Rustic Multigrain Bread

Get ready for a delightful homemade bread experience with this easy-to-follow recipe for Rustic Multigrain Bread. With a blend of hearty flours and just the right amount of seasoning, this bread promises a rich, flavorful bite every time.

Rustic Multigrain Bread

Rustic Multigrain Bread


  • 1 1/2 cups all-purpose flour (200 grams)
  • 2 1/2 cups spelt flour (300 grams)
  • 3 cups rye flour (400 grams)
  • 1/2 cube yeast (about 20g), dissolved in a splash of water and added to the flour mixture
  • 2 tablespoons bread seasoning (20 grams)
  • 1 tablespoon salt (20 grams)
  • 1 tablespoon malt extract (or honey or sugar) for a crispier crust (20 grams)
  • 1 tablespoon vinegar (20 ml)
  • 2 3/4 cups water (700 ml)


  1. Mix all the flours together in a large bowl.
  2. Add the dissolved yeast, bread seasoning, salt, malt extract (or honey or sugar), and vinegar to the flour mixture.
  3. Gradually add water to the mixture while stirring until a smooth dough forms. Cover the bowl and let the dough rest for at least 2 hours.
  4. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  5. Transfer the dough onto the parchment paper and shape it into a loaf. You can create a pattern on the surface using a damp cloth or simply make a few cuts with a knife.
  6. Bake the bread in the preheated oven for about 45-50 minutes, or until it's golden brown and sounds hollow when tapped on the bottom. Enjoy your freshly baked multigrain bread!

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