This heart healthy bread recipe provides the perfect amount of whole grains to reduce the risk of heart disease. The combination of oats and whole grains create a beautiful texture, which can be baked into delicious sandwich bread, and a glorious round loaf.
Research has shown that eating just 15 grams of whole grains a day, can lessen the risk of heart disease by 15%. Other studies also suggest that the higher amount of grains eaten per day (3 or more servings), can reduce the risk by 20 to 30%. How amazing! This recipe includes 1/2 cup of whole grain flour, equaling 60 grams of whole grains, plus 1 cup old fashioned oats. If you are wanting even higher amounts of whole grains, add 1 cup of whole grain oats instead!
I love to mill my own whole wheat flour at home, which adds additional nutrients and protein since it is coming straight from the source, the field. Of course, you can always buy wheat berries online, or whole wheat flour from the store. Any flour with whole grains (brown rice, oats, rye, etc.) will add to the nutritional value. Whole grains have three parts: the bran, germ, and endosperm. This is where the fiber and main source of nutrients are found. Refined grains are striped of the bran and germ, and therefore, are not as nutritional. Use whole grains in this heart healthy bread recipe to take advantage of the full nutritional value!
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1. In a medium sized bowl or stand mixer, combine oats, whole wheat flour, brown sugar, and salt. Stir until well combined.
2. Pour melted butter into the dry ingredients. In a small bowl on the side, combine yeast and hot water. Whisk together until yeast has dissolved. Add and mix yeast and water mixture to the dry ingredients.
3. Slowly mix flour in, and knead dough with a Danish whisk. Continue to knead the dough with your hands, or by using your stand mixer until the dough is no longer sticky. Adjust flour (add more / use less), depending on dough.
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4. Knead dough into a ball, and place back into the bowl. Allow dough 2 hours to rise, or until doubled in size. For quicker results, place your bowl in a warm oven at 95 degrees F.
5. Remove risen dough from the bowl, and cut in half with a metal scraper. Shape one half to fit into a greased loaf pan. (I love cast iron loaf pans.) Shape the other half of the dough into a ball. Place the ball in a rice flour coated banneton bread proofing basket. Let dough rise for 40-60 minutes, or until it has doubled. TIP: Your dough will continue to rise once it is baking in the oven, so it doesn’t need to rise to the full height you want.
6. Preheat the oven, along with the cast iron Dutch oven to 375 degrees F. Flip the bread over from the banneton basket onto parchment paper. Add a design if desired with a scoring blade or lame. Once oven is heated, remove the Dutch oven, and place the parchment paper into the Dutch oven.
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7. Place the lid back on top of the Dutch oven, and tinfoil over the loaf pan dough. Bake in the oven for 35-40 minutes. If you want the top of the bread to brown, remove the tinfoil for the last 3-5 minutes. Watch the bread carefully so it doesn’t brown too much.
Once cooled, remove the bread from the Dutch oven and loaf pan. Store in a bread poly bag, paper bag, thin tea towel, or air-tight container. If there is moisture building in the bag or container, open it up. Moisture will lead to mold.Multigrain Bread Recipe is an easy, healthy yeast bread recipe that’s full of good-for-you ingredients like chia seeds and whole wheat flour!
Other times, though, you need a bread with a little more to it. A bread with a little substance that’s still soft and moist but that doesn’t fall apart when you spread anything on it.
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It’s a great bread for sandwiches or for snacking. And even though there are quite a few steps, the bread still comes together easily.
I have a hard time getting my kids to eat any wheat or whole grain bread. This multigrain bread recipe, though, is one that they ask for and happily gobble up. And I love any healthy bread that my kids are happy to eat!
Once it reaches temperature add it to the bowl of a stand mixer. Add the butter, honey, yeast, and salt. Stir to combine. Let it sit for 10 minutes.
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This bread can be stored in a resealable container at room temperature for up to 4 days. The baked loaves can also be wrapped and frozen for up to 1 month.
If you’ve tried this multigrain bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Multigrain Bread Recipe is an easy, healthy yeast bread recipe that's full of good-for-you ingredients like chia seeds and whole wheat flour!
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Serving: 1 serving | Calories: 142 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 1 g | Cholesterol: 5 mg | Sodium: 165 mg | Potassium: 90 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 60 IU | Calcium: 13 mg | Iron: 1.3 mg
Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.
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