Homemade Multigrain bread with Store like texture 22

Hello friends,

I've got another exciting homemade bread recipe to share with you. Today, it's all about a multigrain loaf that aims to capture that store-bought softness we all love.

This homemade multigrain bread combines the wholesome richness of whole grains and seeds with the comforting, store-bought-style softness and flavor. The secret lies in the precise blend of flours, the perfect hydration, and a thorough soak of the seeds. Whether you prefer it in sandwiches, toasts, or simply fresh with a steaming cup of your favorite beverage, it's a delight for your taste buds.

"If you're passionate about baking and enjoy playing around with various bread ingredients and textures, this recipe is a must-try. Give it a shot and let me know how it goes. If you have any questions or run into any confusion, feel free to drop a comment below. Happy baking!"

RECIPE:
SOAKING THE MULTIGRAIN:
1)Multi grain cereal mix: 30 gm (4 tbsp)
(or old-fashioned whole rolled oats)
2)hot water: 90 ml

BOILING THE SEEDS:
1)sunflower seeds: 18 gm (2 tbsp)
2)flax seeds: 18 gm (2 tbsp)
3)sesame seeds: 10 gm (1 tbsp)
4)water: 90 ml

BREAD:
1)bread flour : 240 gm (2 cups)
(all-purpose flour)
2)whole wheat flour: 120 gm (1 tbsp less than 1 cup)
3)salt: 1+1/4 tsp
4)water (at room temp): 120 ml
5)unsalted butter (at room temp): 30 gm (2 tbsp)
6)light/dark brown sugar: 22 gm (2 tbsp packed)
7)instant dry yeast: 1+1/4 tsp

FOR TOPPING:

1)whole milk: 1 tbsp
2)sunflower seeds: 1 tbsp
3)flax seeds: 1 tbsp

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