Name: Rustic Multigrain Bread from the Pot
Prep time: 20 min
Cook time: 960 min
Total time: 980 min
Yield: 12 Servings
Ingredients: 200 g Rye flour; 200 g Spelt flour; 200 g Whole spelt flour; 200 g Wheat flour Type 1050; 3 tsp Salt; Herb salt; Bread spice mixture; 3 Prisen Ascorbic acid; 2 Handvoll Sunflower seeds; 2 Handvoll Sesame; 2 Handvoll Flaxseeds; 0.5 cube Fresh yeast; 1 Pck. Dry yeast; 1 tsp Honey; 640 ml Water, lukewarm

Cook Time

16 h 20 min

Servings

Difficulty

Medium

Prep Time

20 min

This Thermomix® recipe for Rustic Multigrain Bread from the Pot is ready in 16 h 20 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This rustic multigrain bread is an absolute delight! I always enjoy baking it because it is so easy to prepare and tastes incredibly delicious. The combination of rye, spelt, and wheat flour provides a hearty taste, while the sunflower seeds, sesame seeds, and flaxseeds provide a great texture and additional nutrients. Perfect for a hearty breakfast or as a side dish for grilling. The bread is vegetarian and can be prepared well in advance, as the dough needs to rest in the refrigerator overnight.

Ingredients (15 ingredients)

200 g Rye flour
200 g Spelt flour
200 g Whole spelt flour
200 g Wheat flour Type 1050
3 tsp Salt
Herb salt
Bread spice mixture
3 Prisen Ascorbic acid
2 Handvoll Sunflower seeds
2 Handvoll Sesame
2 Handvoll Flaxseeds
0.5 cube Fresh yeast
1 Pck. Dry yeast
1 tsp Honey
640 ml Water, lukewarm

Preparation (5 steps)

Prepare yeast

Thermomix® Setting

2 min/99°F/Speed 2 37

If using fresh yeast, add it to the mixing bowl with the honey and mix for 2 min./37°C/speed 2.

120

Prepare dough

Thermomix® Setting

3 min/Kneading speed

Add rye flour, spelt flour, whole spelt flour, wheat flour Type 1050, salt, herb salt (if needed), bread spice mixture (if needed), ascorbic acid, sunflower seeds, sesame seeds, flaxseeds and the lukewarm water to the mixing bowl and process into a dough for 3 min./kneading stage.

180

Dough rest

Transfer the dough to a large bowl, cover with cling film and refrigerate overnight (approx. 12-14 hours). The next morning, place in a warm place for approx. 2 - 3 hours so that the dough rises better again.

Shape dough

Place approx. 3 tablespoons of flour on the work surface and slide the dough onto it with the help of a dough scraper. Sprinkle the dough with flour on top and around the outside and then fold it with your hands like you would fold an envelope. Simply fold a part on the right to the middle, then on the left and then proceed in the same way at the top and bottom. You can also simply push the dough together with the flour.

Bake bread

Place the dough with the open side down in a roasting tin lined with baking paper. Place the roasting tin with lid in the preheated oven and bake for 7 min./250°C. Then reduce the temperature to 230°C and bake for another 35 min. with the lid closed. Then remove the lid and bake or brown for approx. 15 min. at 230°C.