Multigrain Bread – Beautifully textured bread made with whole grains, wheat, rye, oat bran, barley, flax seed and more. This soft flavorful bread boasts all the nutrients with amazing taste!
If you look a hearty loaf you’ll love this multigrain bread. It’s full of healthy grains and nutrients. Made with a 7 grain hot cereal it’s got lots of goodness. You’ll also find oats and a touch of honey for an all around great loaf. Great for sandwiches and toast with jam.
Oh the joys of bread. Sandwiches like grilled cheese and paninis would never exist if it weren’t for the good ole loaf of bread. And my heart would be so lonesome without bread. It’s just what I’m passionate about here in my kitchen. But I’m pretty sure you have noticed that by now.
With all these bread recipes floating around here.
- Amazing Whole Wheat Oatmeal Honey bread. Perfect for toast and grilled cheese.
- And this Buttermilk Sandwich bread makes the most perfect peanut butter and jelly sandwich.
- Soft Artisan Ciabatta rolls make the most beautiful deli sandwich around.
To me… bread is life. The bible talks about it many times.
And though we are many, we all eat from one loaf of bread, showing that we are one body. 1 Corinthians 10:17
Yes, I am the bread of life! John 6:48
Jesus replied, “I am the bread of life. Whoever comes to me will never be hungry again. Whoever believes in me will never be thirsty. John 6:35
But Jesus told him, “No! The Scriptures say, ‘People do not live by bread alone, but by every word that comes from the mouth of God. Matthew 4:4
Thanks for being here friends!
Til we meet and eat again,
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Multigrain Bread
Ingredients
- 1 1/4 cups (6 1/4 ounces) seven-grain hot cereal mix
- 2 1/2 cups boiling water
- 3 cups (15 ounces) all purpose flour, plus extra as needed
- 1 1/2 cups (8 1/4 ounces) whole-wheat flour
- 1/4 cup honey
- 4 tablespoons unsalted butter melted and cooled
- 2 1/2 teaspoons instant or rapid-rise yeast
- 1 tablespoon salt
- 1/2 cup old-fashioned rolled oats or quick oats
Instructions
- Put cereal mix in the bowl of stand mixer fitted with dough hook. Pour boiling water over it and let sit, stir occasionally until it cools to about 110 degrees, about 1 hour. Will look like a thick porridge. In a separate bowl whisk together all purpose flour and whole wheat flour.
- When grain mixture has cooled, add honey, butter and yeast. Mix on low speed until combined. Add flour mixture 1/2 cup at a time and knead until a mass starts to form, about 1 1/2 to 2 minutes. Cover tightly with plastic wrap and let rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, about 3-4 minutes. If it doesn't clear sides of bowl add 2 to 3 tablespoons flour and knead until it clears sides of bowl. Transfer dough to lightly floured surface and knead into a smooth round ball. Place in a lightly greased large bowl. Cover tightly with plastic and let rise at room temperature for until almost doubled about 45 minutes to 1 hour.
- Grease 2 - 9 x 5 inch loaf pans. Transfer dough to lightly floured surface and divide in half. Using 1 piece press into a 9 x 6 inch rectangle. With shorter side facing you. Roll into a fairly tight cylinder, tucking ends inas needed. Turn loaf with seam side up and pinch seam closed. Do the same with the second loaf. Spray loaves with water or vegetable oil spray and roll in oats, that are sprinkled on a rimmed baking sheet. Place seam side down in pans. Press gently into corners. Cover loosely with greased plastic and let rise until doubled, about 30 to 40 minutes. To test, poke knuckle into dough and it should barely spring back.
- About 30 minutes before baking heat oven to 375 F degrees. Bake loaves for 35 to 40 minutes. If you have a thermometer loaves should register 200 degrees. Let cool for 5 minutes. Remove loaves from pans to wire rack and let cool to room temperature before slicing.
To store:
- Bread will store double wrapped in plastic at room temperature for 3 days or can be frozen with additional layer of aluminum foil for up to 1 month.
Recipe from The Cook’s Illustrated Baking Book
Other great bread recipes from friends:
Cracked Wheat Bread – Girl Versus Dough
Orange Walnut Bread – Whole and Heavenly Oven
Oatmeal Breakfast Bread – Roxana’s Home Baking
You may also like:
Easy Perfect Yeast Bread
Farmhouse White Sandwich Bread
Whole Wheat Oatmeal Honey Bread
This bread looks perfect!
This probably sounds weird, but I MUCH prefer a hearty multi-grain bread over soft white bread any day! So much texture to love and perfect for sandwiches!
Not weird at all. We could totally be bread sisters! 🙂 Thanks for stopping by.
Mmm yum this looks SO good. A toasted slice of this with butter and honey … wow blessed. Great photos too Melanie!
Thanks Mary Frances! That’s so sweet.
This looks so delicious!! I want some!
Not only does the bread look and sound amazing, but I love how you use your business as a ministry also. So excited about your shop!
Aww…thank you Ruth! What kind words. Thanks so much!
This bread is awesome! 🙂 I didn’t follow the recipe exactly: I used Bob’s Red Mill 5-grain Rolled Cereal, which looks like oatmeal. Once in the mix, though, it broke up just like the 7-grain cereal would have. I have two loaves now, one slightly larger than the other, and am debating whether I’m going to call my brother to left him know he can have one if he comes and gets it… I might just keep both for myself and use them for sandwich bread this week.
The measurements are a little confusing. How much of the 7 grain cereal?
I’m so sorry about that Rachel. When I switched recipe cards some of the ingredients didn’t covert overly properly. It’s been updated now and hopefully, you’ll find it easier to follow. Happy baking!