multigrain bread

Rustic Multigrain Bread

Discover the versatility of our Spoon & Pinch Rustic Multigrain Bread Creation mix with our basic recipe. Craft a delicious, moist dough packed with wholemeal flours, oats, and sunflower seeds, perfect for creating large loaves, small loaves, rolls, tear and share rounds, pizza bases, and beyond!
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Servings 16 people


  • 320 ml water
  • 375 g strong white bread flour
  • 125 g S&P Rustic Multigrain Creation
  • 1.5 tsp salt
  • 1 tbsp sugar
  • 2 tbsp butter
  • 2 tsp S&P Even-Rise Dried Yeast
  • 25 g S&P Flour Booster
  • 1 tbsp S&P Dough Creamer


  • Start by greasing the loaf tins of your choice.
  • Pour the water into the bread maker pan, and sprinkle in the flour and S&P Rustic Multigrain. Then add the salt, sugar, butter, S&P Flour Booster, S&P Dough Creamer and S&P Even-Rise Yeast.
  • Set the bread maker to the dough setting and let the cycle run. Once completed, remove the dough from the machine and place on a lightly floured surface, kneading it with your hands for a minute.
  • Divide and shape the dough. Aim for uniform rolls by weighing each piece to 60g and shaping it into balls. Alternatively, shape the dough into loaves or any desired shape.
  • Place your shaped dough into a baking tin and cover with cling film, then let it rise for 45 minutes or until doubled in size. Preheat the oven to 160°C during this time.
  • Bake the risen bread in the preheated oven for 20-25 minutes until the top turns slightly golden. The bread should be well risen, with a firm underside abut soft and fluffy inside.
  • Once baked, remove from the oven and let the bread cool completely before turning it out of the tin.
  • Serve with our Spoon & Pinch herb butter, or one of our warm dips. Enjoy!


Suitable to freeze.
Defrost 2 hours
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