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Donna R. Luis

Hearty Multigrain Round Bread

A rustic multigrain loaf featuring Super 10 Blend, bread flour, and a simple folding technique. It bakes into a golden, crusty round loaf with an airy interior and distinctive grain texture.
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Prep Time 15 minutes
Cook Time 22 minutes
Rise 4 hours 33 minutes
Total Time 5 hours 10 minutes
Servings: 1 loaf
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup 80g King Arthur Super 10 Blend, plus extra for sprinkling
  • 2 1/4 cups 270g King Arthur Unbleached Bread Flour
  • 1 1/4 teaspoons 8g table salt
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 cups 284g lukewarm water

Equipment

  • Mixing bowl or stand mixer
  • Paddle attachment, if using a stand mixer
  • Bowl scraper or wet hand for folding
  • 9-inch-diameter bowl or brotform with liner
  • Lightly floured work surface
  • Plastic wrap or large upside-down bowl for covering
  • Baking stone, if available
  • Oven-safe pan for creating steam
  • Baking sheet, lightly greased or parchment-lined
  • Parchment paper, if baking directly on a stone
  • Lame or sharp knife
  • Oven glove

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Bake the Loaf: Bake at 425°F for 18 to 22 minutes, until the loaf is golden brown.
  13. 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.
  14. 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.
  15. 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.