If you were to ask me to make bread from scratch a couple of years ago, I would have said ‘Who? Me? Bread? What?‘. I used to think bread making is one of the most daunting, most difficult, mammoth kitchen endeavors out there. Right next to making your own pasta or noodles.
Luckly I love a good challenge and before I knew it my first loaf was lovingly baking away. It wasn’t bad, but obviously wasn’t perfect either. I ate it, taking great pleasure with each bite. And I was hooked. You know those people saying that making, baking bread is one of the most rewarding kitchen ventures? They’re sort of right. Since making my very first, I haven’t stopped and I haven’t bought; except on few random occasions when I’m farmer marketing.
Today, there’s few recipes I go back to, over and over. I love these quinoa buns to bits! They’re perfect for burgers or stuffing of any sort. Perfect for Christmas BBQs! I love these linseed mini breads more than I can put into words. They’re a perfect match for soups and stews and anything that requires dunking. They also make a delicious snack by themselves too if afternoon cravings kick in before dinner time. As for crackers or flat bread to go with dips and spreads, there’s no better match than these raw linseed buckwheat bites.
Now the list just grew bigger with this multi grain loaf. It is so incredibly perfect for sandwiches! Perfect for that super ripe avocado waiting in the fridge. Perfect with nut butter and banana. Perfect with coconut oil and a sprinkle of sea salt. Just perfect. And just too easy. There’s no science to it. No complicated steps. No kneading until your arm falls off. Just good ingredients and a handful of patience.
Later edit *** Forgot to make a quick mention that this bread recipe does not use a leavening agent at all. I should have seen the questions pouring on that one! Hah. I recently took part in a day of cooking with Diabetes WA & Food Bank, as part of their Fuel You Future Program for which I do a wee bit of paid work and a wee bit of pro bono. During this day full of delicious creations, I was introduced (for the first time) to Damper – a bread made of the most basic ingredients: flour (regular, white) and water. It is incredibly delicious in its simplicity and, you guessed it, it’s what influenced my multi grain recipe.
The easiest wholemeal multi grain bread
- 3 cups wholemeal flours (I used wholemeal spelt)
- 1 cup ground linseed (flax meal)
- 1 cup grain mix (DIY with wholegrain rolled oats, sunflower seeds, pepitas)
- 3 cups water
- 1/2 TBSP sea salt flakes
- 2 TBSP olive oil (or coconut oil)
- 1 tsp each: dry rosemary, dry oregano, dry thyme
- to top: sesame seeds
- Mix dry ingredients in a bowl: wholemeal flour, linseed, grain mix, sea salt, dry herbs.
- Add 2.5 cups of the water plus the oil to the dry ingredients and begin to mix. Add the remaining 0.5 cups of water if needed, bit by bit.
- Knead for a minute or two, then roll into a ball, cover and place in the fridge for half hour to firm up. Make yourself a cup of tea and relax in the meantime.
- Preheat oven to 200C.
- Take out the dough from the fridge, knead it for a minute or two then divide in two equal parts. Roll each into a ball, then shape it anyway you want to make the loaf of bread.
- Place the bread on a tray lined with baking paper, sprinkle sesame seeds and gently press them so they stick to the bread.
- Bake the bread for about 25 minutes.
- When it’s golden brown on the outside and smells like homemade heaven, poke the bread with a skewer and if it comes out clean, it means your bread is done, fully baked on the inside as well. Take it out, cover it with a clean tea towel and allow it to cool. Try not to dig in before it cools. I successfully failed at it.