Go Back

Basic Multigrain Bread


  • 1 kg multigrain blend bread flour
  • 21 g active dry yeast granules
  • 625 ml lukewarm water
  • 2 tbsp sugar
  • 1 tsp salt


  • Into stand up mixer, place bread flour and make a well in center
  • Attach dough hook
  • Pour lukewarm water in center, followed with sugar and salt
  • Fold/mix for 2-3 mins
  • Cover and let stand for 30 mins in warm area of your kitchen, until doubled in size
  • Sprinkle loaf/pan/sheet with semolina or cornmeal or regular flour
  • One dough rested, uncover, fold/mix again for 30 secs - 1 min
  • Place into a loaf pan or baking sheet or a heat proof bowl and let rest again for another 30 mins
  • Preheat oven to 350 and bake bread for 25-30
  • It should sound hollow when tap on surface or bottom of bread
  • Cool on rack
  • Can be frozen


After first proofing, add in flavoring/additional of your choice, if you want to make raisin bread etc. Then follow the next steps.
To make filled buns, after first proofing, divide dough into portions (round was filled with custard - weigh dough at 130 g each, fill and pinch to seal. For long shape, filled with cherry jam, weigh dough at 160 g each). Then let rest for second proofing.