Soft Multigrain Bread Recipe
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4.5
4 reviews
Excellent
Soft Multigrain Bread Recipe
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There is something so satisfying about a loaf of Homemade Multigrain Bread that manages to be soft and tender while still being packed with flavor and texture. This makes a fantastic and hearty sliced sandwich bread, but it's also delicious toasted with butter, apple butter, or jam!
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Ingredients
- 1 1/4 cups multigrain cereal mix + extra for sprinkling on top of loaves, or rolled oats
- 2 1/2 cups water boiling
- 3 to 3 1/2 cups bread flour
- 1 cup whole wheat flour
- 1 Tablespoon table salt
- 1/4 cup honey
- 1/4 cup butter melted
- 2 1/4 teaspoons active dry yeast
- sunflower seed unsalted, chopped; used as optional mix-ins
- Flax Seed
- poppy seed
- chia seed
- dried cranberry
- hazelnut
- walnut
Instructions
- Place cereal mix in the bowl of a stand mixer fitted with a dough hook attachment and add the boiling water, stirring to combine. Let stand for 1 hour, stirring occasionally, until cooled to 100-105°F.
- Add honey, butter, and yeast to the cereal mixture and stir to combine. Let sit for 5 to 10 minutes. Stir in the salt.
- Add both the bread and whole wheat flours, 1 cup at a time, along with any additional seeds or nuts with the last cup of flour. Knead just until the dough starts to come together in a ball. Cover with plastic wrap and let sit for 20 minutes.
- Remove plastic wrap and knead for 3-4 minutes until the dough starts to come away from the sides of the bowl. If the dough is not clearing the sides of the bowl, continue to add 2 tablespoons of additional all-purpose flour until it does. Knead another 5 minutes on medium speed.
- Shape into a ball and transfer to a lightly greased bowl. Cover with plastic wrap and let rise for 1 hour until doubled in size.
- Prepare two 9x5-inch loaf pans by lightly greasing them with cooking spray or oil.
- Divide dough in half and pat one half into a 9x6-inch rectangle on a lightly floured surface. Roll the dough up into a cylinder, then place seam-side down in one of the loaf pans. Repeat with the other half of the dough.
- Spray the loaves with cooking spray, then sprinkle with extra multigrain cereal or oats. Cover loosely with plastic wrap and let rise at room temperature until nearly doubled in size, around 30-45 minutes.
- Preheat oven to 375°F.
- Bake the loaves for 35-40 minutes until browned on top. You can test the inside of the loaves with a digital thermometer to see if it registers 195 to 200°F in the middle to know if the bread is done.
- Cool the loaves in the bread pans for 5 minutes before removing and cooling completely on a wire rack.
Equipments used:
Notes
- Multigrain Cereal: Any hot cereal mixture will work, whether it's a 7-grain, 6-grain, etc. or even just rolled or quick oats.
- Seeds & Nuts: If using small seeds like flax, chia, or poppy, you will want to use a lesser amount like 2-3 tablespoons rather than 1/2 cup.
Nutrition Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
5mg
(2%)
Sodium
310mg
(13%)
Potassium
65mg
(1%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
60IU
(1%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 310mg | 13% |
| Potassium | 65mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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