A Little Bit of Everything Multigrain Bread

This hearty rustic multigrain bread is bursting with flavors and health. And it’s of the easy, no knead, 5 minutes a day variety.  
Source 

Inspired by Artisan Bread in 5 Minutes a Day. 

Taste 5 (out of 5)

Difficulty 1 (out of 5)

Ingredients

- 1/4 cup oats (160 cal)

- 2 tbsp flax seeds (110 cal)

- 2 tbsp sunflower seeds (100 cal)

- 1 tbsp cumin seeds (25 cal)

- 1/4 cup rye flour (100 cal)

- 1/4 cup buckwheat flour (140 cal)

- 2 1/4 cups all purpose flour (1025 cal)

- 1/2 tsp dried basil

- 1/2 tsp dried dill

- 3/4 tbsp active dry or instant yeast

- 1/2 tbsp salt

- 1 1/2 cups water at 90-100F (a little warmer than the body temperature)

Total 1660 cal, 1 2-lb loaf

Instructions

1. In a large container that has a lid, using a wooden spoon mix all the ingredients until all the flour is incorporated. Cover the container (not airtight) and let on the kitchen counter for about 2 hour until the dough approximately doubles in size. 

2. Use the dough after the 2 hour rest or refrigerate it in the same container still covered (not airtight). The refrigerated dough can be used over the next 14 days. 

3. On the baking day, sprinkle the dough with flour to prevent sticking and gently form a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball with your hands and place the dough into a greased 8x4x3 inch loaf pan. Let it rest for about 1 hour 40 minutes (or 60 minutes if using non-refrigerated dough).

4. Place an empty broiler tray in the oven where it will not interfere with the rising of your bread.  About 20 minutes before baking preheat the oven with the broiler tray to 450F. Since you are using a loaf pan, baking stone is not necessary. 

5. Slash the top of the loaf with a serrated knife. It might be helpful to dip the knife in water, to prevent it from sticking to the dough. Place the loaf pan into the oven. Pour 1 cup of hot (not boiling) tap water into the broiler tray - be very careful here, the tray is hot there will be a lot of steam.  Avoid splashing the water on the oven glass door (the glass might crack).

6. Close the oven door as soon as possible to trap the steam inside. Bake for about 30-35 minutes until the bread is brown and firm. Remove the loaf from the oven and from the pan and let cool on a rack. 

Afterthoughts

- This bread is really loaded with flavors, caraway seeds giving the predominant one. 

- It’s a substantial, healthy, rustic loaf that goes well with stews and soups. It’s also perfect for a sandwich with roast beef, pickles and sauerkraut.  

- Feel free to use other flours / seeds that you have available or like more. As long as the proportion of white flour to whole grains is no more than 2:1 you can use this method. If you're using more whole grains, you might want to add gluten.