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–+ servings
Hearty Rye and Oat Multigrain Bread – vegetarian recipe
Stav Kogan

Hearty Rye and Oat Multigrain Bread

A wholesome, vegan, and hearty multigrain bread recipe packed with the nutty goodness of whole wheat, the earthy depth of rye, and the chewy texture of rolled oats. Perfect for toasting, sandwiches, or enjoying with your favorite plant-based butter.
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Prep Time 3 hours 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 2 Loave
Calories: 101
Ingredients Method Nutrition

Ingredients
  

  • (Makes 2 Loaves)
  • 2 packages active dry yeast, 2 tablespoons or 21g (0.74 oz)
  • 3 cups or 720ml warm water, about 110°F or 43°C (110°F)
  • ¼ cup or 85g (3 oz) molasses
  • 2 cups or 240g (8.5 oz) all-purpose flour, plus more for kneading
  • 2 cups or 240g (8.5 oz) whole wheat flour
  • 1 tablespoon or 18g (0.63 oz) salt
  • 2 cups or 240g (8.5 oz) dark rye flour
  • 2 cups or 180g (6.3 oz) rolled oats
  • Plant-based butter or oil, for greasing bowls and pans
  • for Perfect Multigrain Bread
  • For a perfect rising environment, place the dough bowl in an oven that is turned off but has the light on. The gentle warmth from the bulb is ideal for yeast.
  • To check for doneness, tap the bottom of the loaf; it should sound hollow. For complete accuracy, an instant-read thermometer inserted into the center should register between 190-200°F or 88-93°C (200°F).
  • For a softer crust, brush the tops of the loaves with melted plant-based butter as soon as they come out of the oven.
  • Store your cooled bread in a bread box or a paper bag at room temperature for up to 3 days. Avoid the refrigerator, which can make it go stale faster. This bread also freezes beautifully for up to 3 months.

Method
 

  1. In a large mixing bowl, stir the yeast into the warm water.
  2. Add the molasses and stir gently until it's fully dissolved.
  3. Let it sit for 5-10 minutes until foamy to ensure the yeast is active.
  4. Add the all-purpose flour and whole wheat flour to the yeast mixture, one cup at a time, stirring well after each addition.
  5. Once all four cups are incorporated, use a sturdy wooden spoon to beat the mixture vigorously for about 10 minutes. This develops the gluten and creates a smooth, very soft 'sponge'.
  6. Cover the bowl with a clean tea towel and place it in a warm, draft-free spot for 45 to 60 minutes. The sponge should rise significantly and look bubbly and active.
  7. Sprinkle the salt over the risen sponge and gently fold it in. Begin adding the rye flour and rolled oats, a little at a time, folding them into the dough. The dough will become quite thick and shaggy.
  8. Once the dough is cohesive enough to handle, turn it out onto a well-floured surface. Begin to knead, adding just enough extra all-purpose flour as needed to prevent sticking.
  9. Knead for about 15-20 minutes, until the dough is smooth and elastic.
  10. Form the dough into a ball.
  11. Place it in a large, lightly buttered or oiled bowl, turning it over once to coat the top.
  12. Cover with a tea towel and let it rise in a warm place for about 1 hour, or until doubled in size.
  13. Gently punch down the risen dough to release the air.
  14. Divide it into two equal portions.
  15. Shape each portion into a loaf and place them into two medium-sized, buttered loaf pans.
  16. Cover the pans with tea towels and let the loaves rise for a final 50 minutes. They should rise just above the rim of the pans.
  17. While they rise, preheat your oven to 350°F or 175°C (350°F).
  18. Bake for 1 hour, or until the loaves are deep golden brown and sound hollow when tapped on the bottom. Immediately remove the loaves from the pans and let them cool completely on a wire rack before slicing. This prevents the interior from becoming gummy.

Nutrition

Calories: 101kcalCarbohydrates: 20gProtein: 2.9gFat: 0.6g

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