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Homemade Multigrain Bread Recipe

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Ingredients

  • 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 the 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

Instructions

  1. Place cereal in the bowl of a standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100. Do not let mixture over cool. While the 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 loaves starting with the short side. Lightly spray the loaves with cooking spray and roll them in the oatmeal. Place loafs in 9 x 5 loaf pan 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 the dough is rising to 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 loaves from the pans to a wire rack to cool; cool at least 3 hours before slicing.