Multigrain Bread Recipe

Ingredients:
1½ tsp active dry yeast
1 tsp sugar
12 fl oz (350 ml) lukewarm water
4 cups (500 g) multigrain bread flour
2 tsp salt
1 oz (25 g) butter (diced)
Extra flour for dusting

Place the yeast, sugar, and a little of the water in a small bowl. Stir well with a teaspoon and leave in a warm place for 10 minutes, until the mixture turns frothy.

Place the flour and salt in a large mixing bowl. Then rub in the butter with your fingertips until it is thoroughly mixed into the multigrain flour.

Make a well in the center and pour in the frothy yeast mixture and remaining water. Stir with a wooden spoon to form a dough, then use your hands to form a ball.

Knead the dough on a lightly floured surface for 10 minutes until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean, damp dish towel, and leave to rise in a warm place for an hour, or until it has doubled in size.

Preheat the oven to 425˚F (220˚C). Lightly grease a baking sheet. Place the dough on a lightly floured surface. Lightly “punch down” the dough to get rid of the air bubbles.

Shape the dough into a rectangle, then cut it into three equal pieces. Use your hands to roll each piece of dough into a 12” (30 cm) long sausage.

Make an “H” with the dough pieces, weaving the middle piece over the piece on the left and under the piece on the right. Braid from the center downward. Turn the dough around and repeat.

Tuck the ends under and place on the baking sheet. Leave to rise for a further 30 minutes. Bake for 30 minutes, or until hollow when tapped. Remove from the pan and leave to cool.