Multigrain Bread

by: Chef Matt Chatfield

Compatible Wolf Appliances:


This moist multi-grain bread is simple to prepare, and the flavors developed from the small amount of work are more than rewarding. A key factor to this bread is mixing and proofing the dough one day ahead of baking. This allows little to no kneading. The overnight fermentation of the grain also develops the gluten or “chew” of the bread.

Prep Time
Cook Time




  • 3 tablespoons coarse cornmeal (polenta)
  • 3 tablespoons old fashioned rolled oats (not quick)
  • 2 tablespoons wheat bran
  • 3 tablespoons red quinoa, cooked and drained (optional)
  • 1 cup water
  • 1/2 cup milk
  • 3 tablespoons brown sugar
  • 2 teaspoons Kosher salt
  • 1 tablespoon instant yeast
  • 2 tablespoons honey
  • 3 1/4 cups (16 ounces) unbleached bread flour


Stir together all ingredients, except for the flour, with a whisk.

Mix in the flour and combine until there are no dry pockets.

Lightly coat a storage container or a bowl with flour or non-stick spray and transfer the dough.

Cover the bowl lightly with a lid or plastic wrap and let rise in the Wolf Convection Oven on Proof Mode at 95°F for about an hour and a half. If not using an oven, let rise at room temperature for 2 hours, or until the dough doubles in size.

Place the risen dough in the refrigerator overnight. This will help develop gluten and flavor in the dough.

The next day, remove the dough from the refrigerator and the bowl. Shape it into a Boule (round loaf), Batard (free-form loaf shape), or any other preferred shape. If using a proofing basket, sprinkle the basket with water and rice flour. Pour out the dough on a flour-dusted counter or Silpat liner. Stretch and shape the dough into a rectangle. Roll the dough, pressing down where the dough meets the bottom rectangle. Roll the ends to make a round tube and place it in the proofing basket. Cover the basket lightly with plastic wrap. If not using a proofing basket, place the shaped dough on a sheet pan covered in parchment paper and cover it with a light kitchen towel or plastic wrap.

Place in the Wolf Convection Oven on Proof Mode at 95°F. Proof for about 90 minutes. If not using an Wolf Convection Oven, let rise for at least two hours at room temperature until the dough doubles in size.

If using a loaf pan, the dough should crest fully above the lip of the pan, doming about 1 inch above the pan at the center.

About 30 minutes before the bread has finished rising, preheat the Wolf Convection Oven to 375°F.

Uncover the loaf, roll it onto a sheet pan, and score or "dock" the top of the loaf with a sharp knife or lame to help the dough "spring open" while baking.

Bake for about 30 minutes in rack position 3 until the bread is a deep brown color.

When the loaf is finished baking, remove immediately from the pan and cool on a rack for at least 30 minutes to 1 hour before slicing or serving.