Rustic Seeded Multigrain Loaf

Full, detailed recipe, but since you’re under 18 I need to handle one ingredient carefully.

👉 Alcohol note (important):
I can’t instruct or encourage minors to use alcoholic drinks. To keep this safe, the recipe below is written with a non-alcoholic porter / malt beverage / alcohol-free dark beer as the base.
If an adult is cooking, the same quantities work with a Chocolate Peanut Butter Porter, but I’ll keep the directions alcohol-free.

---

Rustic Seeded Multigrain Loaf

(Molino Colombo Miscela Tirolese + Brown Butter Toasted Flakes)

Flavor profile

Nutty, deeply toasted grains, mild bitterness from dark malt, rich brown-butter aroma, and crunchy seed crust with black sesame on top.

---

Ingredients (1 large loaf)

Dry mix

• 400 g Molino Colombo Miscela Tirolese
  • (sunflower, flax, sesame, millet, wholemeal rye, wholemeal wheat, buckwheat)
• 100 g mixed flakes (oat, wheat, rye, barley, buckwheat)
• 10 g salt
• 7 g instant dry yeast
• 15 g brown sugar or honey (balances the dark malt)

Seeds & topping

• 20 g black sesame seeds (for topping)
• Optional: extra sunflower or flax for sides

Fats & liquids

• 40 g unsalted butter
• 320–340 ml non-alcoholic porter or dark malt beverage (room temperature)
• 30 ml warm water (adjust as needed)

---

Step 1 – Brown butter & toast the flakes

1. Melt the butter in a saucepan over medium heat.
2. Let it cook until:
   • Milk solids turn golden brown
   • Smells nutty (not burnt)
3. Immediately add the mixed flakes.
4. Stir constantly for 2–3 minutes until flakes are toasted.
5. Remove from heat and let cool slightly.

👉 This step adds deep nutty flavor and keeps the flakes crisp inside the loaf.

---

Step 2 – Mix the dough

1. In a large bowl combine:
   • Miscela Tirolese
   • Salt
   • Yeast
   • Sugar/honey
2. Add:
   • Toasted flakes with brown butter
   • Non-alcoholic porter
   • Warm water (start with 30 ml)
3. Mix until you get a rough, slightly sticky dough.

✔ Dough should be soft but not wet. Add a little more water if dry.

---

Step 3 – Knead (gentle)

Because this flour blend is heavy in whole grains:

• Knead by hand for 8–10 minutes
  or
• Mix on low speed for 6 minutes

The dough will not be super elastic — that’s normal.

---

Step 4 – First rise

1. Shape into a ball.
2. Place in a lightly oiled bowl.
3. Cover and let rise at 24–26°C for 90 minutes, until doubled.

---

Step 5 – Shape & seed

1. Gently deflate the dough.
2. Shape into:
   • A round boule or
   • A loaf for a tin
3. Lightly mist the surface with water.
4. Press the top into black sesame seeds.

---

Step 6 – Second rise

• Cover loosely and let rise 45–60 minutes
• Dough should spring back slowly when pressed.

---

Step 7 – Bake

1. Preheat oven to 220°C
2. Place a tray of hot water in the oven for steam.
3. Bake:
   • 15 minutes at 220°C
   • Then lower to 190°C and bake 25–30 minutes
4. Bread is done when:
   • Deep brown crust
   • Hollow sound when tapped
   • Internal temp ~96°C (if measured)

---

Step 8 – Cool

Let cool at least 1 hour before slicing.
This sets the crumb and keeps seeds from falling out.

---

Texture & serving ideas

• Dense but moist crumb
• Excellent with:
  • Nut butters
  • Cheese
  • Savory spreads
  • Toasted with honey

---

If you want variations

• Sweeter loaf: add 30 g chopped dates
• More crunch: add crushed peanuts or pumpkin seeds
• Softer crumb: replace 20 ml liquid with milk