Looking for a healthy, delicious homemade bread? 🌱
In this video, I’ll show you how to make a Vegan Multigrain Bread with a crispy golden crust, soft and flavorful crumb, and a nutritious blend of grains and seeds. This artisan-style bread is perfect for breakfast, sandwiches, or enjoying fresh from the oven.
🌱 Vegan Multigrain Bread (Straight Mix + Poolish)
Ingredients
* Bread Flour – 800 g
* Multigrain Flour – 200 g
* Salt – 25 g
* Fresh Yeast – 30 g
* Bread Improver – 10 g
* Rogana Powder – 15 g
* Water – 350 g
* Poolish (Polish Dough) – 1 kg
Method
1. Place all the ingredients together in the mixer: bread flour, multigrain flour, salt, fresh yeast, bread improver, Rogana powder, water, and the poolish.
2. Mix on low speed for 4–5 minutes until everything is evenly combined.
3. Continue mixing on medium/high speed for 6–8 minutes until the dough becomes smooth, elastic, and passes the windowpane test.
4. Rest the dough for 30–45 minutes at room temperature.
5. Divide the dough into your desired weight (about 180–220 g for small artisan rolls).
6. Shape each piece into an oval loaf and coat the outside with your favorite multigrain seed mix.
7. Proof for 45–60 minutes at 28°C (or until the dough has increased by about 70–80% in size).
8. Score the top with one long cut.
9. Bake at 240°C with steam for 15–18 minutes until the crust is deep golden brown.
10. Cool completely on a wire rack before slicing.
Baker’s Tip
Because you’re using 1 kg of active poolish, it’s perfectly acceptable to add all ingredients together in one mix. Many artisan bakeries use this method because the poolish already provides excellent flavor, gluten development, and fermentation. The key is to mix the dough until it is fully developed before bulk fermentation.
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