Multigrain bread

By Galateia Pamporidi


For the sponge:

  • ¾ cup hard flour
  • ¾ cup rye flour
  • ½ teaspoon of dry yeast
  • 1 teaspoon of sugar
  • ½ spoon of honey
  • 1 ¾ cup water

For the dough:

  • 2 cups rustic (hard) flour
  • ¼ cup whole wheat flour
  • ¾ teaspoon of dry yeast
  • 2 tablespoons of linseed coffee
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons of sunflower seeds
  • 2 tablespoons sesame
  • ½ spoon of salt
  • ½ spoon of olive oil plus extra for the bowl


Step 1:

Put all the ingredients for the “sponge” in a deep bowl or in the mixer bin.

Step 2:

Beat the mixture with wire until it becomes thick slurry.

Step 3:

In another deep bowl, mix all the dough materials except the olive oil.

Step 4:

Important: Do not let the salt come into direct contact with the yeast because it will lose its qualities.

Step 5:

Just add the yeast first, stir and then add the salt.

Combine the two mixtures:

Step 1:

Using a spoon, put the dough mixture onto the sponge surface.

Step 2:

Put spoonful to spoonful, without stirring until all the surface of the slurry is covered.

Step 3:

Do not mix the two mixes. Cover the bowl with a plastic film and leave it on the kitchen bench for 1-4 hours.

Step 4:

You will notice that the slurry will inflate and penetrate the dough materials by the surface.

Step 5:

If not, do not worry, this process will happen in the refrigerator.

Step 6:

Place the bowl in the refrigerator and leave it for 12 hours.

Step 7:

The next day, take it out of the refrigerator and leave it out for an hour.

Step 8:

Then add half a tablespoon of olive oil and join the two mixes to the mixer with the dough tool.

Step 9:

Knead very well for at least 10 minutes until it becomes an elastic dough.

Step 10:

If you do not have a mixer, join the ingredients with a wooden spoon and then knead them with your hands.

Step 11:

The final dough will be soft and slightly damp.

Step 12:

Make the dough into a ball and put it in an oiled bowl.

Step 13:

Turn it upside down and around it until it has olive oil all over it.

Step 14:

Cover with a plastic film and allow it to rise for one to two hours or until it becomes about double the size.

Step 15:

Preheat the oven to 240 ° C for at least one hour before baking the bread.

Step 16:

Grease a narrow form with olive oil.

Step 17:

Spread the dough (it will deflate in the mold but will then rise again) in an elongated shape that will fit your shape.

Step 18:

Sprinkle around with flour and put it on the mold.

Step 19:

Cover it loosely with a cotton towel and let it refresh for 30-45 minutes.

Step 20:

With a sharp knife, cut the bread in half.

Step 21:

Bake in the preheated oven for 5 minutes. Lower the temperature to 210 ° C and bake for another 20 ‘.

Step 22:

Remove the bread from the oven and from the mold and let it cool on a grill.

Step 23:

Wait for 30 minutes before you taste it.


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