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    You are in: Home / Recipes / Multi-Grain Bread Recipe
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    Multi-Grain Bread

    Multi-Grain Bread. Photo by tasb

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    tasb's Note:

    After searching everywhere for a easy Multi-Grain Bread recipe, that didn't have a ton of ingredients or too many steps I finally decided to make my own. I might try topping this with rolled oats or sunflower seeds some time. I took a whole wheat bread machine recipe I knew worked well and added cereal mix soaked in water and added more yeast and more gluten flour. The directions are for a KitchenAid Stand Mixer. Can be made Dairy Free.

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    Units: US | Metric


    1. 1
      Mix together cereal and boiling water. Cover and set aside for 45 minutes. Add shortening and stir until shortening is melted.
    2. 2
      Add cereal mix to mixing bowl, add flour, gluten flour, salt, brown sugar and yeast.
    3. 3
      Add milk to measuring cup and add hot water.
    4. 4
      Add milk mixture to flour mixture, turn mixer on to stir until most of the flour is incorporated. Turn to speed 2 and knead, adding more water to make a slightly sticky dough. Knead at least 2 minutes.
    5. 5
      Turn dough into a large oil-greased bowl and cover with plastic. Let rise for about 1 hour or until double in size, maybe longer.
    6. 6
      Punch down. Grease 4-5 loaf pans (8x4") with shortening, set aside.
    7. 7
      Weight dough and divide by 4 and 5 so see which on is closer to 500 grams. Scale dough to even amounts. Shape into loaves and place into greased pans. Cover with plastic again and let rise for 1 hour or until double. The dough should rise to the top of the pan.
    8. 8
      Bake at 400 F for 15 minutes. Bread is done when it is golden and the bottom sounds hollow when tapped.
    9. 9
      Note: If you forget to add the shortening to the cereal mix, just melt it in the microwave and add after the milk.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on December 16, 2010


      I'm so pleased to be the first to review this awesome bread! I made a few changes - I wasn't sure I would like it so I didn't want to make the full 4-5 loaves, so I cut the recipe down to 1/4 for just one loaf. I used butter instead of shortening because I just believe shortening's horribly bad for you. And I had no gluten flour so I used half whole wheat flour and half regular all purpose. I also used the breadmaker to mix the dough - liquids first, then soaked cereal, then sugar, flours, salt and yeast. When the dough cycle was done I removed, shaped into a loaf, let rise 30 minutes, then baked as directed. This is a lovely, light, airy whole grain/wheat bread and it is really yummy! Next time I will use more whole wheat flour - I only used half wheat this time because I didn't want it to be too dense, but that doesn't seem like it will be a concern. Thanks for posting!

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    Nutritional Facts for Multi-Grain Bread

    Serving Size: 1 (2169 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1127.6
    Calories from Fat 179
    Total Fat 19.8 g
    Saturated Fat 5.4 g
    Cholesterol 8.5 mg
    Sodium 2389.2 mg
    Total Carbohydrate 215.7 g
    Dietary Fiber 30.9 g
    Sugars 36.2 g
    Protein 37.9 g

    The following items or measurements are not included:

    multi-grain hot cereal

    gluten flour

    gluten flour

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