This simple multigrain bread recipe using whole wheat and spelt flour - which is naturally vegan. It will be the best bread choice health wise plus for easy digesting.

All you need for this whole wheat and spelt bread recipe are a few simple pantry ingredients, D’BakerAid & its D’Steamer, and some loaf pans (no dutch oven needed here!), and you’ll be churning out delicious bread loaves and feeling like a pro. After all, there’s nothing quite like a slice of warm bread fresh from the oven to make you wish you’d taken up bread-making years ago.

Ingredients:

• whole wheat flour and spelt flour (or all-purpose flour)
• yeast (I used fresh yeast but you can use dried yeast)
• 1 tablespoon sugar, guava or maple syrup
• salt, mixed spices of choice (like coriander seeds, caraway seeds)
• mixed seeds of choice (I used: sunflower, pumpkin, brown flaxseed, and golden flaxseed) It’s important to note that, by nature, this wholewheat multigrain bread will be denser than regular white flour bread. If you want to make it more fluffy and airy, you can use white flour instead of the spelt.
• Toasting any seeds before adding them to the dough can also add extra flavor – however, be aware that if you’re using them for a topping or a very dry dough then the seeds need to be soaked so that they don’t burn in the oven.

Instructions:

1. In a small d’Yeast bowl (2.75q), dissolve the yeast in lukewarm water (around 110ºF/43ºC). Be careful not to make it too hot as it can kill the yeast. Also, add the sugar. Choose the program according to the type of yeast you are using.
2. Mix the whole wheat flour and spelt flour in the large D’Dough bowl (4.65q). Incorporate the spices and salt into the mixture. Add seeds at this point or after the first proofing.
3. Add the yeast mixture to the prepared flour in the D’Dough bowl and mix until a sticky dough forms.
4. Knead the dough for about 10-15 minutes until it becomes uniform, soft, and elastic. Alternatively, you can use a stand mixer for 8-10 minutes.
5. Transport the dough to D’Dough bowl. Close the lid and let the dough proof. Select the program for whole wheat flour or manually adjust the temperature and time for proofing. You can also knead or fold the dough carefully inside the bowl, repeating the process a few times every 15-30 minutes and continue fermentation.
6. Remove the dough from the bowl, knocking out some air while you shape the dough into a ‘loaf’ shape that is slightly thinner than the width of your loaf tin.
7. Place the shaped dough inside the tin. Then drain the presoaked seeds from any excess water and place them on top of the dough, if you like.
8. Let the bread proof for another 20-40 minutes, covered with a damp tea towel. You can do this directly on the D’BakerAid’s Smart Hub. The dough should double in size, but make sure to not overprove as this can lead to deflated bread with a coarse texture.
9. Preheat the oven, in the meantime, to 440°F (220°C) with the D’Steamer placed on the bottom, ensuring it doesn't disturb the heat distribution for your loaves.
10. Bake the bread at 440°F (220°C) for 20 minutes(depending on size), reduce the heat to 200 and bake 15-20 min more.

Happy Baking and Savour!