![['Close-up of a rustic multigrain bread loaf displaying a variety of seeds and grains.', 'Side view of a crusty multigrain bread loaf with visible grains and seeds on the crust.', 'Detailed image of a rustic warm multigrain bread showcasing its texture and toppings.', 'A slice of rustic multigrain bread highlighting its seeds and hearty texture.']](https://snacknova.com/wp-content/uploads/2026/06/rustic-multigrain-bread_1_U1-1.webp)
Rustic Multigrain Bread
A hearty, flavorful multigrain bread with a crunchy crust and chewy interior, perfect for any occasion.
Ingredients
Soaker
- 100 grams cold water
Flour mixture
- 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
Seeds
- 33 grams rolled oats
- 33 grams sesame seeds
- 33 grams hulled sesame seeds
- 33 grams flaxseeds
- 33 grams quinoa
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.
- Add seeds to dough and mix evenly.
- Shape dough into loaves, let rise for one hour, then score and bake at 460°F for 25-30 minutes.
Notes
Use a hot baking stone for best crust.