At Breaking Bread, our Multi-Grain Bread is a testament to the philosophy of combining global baking traditions with local Nepali ingredients, creating a loaf that’s not only nourishing but also deeply flavorful and textured. This bread, with its blend of various grains and seeds, reflects my Belgian heritage’s appreciation for artisanal bread-making techniques, while incorporating the diverse grains that are part of Nepal’s agricultural bounty.

Multi-Grain Bread Recipe: A Global Fusion

Ingredients:

• Flour: A mix of whole wheat flour and all-purpose flour provides the base. The whole wheat flour adds a rich, nutty flavor and a hearty texture.
• Grains and Seeds: A blend of grains such as quinoa, millet, and buckwheat, along with seeds like sunflower, sesame, and flaxseed. Each of these ingredients is carefully selected for its nutritional value and the unique flavor it brings to the bread.
• Yeast and Water: Active dry yeast and warm water are essential for fermentation, giving the bread its rise and soft interior.
• Salt: A necessary seasoning that enhances all the flavors.
• Honey or Molasses: Adds a slight sweetness and helps to tenderize the bread, giving it a lovely, soft crumb.
• Oil: A bit of vegetable oil or another neutral oil to enrich the dough.

Preparation:

1. Activating the Yeast: The yeast is dissolved in warm water with a touch of honey or molasses, then left to sit until frothy—a sign that it’s active and ready to use.
2. Mixing the Dough: The flours, grains, seeds, salt, activated yeast mixture, and oil are combined to form a dough. It’s important to knead the dough thoroughly to develop the gluten, which gives the bread its structure.
3. First Rise: The dough is covered and left to rise in a warm place until it doubles in size. This process allows the flavors to develop and the grains to soften, integrating fully into the dough.
4. Shaping: Once risen, the dough is gently shaped into a loaf and placed into a prepared bread pan. Sometimes, I like to sprinkle the top with a mix of seeds for extra texture and a rustic look.
5. Second Rise: The shaped loaf is allowed to rise again, becoming puffy and filling the pan nicely.
6. Baking: Baked in a preheated oven until the bread is golden brown and sounds hollow when tapped on the bottom. This ensures a crispy crust and a soft, chewy interior.

Serving and Enjoyment:

Our Multi-Grain Bread is incredibly versatile and can be enjoyed in countless ways—sliced and toasted with butter, as the base for sandwiches, or simply as an accompaniment to a hearty soup or stew. Each slice is packed with the wholesome goodness of grains and seeds, offering a satisfying texture and depth of flavor.

At Breaking Bread:

This Multi-Grain Bread embodies the spirit of Breaking Bread—my venture into creating a space where the best of Belgian baking meets the diverse tastes and traditions of Nepal. It’s a celebration of global culinary traditions and the local Nepali environment, offering a loaf that’s not just delicious but also tells a story of cultural harmony and the universal language of good food.

In crafting this bread, I aim to provide a nourishing, flavorful option that appeals to health-conscious individuals and bread lovers alike, using ingredients that support local farmers and suppliers. It’s a reflection of my journey, from Belgium to Nepal, and my commitment to sharing the joys of baking with the community here in Pokhara.