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Multigrain Bread & Blogiversary

Multigrain Bread

Today marks the second anniversary (and the 250th recipe!) of this blog. It feels surreal to know that I've sat down at this computer three times a week for the last two years to share photographs, recipes, and stories with you. When I started this blog, it was on a whim. I knew nothing about cameras or photographing food, very little about creative writing, and wouldn't have referred to myself as a baker to anyone. It's funny how a couple years can completely turn those statements around.

I caught myself looking back over old recipes this afternoon. I remember much of the inspiration and emotions surrounding each and every one, surprising even myself. It's the words and stories that have slipped my mind. Traveling back in time, sometimes I impress myself with my posts, scarcely believing the words on the page spilled out from my fingertips; other times I want to bury my face in my hands, embarrassed that I displayed such an awful photograph for all of you to see. They say that artists are their own worst critic and I am inclined to agree.

Multigrain Bread Multigrain Bread

The most important thing I've learned about blogging is that it's a journey, not a destination. It's easy for blogging to become a list of mentions or a number of subscribers. Sometimes it's easy to lose sight of the reasons I started blogging in the first place. Blogging is a work in progress (and, to some extent, always will be).

Inspiration is the life blood of blogging. I let myself get swept away with the works of my favorite food photographers and writers. I try to push myself with food photography every time I'm behind a camera lens. I write in hopes of finding my elusive voice, wherever it may be hiding. I never let myself stray too far from the kitchen. As soon as I feel comfortable with where I am, I take a peek at the photographs of Katie Quinn Davies or open a book and read the words of Sue Monk Kidd and realize I have miles and miles left to go.

I love the journey.

Multigrain Bread

Most importantly, I want to thank you. You continually inspire me with your emails and comments. You make me smile when I learn you've experimented with my recipes in your own kitchen. You refuse to let me forget all of the reasons I love blogging, especially needed on those long nights when I'm up late editing photos. Thank you, thank you, thank you.

Now, who is ready to find out what the next year will bring?

Multigrain Bread

Multigrain Bread is a hearty, healthy bread that's fitting for both special occasions and everyday eating. The bread is made with a mixture of bread flour, whole wheat flour, and oats. To give it a more diverse texture, sunflower and flax seeds are kneaded into the dough. Sliced thin, multigrain bread works well for sandwiches or toasted with a spread of butter for breakfast.

One Year Ago: Blogiversary
Two Years Ago: Chocolate Coconut Granola

Multigrain Bread

Yields 1 loaf

2 cups bread flour
1 1/2 cups whole wheat flour
1 cup old fashioned oats
1/2 cup sunflower seeds
2 tablespoons flax seed (optional)
1 1/2 teaspoons active dry yeast
1 teaspoons salt
12 ounces barely warm water
Sunflower seeds, flax seed, and oats, for garnish

In a large bowl (or bowl of a stand mixer), whisk together the flours, oats, seeds, yeast, and salt. Gradually add the water and mix until the dough comes together. If the dough is too dry and will not come together, add small amounts of water until it does. Conversely, if the dough is too sticky, add flour until it becomes workable. Knead the dough for ten minutes, or until elastic.

Cover with plastic wrap or a clean kitchen towel and allow to rise in a warm place until it doubles in volume, about 2-3 hours. Punch down the dough and allow it to set for another 10 minutes before turning out the dough onto a clean surface. Shape the dough into a log or cylinder, trying to keep the dough an even thickness. Place the dough into a 9x5-inch loaf pan sprinkle with sunflower seeds, flax seeds, and oats. Cover with plastic wrap or a kitchen towel and allow it to rise for another 30-40 minutes, or until it doubles in volume.

Preheat oven to 375 degrees F (190 degrees C).

Bake for 40-50 minutes, or until the top is lightly browned and the bread sounds hollow when tapped. Remove from oven and allow to cool down before slicing.

Reader Comments (42)

I would have chosen your font for the ampersand alone. Love this post.
This sounds heavenly. Truely it does. And I love your posts. They have a calming quality to them, it's nice.

Congrats on two years of blogging and 250 recipes! I'm almost done with my 100th post :) It's a great milestone.

