0.5g Yeast Multigrain Bread Secret — Stop Making Sourdough Starter!
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0.5g Yeast Multigrain Bread Secret — Stop Making Sourdough Starter!
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0.5g Yeast Multigrain Bread Secret — Stop Making Sourdough Starter!
Learn how to bake an incredible Rustic Multigrain Artisan Bread at home with a crisp golden crust, deep nutty flavor, and a cloud-soft interior! If you want the authentic taste and health benefits of artisan whole grain bread without the hassle of maintaining a sourdough starter, this foolproof recipe is made for you.
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❗️I recommend weighing the ingredients, because measuring by cups or spoons can vary a lot depending on how the flour is scooped or packed. Using a scale makes the recipe more accurate and ensures consistent results every time ✨
For the Whole Wheat Poolish:
• Whole wheat flour – 75g (approx. ½ cup + 1 tbsp)
• Instant yeast – 1/8 tsp
• Water – 75ml (approx. 5 tbsp)
For the Main Dough:
• Bread flour – 200g (approx. 1 ½ cups)
• Rye flour – 50g (approx. ⅓ cup)
• Water – 200ml (approx. ¾ cup + 1 tbsp)
• Honey – 1 tbsp
• Olive oil – 1 tbsp
• Fine salt – 1 tsp
Bake at 200°C (392°F) convection mode for 35 minutes.
#breadrecipe #bread #wholewheatbread #artisanbread #multigrainbread #homemadebread
Learn how to bake an incredible Rustic Multigrain Artisan Bread at home with a crisp golden crust, deep nutty flavor, and a cloud-soft interior! If you want the authentic taste and health benefits of artisan whole grain bread without the hassle of maintaining a sourdough starter, this foolproof recipe is made for you.
🔔 Subscribe to my channel
👍 Like this video
🌍 Turn on subtitles in the language that’s most comfortable for you
❗️I recommend weighing the ingredients, because measuring by cups or spoons can vary a lot depending on how the flour is scooped or packed. Using a scale makes the recipe more accurate and ensures consistent results every time ✨
For the Whole Wheat Poolish:
• Whole wheat flour – 75g (approx. ½ cup + 1 tbsp)
• Instant yeast – 1/8 tsp
• Water – 75ml (approx. 5 tbsp)
For the Main Dough:
• Bread flour – 200g (approx. 1 ½ cups)
• Rye flour – 50g (approx. ⅓ cup)
• Water – 200ml (approx. ¾ cup + 1 tbsp)
• Honey – 1 tbsp
• Olive oil – 1 tbsp
• Fine salt – 1 tsp
Bake at 200°C (392°F) convection mode for 35 minutes.
#breadrecipe #bread #wholewheatbread #artisanbread #multigrainbread #homemadebread
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