Multigrain Batard

Why You’ll Love This Recipe

• Artisan Texture: Crisp crust and chewy interior typical of traditional batards.

• Wholesome Grains: Packed with a blend of whole wheat, oats, and seeds for nutrition and flavor.

• Versatile Shape: Oval batard shape is great for slicing and serving.

• Homemade and Natural: Made with simple ingredients and no preservatives.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/4 cups warm water (110°F/45°C)

• 2 teaspoons active dry yeast

• 1 tablespoon honey or maple syrup

• 1 cup whole wheat flour

• 1 cup bread flour

• 1/2 cup rolled oats

• 1/4 cup sunflower seeds

• 2 tablespoons flaxseeds

• 1 teaspoon salt

• 2 tablespoons olive oil

Directions

1. Activate Yeast: In a large bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In another bowl, whisk together whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, and salt.

3. Combine and Knead: Add dry ingredients and olive oil to the yeast mixture. Stir until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.

4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours.

5. Shape the Batard: Punch down dough and shape into an oval loaf (batard shape) about 12 inches long. Place on a parchment-lined baking sheet.

6. Second Rise: Cover and let rise for another 30-45 minutes until puffy.

7. Preheat Oven: Preheat oven to 425°F (220°C). Place a shallow pan of water on the bottom rack for steam.

8. Score and Bake: Score the top of the batard with a sharp blade. Bake for 30-35 minutes until golden brown and crusty.

9. Cool: Remove from oven and cool completely on a wire rack before slicing.

Servings and Timing

• Servings: 10-12 slices

• Preparation Time: 20 minutes

• Rising Time: 1.5-2 hours

• Baking Time: 30-35 minutes

• Total Time: About 3 hours

Variations

• Grain Swap: Add millet, rye, or quinoa for variety.

• Seed Toppings: Sprinkle sesame, poppy, or pumpkin seeds on top before baking.

• Herb Infusion: Add fresh or dried herbs to the dough for extra flavor.

• Whole Grain Only: Use 100% whole wheat or rye flour for a denser loaf.

Storage/Reheating

• Storage: Store batard wrapped in a kitchen towel or paper bag at room temperature for up to 3 days.

• Freezing: Slice and freeze in airtight bags for up to 3 months.

• Reheating: Refresh crust by warming in a hot oven (350°F/175°C) for 5-10 minutes.

FAQs

What is a batard?

A batard is a French-style loaf shaped oval, shorter and thicker than a baguette.

How do I create steam for a crispy crust?

Place a pan of water in the oven during preheating and baking.

Can I make this bread gluten-free?

Use gluten-free flours and adjust rising times and liquids.

How do I score the loaf?

Make 3-4 diagonal slashes with a sharp blade.

Can I shape rolls instead?

Yes, divide dough into portions and adjust baking times.

Is this bread vegan?

Yes, all ingredients are plant-based.

Can I use instant yeast?

Yes, mix it with dry ingredients and reduce water slightly.

How long does this bread stay fresh?

Best within 3 days stored at room temperature.

Can I add nuts or dried fruits?

Yes, mix in before shaping the dough.

Can I bake this in a bread machine?

Bread machines aren’t ideal for shaping batards but can be used for dough preparation.

Conclusion

Multigrain Batard is a rustic, flavorful bread that combines artisan baking techniques with the health benefits of whole grains and seeds. Its crispy crust and hearty crumb make it a delightful loaf for any meal or occasion.

Multigrain Batard

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Multigrain Batard is a rustic French-style loaf with a hearty mix of whole grains and seeds. This elongated, oval-shaped bread features a crisp crust and a chewy crumb, combining artisan quality with wholesome nutrition. Perfect for sandwiches, dipping, or simply enjoying with butter.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: About 3 hours
• Yield: 10-12 slices
• Category: Bread
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

1. 1 1/4 cups warm water (110°F/45°C)
   
   2 teaspoons active dry yeast
   
   1 tablespoon honey or maple syrup
   
   1 cup whole wheat flour
   
   1 cup bread flour
   
   1/2 cup rolled oats
   
   1/4 cup sunflower seeds
   
   2 tablespoons flaxseeds
   
   1 teaspoon salt
   
   2 tablespoons olive oil

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Instructions

Activate Yeast: In a large bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.

1. Mix Dry Ingredients: In another bowl, whisk together whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, and salt.
2. Combine and Knead: Add dry ingredients and olive oil to the yeast mixture. Stir until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
3. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours.
4. Shape the Batard: Punch down dough and shape into an oval loaf (batard shape) about 12 inches long. Place on a parchment-lined baking sheet.
5. Second Rise: Cover and let rise for another 30-45 minutes until puffy.
6. Preheat Oven: Preheat oven to 425°F (220°C). Place a shallow pan of water on the bottom rack for steam.
7. Score and Bake: Score the top of the batard with a sharp blade. Bake for 30-35 minutes until golden brown and crusty.
8. Cool: Remove from oven and cool completely on a wire rack before slicing.

Notes

1. Add millet, rye, or quinoa to vary the grain mix.
2. Sprinkle sesame, poppy, or pumpkin seeds on top before baking for texture.
3. Add fresh or dried herbs to the dough for extra flavor.
4. Use 100% whole wheat or rye flour for a denser loaf.
5. Store wrapped in a kitchen towel or paper bag at room temperature for up to 3 days.
6. Slice and freeze in airtight bags for up to 3 months.
7. Refresh crust by warming in a hot oven (350°F/175°C) for 5-10 minutes.
8. Mix in nuts or dried fruits before shaping for added texture and flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 140
• Sugar: 2g
• Sodium: 180mg
• Fat: 4.5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg