This easy bread machine multigrain bread recipe is a delicious way to add more fiber and nutrients into your family’s diet.Multigrain bread uses a wide range of chopped grains and seeds as the key ingredient. For example, in this recipe, I like to use a 10 grain hot cereal product that includes chopped-up wheat, rye, triticale, millet, brown rice, barley, corn, soy beans, oat bran and flaxseeds.
However, there are many varieties of multigrain cereal (i.e. 5 or 7 grain hot cereals) consisting of chopped grains (not large cereal flakes). However, be aware this is not a light & fluffy bread. It is a hearty bread with lots of crunchy grain.
This homemade bread makes for a great “crunchy” breakfast toast, a more flavorful lunch sandwich, etc. FYI – Multigrain bread is usually preferred by “back to nature” adults versus white bread loving kids!
Farm Fresh Feasts: Multigrain Sourdough Bread (in A Bread Machine)
Since this multigrain bread recipe is done in a bread machine, it is simple & easy to make. This recipe takes me about 5-10 minutes to prepare and then the bread machine does most of the hard work (i.e. mixing, kneading & baking). FYI – You will also find a printable and “pin-able” recipe at the bottom of this page.
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Multigrain cereal consists typically of coarsely ground grains and seeds. It can contain a wide variety of grains & seeds such as wheat, rye, triticale, millet, brown rice, barley, corn, soy beans, oat bran, flaxseeds, etc. Multigrain cereal is used for hot breakfasts (i.e. as a porridge), as an ingredient in baked goods (i.e. to add fiber & “crunch” to the baked good), etc.
Whole Wheat Machine Bread
You can usually find multigrain cereal (i.e. 10 grain cereal) in the baking or breakfast sections of major supermarkets. You can also find it online at large retailers such as Amazon, Walmart, etc. It is often called multigrain hot cereal, 10 grain hot cereal, 7 grain hot cereal, etc.
FYI – The multigrain cereal used to make this bread recipe does NOT consist of large cereal flakes. Make sure you buy the right multigrain cereal (consisting of small chopped up grain seeds).
This easy bread machine multigrain bread recipe is a delicious way to add more fiber and nutrients into your family's diet. Multigrain bread uses a wide range of grains and seeds as the key ingredient. For example, in this recipe, we used a 10 grain product that includes wheat, rye, triticale, millet, brown rice, barley, corn, soy beans, oat bran and flaxseeds. For more great bread recipes, please visit
Whole Wheat Bread Machine Recipe
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Data based on 1.5 lb bread loaf. The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.
Homemade Honey And Multigrain Bread — Anita's Circadian
Serving: 1 Slice | Calories: 152 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 2 g | Cholesterol: 10 mg | Sodium: 214 mg | Potassium: 67 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 121 IU | Vitamin C: 1 mg | Calcium: 37 mg | Iron: 1 mgThis incredibly light and fluffy multigrain bread is the best of both worlds - light and fluffy bread, perfect for sandwiches or toast, but with the added goodness of whole grains and a crunchy, seedy topping. Makes 1 large loaf or 2 small loaves.
This incredibly light and fluffy multigrain bread is the best of both worlds – light and fluffy bread, perfect for sandwiches or toast, but with the added goodness of whole grains and a crunchy, seedy topping.
Today I’m sharing my latest daily bread of choice. It’s a light and fluffy multigrain bread, filled and topped with lots of grains. It’s a “best of both worlds” bread, with a light and fluffy texture, combined with some whole grain goodness. And did I mention the lovely, crispy, toasted seed crust?
Bread Machine Seed Bread (easy & Healthy) Little Sunny Kitchen
You’ll love the great flavour and texture of this bread, together with the added goodness of whole grains. It makes great sandwich bread and is lovely toasted, as well. It’s also a fast-riser, so you’ll be enjoying it in no time!
