Lyon Bakery’s home version of its multigrain bread. (Renee Comet for The Washington Post; styling by Bonnie S. Benwick)

It’s just about impossible to re-create the dense, long-proofed, 12-grain bread made by Lyon Bakery in Northeast Washington. But master baker and co-owner Alan Hakimi has developed a recipe for Post readers that’s easy and tastes thisclose to the real thing. It freezes well and makes genius toast; refrigerate for up to 1 week. You’ll need an instant-read thermometer and sturdy metal loaf pans.

Multigrain Bread

20 to 24 servings (makes 2 large loaves)

There’s no real kneading, but you do have to stir a great amount of dough for a good 10 minutes.

A kitchen scale will be helpful; you’ll need an instant-read thermometer and 2 large (10 by 5 by 3 inches), sturdy metal loaf pans.

SAF brand yeast works best here; it is available at some kitchen stores, at some Whole Foods Markets and online through various gourmet purveyors, including

MAKE AHEAD The soaked-grain mixture needs to rest at room temperature for 2 hours or in the refrigerator for up to 24 hours. The dough needs to proof for about 2 hours. It’s best to store this bread in the refrigerator, for up to 1 week. Wrapped well, the bread can be frozen for up to 3 months.

1/3 cup (about 1 ounce) old-fashioned rolled oats (do not use quick-cooking or instant)

1/4 cup (about 1 1/2 ounces) flaxseed

1/4 cup (a scant 1 1/2 ounces) semolina flour

1/4 cup plus 2 teaspoons (scant 1 1/2 ounces) white sesame seeds

1/3 cup (about 1 1/2 ounces) raw, hulled sunflower seeds, plus more for optional rolling

1/4 cup (about 1 ounce) dried millet

1 cup 95-degree water

4 1/2 cups plus 2/3 cup King Arthur Unbleached All-Purpose Flour (scant 1 1/2 pounds), plus more for the work surface

1 cup plus 6 1/2 tablespoons about 6 ounces) whole-wheat flour

1/2 cup plus 7 tablespoons (about 3.3 ounces) rye flour

Scant 1/2 cup plus 4 teaspoons (scant 2 ounces) spelt flour

Generous 1/4 cup honey

1 tablespoon plus 1/8 teaspoon SAF brand instant dried yeast (see headnote)

Scant tablespoon (17 grams) fine sea salt

Scant 4 cups 72-degree water

Combine the rolled oats, flaxseed, semolina, white sesame seeds, sunflower seeds, millet and 95-degree water in a mixing bowl, stirring to moisten. Cover and let sit at room temperature for 2 hours, or cover and refrigerate for up to 24 hours.

Whisk together the all-purpose, whole-wheat, rye and spelt flours in a very large mixing bowl.

Add the soaked-grain mixture to the flour mixture, then add the honey and yeast on one side of the bowl and the salt on the opposite side of the bowl. Pour in the 72-degree water; stir with a large, sturdy fork for 10 minutes to form a fairly smooth, firm dough that registers 76 to 80 degrees on an instant-read thermometer.

Lightly flour a work surface. Transfer the dough there and divide it in half; let it rest for 5 minutes, then lightly pat each half into a rectangle about 1 1/4 inches thick, with the long side nearest you. Generously flour each portion of dough.

Working with one portion of dough at a time, fold over the far long side toward you, tucking its end under tightly with your thumbs, then keep rolling it tightly toward you. Gently roll the loaf in more sunflower seeds, if desired (about 1/2 cup total). Tuck the sides under, so the dough will fit as you put it in the pan.

Let proof, preferably in a warm spot (75 degrees), for about 2 hours or until the dough has about doubled in size.

Place a wide metal pan or baking sheet on the lowest oven rack; preheat to 475 degrees. Uncover the loaves and brush off any excess flour. Open the oven door and toss about 5 ice cubes onto the hot pan (to create steam), then quickly place the loaf pans on the middle rack and close the door. Reduce the temperature to 400 degrees; bake for 40 to 50 minutes, turning the loaves from front to back halfway through, until quite browned.

Transfer the loaf pans to a wire rack to cool for 1 hour, then remove the loaves from the pans and cool them directly on the rack for at least 5 hours before serving or storing.

SOURCE From Alan Hakimi, master baker and co-owner of Lyon Bakery, which has a retail outlet in Northeast Washington at Union Market and is based in Hyattsville, Md.

Tested by Bonnie S Benwick; email questions to

NUTRITIONAL ANALYSIS Per serving | 200 calories, 6g protein, 39g carbohydrates, 3g fat, 0g saturated fat, 0mg cholesterol, 240mg sodium, 4g fiber, 3g sugar

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