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–+ servings

Multigrain Bread Bâtard Recipe

These multigrain bread rolls are nutty, hearty, and versatile—perfect as a base for small sandwiches, paired with soup, or split and toasted for breakfast. This bread recipe uses rye flour and flaxseeds for flavor and texture, finished with a crunchy crust made from oats and seeds.
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Prep Time 35 minutes
Cook Time 30 minutes
Bulk Fermentation 1 hour
Course Bread
Cuisine European
Servings 8 rolls

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Clean kitchen towel
  • Plastic bowl scraper
  • Bench knife or sharp blade
  • Bowl for mixing
  • Baking stone or steel (optional)
  • Cast-iron skillet or lava rock-filled pan (for steaming)
  • Baker’s lame or sharp knife (for scoring)

Ingredients
  

Preferment:

  • 1½ tablespoons sourdough culture
  • ½ cup plus 3 tablespoons unbleached all-purpose flour
  • ¼ cup plus 2 tablespoons cold water 55°F to 60°F

Dough:

  • ¾ cup plus 3 tablespoons warm water
  • 2 cups plus 2 tablespoons unbleached all-purpose flour plus more for dusting
  • ¾ cup plus 1 tablespoon whole rye flour
  • 1¾ teaspoons fine salt
  • 1 teaspoon instant yeast
  • 1½ teaspoons honey
  • ¼ cup flaxseeds

Seed Crust:

  • 1 cup rolled oats, rye chops, or a mix of unroasted flaxseeds, sunflower seeds, or similar

Instructions
 

Day 1 – Prepare the Preferment:

  • Combine sourdough culture, flour, and cold water in a bowl and stir until the mixture is evenly moistened and free of dry flour.
  • Cover and leave at room temperature overnight for 12 to 16 hours.

Day 2 – Make the Dough:

  • Stir the warm water into the preferment to loosen it, then use your fingers to fully break it apart.
  • Mix in the all-purpose flour, rye flour, salt, yeast, honey, and flaxseeds until you achieve a consistent dough without dry patches.

Bulk Fermentation:

  • Perform 6 to 8 sets of folds over the course of 1 hour using damp hands. Turn the dough after each fold and keep it covered. It should look puffy, though not necessarily double in size.

Divide and Preshape:

  • Lightly flour your surface and use a bowl scraper to gently transfer the dough out.
  • Deflate and divide into 8 equal pieces, each about 100 grams.
  • Gently preshape each portion into a round, cover with a towel, and rest for 10 minutes.

Shape the Dough, Add Crust, and Final Rise:

  • Lay the seed mixture on parchment-lined baking sheets.
  • Wet a towel, wring it out, and lay it flat. Roll each dough ball over the damp towel, then over the seeds to coat all sides.
  • Shape each roll into a 6-inch bâtard with slightly tapered ends and place seam-side down onto the parchment.
  • Cover and allow the rolls to rise for 45 minutes to 1 hour until visibly puffed.

Score and Bake:

  • Preheat your oven to 450°F with a baking stone or steel and place a cast-iron skillet on the lower rack.
  • Score each roll lengthwise with a lame or sharp knife.
  • Slide the rolls (on the parchment) into the oven and pour 1 cup of warm water into the hot skillet to create steam.
  • Bake for 25 to 30 minutes until the crust is golden and firm.
  • Cool on a wire rack.

Notes

  • The crust will soften slightly as the rolls cool.
  • Rolls can be stored at room temperature for up to 3 days or frozen.
  • To reheat, bake thawed rolls at 350°F for 5 to 8 minutes until warm and crisp.
Keyword artisan bread recipe, bread recipes, crusty sandwich rolls, easy rye bread rolls, homemade multigrain bread, how to make bâtards, multigrain bread rolls, seeded bread ideas
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