Always vegetarian, often vegan

Multigrain bread

This multigrain bread is so incredibly delicious that we have been baking it once a week for weeks now. After it cools well, we cut it into slices and freeze what we don't need that day. The dark brown color of the bread is caused by adding malt. But the flexibility of the bread is determined by adding a large amount of seeds, especially linseed.

Multigrain bread

Dark brown multiseed bread baked in a Dutch oven, a cast iron pan that we just put in the oven.
Voorbereiding 30 minutes
Bereiding 45 minutes
Rijstijden 1 hour 30 minutes
Totale tijd 2 hours 45 minutes
Porties: 1


  • 1 cast iron pan


Flax seed mix

  • 115 g of flax seeds
  • 230 ml of tepid water

Yeast mix

  • 40 g of fresh yeast or 14 gr dry yeast
  • 1 tablespoon of sugar
  • 450 ml of tepid water

Dough mix

  • 650 g of whole wheat flour
  • 350 g of spelt flour
  • 30 g of malt (fjn ground) (optional, makes the bread darker)
  • 30 g of chia seeds
  • 14 g of salt
  • 50 g of pumpkin seeds
  • 30 g of sunflower seeds


  • Mix the flaxseed (flour) with the water and allow to soak.
  • Mix the fresh yeast with the sugar and lukewarm water. Stir well and let stand until foam forms on top of the mixture. If you have a stone countertop, put the yeast mixture on a wooden board for a while so it doesn't cool too much.
  • Grind the malt into a fine powder. Malt makes the bread darker and also airier. If you don't have malt, skip this step.
  • Mix all the dry ingredients for the dough together and stir well. Yeast cannot stand salt well so mix it before adding the yeast mixture.
  • Now add the flax seed mix and the dough and knead well. We use a Kitchenaid for this but by hand will do just fine too. Good workout for your arm muscles. The dough is ready when you have a firm flexible ball of dough.
  • Let the dough rise under a damp cloth until it has roughly doubled in volume. This usually takes about 45 minutes.
  • Remove the ball from the bowl and knead well one more time. Flatten the dough as much as possible, then slowly roll it until a ball forms.
  • Cut the top of the dough with scissors or a very sharp knife. This will ensure that when the bread rises in the oven, it will not tear but open where you cut it in.
  • Let the dough rise another 30 minutes.
  • Preheat the oven to 220 degrees. Put the cast iron pan in the oven so that the pan is also already completely preheated.
  • Cover the top of the pan with baking paper and put the dough in the pan. Now put the lid on the pan and put the pan in the preheated oven.
  • Baking in a pan with a lid keeps the moisture in the dough inside the bread. The steam released does not disappear and this keeps the bread smoother.
  • Remove the lid from the pan after 25 minutes. Bake the bread for another 20 minutes.
  • Remove the bread from the oven and from the pan. Tap the bottom of the bread, do you hear a hollow knock, then the bread is done and you can let it cool on a rack. If it is still not quite hollow, put the bread back in the oven for a few more minutes.
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