Multigrain Bread

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Soft and tender, this multigrain bread is so delicious, full of many different grains that is perfect for sandwiches and toast.


  • 1 1/4 cups 5 grain or 7-grain hot cereal mix
  • 2 1/2 cups boiling water
  • 3 cups unbleached all-purpose flour, plus extra for dusting work surface
  • 1 1/2 cups whole-wheat flour
  • 4 Tablespoons honey
  • 4 Tablespoons butter, melted and cooled slightly
  • 2 1/2 teaspoons instant dry yeast
  • 1 Tablespoon table salt or sea salt
  • 1/2 cup old-fashioned rolled oats or quick oats
  • additional butter or oil to coat the bread dough/bowl while rising and to grease the bread pans


  1. Pour the boiling water over the cereal mix and set aside for about an hour, until it cools to approximately 100 degrees Fahrenheit. During that time, the cereal will hydrate and soften, soaking in all that water.
  2. In another large bowl, combine the two flours together.
  3. Once the cereal has cooled, add the honey, melted butter and yeast. Mix to combine.
  4. In a stand mixer with a dough hook attachment, mix the dough on low speed, slowly adding in the mixed flours. Mix for about 2 minutes, until the dough forms a ball.
  5. Add the salt and knead the bread dough for about 7 minutes, until the dough has pulled away from the sides of the bowl. If you’ve mixed if for 3-5 minutes and it’s still sticking to the bowl, add 3 Tablespoons more flour, 1 spoon at a time.
  6. Set aside the dough to rise until doubled, about 40 minutes. (Coat the dough and the bowl lightly in oil, cover the bowl with plastic wrap or a towel while it’s rising.)
  7. Preheat the oven to 375 degrees Fahrenheit. Grease 2 bread pans with butter or oil.
  8. When the dough has doubled in size, divide the dough in half. Flatten each half of dough into a rectangle and then tightly roll the rectangle into a loaf.
  9. Spread out the oats onto the counter. Lightly spritz each loaf with water or oil and roll in the oats, just enough for the oats to adhere to the bread. Place into the loaf pans and set aside to rise until double in size, for another 40 minutes or so.
  10. Bake for 35-40 minutes in the preheated oven.
  11. Cool the bread in the loaf pans for about 5 minutes before taking them out of the loaf pans and onto a cooling rack.