Bread with butter and multigrain
Butter and Multigrain Bread Recipe – A Fluffy Delight for Any Moment
Who doesn’t love the enticing aroma of freshly baked bread? This butter and multigrain bread recipe is easy to make, with a dough that will become your reliable friend, thanks to the bread machine. You will get a delicious, fluffy bread that stays fresh the next day, perfect for breakfast or a quick snack.
Preparation time: 15 minutes
Rising time: 1 hour and 25 minutes
Baking time: 25-30 minutes
Total: 2 hours
Number of servings: 8
Ingredients:
- 600 grams of type 55 flour
- 250-300 ml of lukewarm water
- 25 grams of fresh yeast
- 40 grams of soft butter (at room temperature)
- 2 tablespoons of mixed grains (you can use oats, rye, barley, or other preferred grains)
- 1 teaspoon of salt
- ½ teaspoon of brown sugar
- Sesame and sunflower seeds for decoration
A bit of history:
Bread is a staple food in many cultures, symbolizing hospitality and prosperity. Since ancient times, people have experimented with different types of flour and grains, and today, combining several types of grains in bread not only enhances the flavor but also the nutritional values. Multigrain bread is rich in fiber and nutrients, providing a balanced intake of carbohydrates and proteins.
Step by Step:
1. Preparing the Dough:
Start by activating the yeast. Put 250 ml of lukewarm water in a bowl and add the fresh yeast along with the brown sugar. Let the mixture sit for 5-10 minutes until it becomes frothy. This is an important step to ensure that the yeast is active and will make the dough rise.
2. Mixing the Ingredients:
In the bread machine's bowl, add the type 55 flour, salt, soft butter, and the mixed grains. After the yeast has activated, add the water mixture. If you prefer a wetter bread, you can add another 50 ml of water. Set the machine to the kneading and rising program (usually takes about an hour).
3. Shaping the Bread:
Once the dough has risen, take it out of the machine and place it on a lightly floured surface. Divide the dough into two equal parts and form two round balls. Make sure to shape them well to give them an even form.
4. Rising:
Place the dough balls on a tray lined with parchment paper. Cover them with a damp towel and let them rise for 25 minutes. This step is essential for achieving a fluffy and airy bread.
5. Scoring and Decorating:
Before putting them in the oven, lightly score the surface of the loaves with a sharp knife. This will allow steam to escape during baking, forming a crispy crust. Sprinkle sesame and sunflower seeds on top for an attractive look and added texture.
6. Baking:
Preheat the oven to 210 degrees Celsius. Place a tray with water (about 250 ml) at the bottom of the oven; this will create steam, helping to form a crispy crust. Bake the loaves for 25-30 minutes or until they turn golden and sound hollow when tapped on the bottom.
7. Cooling:
After baking, take the loaves out of the oven and let them cool on a rack. This step is important to prevent a moist texture inside.
Serving and Suggestions:
This butter and multigrain bread pairs perfectly with fresh butter, fruit jams, or even cheese and vegetables. You can try serving it alongside a warm soup or salads for a healthy and delicious lunch.
Personalized Variation:
If you want to add a touch of originality, you can incorporate dried herbs like oregano or basil into the dough. These will provide a unique flavor and turn the bread into a gourmet specialty.
Nutritional Benefits:
This bread is rich in fiber due to the mixed grains, which contribute to healthy digestion. Additionally, the butter adds a delicious taste and a velvety texture. Multigrain bread is an excellent choice for a nourishing breakfast or an energy-boosting snack throughout the day.
Frequently Asked Questions:
- Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast; use about one-third of the amount of fresh yeast.
- How can I keep the bread fresh longer?
Store it in a cloth bag or a bread box, away from direct sunlight.
- Can I freeze the bread?
Absolutely! The bread can be frozen, but make sure to let it cool completely before wrapping it in plastic wrap.
In conclusion, this butter and multigrain bread recipe is not only simple but also versatile, offering unlimited opportunities for customization. I encourage you to experiment and adapt the recipe according to your preferences. You will find that once you try making this bread at home, you will want to make it again and again. Enjoy!
Ingredients: 600 grams of type 55 flour, 250-300 ml of water, 25 grams of fresh yeast, 40 grams of soft butter, 2 tablespoons of cereal mix, one teaspoon of salt and half a teaspoon of brown sugar.
