How To Make Multigrain Bread

Add the yeast and stir until it’s dissolved. Let it stand for a few minutes until the yeast begins to foam.

Add one cup of the bread flour, and the oil, honey, and salt and stir until smooth.

Gradually stir in the rest of the flour, both bread and whole wheat, until you have a moist dough. If needed, add more bread flour until the consistency is right. Cover the bowl with a clean dishcloth and let it sit for 15 minutes.

Put the dough on a lightly floured surface and knead it for about 10 minutes, until it’s smooth.

Put the dough in a large, lightly oiled bowl, turning it until it’s covered with oil. Cover with a dishcloth and let it rise until it doubles in size, about one hour.

Punch the dough down and put it on a lightly floured surface. Knead it for about five minutes; then shape into a loaf.

If you’re using the seeds, sprinkle half of them on an ungreased baking sheet and put the loaf on top of them. Cover with a dishtowel and let rise until it’s almost doubled, about 40 minutes.

Preheat oven to 425 degrees, with a pan on the lower rack. Brush or spritz the loaf with cool water, sprinkle on the remaining seeds, and make three ¼-inch-deep slashes on top with a sharp knife.

When the oven is hot, pour two cups of tepid water into the pan and place the bread on the rack above it. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.