it for a couple of days to see if it
comes “back to life.” Otherwise, begin a new one.

Q: Why does the levain starter have shades of pink or gray?

A: Shades of pink or gray in the levain starter mean it is dead. Try refreshing it for a couple of days to see
if it comes “back to life.” Otherwise, make a new recipe.

Q: Why does the levain starter mold?

A: Discard the levain starter if it molds. It is too old and requires a new recipe.

Making the Dough

Q: Why is the multigrain bread dough slightly too soft and sticky during the mixing process?
A: Be patient. It takes a few minutes for the mixer to mix the dough and help it gain its shape and
structure. If the dough is truly too soft and sticky, add a small amount of flour to the dough and continue
mixing as directed. Also, check the scaling of ingredients. In either case, we recommend making a new
recipe.

Q: Why is the multigrain bread dough too hard during the mixing process?
A: Incorrectly scaling the ingredients causes hard dough during the mixing process. Add a small amount
of water to loosen the dough and continue mixing as directed.

Shaping the Dough

Q: How do I prevent the multigrain bread dough from becoming too sticky and difficult to shape?
A: Dust a small amount of flour on the multigrain bread dough, on your hands, and the work surface to
prevent the dough from becoming too sticky and difficult to shape.

Q: How do I prevent the multigrain bread dough from sliding on the work surface while shaping?
A: Remove some of the flour on the work surface to prevent the multigrain bread dough from sliding
while shaping and resume shaping the dough.

Q: Why does a skin form on the multigrain bread dough during the shaping process?
A: Typically, a skin forms on multigrain bread dough during the shaping process because the
environment is dry. We recommend covering the dough with plastic wrap to prevent it from crusting.

Proofing the Dough

Q: What is a good substitute for a couche linen cloth?
A: A couche linen cloth is a preferred material for proofing dough. A couche cloth absorbs humidity, and
the texture of the cloth allows the loaves to breathe during the proofing process. If you do not have a
couche cloth available, use an untreated cotton canvas cloth.

Q: Why does the multigrain dough rise much quicker than the recommended proofing time?
A: A proofing area that is too warm may cause the multigrain dough to rise quicker than the
recommending proofing time. Transfer the dough to a cooler area to slow down the yeast activity.

Q: Why isn’t the multigrain dough rising as fast as the recommended proofing time?
A: A proofing area that is too cold prevents the multigrain dough from rising as fast as the
recommended proofing time. Transfer the dough to a warmer area that does not exceed 80°F (26°C) to
increase the yeast activity.

Baking
Q: Can I bake multigrain dough on a baking tray without a baking stone?
A: Technically, yes, you can bake multigrain bread on a baking tray, but a metal baking tray transfers the
heat quickly to the bottom of the loaves and may burn them. A baking stone is preferred as it conducts
the heat much slower while allowing the bread to form a thick crust.

Q: Why isn't the baked multigrain bread as golden brown as shown in the video lesson?
A: If the baked multigrain bread isn't as golden brown as shown in the video lesson, it is possible your
oven is not calibrated correctly. In this case, increase the oven temperature by increments of 20°F (10°C)
at a time. We also recommend calibrating your oven annually.

Q: Why is the baked multigrain bread darker than shown in the video lesson?
A: If the baked multigrain bread is darker than shown in the video lesson, it is possible that your oven is
not calibrated correctly. In this case, decrease the oven temperature by increments of 20°F (10°C) at a
time. We also recommend calibrating your oven annually.

Q: Why are certain areas of the multigrain baking unevenly?

A: Rotate the baking tray 180 degrees two-thirds into the baking process if certain areas are baking
unevenly.

Q: Is this recipe tested in a convection or conventional oven?

A: The temperature that we recommend should be accurate if you are using a convection oven. From
our experience, some residential ovens, especially conventional ovens, have a weaker output than
convection ovens. You may have to increase your baking temperature by 10 to 20 degrees for each
recipe to bake the item based on our recommended time and temperature. Always check the oven's
temperature with an oven thermometer to ensure accurate temperature. We also recommend that you
calibrate your oven annually.

Storage & Shelf Life

Q: Can I refrigerate or freeze raw multigrain bread dough?
A: Multigrain bread dough is best fresh. Refrigerate or freeze raw toast multigrain bread dough or shape
the loaves in advance. To defrost, transfer them to the refrigerator overnight and proceed.

Q: How can I store baked multigrain bread?

A: Completely cool the multigrain bread for at least 30 minutes. Then place it in a linen or cloth bag and
keep it at room temperature for about 24 to 72 hours.

Q: How can I freeze baked multigrain bread?

A: Freeze baked multigrain bread tightly wrapped in plastic for up to 1 month. To defrost frozen, baked
multigrain bread, cover and place it into the refrigerator overnight or at room temperature for 2 hours.
Then, unwrap and flash bake in a preheated 400°F (200°C) oven for about 2 minutes. We do not
recommend storing multigrain bread in a refrigerator as it dries out or eventually molds.