There is nothing quite like a loaf of homemade bread coming out of the oven. Breadmaking is a skill and hobby that many people picked up over the course of the past year, and I know that I, for one, tried my hand at a few different types of bread. It’s therapeutic, wholesome and healthful, and just a great feeling to create something with your hands that has sustained millions of families for centuries. Plus, it’s a great skill to have on hand! This multigrain loaf was one that had been on my list for quite a while, and I’m so glad I finally got around to making it. My husband’s cousin Heather was the one who inspired me to make this after she donated loaves of fresh homemade multigrain bread as an item for a church auction. I just couldn’t resist going home and ordering some multigrain cereal so I could make my own! If you enjoy homemade bread recipes then you should also check out my Amish White Bread and my braided Challah Bread, which are both simply fantastic. Or try my Sweet Molasses Brown Bread, which is another homey and hearty loaf.
What is Multigrain Bread?
Multigrain bread is a type of bread made with more than one grain, so it’s pretty aptly named. The different types of grains not only help to give you a delicious flavor, but it also adds different textures and health benefits as well. With so many seeds, grains, oats, nuts, or berries to use or choose from, this bread can be pretty versatile and adapted to what you have on hand or what your personal preferences are. It’s especially excellent with my homemade apple butter, which you see pictured here.
What is multigrain bread made of?
Multigrain bread is made of several different ingredients. Usually, this recipe would consist of white or whole wheat flour, whole grain cereal, nuts or seeds, a sweetener, as well as yeast, to make the bread rise. If you have a good multigrain cereal blend on hand that you love, use that! Or create your own by starting with whole or quick oats and adding in additional mix-ins like sunflower seeds, poppy seeds, chia seeds, and/or hazelnuts. These extra mix-ins ensure that every bite has texture and interesting flavor.
Multigrain Bread Ingredients
Multigrain cereal: You can use any multigrain hot cereal mix, whether you pick one up at the store or order online. Bob’s Red Mill makes an 8-grain, 7-grain and a 5-grain cereal, and King Arthur has a 6-grain cereal mix that all would work great. Or just use whole or quick oats and add additional seeds, grains, and nuts. Even if you start with a multigrain mix, you might find yourself adding mix-ins to make your bread just the way you like (hazelnuts are my favorite addition!). Boiling water: This will be added to the hot cereal to get it nice and soft before using, preventing hard crunchy grains throughout the bread. Flours: We will need both all-purpose or bread flour as well as whole wheat flour for the perfect moisture ratio in this bread. I don’t recommend using all whole wheat flour for this loaf. Salt: This is a flavor enhancer and helps to bring out the natural flavors in this recipe so we don’t end up with a bland loaf. Honey: Instead of using sugars, we use honey as a natural sweetener. Agave could also be used. Melted butter: Adds a rich flavor and a little fat into the bread. Yeast: We want active dry yeast to make this bread rise. If it doesn’t foam during the proofing, toss it out and buy fresh. If you buy yeast in bulk, be sure to store it in the fridge. Seeds & nuts: Any or all of these are optional beyond the multigrain cereal, but I like to add shelled sunflower seeds, flax seeds, poppy seeds, chia seeds, and hazelnuts to my multigrain bread for even more health benefits, texture, and flavor. Often I just go through my cupboard to see what I have leftover from making oatmeal, granola bars, and energy bites. Dried cranberries: Totally optional, but adding these helps add a burst of sweet tart flavor to the bread in a way that’s truly fantastic without overwhelming the loaf. Oats: You can use either old-fashioned oats or quick oats. These are really for decoration on top.
How to Make Multigrain Bread
If you have never made bread before, it’s easier than you might think. There are just a few stages: mixing, kneading, resting (the rise period), shaping, resting again, then the final bake. It might sound like a lot, but each stage only has a few minutes of work. Most of the time is hands off.
Is multigrain bread healthy?
Compared to other bread recipes out there this is one of the healthier options that you could go for. There is low sugar, whole wheat, and a ton of added nuts, seeds, and berries that help to boost the great health benefits. You can also adjust the nuts, seeds, and berries to your preference so if you want more of a specific vitamin, flavor, or more fiber you can do so!
Is multigrain bread gluten free?
I have not tested a gluten free version of this recipe yet. But I have had good success with 1-to-1 gluten-free baking flours in the past when substituting in other recipes. You would need to carefully read labels on the multigrain cereal you choose as well to be sure that is gluten-free as it can sometimes have sneaky ingredients thrown in that can be problematic for people who have gluten sensitivities.
Does this bread freeze well?
Yes, you can freeze these loaves of bread. Just let them cool all the way first and wrap an unsliced loaf in plastic wrap before sticking it in the freezer. They will stay fresh for about 2-3 months this way. Thaw the loaf on the counter at room temperature before slicing and serving.
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Adapted from Cook’s Country by way of Our Best Bites. Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
