Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Multigrain Bread Recipe
    Lost? Site Map

    Multigrain Bread

    Multigrain Bread. Photo by Mikekey

    1/1 Photo of Multigrain Bread

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    WendyinGermany's Note:

    An easy recipe from Canadian Living. I used pumpkin seeds as I do not care for sunflower seeds. It was suggested to cook this bread in a covection oven for a crispier crust and it was delicious. Unfortunately the crust softened overnight. Preparation time does not include the 3 1/2 hours needed for the bread to rise.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 18

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      For a conventional oven - bake on centre rack at 400°F (200°C) for 30 minutes.

    Ratings & Reviews:

    • on October 28, 2008

      55

      This is a new family staple! Fabulous bread! Although I should note that I did make one substantial change- I used Robin Hood's Multigrain Flour that can be substituted cup for cup for white. I didn't have whole wheat. I actually even used the multigrain in place of the white as well. The only bit of white flour I used was the last cup for kneading. The only other minor change I made was I used an eggwhite wash instead of plain water for the top of the loaf because I found it held the oats on better and gave the finished loaf a nicer color. I happened to be making other bread at the time and so it was just as quick to use. I baked mine in my Pampered Chef stoneware loaf pans and the crust was amazing. I've made about 4 double batches in the last week!! YUM. Thanks for the fabulous recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2007

      55

      This is very good. I used pumpkin seeds instead of sunflower seeds also. A good sandwich bread. Used it to make turkey sandwiches after Thanksgiving. i skipped step 6.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Multigrain Bread

    Serving Size: 1 (58 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 149.4
     
    Calories from Fat 29
    19%
    Total Fat 3.3 g
    5%
    Saturated Fat 1.0 g
    5%
    Cholesterol 3.3 mg
    1%
    Sodium 141.0 mg
    5%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.1 g
    8%
    Protein 4.4 g
    8%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes