Easy, Homemade Multigrain Bread Recipe

This Homemade multigrain bread has become my favorite, every day bread recipe.

It is made with 7 different grains and baked until it is nice and fluffy on the inside and golden brown on the outside.

Although it sounds like it might be a little difficult to make because of the 7 different grains, don’t worry! It actually only requires 6 ingredients.

You may be wondering how that it possible. Instead of using 7 individual grains, we use 7 grain cereal in this recipe. Therefore it is only considered as one ingredient.

And as for the other ingredients, they are basic ingredients found in most bread recipes.

Our other favorite Homemade Bread Recipes:

• No Knead Artisan Bread
• Oven Roasted Garlic Artisan Bread
• Whole Grain Wheat Bread
• Classic White Sandwich Bread

How to Make Homemade Multigrain Bread

Ingredients

• 7 grain cereal*
• Active dry yeast
• All-purpose flour
• Extra virgin olive oil
• Brown sugar or honey
• Salt

*You can use any multigrain cereal – such as 9 grain, 10 grain, etc…

Optional Ingredients:

• Sesame seeds
• Poppy seeds

Instructions

The first step in making homemade multigrain bread is to soak the cereal. Place the cereal in a large mixing bowl and pour boiling water over it. Then let it rest until the mixture cools to 110°F.

Be patient, this process will take approximately 20 minutes. Use a digital food thermometer to test the temperature so you don’t kill the yeast when you add it to the hot water.

When it is ready, sprinkle yeast over cereal mixture and let it sit for 5 minutes or until the yeast starts to become foamy and has light bubbles forming.

Then add 1 cup flour, the oil, brown sugar and salt and stir until smooth or mix using the dough hook on a stand mixture. Continue to slowly mix in the remaining flour to form a smooth, moist dough. Then cover the bowl with plastic wrap and let it rest 15 minutes.

Take the dough out of the bowl and place it onto a floured surface. Knead the homemade multigrain bread dough until it is smooth and elastic, adding more flour as needed. This step should take approximately 5 minutes.

Oil a clean, large bowl. Add the dough to the bowl, then flip the dough over so the oiled side is up. Cover the bowl with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.

Optional Seed Mixture

If you would like to have the optional seed mixture placed on the outer surface of the homemade multigrain bread when baked, stir together the seeds in a small bowl. Set aside.

When the dough has doubled in size, gently deflate it by pressing down in the center and then remove the dough and place it onto lightly floured surface.

Grease two 8×4-inch loaf pans. If you are using the seed mixture, sprinkle a teaspoon of the seed mixture into the bottom of the pans.

Next, divide the dough into two even sections and knead and form into a loaf shape that will fit inside the bread pan.

Then cover the loaf pans with a clean cloth and let rise for 30 minutes, or until doubled in size.

Optional Step – Using a pastry brush, brush the top with water and sprinkle with the remaining seed mixture.

Bake in preheated oven until golden in color. Remove from oven and let cool for 5 minutes while still in the bread loaf pans. Then remove the loaves to a cooling rack.

Serve your homemade multigrain bread warm or at room temperature. Store in an air-tight container on the counter or in the refrigerator.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

As always, feel free to email us at thefarm@owgarden.com with comments, questions, or to simply say hello! You can sign up for our free email list in the subscribe now box in the middle of this article. Follow us on Facebook here : OWG Facebook. This article may contain affiliate links.