Easy Multigrain Bread

Instructions

Soak the bulgur wheat in 60ml of warm water for half an hour or until the water is absorbed.

Tip 240ml of water into a saucepan a long with the honey and butter over a medium heat. Stir until the butter melts, remove from the heat and leave to cool for 5 minutes.

In a separate bowl, combine the yeast, the wheat and rye flour and salt. Pour in the warm mixture and mix until combined. Tip in the oats, linseed, sunflower seeds and bulgur wheat. Mix until combined.

Spoon a couple tablespoons of the all-purpose flour into the mixture, mix and continue this process until the dough clears the bowl. Knead the mixture until smooth and gather into a ball.

Grease a bowl with oil, place the dough in the bowl, cover with cling film and place in a warm area of the house. Leave to double in size (around an hour) punch the dough and knead until smooth then leave for 5 minutes.

Place the dough into a large pan lined with baking paper, brush with an egg wash, sprinkle with oats and seeds, mark with a sharp knife. Cover and leave to rise for 45 minutes.

Preheat the oven to 230C, place the pan with the dough in the oven, reduce the heat to 200C and bake for 45 minutes or until golden brown.