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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.

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

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

Find it online: https://thefamilycooking.com/multigrain-batard/