Best Easy Multigrain Bread Recipes

MULTIGRAIN BREAD RECIPE

Steps:

• Place cereal mix in bowl of stand mixer fitted with dough hook, and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100-105 degrees (F), about 1 hour.
• Meanwhile, whisk flours and salt together in separate bowl; set aside.
• Once grain mixture has reached 100-105 F, add honey, butter, and yeast and stir until combined.
• Let mixture sit for 5-10 minutes.
• Add flour mixture, 1/2 cup at a time, and knead until dough starts to come together.
• Cover bowl tightly with plastic wrap, and let dough rest for 20 minutes.
• Knead on medium-low speed until dough clears sides of bowl, 3-4 minutes. If it does not clear sides, keep adding 2 tablespoons additional all-purpose flour and knead until it does.
• Once it comes together, continue to knead dough for 5 additional minutes.
• Add seeds, and knead until seeds are evenly dispersed throughout the dough and dough forms smooth, round ball.
• Place dough in large, lightly greased bowl; cover tightly with plastic, and let rise at room temperature until nearly doubled in size, 45-60 minutes.
• Grease two 9×5 inch loaf pans.
• Transfer dough to lightly floured counter and divide in half.
• Stretch first piece of dough into 9×6 inch rectangle.
• Roll dough into a cylinder, and place dough seam-side down in prepared loaf pan.
• Repeat with second piece of dough.
• Spray loaves lightly with water or vegetable oil spray.
• Sprinkle both loaves in oats.
• Cover loaves loosely with greased plastic, and let rise at room temperature until nearly doubled in size 30-40 minutes.
• Preheat oven to 375 F.
• Bake until loaves register 200 degrees, 30-40 minutes.
• Transfer pans to wire rack, and let loaves cool in pan for 5 minutes.
• Remove loaves from pans, and let them cool to room temperature on wire cooling rack.

HOMEMADE MULTIGRAIN BREAD

Steps:

• Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
• Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It's important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
• Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
• Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
• Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.
• Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you'll need another large mug of boiling water for the second proofing.
• While the dough is proofing, grease 2 loaf pans (9" x 5") with cold butter and set them aside. I use cold butter, as it's easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.
• After the second proofing is done, cut the dough into two equal portions. Knead and roll each piece into a loaf shape with a smooth top. On a clean work surface, spread the rolled oats in a thin layer.
• Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats. The oats will cling to the loaf. Then carefully place the loaves, oat-side up into the greased pans. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings.
• When you're halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it's done.
• Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. Slice and serve!

MULTIGRAIN SEEDED BREAD

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

MULTIGRAIN BREAD

Steps:

• In bowl, dissolve 1 tsp of the sugar in 1/2 cup of the warm water; sprinkle in yeast. Whisk in 1/4 cup of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
• In large bowl, combine molasses, butter, salt and remaining sugar and warm water. Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 of the rolled oats. With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
• Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining white flour as necessary - about 10 minutes.
• Place in a large greased bowl, turning to grease all over. Cover with plastic wrap, let rise in a warm place until doubled in bulk - about 2 hours.
• Punch dough down, turn out onto lightly floured surface. With rolling pin, flatten into 11" x 8" rectangle; firmly roll up into log and pinch seam to seal. Place, seam side down, in a greased 9" x 5" loaf pan. Cover and let rise until doubled in bulk - about 1 1/2 hours.
• With tip of sharp knife, make 1/2" deep slash lengthwise down centre of loaf. Brush top with water, sprinkle with remaining oats. Bake in centre of 350°F (180°C) convection oven until loaf sounds hollow when tapped on bottom - about 40 minutes. Let cool on rack.
• For a conventional oven - bake on centre rack at 400°F (200°C) for 30 minutes.

EASY WHOLE GRAIN BREAD

Steps:

• Combine honey, yeast and a few tablespoons of the warm water. Allow to stand until foamy.
• Combine flour and salt.
• Add warm water and yeast/honey mixture to the flour and salt. Stir until combined. The dough will be sticky, but should not be wet. Add additional water, if needed.
• Place in bread pan and let stand, covered, in a warm place for about 40 minutes.
• Bake at 200°C/400°F for 40-50 minutes (50 minutes for a dark, crispy crust).

HEARTY MULTIGRAIN BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

MULTI-GRAIN BREAD

Steps:

• Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
• Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
• In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
• Beat in hot cereal mixture and egg.
• Using electric mixer beat for 2 minutes at high speed.
• Stir in enough remaining whole wheat flour to make a stiff batter.
• With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
• Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
• Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
• Remove from pan, cool on a rack.