Coconut Multigrain Bread

Why You’ll Love This Recipe

• Subtle Coconut Flavor: Adds a delightful tropical twist to traditional multigrain bread.

• Wholesome Ingredients: Packed with whole grains and seeds for nutrition and texture.

• Soft and Moist: Balanced texture suitable for everyday use.

• Versatile: Great for sweet or savory toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup warm water (110°F/45°C)

• 2 teaspoons active dry yeast

• 2 tablespoons honey or maple syrup

• 1 cup whole wheat flour

• 1 cup bread flour

• 1/2 cup rolled oats

• 1/4 cup shredded unsweetened coconut (plus extra for topping)

• 1/4 cup sunflower seeds

• 1 teaspoon salt

• 2 tablespoons coconut oil (melted)

Directions

1. Activate Yeast: In a large bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In another bowl, mix whole wheat flour, bread flour, oats, shredded coconut, sunflower seeds, and salt.

3. Combine and Knead: Add dry ingredients and melted coconut oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours.

5. Shape and Second Rise: Punch down dough and shape into a loaf. Place in a greased loaf pan. Sprinkle shredded coconut on top. Cover and let rise for another 30-45 minutes.

6. Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and sounds hollow when tapped.

7. Cool and Serve: Remove from pan and cool on a wire rack before slicing.

Servings and Timing

• Servings: 12 slices

• Preparation Time: 15 minutes

• Rising Time: 1.5-2 hours

• Baking Time: 35-40 minutes

• Total Time: About 3 hours

Variations

• Add Nuts: Include chopped macadamia nuts or almonds for extra texture.

• Sweeten More: Add a tablespoon of coconut sugar or brown sugar.

• Use Coconut Milk: Substitute some water with coconut milk for richer flavor.

• Gluten-Free Option: Use gluten-free flour blends and adjust liquids accordingly.

Storage/Reheating

• Storage: Store bread in an airtight container or bread box at room temperature for up to 4 days.

• Freezing: Slice and freeze bread in airtight bags for up to 3 months.

• Reheating: Toast or warm slices in the oven before serving.

FAQs

Can I use sweetened shredded coconut?

Yes, but reduce added sweeteners to balance sweetness.

How do I store bread with coconut topping?

Store in a container that allows some airflow to keep coconut crisp.

Is this bread vegan?

Yes, all ingredients are plant-based.

Can I use regular oil instead of coconut oil?

Yes, but coconut oil enhances flavor.

How do I get a soft crumb?

Proper kneading and rising help develop texture.

Can I add dried fruit?

Yes, add raisins, cranberries, or chopped dried pineapple.

Is this bread gluten-free?

Not as written; substitute flours to make gluten-free.

Can I make rolls instead of a loaf?

Yes, divide dough into smaller portions.

Can I make this bread in a bread machine?

Yes, use the whole wheat or multigrain setting.

How do I keep the bread fresh longer?

Freeze slices and toast as needed.

Conclusion

Coconut Multigrain Bread offers a delicious blend of wholesome grains and tropical coconut flavor, creating a soft, flavorful loaf perfect for a variety of meals. Its unique taste and satisfying texture make it a delightful addition to your homemade bread repertoire.