And by the way, I love the new layout. It's stunning!
Wow. This bread looks fabulous! Can't wait to make it.
05.25.2012 | Unregistered CommenterJill
Happy Blogiversary! I've so enjoyed your quotes, photos and recipes since I first started reading your blog. Can't say I'm enjoying the extra mumble-mumble pounds your recipes have added to my waist but, hey, it's just proof that you've taught me to make some amazingly delicious food. Thank you!
05.25.2012 | Unregistered CommenterKatie B.
You've changed the look of the blog! I like it. Happy blogiversary! I look forward to many more years of your delicious recipes and AMAZING photos!
05.25.2012 | Unregistered CommenterMimi
The blog revamp is lovely. It goes perfectly with your photo/poem images (not sure what to call them). Congrats and can't wait to make this!
05.25.2012 | Unregistered CommenterJenna
Congratulations! Your blog is beautiful, inspirational and scrummy!! Many thanks for sharing such amazing recipes, words and pictures!
05.25.2012 | Unregistered CommenterSallyanne
You didn't know anything about cameras two years ago? Wow. I find this really depressing and kind of comforting. Depressing because I honestly thought you were one of those professional photographers types that took up blogging. But you've come so far in two years and I feel like I haven't progressed a bit since I started eight months ago. Comforting because it gives me a little hope. Two years? That's crazy. But what really matters is that you take stunning pictures, every single post, and I love what you write. Happy blogiversary and the bread looks good too! As does the new design. :)
Congratulations on your 2 years! I have only recently discovered your beautiful blog and I'm loving it.
Thank you for all your wonderful creations and I'm looking forward to reading you for many years to come.
05.26.2012 | Unregistered CommenterMagda
Happy second blogiversary!! I'm so happy you ditched physics for this, haha. I looooove reading your new recipes :)
You should be so proud of these 2 years and 250 posts of yours! It's a real achievement! ;)
And noticing the progress of photography and blogging itself not only shows how much you grew up, but also gives the hope to others who admire you and wish that one day they will get to this point as well:)
Once again, congratulations!
05.26.2012 | Unregistered CommenterMigle
Multigrain bread is just SO delicious! YUM!
05.26.2012 | Unregistered CommenterElizabeth
The bread looks really yummy (and not sweet, which is good since I consumed my body weight in sweets yesterday haha). I like the header design. Are those coffee cup stains?
05.26.2012 | Unregistered CommenterAngela
Wow. This looks delicious and healthy. This was exactly the kind of bread that my mom would make at home, but since I moved to the Middle East, I've mostly been eaten the local flat breads. I'm so excited to try this out.
Please keep it up. I'm always looking forward for your new recipe to arrive in my mailbox.
05.26.2012 | Unregistered CommenterJessie K.
Congratulations, Kristin! I've been following you for quite a long time and your photographs and recipes are such an inspiration!
When I bake wholegrain loafs like this one my dough gets a little bit dry and tends to crumble easily... But yours is really appetizing, and the crumb looks very tender despite not using sourdough. How did you do it?? :-D

Congrats again, I hope you'll keep delighting us with wonderful recipes for a looooong time.
Take care!
Happy Blogiversary!!! and many, many more.
05.26.2012 | Unregistered CommenterCindy B.
Congratulations, thanks for sharing your love for food! :D
05.26.2012 | Unregistered CommenterDiana
Low in sat fat...low cholesterol...This is my kind of bread. Congratulations!
05.27.2012 | Unregistered Commentermyfudo
Happy 2nd anniversary! That is a wonderful achievement! This looks like the perfect little loaf of bread. Beautiful photos, too.
Happy blogaversary! Another stunningly gorgeous post. I love the new look blog too!
05.28.2012 | Unregistered Commenterthelittleloaf
Happy Blogiversary! I love the new look and I really love your photography and quotes. Reading your blog is a nice and relaxing way to while away a few enjoyable minutes, and find some good recipes or inspiration. Here's to another year!
05.28.2012 | Unregistered CommenterKaren
Happy Blogiversary!

This bread looks great! Can I knead the dough with a dough hook and stand mixer or only by hand?
05.29.2012 | Unregistered CommenterJeanna
Jeanna-- Use whatever method is most convenient for you! I used a dough hook for the bulk of my kneading, but both work equally well.
05.29.2012 | Registered CommenterKristin Rosenau
Hi Kristen! This bread look awesome. iv been after a wholemeal, healthy bread recipe for a while. Do you know if it would be ok to use also wholemeal flour instead of a mixture of bread and wholemeal flour?

Contests on two years for you blog swell. I'm definitely a fan of your and have loved every post so far.

