Honey Crunch Multi-Grain Bread

READY IN: 3hrs 35mins
YIELD: 1 loaf


  • 1
    cup water (cold, straight from faucet)
  • 3
    tablespoons water (cold, straight from faucet)
  • 1 12
    tablespoons butter (room temperature)
  • 3
    tablespoons honey
  • 1
    teaspoon lemon juice
  • 1
    large egg (slightly beaten)
  • 1 12
  • 34
    cup multi-grain cereal (UNCOOKED Hodgson Mill Multi-Grain Cereal with Milled Flaxseed and Soy, preferred)
  • 2
    tablespoons honey crunch wheat germ
  • 3
  • 2 12
  • 1 12
    teaspoons salt
  • 12
    tablespoon honey crunch wheat germ (OPTIONAL topping for shaped dough)
  • 2
    tablespoons melted butter (OPTIONAL ~ brush on warm baked loaf for soft crust)


  • Place dough ingredients, in order listed, into the bread machine pan, ending with the yeast in one corner, and the salt in another corner.
  • Select dough cycle on bread maker ~ remove dough from machine after the first rise.
  • Spray a plastic mat with cooking spray, then plop the dough onto the mat, folding the dough and punching it down ~ then shape the dough into a loaf.
  • Spray a Pyrex loaf pan with cooking spray; add the loaf and slash the dough a few times if desired.
  • FOR TOPPING: Sprinkle 1/2 tablespoon honey crunch wheat germ on top of shaped and slashed loaf, if desired.
  • LET DOUGH RISE UNTIL DOUBLED. (Depending upon the temperature of your kitchen, this could take 1 1/2 hours, or more!).
  • Preheat oven to 400°F.
  • Place Pyrex loaf pan into oven, THEN IMMEDIATELY REDUCE OVEN TO 375F ~.
  • Bake 20 minutes ~ Tent loosely with aluminum foil, and continue baking for another 15 minutes.
  • Remove from oven, and turn bread onto a wire rack to cool.
  • Brush top, sides, and bottom of warm loaf with melted butter, if desired for a soft crust.