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Mulitgrain Bread

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Member since 2007

Serves | Prep Time | Cook Time


1-1/4 Cups Multigrain (such as 7 or 10 grain) hot cereal
2-1/2 Cups Boiling Water
2-1/4 Cups All Purpose Flour
2-1/4 Cups Whole Wheat Flour
4 Tbls Honey
1/4 Cup Vegtable Oil
2-1/2 tsp Active Dry Yeast
1 Tbls Salt
1/2 Cup Rolled or Quick Oats
Cooking Oil Spray

Place the cereal in the bowl of a standing mixer.

Add boiling water and stir.

Let stand until the mixture cools to about 100 degrees and resembles a thick porridge, about 1 hour.

Whisk together the flours in a medium bowl and set aside.

Once the grain mixture has cooled, add the honey, vegtable oil and yeast and stir to combine.

With the mixer on low speed, add the flours 1/2 cup at a time, kneading until the dough forms a ball, about 2 minutes.

Cover the bowl with plastic wrap and let dough stand 20 minutes.

Add the salt and knead on medium low speed until the dough clears the sides of the bowl, about 3-4 minutes.

Continue to knead another 5 minutes.

Add the oats and knead another 2 minutes, or until well incorporated.

Lightly spray a large bowl with cooking spray. Remove the dough from the mixer and form into a ball.

Place the ball into the oiled bowl, then cover tightly with plastic wrap and allow the dough to double, about 45 - 60 minutes.

Adjust an oven wrack to middle position and preheat oven to 375 degrees.

Spray two 9x5" loaf pans with cooking spray. Transfer dough to a lightly floured surface and pat into a 9x12" rectangle.

Cut the dough in 1/2 crosswise.

Roll each piece into a tight log.

Transfer each to a loaf pan, cover lightly with plastic wrap or towel and let rise until almost double in size, 30 - 40 minutes.

Bake 35 - 40 minutes, or until lightly browned. Remove the loaves from the pans and cool on a wire rack before slicing.

Number Of Servings: Makes 2 loaves

Preparation Time: Start to finish 3-1/2 hours, 30 minutes active

Pairs Well With


This was in our daily newspaper a year ago. A bread that is better for you :)

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