Homemade Multigrain Bread Recipe

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multigrain picture recipe

This Homemade Multigrain Bread has a nice texture and toasts really well. Like most bread recipes there is a lot of prep time involved due to the time required to allow the bread to rise. A nice thing about this multigrain bread recipe is you don’t have to chase down the multigrain ingredients – they are all in the cereal mix.

This is a great recipe for someone just starting to learn how to make bread.

Homemade Multigrain Bread Recipe
Cook time
Total time
Recipe type: Bread
Serves: 2
  • 1 ¼ cups 10-grain hot cereal mix (I used Bobs Red Mill)
  • 2 ½ cups boiling water
  • 3 cups unbleached all-purpose flour - plus extra for dusting work surface
  • 1½ cups whole-wheat flour
  • 4 tablespoons honey
  • 4 tablespoons unsalted butter (melted and cooled slightly)
  • 2 ½ teaspoons instant yeast
  • 1 tablespoon table salt
  • ½ cup old-fashioned rolled oats or quick oats
  1. Place cereal in the bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100. Do not let mixture over cool. While mixture is cooling mix the flours together in a large bowl.
  2. Mix in the honey, melted butter, and yeast into the cereal; stir to combine.
  3. Using a dough hook mix on low speed adding the flour ½ cup at a time. Mix until dough forms a ball.
  4. (1½ to 2 minutes) Cover with plastic wrap and let rest for 20 minutes.
  5. Add the salt and mix on medium-low speed until dough clears sides of bowl; 3 to 4 minutes. (If it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour) continue mixing for 5 minutes.
  6. Remove dough from mixer onto a lightly floured board and knead by hand until a taught ball forms. Place the dough in a lightly greased large bowl, cover with plastic wrap and let rise in a warm place until doubled in size. (45 to 60 minutes – don’t rush this)
  7. Place dough on a lightly floured surface and using your hands spread dough into a 9 x 12 inch rectangle and cut dough in half crosswise. Roll into loafs starting with the short side. Lightly spray the loafs with cooking spray and roll them in the oatmeal. Place loafs in 9 x 5 loaf pans lightly coated with cooking spray, cover with plastic wrap, and let rise in a warm place for an additional 30 to 40 minutes; When finished loves should be about an inch over the top of the pans.
  8. While dough is rising preheat oven to 375F.
  9. Adjust rack to middle position and bake for 35 to 40 minutes until an instant read thermometer reads 200F, remove loafs from the pans to a wire rack to cool; cool at least 3 hours before slicing.

10 grain multigrain bread recipe

Adapted from Cooks Illustrated

Whole Wheat Bread with Toasted Wheat Germ and Rye

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Whole Wheat Bread with Toasted Wheat Germ and Rye recipe

Whole Wheat Bread with Toasted Wheat Germ and Rye ing

I don’t do a lot of baking, but when I saw this homemade bread recipe with a combination of whole wheat, toasted wheat germ, and rye, it looked pretty healthy, so I thought I would give it a try.
Wow – though the years I forgot how good the house smells with fresh bread baking in the oven. This bread turned out to have a nice texture with flavor much better then what you would get from the store. This is a simple recipe. Most of the time involved is in letting the dough rise.
I you have the time, it’s am a great way to warm up the kitchen on a cold winter day.
I used a stand mixer to need the bread – there is a warning in the original recipe that you should need by hand if you don’t have a commercial grade mixer because it could burn out the motor. I used a Kitchenaid Artisan on low speed.

Whole Wheat Bread with Toasted Wheat Germ and Rye
Cook time
Total time
Recipe type: Bread
Serves: 2 loafs
  • 2⅓ cups warm water (about 110F.)
  • 1 ½ tablespoons instant yeast (this equals about 1 ½ packages)
  • ¼ cup honey
  • 4 tablespoons melted butter (1/2 stick)
  • 2 ½ tablespoons salt
  • ¼ cup rye flour
  • ½ cup toasted wheat germ (you can toast it yourself or buy it toasted. (It’s not much work to toast it, and it’s a lot cheaper)
  • 3 cups whole wheat flour
  • 2 ¾ cups unbleached all-purpose flour (plus extra for work area)
  1. Toast wheat germ if needed. Preheat oven to 350F. Place wheat germ it in a shallow baking dish thinly layered. (I used a pie dish for this) bake wheat germ for 5 – 10 minutes until golden brown shaking the dish occasionally to distribute the heat. Watch closely!
  2. Place the warm water, yeast, honey, melted butter and salt into the bowl of a standing mixer, and mix with a rubber spatula until well combined. Then mix in the rye flour, wheat germ, 1 cup all-purpose flour, and 1 cup whole wheat flour. Add the rest of the flour and knead at low speed in the standing mixer, using a dough hook, until dough is smooth and elastic. (About 8 minutes)
  3. Place dough onto a lightly floured surface; knead dough long enough for it to become soft and smooth. (About 30 seconds) Place dough into a large bowl lightly oiled, or sprayed with cooking spray. Place plastic wrap over the top and let rise in a warm place until doubled in size.
  4. Gently press dough down, divide in half, and place onto a lightly floured surface. Flatten dough down to about 1 inch, and form a rectangle no wider than 9 inches. With the long side of the dough facing you, roll the dough into a loaf, lightly pressing as you roll to connect the dough. Press the sides in to connect them, and place the dough seam side up. Pinch seam together to finish forming loafs. Place loafs into 5 x 9 bread pans, cover with plastic wrap, and place in a warm place. Let dough rise until almost doubled in size. (25 to 30 minutes) while dough is rising preheat oven to 375F.
  5. Remove plastic and bake for 35 to 45 minutes, and an instant read thermometer inserted at an angle from the end of the loaf reads 205F.
  6. Transfer bread to a wire baking rack to cool.