The Best Simple and Soft Multigrain Bread Recipe
This multigrain bread recipe I’m sharing with you is one that feels so special when you eat it. As morning toast with two eggs, it gives you a great start to the day.
Ingredients
- 7- grain hot cereal mix 1 1/4 cups 178 grams
- Boiling water 2 1/2 cups
- All-purpose or bread flour 3 cups 360 grams
- Whole wheat flour 1 1/2 cups 195 grams
- Honey 4 Tablespoons (85 grams
- Canola oil 4 Tablespoons 54 grams
- Instant yeast 1 Tablespoon
- Salt 1 Tablespoon
- Sunflower or pumpkin seeds 3/4 cup or a combination of both equaling 3/4 cup
- Old fashioned rolled or quick oats 1/2 cup
Instructions
- Add cereal to bowl of standing mixer and pour boiling water over it, let sit, stirring occasionally, until cools to 100 degrees.
- Whisk flours in separate medium bowl.
- Once cereal mixture has cooled, add honey, oil, and yeast and stir.
- Attach bowl to stand mixer fitted with dough hook. On low speed, 1/2 cup at a time, add one half of the flour, mix for one minute, just to combine. Cover with plastic and allow to sit for 30 minutes.
- Add remaining flour, 1/2 cup at a time and salt and knead for 7 to 9 minutes. Dough will start to clear sides of bowl.
- Transfer dough to lightly floured work surface and work in seeds by hand until evenly dispersed throughout the dough. The dough will become smooth and taut as you work in the seeds.
- Place dough into large, oiled bowl, cover with plastic wrap and allow to rise until doubled, about 1 hour.
- Preheat oven to 375 degrees and spray two 9×5 inch bread pans with baking spray.
- Divide dough into two pieces.
- Shape loaves, spray each with light coating of oil or baking spray, roll over oats to coat and place in prepared pans. Cover with plastic wrap and allow to rise until almost doubled, 40 minutes or so.
- Bake for 35 minutes or until internal temperature reaches 200 degrees.
- Allow to cool in pans for five minutes, then remove from pans to cooling rack.
Notes
- Making ahead and freezing: This bread freezes very well. I often triple this recipe and make it in my Bosch mixer, six loaves at a time. I slice the loaves, bag them, and freeze them for up to 3 months. If I want toast, I just pop a piece off the loaf and toast it directly. If I want a whole loaf, I get it out the night before I want it and by morning, it’s ready. The bread can also be thawed in the microwave if you need it in a hurry.
- Slicing the bread. Slicing bread, especially if you make a triple batch, is so much easier with an electric knife if you have one. If not, a bread knife will work fine also.
- Seeds or no seeds? If you’d rather have the bread without the seeds, feel free to just skip that step.
- Recipe adapted from America’s Test Kitchen