![['Close-up of a slice of rustic multigrain bread displaying a variety of seeds.', 'Side view of freshly baked rustic multigrain bread with visible grains and seeds.', 'Juicy rustic multigrain bread with a crusty exterior and a soft interior.', 'Detailed view of a loaf of rustic multigrain bread, showcasing its texture and ingredients.']](https://snacknova.com/wp-content/uploads/2026/06/rustic-multigrain-bread_1_U1.webp)
Rustic Multigrain Bread
A hearty, flavorful multigrain bread with a crunchy crust and chewy interior, perfect for any meal.
Ingredients
Seed mixture
- 33 grams rolled oats
- 33 grams sesame seeds
- 33 grams hulled sesame seeds (unsalted)
- 33 grams flaxseeds
- 33 grams quinoa
Dough ingredients
- 100 grams cold water
- 311 grams bread flour
- 89 grams whole wheat flour
- 44 grams rye flour
- 3 grams instant yeast
- 89 grams liquid levain
- 311 grams room temperature water
- 10 grams salt
Instructions
- Combine the soaker ingredients and let sit for one hour.
- Mix flours and yeast, add levain and water, then knead for 3 minutes. Add salt and knead for 20 minutes.
- Mix in seed mixture, then fold dough, place in oiled bowl, and let rise for 1 hour.
- Divide dough, shape into ovals, rest for 15 minutes, then reshape into batards and proof for 1 hour.
- Preheat oven with baking stone to 460°F. Transfer loaves onto parchment, score, and bake with steam for 25-30 minutes until internal temp reaches 200-205°F.
Notes
Ensure to preheat the oven thoroughly for best crust.