Five-grain bread

September 2, 2019
Five-grain bread

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



  • 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)

  • 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.


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