The secret to making good bread is practice, practice and practice again. This being said, a simple trick to improve the taste of your bread no matter how much practice you have, is to make the bread multigrain. It’s going to make the bread so much flavorful. Here is a simple multigrain bread recipe that is simple.
- 600g of baking flour
- 600g of whole wheat flour
- 800g of water
- 8g of active dry yeast
- 24g of salt
- 120 g of seeds (sesame, poppy, flax, sunflower, pumpkin)
Roast the seeds for 5 minutes in the oven preheat at 300F. Transfer them to a small bowl and cover them with water (about 100g from the 800g). The seeds will absorb the water after 5-10 minutes. Roasting the seeds will improve the flavor but it is an optional step.
In a large bowl, mix together the flour yeast. Add the water and salt. Knead the dough until it is homogeneous (3-5minutes). Add the seeds to the dough and knead for another 2-3 minutes until everything is well mixed. Put the dough in a container that is at least twice bigger than the volume of the dough.
Let it rise slowly, 12 hours in the fridge. When the dough has doubled in size, it is ready to shape. The total weigh of the dough is 2.1Kg, split it into 3 parts of 800g, 700g, 600g and make three balls. Place the three balls on a baking sheet with parchment (make sure the parchment can handle 500F). Cover them and let them rise for 1h-1h30min. Once they have grown 150% transfer them on a baking sheet and use a cutter to sign the bread.
Preheat the oven to 500F with a baking pan on the bottom rack. Boil some water. Once the oven is preheat, place the bread in the oven and immediately throw the water on the bottom rack to create steam and close the oven door as quickly as possible to keep the steam in the oven. Do not open the oven door before 6-7 minutes to make sure the bread receive enough steam (essential step to get a tasty crust). After 10 minutes of cooking, open the door, let the steam out, rotate the bread to make sure it is baked equally everywhere, and close the door. Continue baking the bread lowering the temperature to 400F. Bake it for a total time of 30-40 minutes depending on your taste and the shape of your bread.