Sliced Multigrain Sandwich Bread

Method

1. 1

   Step 1: Combine the oats, flaxseed, millet and sesame seeds in a bowl, pour in the boiling water, stir and cover. Let the soaker sit 30 minutes, until the water is absorbed and the mixture feels like damp porridge.

2. 2

   Step 2: Whisk the bread flour, whole wheat flour, yeast and salt in a large bowl. Add the soaker, milk, honey and melted butter and mix until a shaggy dough forms.

3. 3

   Step 3: Knead 8 to 10 minutes by hand or 6 minutes in a mixer, until the dough is smooth, springy and only slightly tacky; whole wheat absorbs water slowly, so resist adding flour in the first few minutes.

4. 4

   Step 4: Cover and let rise until doubled, 60 to 75 minutes. Press the dough into a 9x12-inch rectangle, roll it up tightly from the short end, pinch the seam and set it seam down in a greased 8 1/2x4 1/2-inch loaf pan.

5. 5

   Step 5: Cover loosely and proof until the dough crowns about 1 inch above the rim, 45 to 55 minutes. Heat the oven to 375F.

6. 6

   Step 6: Bake 35 to 40 minutes, tenting with foil for the last 10 minutes if needed, until the top is golden brown, the loaf sounds hollow when tapped out of the pan and the center reads 195F.

7. 7

   Step 7: Remove from the pan right away and cool on a rack for 2 hours before slicing thinly with a serrated knife.

• #vegetarian
• #kid-friendly
• #make-ahead
• #freezer-friendly