The Best Multigrain Bread. Who can resist a really good multigrain bread? Not me. I make it occasionally, but this is the first time I have written down the recipe for documenting. You are going to love this!
What is Multigrain Bread?
What exactly is multigrain bread? Well, basically it is white bread with multigrain cereal added in. I think it is a great bread for just about everyone. You have tender white bread, but also healthy, whole grains added in with the cereal. The best of both worlds! I used a 7-grain cereal for mine, but there are different varieties you can use as well. I have seen them in a 5 grain, 7 grain, 9 grain, and 10 grain. There may be other options, but those are the ones I have come across. It doesn’t matter too much which one you choose. You can also create your own if you prefer.
Preparing The Cereal
You will need to cook your cereal a bit before adding it to your bread. This will help soften the grains, you don’t want to bite into a raw grain, trust me. To do this, you add boiling water to your cereal and allow it to cool. You will be adding your yeast into this mixture, so make sure it is warm, but by no means hot. If it is too hot, it will kill your yeast, so be patient. I like it to be right around 100 degrees if you want to take the temp.
Mixing The Best Multigrain Bread Dough
Once it is cooled, add in your yeast and brown sugar. Mix and let this sit for about 2 minutes. The yeast will activate quickly in a warm environment with sugars to feed on.
This dough is made in a straight dough method, meaning all the ingredients are mixed together at once. So add them to your mixing bowl and start mixing on medium.
A few things to note on the flour. I have included a range of measurements. Start with 3 cups. Mix for about 2 minutes on medium speed. You want the dough to pull away from the sides of the bowl as it is mixing but still feel a tiny bit “tacky” or sticky. If you need to, add in a little more flour, mix for 1 minute and check again.
Once it is to the consistency you are looking for, set it to mix for 4-5 minutes on medium speed. This process of mixing develops the gluten, which will give your bread the structure it needs during the rises and baking.
The First Rise
Once the dough is mixed well, cover and set in a warm place. The heat of your home will play into this quite a bit. The warmer it is, the faster the dough will rise. The colder it is, the slower it will rise. If you need it to rise a little more quickly, heat your oven on 350 for about 2-3 minutes. YOu don’t want the oven to be hot, you just want it barely warm. Turn off the oven, and place the dough on the center shelf. Close the door to keep the warmth in and allow it to rise there.
Shaping And Second Rise
I baked mine in a Calphalon 5×10 inch pan. I have owned this bread pan for a really long time and it is a favorite in my kitchen for bread making! Start by forming your dough into a 12×12 inch square.
Now, tuck in about 1-2 inches on each side and press.
Now, start rolling the loaf up, starting from the top and rolling down. Every time you roll it, press it down with every roll.
When you get to the end of the loaf roll, press the open edges to close. Place in a buttered pan for rising. Cover and allow to rise again. You will want it to double.
Baking The Best Multigrain Bread
When the bread almost rises for the second time, preheat your oven. When the bread is ready and the oven is heated, Brush the top of the bread with an egg wash, then sprinkle with grains.
I used a mix I made of oats, flax seeds, poppy seeds, and sunflower seeds. You use whatever you want, or leave it off altogether.
Testing For Doneness
Testing bread for the perfect doneness is a tricky thing. I can go by time and color now, but it wasn’t always this way. Here are a few ways you can try. The first is turning the loaf oven in your hand, removing it from the pan. Make sure you have a hot pad covering your hand. Tap the bottom gently. You should hear a hollow sound. If not, return it to the oven. Another great way is by temp, baking to 195-200 degrees. This should take about between 30-45 minutes.
That Smell Though…
Your house will smell amazing about this point! Allow it to sit in the pan for about 5 minutes, then carefully turn it out onto a cooling rack and allow to cool. Well, if you can stand it. If not, cut into that loaf, slather a big piece with plenty of butter. Then sit back and enjoy. You deserve it!
Carb Lover?
If you are a carb lover, like me, let me share a few more recipes with you!
- These Parker House Rolls are such a delicious roll, slightly sweet and totally tender!
- These garlic herb rolls are so good too!!
- Maybe you would prefer a quick break? I love these sundried tomato and olive scones!
The Best Multigrain Bread
Equipment
- stand mixer, 5×10 bread pan.
Ingredients
- 2/3 cup whole grain cereal I used a 7-grain
- 1 3/4 cups boiling water
- 1/4 cup brown sugar
- 2 1/2 teaspoon active dry yeast
- 2 eggs
- 1 teaspoon salt
- 1/4 cup oil or softened butter
- 3 1/2-4 cups bread flour Use the scoop and scrape method. Meaning, scoop it into the measuring cup with spoon, then scrape the top.
- 1 egg for egg wash
- 2 tablespoons milk
- 1-2 tablespoons grain and nut mix I used flax seeds, poppy seeds, oats, and sunflower seeds. You can use whatever you like. Even just some chopped oats are great.
Instructions
- Add boiling water to cereal in a small bowl. Set aside and let it cool. Mine took about 40 minutes. The cereal will absorb the liquid and thicken slightly. You want the cereal to be about 100 degrees. Add in the yeast and brown sugar, mix well. Let this sit for about 2 minutes to activate the yeast. It will activate quickly in the warm temp with the sugar. Next, add it all to a stand mixer with the remaining ingredients. Start with 3 1/2 cups flour. Mix on medium speed for 1-2 minutes. Check the dough at this point. You want it to pull away from the edges of the bowl, but still be slightly "tacky" or sticky. If you need to, add in a little more flour and mix again. Once you have enough flour, mix it on medium for 4- 5 minutes. After it is mixed, cover and give it the first rise. How quickly it rises depends on the temp in your house. Mine took about 35 minutes to double. Remove from the bowl onto your countertop. Press gently into a 12×12 inch square. Now, take both sides in your hand and gently fold over about 1-2 inches on each. Press to keep the folded sides in place. Now, start rolling up the loaf, starting at the top. Roll down once, then press to hold it. Roll again and press. Repeat this until you have rolled the loaf all the way. Pinch the loaf to close. Place the rolled loaf into a buttered 5×10 pan. Cover and give it a second rise. Your loaf should double. Mine took right about 35 minutes again. When it is at the end of the rise, preheat the oven to 350 degrees. Add your egg and milk to a small bowl and mix well. This is your egg wash. Once the bread rises and the oven is heated, brush the top of the bread with an egg wash. Then sprinkle with the whole grain topping. Place it in the oven.It will take between 35-45 minutes to bake, and will be a beautiful golden color. You can check for doneness in 2 ways. First by turning the loaf out into your hand…make sure your hand is covered with a hot pad. Tap the bottom of the loaf. If it sounds hollow, you are good. If not, return to the pan and bake more. You can also check by temp. The loaf should be between 190-200 degrees. Remove the pan from the oven. Wait about 5 minutes, then turn it out carefully and remove it from the pan. If you can stand it, allow it to cool for about 20 minutes, if not, go for it. The smell is so hard to resist! Cut yourself a big slice and slather with plenty of butter!Now, sit back and enjoy. You Deserve it!