Three-grain bread

Three-grain bread


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About this recipe: This is a wonderful multigrain bread recipe that will become a standard in your kitchen. You have to make the dough for this bread the day before, which may seem a bit tedious at first, but it well worth it!


Serves: 2 

  • Day 1
  • 25g yeast
  • 200ml lukewarm water
  • 120g plain flour
  • 80g rye flour
  • 100g linseeds (flax seeds)
  • 150ml water
  • Day 2
  • 1 tablespoon oil
  • 300ml water
  • 1 1/2 teaspoons salt
  • 360g plain flour
  • 240g rye flour
  • 100g porridge oats
  • 100g sesame seeds

Prep:30min  ›  Cook:50min  ›  Extra time:1day resting  ›  Ready in:1day1hr20min 

  1. On the first day, mix the yeast with lukewarm water, rye and regular flour. Cover bowl and let sit at room temperature for at least 24 hours.
  2. Soak the flax seeds in 150ml water for at least two hours or overnight.
  3. On day 2, bring the oil and 300ml water to 37 degrees C. Add the salt, the yeast mixture, flax seeds, oats and flour. Knead everything into a smooth dough and leave covered for 45 minutes to rise.
  4. Split the dough into two oval loaves. If the dough is very damp, add more flour. Brush loaves with milk and roll in sesame seeds. Leave to rise for 30 minutes.
  5. Preheat oven to 225 C / Gas 7. Bake in preheated oven for 45-50 minutes, until the loaves sound hollow when you tap on them.

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