Cereal Mix – This loaf uses multigrain cereal mix, which is a mix that is generally used to make a hot cereal when combined with hot water or milk. This kind of mix is the most efficient way to get a variety of whole grains together. Do note though, that these mixes are 100% whole grains, with no added sweeteners etc, so steer away from the commercial flavoured oatmeal mixes etc.
The most common is a “7-grain” cereal mix. If you are in Canada, Bulk Barn sells both a 7-grain (Hard red wheat, barley, rye, steel cut oats, brown flaxseed, millet, buckwheat) and a 12-grain (Cracked wheat, cracked rye, cracked triticale, oat flakes, millet, cracked oats, barley flakes, sunflower seeds, natural sesame seeds, buckwheat grits, brown flaxseeds, yellow flaxseeds) cereal mix. Either of those will work fine. Bob’s Red Mill also has a 7-grain mix.
Multigrain, 100% Whole Grain Sandwich Bread
If you can’t find any of those mixes, look for something like a porridge mix. Rogers makes a couple of Porridge mixes – Porridge Oats and Healthy Grains (oat flakes, oat bran, wheat bran and flaxseed) or Porridge Oats and Ancient Grains (Oat, rye, barley, spelt and khorasan flakes, oat bran, millet, flaxseed, quinoa flakes). Quaker makes a mix called Quaker Super Grains Hot Cereal, that is a mix of whole grain oats, flaxseed, and quinoa.
My best advice is to browse the hot cereal/oatmeal section at the grocery store or the natural foods section and see what you can find. If you really can’t find something, see below for a homemade multigrain cereal mix.
All Purpose Flour – for the lightest loaf, use all purpose flour. I prefer unbleached all purpose flour. You can also use bread flour, though you may need a little less than specified. If you want to add some whole wheat flour to the loaf, you can replace up to 1 cup of the all purpose flour with whole wheat flour, though your loaf will not be as light as fluffy as the original with this change.
Delicious Low Fodmap Multigrain Sandwich Bread; Gluten Free, Dairy Free
Vegetable Oil – Using oil in yeast breads helps create the soft and light texture. It is also good for anyone wanting a vegan yeast bread. That said, you can certainly replace the oil with an equal amount of melted and cooled butter.
If you can’t find a pre-mixed multigrain cereal mix, you can mix up your own with a combination of any of the following whole grains:
Rolled oats, quick oats, steel cut oats, quinoa, flaxseed meal, flaxseed, sesame seeds, oat flakes, rye flakes, barley flakes, cracked wheat, wheat bran, oat bran, millet, buckwheat.
Ancient Multigrain Bread: Bread Machine Recipe
Since this dough can start with any number of multigrain cereal mixes, it may absorb the water differently. You may find you have less water in the bowl than shown here after it sits for 20 minutes. That’s ok :)
Be sure your cereal mix has cooled to just lukewarm before adding the yeast or you could kill the yeast before you get started. Test with an instant read thermometer if you have one and make sure it’s about 105F. Otherwise, test with your finger. It should be lukewarm and not feel hot at all.
I like to add a couple of tablespoons of small seeds to my bread. Here I’ve added some poppy and sesame seeds, together with a little flaxseed meal. It’s totally optional though.
Honey Whole Wheat Sandwich Bread Recipe For Bread Machine
Thee secret to a light and fluffy loaf is to not add too much flour! In the photo above, you’ll see that the dough with the 4 cups of flour added is loose and wet. Yours may be a little less loose, depending on the cereal mix that you used, but it should be very moist at this point. That’s what we want. You may be tempted to add more flour, but resist the urge to add it at this stage.
Once we rest the dough for 15-minutes, the grains will continue to absorb the moisture in the dough and be a lot less loose. After that, simply remove to a floured work surface and add a bit more flour, as needed, if the dough is still a little sticky.
This bread is a FAST RISER! Don’t wander far and keep a good eye on it. This 1st rise shown here was only about 40 minutes. Be sure you just allow the dough to rise to doubled and no more.
Vegan Seeded Multigrain Bread
The rise in the pan
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