Multigrain Bread Recipe
User Reviews
5
Multigrain Bread Recipe
Description
This bread begins by soaking an eight-grain hot cereal mix in boiling water until cooled, which adds both flavor and moisture. Flour and salt are whisked separately before incorporation. Yeast, honey, and melted butter are mixed into the cooled cereal to activate fermentation. Kneading incorporates seeds evenly and develops gluten for structure. The dough undergoes a resting period, then additional kneading to achieve smoothness and elasticity.
The inclusion of sunflower seeds and optional chia seeds adds texture and nutrition, while rolled oats contribute to the crust and crumb. The recipe guides kneading times and advises gradual flour incorporation to ensure proper dough consistency. Once fully kneaded, the dough is placed in a greased bowl for rising before baking.
The resulting bread offers a rustic, wholesome loaf suited for sandwiches or to accompany meals. Its multigrain profile provides a hearty mouthfeel and complex flavors from the cereal mix and seeds. It is practical for home bakers looking to incorporate whole grains into fresh bread.
Substitutions for hot cereal mixes are possible, and leftover mix can be repurposed for pancakes. Nutrition estimates are provided as a guideline.
Ingredients
- 1 ¼ cups eight-grain hot cereal mix
- 2 ½ cups water boiling
- 2 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1/2 tablespoon salt
- 1/3 cup honey
- 1/4 cup butter melted
- 2 ½ teaspoons active dry yeast
- 1/2 cup sunflower seeds unsalted
- 1 tablespoon chia seeds optional
- 1/2 cup old-fashioned rolled oats or quick oats
Instructions
- Place cereal mix in bowl of stand mixer fitted with dough hook, and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100-105 degrees (F), about 1 hour.
- Meanwhile, whisk flours and salt together in separate bowl; set aside.
- Once grain mixture has reached 100-105 F, add honey, butter, and yeast and stir until combined.
- Let mixture sit for 5-10 minutes.
- Add flour mixture, 1/2 cup at a time, and knead until dough starts to come together.
- Cover bowl tightly with plastic wrap, and let dough rest for 20 minutes.
- Knead on medium-low speed until dough clears sides of bowl, 3-4 minutes. If it does not clear sides, keep adding 2 tablespoons additional all-purpose flour and knead until it does.
- Once it comes together, continue to knead dough for 5 additional minutes.
- Add seeds, and knead until seeds are evenly dispersed throughout the dough and dough forms smooth, round ball.
- Place dough in large, lightly greased bowl; cover tightly with plastic, and let rise at room temperature until nearly doubled in size, 45-60 minutes.
- Grease two 9×5 inch loaf pans.
- Transfer dough to lightly floured counter and divide in half.
- Stretch first piece of dough into 9×6 inch rectangle.
- Roll dough into a cylinder, and place dough seam-side down in prepared loaf pan.
- Repeat with second piece of dough.
- Spray loaves lightly with water or vegetable oil spray.
- Sprinkle both loaves in oats.
- Cover loaves loosely with greased plastic, and let rise at room temperature until nearly doubled in size 30-40 minutes.
- Preheat oven to 375 F.
- Bake until loaves register 200 degrees, 30-40 minutes.
- Transfer pans to wire rack, and let loaves cool in pan for 5 minutes.
- Remove loaves from pans, and let them cool to room temperature on wire cooling rack.
Notes
- A similar hot cereal mix, such as a 7-grain, can substitute the eight-grain mix.
- Leftover hot cereal mix can be used to make multigrain pancakes.
- Check related recipes for basic white bread if preferred.
- Nutrition values included are approximate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 142kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 165mg | 7% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 60IU | 1% |
| Calcium | 13mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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