Multigrain wholemeal bread

- Difficulty: Easy

- Prep time: 1 ½ hour + 2 ½ hours of leavening

- Serves: 6 people Serves

- Cost: Low

- Note: Multigrain wholemeal bread can be an impressive appetizer if accompanied by Philadelphia and salmon. A flavorful substitute for the classic bagel.


  • 225 g soft wheat
  • 75 g sifted soft wheat
  • 75 wholemeal spelt
  • 205 g water at room temperature
  • 1,75 g dry brewer's yeast
  • 5 g honey
  • 65 g mixed seeds
  • Salt to taste


  • Pass the soft wheat and wholemeal spelt with Faribon 600 or Faribon 600 P;

  • Prepare the planetary mixer with the leaf and pour the soft wheat flour, the wholemeal one and the spelt flour;

  • Combine the yeast and honey;

  • Start the planetary mixer at low speed, adding the water a little at a time;

  • Knead for about 10 minutes;

  • When the dough is homogeneous, remove the leaf and mount the hook;

  • While kneading at medium speed, add 50 g of mixed seeds and knead for 2-3 minutes, until they are well blended with the mixture;

  • Lastly add the salt, continuing to knead for at least 5 minutes, until the mixture is strung on the hook;

  • Collect the dough and give it the shape of a ball. Place it in a large bowl and let it rise in the oven off, with the light on for about an hour and a half, until the volume is doubled;

  • Transfer the dough to a lightly floured pastry board and spread it lightly with your hands;

  • Give a reinforcing fold and repeat the operation bringing the external parts of the dough inwards, until you have six-folds, then form a loaf and transfer it to a perforated pan for the second leavening, always in the oven off and with the light on, for at least an hour;

  • Once the second leavening is complete, make diagonal cuts on the surface of the bread and sprinkle it with water;

  • Sprinkle the surface of the loaf with the remaining 15 g of mixed seeds and bake at 170 ° C for 45 minutes.