Hearty Homemade Multigrain BreadVeg

1

In a small bowl, whisk the active dry yeast, honey, and warm water (no hotter than 115°F). Let it sit until the yeast proofs and becomes active.

2

In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, and kosher salt. Whisk the mixture until well-incorporated.

3

To the bowl with the flour mixture, add the proofed yeast, remaining honey, warm water, and melted butter.

4

Using a dough hook on your mixer, begin to combine the ingredients, gradually adding the rest of the flour mixture.

5

Once the dough begins to come together, add the cooked wheat berries, soaked bulgur wheat, flaxseed, rolled oats, and sunflower seeds.

6

Continue mixing until the dough pulls away from the sides of the bowl.

7

Turn the dough out onto a floured surface. Knead by hand for 3 to 4 minutes, using a bench scraper to manage any stickiness, until the dough is smooth and well-incorporated.

8

Place the dough into a buttered bowl, cover with plastic wrap, and spray the top with a little vegetable spray.

9

Let it rise for 1 to 1.5 hours until it has doubled in size.

10

Once risen, deflate the dough and divide it into two equal portions.

11

Flatten each portion into a rectangle, then roll it up tightly, turning in the ends and sealing the bottom seam.

12

Place each loaf into a prepared bread pan.

13

Brush the tops of the loaves with a mixture of egg white and a little water.

14

Sprinkle the decorative grains (flax, oats, and sunflower seeds) over the egg wash. Let the loaves rise again for about 1 hour until doubled in bulk.

15

Place the loaves into a preheated 450°F oven. Immediately reduce the temperature to 400°F and bake for 45 minutes.

16

Remove the loaves from the pans and let them cool thoroughly on a wire rack before slicing.