05.30.2012 | Unregistered CommenterRani
Rani-- That would work, but the bread may become a little bitter (as baked goods with all whole wheat flour tend to get) . You could add 1/4 cup honey to the bread to prevent the bitterness and give it a slight honey flavor, which I imagine would be fantastic.
05.31.2012 | Registered CommenterKristin Rosenau
Happy Blog Birthday and another amazing post for me to drool over… I'm featuring it in this week's Food Fetish Friday series (with a link-back and attribution). I hope you have no objections and as always I love following your creations… Thanks so much for sharing.
06.1.2012 | Unregistered CommenterJavelin Warrior
Your blog is so gorgeous - the photos, the recipes, everything. And I agree 100% with your feelings about why we blog. The social environment may cause you to lose sight of it, but never let go of what makes you want to do it in the first place. It automatically makes you that much better. Keep up the great work!
06.1.2012 | Unregistered CommenterAnnie
you make me cry.
Ive started blogging this year (In Polish) and I know what you mean.
Do you know what is beautiful about your blog? stories :) Is very difficult to write stories like you from heart and then add recipe and those amazing photos.
simply, happy anniversary !!!
06.5.2012 | Unregistered CommenterOla
I tried out the recipe today and the result was a dense bread. Any suggestions to make it lighter?
08.4.2012 | Unregistered CommenterMaira
Maira-- This bread is a little on the denser side (homemade bread with whole wheat flour is typically denser than it's white bread counterpart for various reasons). However, if the bread was unusually dense, there are a few reasons why it could turned out as such, but because I'm not in your kitchen it can be hard to pinpoint. Adding too much flour can make the bread dense, as well as not allowing the bread to rise as long as it needs to (was your yeast fresh?). If you wanted to try this again, you could always substitute the whole wheat flour for bread flour which would make it lighter simply by nature of the flour.
08.4.2012 | Registered CommenterKristin Rosenau
My first attempt with baked goods, and it turned out A M A Z I N G!!!

Thank you so much for te great posts and recipes, after the first time, im planing to make one loaf of bread every weekend.

WOW WOW WOW, Keep up the good work.

08.11.2012 | Unregistered CommenterWaseem
Wow! Does this bread really not require any butter/sugar/fat?! :D YAY! And secondly- have you ever used vital wheat gluten in your homemade yeast breads? Oh, one final question: what if I don't have 'bread flour'? Thanks! :)
Kristen-- You are right, no butter/fat or sugar! I've never personally used vital wheat gluten, but this would be a great bread to use it with since it does have a tendency towards becoming dense instead of light. Lastly, all-purpose flour works just fine as a bread flour replacement.
10.12.2012 | Registered CommenterKristin Rosenau
Do you use the dough hook for the stand mixer?
12.25.2012 | Unregistered CommenterHaley
Haley-- Yes, I used the dough hook attachment.
12.25.2012 | Registered CommenterKristin Rosenau
Fist bread baking attempt and it turned out great! been wanting to start eating home made bread and never thought it could be this easy and delicious!
thank you!
01.4.2013 | Unregistered CommenterSana'a
I just kneaded this dough for 20 minutes and it never got elastic. I am new to baking bread. Any suggestions?
01.19.2013 | Unregistered CommenterSara
Sara-- Sometimes it can be hard to determine when the dough turns "elastic" if you are new to bread baking. Your dough is very well kneaded and should be okay, if a little dense. Usually 8-10 minutes of kneading most breads is ideal. Keeping with the time suggested is usually a good mark as you gain more experience with the dough and learn the tricks. :)
01.19.2013 | Registered CommenterKristin Rosenau
just made this bread and it turned out quite well! I whisked an egg and brushed it on top for a glazed final look. Only thing I'd add next time is maybe just a tad more salt. Delish! Thanks for the recipe! Love all of the seeds and oats :)
10.29.2013 | Unregistered CommenterLaura
Looks like a lovely loaf! Do you think this recipe would work well in a bread machine? I am quite dependent on mine. ;)
11.23.2013 | Unregistered CommenterAmanda
This bread!!! Ah! I cannot express how completely excited I am to have found this!! I have been craving a nice homemade loaf of bread (though I am big on multigrain and whole wheat, so not just any bread will do) and I have been struggling to find a recipe. This looks absolutely amazing! I can't wait to try it tomorrow. My mouth is watering and I can't stop looking at the pictures!!
02.8.2014 | Unregistered CommenterSteph
I just made this bread and it is delicious! After the first rise, I divided it into two pieces, shaped them halfway between round and long (does that make sense?). I got two beautiful & delicious loaves! I am never buying bread again, thanks!
03.23.2014 | Unregistered CommenterAryane

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