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MikiLab's recipes

Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.

Sitor's Workshop

176 recipes

Other ways through the recipes

Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Panino Multicereali ai 5 Cereali

Enter doses, hydration and times. Hydration is computed automatically.

Five-Grain Multigrain RollIllustrative image
MikiLab
MikiLab
Five-Grain Multigrain Roll · 10/10/2026

🇮🇹Five-Grain Multigrain Roll

Five-Grain Multigrain Roll

Recipe no. 62 · mikilab.de/62

Type 1 flour + 5-grain mix

Tested by Michele

Michele's touch: soaked breadcrumbs

In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.

Dry breadcrumbs

50 g

Water

150 g

for this recipe, with 1000 g of flour

  1. The day before: stir the breadcrumbs and water into a soft paste. Cover and keep it in the fridge overnight.
  2. The next day: add all the paste to the final dough (not to the preferment), with the other ingredients. The recipe's water stays the same.

Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.

MikiLab
MikiLab
Sitor's Manual

Five-Grain Multigrain Roll

Farina tipo 1 + mix 5 cereali · Proof: ~2 h · Difficulty: Easy
Flour1000 g
Water700 g
Salt20 g
5-grain mix (oat, barley, spelt, rye, millet)250 g
Extra virgin olive oil10 g
Fresh baker's yeast20 g
Natural Improver30 g
Apple cider vinegar (Essig)10 g
Coconut fat10 g

Baking: 220°C · 18 min

Method

1) Soak the seed/flake mix in warm water for 20 minutes. 2) Dissolve the yeast in the water. 3) Combine the flour, soaked mix and water; knead for 8 minutes, then add salt and oil until full gluten development. 4) Bulk ferment for 1 hour with one fold. 5) Shape rolls at 85 g each. 6) Proof for 75 minutes. 7) Brush and sprinkle with flakes; bake at 220°C with steam for 17-19 minutes. 8) Cool. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.

Allergens: Gluten, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~2 h. Mild kitchen → use the stated times.

Warmer = faster. Estimate: exact values added by Michele.

Easy

On TikTokRecipe no. 62

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenLupin

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

WholegrainSugar: noneNo eggsNo additives
Total fermentation
≈ 2,3 h
How it rises
direct dough
Baker's yeast
2 % of flour
Salt
2 g per 100 g flour
Added fat
1 %
Flour
Farina tipo 1 + mix 5 cereali

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabFive-Grain Multigrain Roll🥣1. Mixing12 min⏳2. Bulk rise1 h🤲3. Shaping🫧4. Final proof1,3 h🔥5. Baking220 °C · 18 min🌬️6. Coolingmikilab.de
Direct dough18°C water70% hydr.1000g flour1h leaven.220° · 18′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water700 g · 70%
Salt20 g · 2%
5-grain mix (oat, barley, spelt, rye, millet)250 g · 25%
Extra virgin olive oil10 g · 1%
Fresh baker's yeast20 g · 2%
Natural Improver30 g · 3%
Apple cider vinegar (Essig)10 g · 1%
Coconut fat10 g · 1%

Procedure

1) Soak the seed/flake mix in warm water for 20 minutes. 2) Dissolve the yeast in the water. 3) Combine the flour, soaked mix and water; knead for 8 minutes, then add salt and oil until full gluten development. 4) Bulk ferment for 1 hour with one fold. 5) Shape rolls at 85 g each. 6) Proof for 75 minutes. 7) Brush and sprinkle with flakes; bake at 220°C with steam for 17-19 minutes. 8) Cool. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

A rich and flavorful multigrain roll. Soaking the grains prevents them from absorbing water from the dough.

Useful terms *

  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
Michele

Made with Michele's hands

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