Servings
Font
Back
Multigrain Bread Recipe
5 from 204 votes

Multigrain Bread Recipe

Multigrain Bread Recipe uses a hot cereal mix combined with whole wheat and all-purpose flours, honey, butter, yeast, and seeds like sunflower and chia to produce a textured, hearty bread. The dough is kneaded until smooth and seeded, then rested and baked to create a loaf with a firm yet tender crumb enriched by whole grains and seeds.

Prep Time
20 mins
Cook Time
30 mins
Additional Time
1 hr 40 mins
Total Time
2 hrs 30 mins
Servings: 24
Calories: 142 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Meanwhile, whisk flours and salt together in separate bowl; set aside.
  3. Once grain mixture has reached 100-105 F, add honey, butter, and yeast and stir until combined.
  4. Let mixture sit for 5-10 minutes.
  5. Add flour mixture, 1/2 cup at a time, and knead until dough starts to come together.
  6. Cover bowl tightly with plastic wrap, and let dough rest for 20 minutes.
  7. 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.
  8. Once it comes together, continue to knead dough for 5 additional minutes.
  9. Add seeds, and knead until seeds are evenly dispersed throughout the dough and dough forms smooth, round ball.
  10. 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.
  11. Grease two 9×5 inch loaf pans.
  12. Transfer dough to lightly floured counter and divide in half.
  13. Stretch first piece of dough into 9×6 inch rectangle.
  14. Roll dough into a cylinder, and place dough seam-side down in prepared loaf pan.
  15. Repeat with second piece of dough.
  16. Spray loaves lightly with water or vegetable oil spray.
  17. Sprinkle both loaves in oats.
  18. Cover loaves loosely with greased plastic, and let rise at room temperature until nearly doubled in size 30-40 minutes.
  19. Preheat oven to 375 F.
  20. Bake until loaves register 200 degrees, 30-40 minutes.
  21. Transfer pans to wire rack, and let loaves cool in pan for 5 minutes.
  22. 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

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%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 142

% 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.