This homemade soft multigrain bread is prepared with multigrain hot cereal mix, such as 5 grain, 7 grain or 10 grain cereal. Whole or quick oats are an excellent option, too. It’s soft and fluffy like regular white sandwich bread, but has a hearty and satisfying flavor. Either instant or active-dry yeast work and you can even turn this dough into multigrain rolls.
Learn to bake homemade bread. I’ve noticed that’s a common baking goal at the start of each year. Today I’m sharing a new homemade bread recipe, one I’ve been perfecting for months. Using my regular white sandwich bread as the starting point for this new variation, I finally mastered a multigrain bread that’s both soft and sturdy. If you love homemade bread and crave added texture, you’ll enjoy this multigrain loaf. Bonus: You can use this dough for homemade rolls, too!
If you love wholesome, hearty homemade bread like this, you’ll enjoy no knead honey oat bread and no knead seeded oat bread recipes too.
Healthy Homemade Whole Wheat Bread
We need a careful blend & ratio of ingredients to produce a grain loaf that (1) rises tall, (2) maintains a soft fluffy texture, and (3) has legitimate structure for sturdy slices. The ingredients are practically the same as this sandwich bread, but we’re skipping the milk, using hot boiling water, adding grain cereal mix and seeds, slightly reducing the butter, and swapping regular sugar for brown sugar. Took lots of tweaking to perfect.
Add-ins are completely optional, but I encourage seeds and/or nuts for a little texture. I usually use sunflower seeds. Other options include chopped pecans or walnuts, pepitas, raisins, dried cranberries, or a blend of these. You could also throw in smaller seeds such as chia, flax, or sesame. See recipe note below before starting.
Below left: After it cools down, whisk in the yeast and brown sugar. Below right: After 5-10 minutes, you’ll notice foam or bubbles on the surface. This means the yeast is active and ready.
Homemade Whole Wheat Bread L Baked By An Introvert
Below left: After you make and knead the dough, let it rise until doubled in size. Below right: Punch it down to release the air, then place on a lightly floured work surface.
Below left: Roll it up tightly starting with the 8-inch side, so you have an 8-inch roll to fit into your 9×5 inch loaf pan. (Unlike cinnamon rolls where you roll up the dough starting with the larger side.) Below right: Let it rise until it’s 1-2 inches above the rim of the pan.
How do I test for doneness? Give the loaf a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195–200°F (90–93°C).
Makeover Seven Grain Cereal Bread Recipe: How To Make It
This multigrain bread is phenomenal when sliced and served warm. The exterior is crisp and crusty while cloaking a hearty, yet fluffy crumb inside. The whole slice is just so, so satisfying and cozy. This is definitely a homemade bread to try!
I thought you’d ask! I tested this dough to make multigrain rolls and it worked wonderfully. Not quite as soft as regular dinner rolls and not quite as heavy as whole wheat dinner rolls. I will say that I preferred the multigrain sandwich bread because it had a little more texture from the crust. Served warm with a pat of butter, however, the rolls were fantastic. See recipe note for instructions. Though I haven’t tested it, I imagine you could use this dough to make 3-4 bread bowls, too.
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This is wholesome multigrain bread with an irresistibly soft and fluffy interior. For best success, take the time to review the recipe notes before starting. Though not required, an instant read thermometer is helpful in a few of these steps.
Magic Multigrain Whole Wheat Sandwich Bread {easy!}
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onMy very first blog post EVER was a recipe for the bread machine and this pillowy Buttermilk Yeast Bread has been know to send friends and family to their knees when I serve them a slice slathered in butter and honey. It is that good.
Recipe for multigrain bread. The chewy, almost nutty texture of whole grains is a favorite of mine, but I didn’t want to have to spend the money and purchase multiple kinds of flour that I may not use for anything else. Years ago, I had seen a recipe using a 7-grain hot cereal mix to make bread and I never forgot about it! A few months ago, I started searching and testing recipes, and several loaves of bread later, I FINALLY have the perfect version!
This is one of the easiest bread machine recipes you will ever make. There is no soaking of grains and no extra steps; the ingredients are just dumped in. It makes fantastic sandwiches, but toasted with butter and jam is nothing short of beautiful. Crusty and chewy on the inside and oh. my. GOSH! My Mom used to make homemade bread when I was a kid and we had hot bread as a bedtime snack on nights when we sat up and watched movies. With my kids, it is more likely that they will have it as an after school snack, opening the door to the scent of freshly baked bread. Either way its a memory that I hope always makes them think of home.
Multi Grain Sandwich Bread • The Bojon Gourmet
This recipe makes a 2 lb loaf. In the market for a bread machine or want to add it to your Christmas wishlist? Try this one!
Place all ingredients in your bread machine according to manufacturers directions. Choose the 2 lb, whole wheat or standard loaf setting and I recommend the light or medium crust option if you have the choice. The whole wheat tends to really darken and you don’t want it to burn. This bakes up great on standard or rapid baking times. Remove to a cooling rack as soon as it is done and TRY not to cut into it until it has cooled a bit!
This multigrain bread is phenomenal when sliced and served warm. The exterior is crisp and crusty while cloaking a hearty, yet fluffy crumb inside. The whole slice is just so, so satisfying and cozy. This is definitely a homemade bread to try!
I thought you’d ask! I tested this dough to make multigrain rolls and it worked wonderfully. Not quite as soft as regular dinner rolls and not quite as heavy as whole wheat dinner rolls. I will say that I preferred the multigrain sandwich bread because it had a little more texture from the crust. Served warm with a pat of butter, however, the rolls were fantastic. See recipe note for instructions. Though I haven’t tested it, I imagine you could use this dough to make 3-4 bread bowls, too.
This is wholesome multigrain bread with an irresistibly soft and fluffy interior. For best success, take the time to review the recipe notes before starting. Though not required, an instant read thermometer is helpful in a few of these steps.
Magic Multigrain Whole Wheat Sandwich Bread {easy!}
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onMy very first blog post EVER was a recipe for the bread machine and this pillowy Buttermilk Yeast Bread has been know to send friends and family to their knees when I serve them a slice slathered in butter and honey. It is that good.
Recipe for multigrain bread. The chewy, almost nutty texture of whole grains is a favorite of mine, but I didn’t want to have to spend the money and purchase multiple kinds of flour that I may not use for anything else. Years ago, I had seen a recipe using a 7-grain hot cereal mix to make bread and I never forgot about it! A few months ago, I started searching and testing recipes, and several loaves of bread later, I FINALLY have the perfect version!
This is one of the easiest bread machine recipes you will ever make. There is no soaking of grains and no extra steps; the ingredients are just dumped in. It makes fantastic sandwiches, but toasted with butter and jam is nothing short of beautiful. Crusty and chewy on the inside and oh. my. GOSH! My Mom used to make homemade bread when I was a kid and we had hot bread as a bedtime snack on nights when we sat up and watched movies. With my kids, it is more likely that they will have it as an after school snack, opening the door to the scent of freshly baked bread. Either way its a memory that I hope always makes them think of home.
Multi Grain Sandwich Bread • The Bojon Gourmet
This recipe makes a 2 lb loaf. In the market for a bread machine or want to add it to your Christmas wishlist? Try this one!
Place all ingredients in your bread machine according to manufacturers directions. Choose the 2 lb, whole wheat or standard loaf setting and I recommend the light or medium crust option if you have the choice. The whole wheat tends to really darken and you don’t want it to burn. This bakes up great on standard or rapid baking times. Remove to a cooling rack as soon as it is done and TRY not to cut into it until it has cooled a bit!
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