Irish Multigrain

Lesaffre's take on a classic Irish staple, this Irish multigrain bread is dense and hearty. Made with a blend of wheat, rye and traditional whole wheat flour, these wholesome loaves are full of sesame seeds, sunflower seeds, and our Red Star malted wheat flakes.

Irish Multigrain

Prep Time: 3 hours, 30 minutes
Bake Time: 30-35 minutes
Share Formula:


Red Star Malted Wheat Flakes1-10-500
Roasted Sesame Seeds-85-250
Roasted Sunflower Seeds-85-250
Irish Beer (room temperature)3-301500
Total Soak5--2500
Water (90°F / 32°C)-7.24.5-300
Red Star Active Dry Yeast-2.41.5-75
Bread Flour8-804-
Whole Wheat Flour1-10-500
Dark Rye Flour1-10-500
Soak from above5--2500
Saf-Pro Ibis Green-10.5-25
Livendo F100-4.53-150
Water +/-4-462300

Lesaffre Products Used


Soak malted wheat flakes, sesame seeds and sunflower seeds in beer for at least 2 hours. Next, rehydrate the Red Star Active Dry Yeast by combining with water heated to 90°F (32°C) for 10 minutes.


Then, in a spiral mixer, blend all ingredients (including yeast) for 7 minutes on your mixer’s first speed and then for an additional 3 minutes on its second speed, or until dough is fully developed. Add seeds and wheat flakes and blend into the dough on your mixer’s first speed until incorporated. Maintain dough temperature at 82°F (27.7°C). Let dough rest, covered to prevent skin from forming, for 30 minutes.


Divide dough into 1 lb 3 oz (540 g) portions, and shape as desired. Then proof for 50 to 60 minutes in a proofer set to 85°F (29.4°C) with 90 percent humidity. Remove from proofer and sprinkle with sesame seeds (optional) and then score as desired.


Then, in a deck, rack or revolving oven, bake at 440°F (226°C) for 5 minutes before reducing the heat to 400°F (204°C) and baking (with steam for 5 seconds) for 25 to 30 minutes. Please note that baking times may vary depending on the size and shape of the loaves.



The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to