Hearty Four-Grain Artisan Loaf: Your New Go-To Homemade Bread

Hearty Four-Grain Artisan Loaf: Your New Go-To Homemade Bread

There's nothing quite like the aroma of freshly baked bread filling your home, and this rustic four-grain loaf takes that experience to a new level. Combining a medley of wholesome flours, it offers a wonderfully complex flavor and a delightful texture that's perfect for sandwiches, toast, or simply tearing apart and enjoying with a spread of butter. Get ready to impress yourself and your loved ones with this surprisingly easy and incredibly rewarding bake!

Prep Time

25 minutes (plus 2-3 hours proofing)

Cook Time

35-40 minutes

Servings

1 large loaf (approximately 10-12 slices)

Ingredients

• 1 cup warm water (105-115°F / 40-46°C)
• 2 teaspoons active dry yeast
• 1 tablespoon honey or granulated sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup rye flour
• 1/2 cup old-fashioned rolled oats (plus extra for dusting)
• 1 1/2 teaspoons fine sea salt
• 2 tablespoons olive oil (plus extra for bowl)

Instructions

1. In a large mixing bowl, combine the warm water, yeast, and honey (or sugar). Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add the all-purpose flour, whole wheat flour, rye flour, rolled oats, and salt to the yeast mixture. Add the 2 tablespoons of olive oil. Mix with a sturdy spoon or a stand mixer with a dough hook until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook on medium speed for 6-8 minutes, until the dough is smooth and elastic. It should spring back when lightly poked.
4. Lightly oil a clean large bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
5. Once doubled, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a round or oval loaf. If desired, lightly moisten the top with water and sprinkle with extra rolled oats.
6. Carefully transfer the shaped loaf to a parchment-lined baking sheet or a Dutch oven. Cover loosely with plastic wrap or a towel and let it rise for a second time for 45-60 minutes, or until noticeably puffy.
7. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second rise. If using a Dutch oven, place it in the cold oven and let it preheat with the oven.
8. If baking on a baking sheet, you can score the top of the loaf with a sharp knife or bread lame. If using a Dutch oven, carefully transfer the loaf into the hot Dutch oven, score it, and cover with the lid.
9. Bake for 30 minutes (if in a Dutch oven, bake with the lid on). Remove the lid (or continue baking if on a baking sheet) and bake for an additional 10-15 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
10. Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving. Cooling allows the internal structure to set and prevents a gummy texture.