Homemade Multigrain Bread
This hearty multigrain bread is filled with wholesome grains and seeds while maintaining a soft, sliceable texture. A cooked cereal mixture adds moisture and keeps both loaves fresh and flavorful.
Ingredients
Method
- Combine the multigrain cereal and boiling water. Let stand for 30 minutes, until lukewarm.
- Combine the warm water, yeast, and honey in a large bowl. Rest for 5–10 minutes.
- Add the cooled cereal mixture, oil, and salt.
- Stir in the whole-wheat flour, sunflower seeds, flaxseed, ¼ cup oats, and 3½ cups bread flour.
- Gradually add enough remaining bread flour to create a soft, slightly tacky dough.
- Knead for 8–10 minutes.
- Place in a greased bowl, cover, and rise until doubled, approximately 60–75 minutes.
- Grease two 9-by-5-inch loaf pans.
- Divide and shape the dough into two loaves. Place in the pans and sprinkle with the remaining oats.
- Cover and rise for 35–50 minutes.
- Preheat the oven to 350°F.
- Bake for 35–40 minutes, until golden and approximately 190°F–195°F inside.
- Remove from the pans and cool completely.
Notes
Use an unsweetened multigrain hot cereal containing several grains rather than flavored instant cereal.
Seeds may be exchanged for pumpkin seeds, sesame seeds, or additional sunflower seeds.
Store at room temperature for up to 4 days or freeze for up to 3 months.
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