Multigrain Sandwich Bread

Multigrain Sandwich Bread

Ready in 3 hours

We love this bread...it is so much better than the Milton's Multigrain. Ok, maybe its because it is homemade and just as delicious! It isn't 100 % whole wheat, but it does have plenty of whole grains to make it healthy and delicious. The added sunflower seeds give it a nice nutty flavor and the honey, a nice tinge of sweetness. I loved the fact that the bread didn't taste dry, "wheaty" , or crumble as is usually the case with 100% whole wheat. Actually, the bread was quite moist and delicious. It slices beautifully.

~adapted from America's Test Kitchen

"I have tried many bread recipes, all with less than expected results. Too dry. Too dense. Didn't rise enough. This recipe is awesome! I have made it several times and it has been just perfect each time. The bread is far superior to anything I find in the store. it is soft with a firm crust and a perfectly balanced sweet, nutty flavor. And it is so good for you! It really spoils you for any other bread."

- Norahoop

Top-ranked recipe named "Multigrain Sandwich Bread"

4.3 avg, 6 review(s) 83% would make again

Ingredients

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1 cup 10 grain hot cereal
2 cups boiling water
3 tbsp unsalted butter; melted and cooled, plus extra for brushing
3 tbsp honey
2 1/2 cups all purpose flour; (up to 3 cups)
1 cup whole wheat flour
2 1/4 tsps instant yeast; (or rapid rise)
1 1/2 tsps Salt
1/2 cup unsalted pumpkin or sunflower seeds
1/4 cup old fashioned rolled oats

Original recipe makes 8

Servings  

Preparation

In a medium bowl, add boiling water to the hot cereal and stir to mix.Stir every so often until it resembles a porridge and is just warm(110 deg). It will be anywhere from 10-20 minutes depending how cool/warm your house is. Stir in melted butter and honey.Combine 2 1/2 cups of the all purpose flour,whole wheat flour, yeast and salt in your mixer bowl. Use the dough hook. On low speed, add the cereal mixture and mix about 2 minutes. Increase the speed to med-low and knead the dough until it is smooth and elastic. Should be about 8 minutes. If after 4 minutes, the dough is still sticking to the sides of the mixer bowl, add 2 TBS of flour at a time up to 4 TBS. You want the dough to clear the sides of the bowl and stick only on the bottom. I noticed I needed to add 2 more TBS for one of my loaves and another 4 TBS for the other loaf. Add the seeds at the last minute of the kneading process.Turn the dough on a lightly floured board and knead by hand to form a smooth ball. Place the dough in a large oiled bowl and cover with a greased plastic. Let rise in a warm place. I always like to turn on the oven for half a minute(I then turn the oven off) to make a cozy warm environment for the dough to rise in. . Let rise till doubled in size about 1 -1/2 hours. Grease a 9x5 loaf pan. I always like to add a piece of parchment paper on the bottom so I am guaranteed that the loaf does not stick.. Turn the dough onto a lightly floured counter top and press into a 9 inch square.Roll the dough into a cylinder shape and pinch the seam so that it stays closed. Place the loaf in the prepared pan with the seam side down.Brush lightly with some olive oil.Cover loosely with plastic wrap. Let rise in warm environment until doubled in size about 45-75 minutes. Mine took about 45 minutes. Adjust the oven rack to the lower-middle position.Heat the oven to 350 degrees. Brush the loaf lightly with melted butter and sprinkle with oats. Spray lightly with water.Bake until golden 40 -50 minutes or until an instant thermometer reads 200 degs. Cool the loaf in the pan for 15 minutes. Take out and cool for 2 hrs. As with all my breads, I freeze mine so that they won't dry out.

Credits

Added on Award Medal

Sliced Multigrain Bread... photo by ellie36 ellie36

The dough ...after adding the seeds. photo by ellie36 ellie36

Rolling the risen dough... photo by ellie36 ellie36

Pinching the seam... photo by ellie36 ellie36

Placing it in the loaf pan to rise... photo by ellie36 ellie36

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Calories Per Serving: 445 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Multigrain Sandwich Bread

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This IS my bread of choice! I am making it every week.
BlestGrandma 1 year ago
Awesome!
alinectc 1 year ago
I couldn't find the 10 grain...so used 6 grain.It turned out great. Then I added dough enhancer...and it was amazingly wonderful!!! Makes great sandeich bread. Definitely my new favorite bread recipe.
KiST 2 years ago
I have tried many bread recipes, all with less than expected results. Too dry. Too dense. Didn't rise enough. This recipe is awesome! I have made it several times and it has been just perfect each time. The bread is far superior to anything I find in the store. it is soft with a firm crust and a perfectly balanced sweet, nutty flavor. And it is so good for you! It really spoils you for any other bread.
Norahoop 2 years ago
I made this bread yesterday to replace store bought sandwich bread and it was well worth the time and effort. Actually, most of the time you don't have to do anything but let the dough rise, so it's not that difficult. The flavor was wonderful, much better than anything prepackaged. I used Bob's Red Mill 10 grain hot cereal from Whole Foods and used a mixture of both pumpkin and sunflower seeds because I happened to have both in my pantry. The only troublesome part of this bread is the oats not fully sticking to the top of the bread. Once I sliced the loaf, I'd say about 50% of them fell off. What can I do to fix this; I followed the instructions right down to spraying with water.
pineapplebutter 4 years ago
You can use 7 grain hot cereal...original to the recipe. You can find the Bob's Red Mill hot cereal in the whole foods store. [I posted this recipe.]
ellie36 4 years ago
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