Easy to make bread recipe

The best multigrain bread you've ever had

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whole-wheat-bread

This bread dough recipe is my favorite! It is originally from Cook’s Illustrated but over time I’ve adapted it to my own preferences. It’s tender, great for sandwiches, alongside your favorite soup, or slathered with butter and honey.

 Multigrain bread ingredients list

Instructions

1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to about 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.

2. Once grain mixture has cooled, add honey, melted butter and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours 1/2 cup at a time, and knead until ball forms and is no longer sticking to the side. Let dough rest, covered, for 20 minutes.

3. After 20 minutes, add salt and continue kneading with mixer for about 5 minutes. Transfer dough to floured work surface and knead until smooth. Grease the mixer bowl and place dough in greased bowl. Cover with plastic wrap and light towel and let rise in warm place until doubled. I have an electric oven so I turn on the oven light and put in my oven (this keeps the oven at about 90 degrees). On top of the fridge or in a gas oven both work as well.

4. After dough has doubled in size take out of bowl and shape into 2 standard sized loaves and put into greased pans. Once again, cover with plastic wrap and light towel and let rise in a warm location until doubled.

5. Cook at 350 degrees for about 25-30 minutes or until an instant read thermometer reaches 180 degrees.

6. Remove immediately from pans and cool on a wire rack.

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Comments

  1. I made this bread yesterday, but didn’t have the cereal, so I used oatmeal instead. It was delicious! I have been having a really tough time with yeast breads, but this came out perfect! I would bake it closer to 35 minutes, though.
    Thank you!

    • Anonymous says:

      Great! I’ve never tried it with just oatmeal but it’s good to know you can! I always find it hard to set an exact time. The original recipe says to take it out when an instant read thermometer reads 200 degrees but I think it’s done at 180 (prob need to calibrate my thermometer though). Personal preference/oven/altitude all come into play. Thanks for your comment!

      -Alison

      • I tried it again with the 7-grain cereal, and I liked it,but in a different way. I loved the moist crumb with the oatmeal, but the health benefits of the whole grain. I made it again today with 1 cup of oats, and 1/4 cup cereal, and I think it came out perfect! Thanks again!

        • Anonymous says:

          I’ll have to try it with part oatmeal next time. It sounds like a great combination! Thanks for the update!

          -Alison

  2. I love a good bread recipe. I’ll give this one a try and give you my feedback after I’ve had my first slice!

    Thanks for sharing.

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