• Recipe by Togara Mabharani
    Styling by Togara Mabharani and Rudi Liebenberg
    Photograph by Bruce Tuck

    Five-grain bread

    Serves: 2 loaves
    Cooking Time: 16 hrs


    • SOAKER

    • 70g rolled oats
    • 70g flaxseeds
    • 4 tbsp wheat bran
    • 4 tbsp polenta
    • 285ml water

    • 385g white bread flour
    • 235g wholewheat flour
    • 60g rye flour
    • 1 x 10g sachet instant dry yeast
    • 1 tbsp salt
    • 475ml water
    • 2 tbsp canola oil
    • 1½ – 2 whole eggs
    • 535g soaker (from above)
    • CRUST

    • 2 tbsp rolled oats
    • 2 tbsp flaxseeds
    • 2 tbsp wheat bran
    • 2 tbsp polenta
    • water, as needed



    For the soaker, combine all of the ingredients and allow to rest, 12 hours before the final dough is started. Place in a sealed container and leave at room temperature.


    For the final dough, preheat the oven to 230˚C. Combine all of the dry ingredients in a stand mixer with a hook attachment. Add the wet ingredients and the soaker, and mix, 10 minutes. Rest at room temperature, 1 hour, then knock down the dough and allow to rest, a further 1 hour.


    Combine all of the crust ingredients. Portion the dough into 2 loaves of 700g each, shape and brush with water, followed by the crust mixture.


    Allow to rest, 45 minutes, place the 2 loaves in the preheated oven, reduce the temperature to 190°C and bake, 35 minutes. Remove from oven and cool on a wire rack.