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This Multigrain Country Loaf brings together the rustic character of a traditional country bread and the added texture of a hearty blend of whole grains and flours.
The Super 10 Blend gives the loaf a distinctive grain-forward character while complementing the bread flour for a beautifully balanced dough.
The finished loaf has a crisp, golden-brown exterior and a wonderfully airy interior.
Its contrast of crusty outside and soft, open crumb makes each slice especially satisfying, whether enjoyed fresh or saved for later.
The blend of grains adds subtle texture throughout without overpowering the simple, classic bread flavor.
The dough comes together from just a handful of essential ingredients: Super 10 Blend, unbleached bread flour, table salt, instant yeast, and lukewarm water.
Instead of traditional kneading, a series of gentle folds develops the dough, making the process approachable while maintaining its rustic character.
Shaping the dough into a round loaf and allowing it to rise in a floured brotform or towel-lined bowl helps create its classic country-bread appearance. Baking at 425°F with steam encourages the crust to become beautifully golden and crisp.
Whether served alongside a meal, sliced for toast, or simply enjoyed fresh, this loaf offers a satisfying homemade bread experience.
Its straightforward ingredients, distinctive grain texture, and artisan-style finish make it an appealing choice for anyone who enjoys rustic bakery-style bread.
Hearty Multigrain Round Bread
Ingredients
Equipment
Method
- Mix the Dough: Weigh the flours, or measure them by gently spooning them into cups and sweeping off the excess. Combine the Super 10 Blend, bread flour, salt, and instant yeast in a mixing bowl or stand mixer bowl. Add the lukewarm water and stir by hand or mix with a paddle attachment until a shaggy, sticky dough forms with no dry patches of flour remaining.
- First Fold: Scrape down the sides of the bowl and cover it. After 10 minutes, uncover the dough and use a bowl scraper or wet hand to reach down between the dough and bowl. Stretch the bottom portion of the dough upward and over the top.Turn the bowl 90 degrees and repeat until you have completed four stretches. This folding process replaces kneading.
- Second Fold: Cover the bowl again and let the dough rest for another 10 minutes. Perform a second set of four folds using the same stretching and turning technique.
- Final Fold: Wait another 10 minutes, then complete a third and final set of four folds. Cover the bowl and leave the dough undisturbed for 30 to 60 minutes, or until it has doubled in size.
- Prepare for Shaping: Generously sprinkle a brotform, with or without its liner, with Super 10 Blend.Alternatively, line a 9-inch-diameter bowl with a towel and generously flour it with the blend. Lightly flour the work surface.
- Shape the First Time: Gently deflate the risen dough and transfer it to the lightly floured work surface. Form the dough into a ball without handling it roughly. Cover it and allow it to rest for 10 to 15 minutes.
- Tighten the Loaf: After the short rest, shape the dough again into a tight ball. Place it seam-side up in the prepared, floured brotform or towel-lined bowl.
- Final Rise: Cover the shaped dough with lightly greased plastic wrap or a large upside-down bowl.Let it rise for 45 to 60 minutes, until the loaf is noticeably puffy.
- Preheat the Oven: Toward the end of the rising period, position an oven rack in the center. If using a baking stone, place it on the rack. Put an oven-safe pan on the bottom of the oven and preheat to 425°F.
- Transfer the Dough: Prepare a lightly greased or parchment-lined baking sheet, or use a sheet of parchment if baking directly on a hot stone.Very gently turn the dough out of the brotform or bowl onto the baking sheet or parchment, allowing it to slip out without deflating. Slash the surface several times with a lame or sharp knife.
- Add Steam: Transfer the baking sheet to the oven, or slide the parchment and loaf onto the hot baking stone. Carefully pour 1 cup of water into the hot pan at the bottom of the oven, wearing an oven glove to protect against the steam. Immediately close the oven door.
- Bake the Loaf: Bake at 425°F for 18 to 22 minutes, until the loaf is golden brown.
- Cool for a Crisp Crust: Turn off the oven and remove the loaf from the baking sheet. Place it directly on the oven rack, removing the baking stone if necessary. Leave the oven door open a couple of inches and allow the bread to cool completely inside the oven.
- Cool for a Softer Loaf: For a softer crust, remove the baked bread from the oven and place it on a rack. Let it cool completely at room temperature.
- Store the Bread: Keep the bread well wrapped at room temperature for a day or two. For longer storage, slice the loaf, wrap the slices, and freeze.
Notes
- Use lukewarm water as specified so the dough mixes properly with the instant yeast.
- The three rounds of folding take the place of conventional kneading and help develop the dough.
- Let the dough complete its first rise until it has doubled in size before shaping.
- Flour the brotform or towel-lined bowl generously with Super 10 Blend to help prevent sticking.
- Handle the risen dough gently when transferring it so it does not lose too much of its air.
- Adding 1 cup of water to the hot pan creates steam during baking and supports the loaf’s crusty exterior.
- For a softer loaf, cool it completely on a rack at room temperature instead of leaving it in the turned-off oven.
Chef’s Secret
The most important technique for preserving this loaf’s airy interior is gentle handling during shaping and transfer.
After the dough has doubled, avoid aggressively pressing or kneading it when forming the first ball.
The folding process has already developed the dough, while the resting and rising stages allow it to build the structure and airiness needed for the finished loaf.
When turning the dough from the brotform or bowl onto the baking surface, move slowly and carefully so it slips out without deflating.
The steam step is equally important for the intended crusty finish, so pour the full 1 cup of water into the hot pan carefully and close the oven door immediately.
Serving Suggestions
Slice the cooled loaf and serve it fresh alongside soups, stews, roasted vegetables, or other hearty meals.
It also works beautifully for toast, especially when spread with butter or topped with your preferred preserves.
For a savory option, use slices as the base for open-faced sandwiches or top them with cheese and fresh vegetables.
Because the loaf has a distinctive multigrain texture and crisp crust, simple toppings allow its rustic character to remain prominent.
Conclusion
This Multigrain Country Loaf delivers a rustic bakery-style experience using a straightforward folding method and a carefully balanced blend of grains and bread flour.
Its crisp golden crust contrasts beautifully with the airy, textured interior.
The Super 10 Blend adds character while keeping the bread versatile enough for everyday serving.
Careful shaping and gentle handling help preserve its structure.
With proper storage, the loaf can also be sliced, wrapped, and frozen for longer enjoyment.
