This recipe was modified slightly from a recipe created by the blog author's dad. He started baking bread when he came to this country in the 1980's and couldn't find healthy bread that he liked. I only know how to make it with a stand up mixer but I'm sure it's possible without! Note that in order to activate the yeast there is a minimal amount of sugar in the bread. There are 8 grams of sugar in two heavy loaves. On a nutrition label this would show as 0 grams of sugar per slice (there is between 0 and 0.3 grams per slice). Start looking at nutrition labels on breads and you will see that it's very hard to find one with under 3 grams, especially one made with whole wheat flour. I like this bread because in addition to being super delicious without empty calories (sugar) it is very filling due to the higher protein, dietary fiber and polyphenols found in rye and whole wheat flour in comparison to all purpose flour. Enjoy.
When you bite into it, there's a beautiful combination of sophistication and warmth - Sarah
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Equipment and Tools
Stand mixer - I recommend using a 4.5 Qt minimum stand mixer. Here is a link to the one I use, except mine is red (-;
Scale - this is the one I use. It's economical and it works. I bought it in June 2020 and have had it for over two years!
Thermometer - Optional but having a thermometer ensures you get your mix to the right temperature so your dough rises properly. If you go too high you can kill the yeast and if you go too low the dough will take longer to rise. I've had this thermometer for a year and checked that it worked by boiling water and checking that it reads 212 °F at boiling
Tips
Serving size = We cut each loaf into 13-14 slices, each weighing 35-40 grams. Approx. calories per slice 150
Rye - If you like more of a rye flavor you can substitute another 100 grams of rye for WW flour. You may need a little more water
Kneading in stand mixer - the reason the mixing in the Kitchenaid mixer in step 3 is long is that you are actually kneading the dough here developing strands of gluten, which helps the mixture create gas, rise and result in consistent crumb structure.
Second knead - Watch this short video below to understand the proper way of kneading. Basically you want to push the dough away, then turn it 90° and repeat
Time Saving Tips
The two rising steps can take longer or shorter depending on the temperature of your house. If you need the rise to take less time, put the dough near a lamp or a heat source. Alternatively if you let the dough rise longer there is no harm. If you are busy working from home and not sure when you will have breaks then start early and do the hands-on work when it is convenient for you.
Another way to save time is during the second kneading step: simply knead less. The bread may end up being denser this way but it will taste the same.
Meal Planning tips
Once the bread cools you can slice it and freeze. Then pull out a piece at any time and toast or thaw.
Recipe for Healthy Multigrain Bread with Whole Wheat and Rye Flour
1: Ingredients
270 gram white flour
465 gram whole wheat flour
150 gram rye flour
13 grams gluten
8 grams (2 tsp) yeast
8 grams (2 tsp) sugar
6 grams (1 tsp) salt
620 grams (~20 oz) warm water (109-118 Deg F)
20 grams oil
2: Directions
Put dry ingredients into the stand mixer's bowl and mix until combined
Add warm water and oil
Mix with stand mixer hook attachment for 7 minutes starting at a slow speed and speeding up to almost the fastest speed. Note that you may need to hold the mixer down. Be careful and pay attention here. You may need to stop the mixer and move dough around so it all gets mixed / kneaded
Make into a ball in mixer bowl, oil sides of bowl and flour top
Cover and let rise to double its original size. This takes 1-2 hours depending on the temperature of the room (it takes longer when it's cold)
Divide dough into two parts
Knead over floured surface for 5-10 minutes, until you can stretch the dough so you can see light through it, without it ripping (this is called the windowpane test)
Place each loaf into its own pan greased with a little oil and dusted with flour, such as rice flour or corn meal.
Spray top with oil and add any desired toppings (optional)
Bake at 350°F for 50 minutes
Let rest in pans for 30 minutes
Remove and wrap in towels and let stand for 4-6 hours
Slice & enjoy!
3: Mix it up
Try substituting a different type of whole grain flour for what's recommended above! Just keep in mind that different flours absorb different amounts of water, so you might need to add/reduce the amount of water you add to your dough.
You can also try adding chopped rosemary to the bread and hemp seed hearts. Again this may affect moisture so first try the recommended recipe to understand what the texture of the dough should feel like. Let us know what changes you've made!
4: Serving suggestion
Serve with homemade jam, soup, or this homemade chocolate spread.
We also love it with a good olive oil. We like to make a dipping oil by putting some chopped rosemary, garlic, salt and pepper in olive oil and letting the mixture sit for a few hours. Store unused portion in the refrigerator for future use.
5: Storage
Once the bread cools you can slice it and freeze so it stays fresh longer. Alternatively you can leave bread wrapped in a towel until the following day. Enjoy, and slice what you do not eat, and freeze.
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