Homemade Multigrain Bread
User Reviews
5
90 reviews
Excellent
-
Prep Time
4 hrs 30 mins
-
Cook Time
35 mins
-
Total Time
5 hrs 5 mins
-
Servings
24
-
Calories
168 kcal
-
Course
Baked Goods
-
Cuisine
American
Homemade Multigrain Bread
Report
Homemade Multigrain Bread combines a mix of multigrain flour and all-purpose flour to create a dense yet tender loaf. The use of boiling water to hydrate the multigrain flour and a slow kneading process develops a slightly sticky dough, which produces a soft texture. Topped with rolled oats or various seeds, this bread offers a nutty flavor and hearty crust. It's well suited for slicing and accompanying meals or for sandwiches where a robust bread is preferred.
Description
Homemade Multigrain Bread is prepared by first hydrating the multigrain flour with boiling water, resulting in a thick paste that enhances the texture and flavor of the finished loaf. After cooling, honey and yeast are added to activate the dough, followed by kneading in all-purpose flour until the dough is smooth yet slightly sticky. This method retains moisture for a softer crumb. The dough is formed into loaves, topped with oats or seeds for added texture and flavor, and baked until golden. The finished bread is firm enough for sandwich use or to serve alongside soups and salads.
The bread’s texture strikes a balance between hearty and tender, featuring a nutty bite from the multigrain flour and a lightness from the yeast fermentation and gluten development. Butter enrichment adds richness without weighing down the crust.
This bread is best served sliced fresh but can also be used for sandwiches or toasted for breakfast. The rolled oats or seed topping contributes a mild crunch and a rustic appearance. The recipe makes two loaves, providing enough quantity for multiple uses.
Share:
Ingredients
- 1 1/2 cups Multigrain Flour see post on how to make multigrain flour, or purchase ready made multigrain hot cereal mix, such as Bob's Red Mill, or cereal mix
- 2 3/4 cups water boiling
- 4 tablespoons butter (plus more to grease the loaf pans)
- 1/3 cup honey
- 2 1/2 teaspoons instant yeast
- 1 teaspoon vital wheat gluten (optional, but this will make your bread significantly softer)
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
- 1/3 cup rolled oats (for topping the loaves; can also use flax seeds, sunflower seeds, pumpkin seeds/pepitas, and/or sesame seeds)
Instructions
- Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
- Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It’s important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
- Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
- Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
- Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.
- Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you’ll need another large mug of boiling water for the second proofing.
- While the dough is proofing, grease 2 loaf pans (9” x 5”) with cold butter and set them aside. I use cold butter, as it’s easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.
- After the second proofing is done, cut the dough into two equal portions. Knead and roll each piece into a loaf shape with a smooth top. On a clean work surface, spread the rolled oats in a thin layer.
- Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats. The oats will cling to the loaf. Then carefully place the loaves, oat-side up into the greased pans. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings.
- When you’re halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it’s done.
- Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. Slice and serve!
Notes
- This recipe yields two loaves, suitable for sharing or multiple meals.
- Using vital wheat gluten is optional but encouraged to improve softness.
- Rolled oats or a mix of seeds like flax, sunflower, pumpkin, or sesame add texture and visual appeal as toppings.
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
5mg
(2%)
Sodium
163mg
(7%)
Potassium
79mg
(2%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
58IU
(1%)
Calcium
14mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 163mg | 7% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 58IU | 1% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
90 reviews
Excellent
Other Recipes
You'll Also Love
