Multigrain Wheat  Bread Recipe

If you want bread with a soft and tender interior, and that crispy crust, you’re going to love this Multigrain Wheat Bread Recipe. The crust has the perfect crunch and pull that you want when you bite into it.

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– bubbly starter – purified water – bread flour organic – whole wheat flour    organic – sea salt fine – Whole Grain Blend Mix

INGREDIENTS

Combine and mix all of the ingredients together briefly with your hand.

Stretch and fold the dough into the bowl several times for about a minute.

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– Roll the outside of the dough with the multigrain blend and place the dough into a prepared bowl or banneton seam-side up.

– Cover and let the bread rest for 6 hours and then either prepare it for baking or place it in the refrigerator for baking the next day.

– If you've refrigerated the bread dough, remove it from the refrigerator while the oven preheats.

Preheat the oven to 240/250C (I preheat to 475°F and place my lidded pot inside to heat up.

Carefully remove the pot from the oven and remove the lid.

Slash the bread with a lame or sharp knife.

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- Immediately reduce the heat to 220C.

– Immediately remove the loaf from the pot and cool it on a cooling rack at least 20 minutes before slicing. Video

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