This homemade Multigrain Bread is not only healthy but also delicious. Made with 2 types of flour, six grain cereal or your choice of seeds. Perfect served on the side with your favourite stew or soup or slice it up to use for a tasty sandwich.
Probably of all the breads I have made recently and in the past I will have to say that this bread recipe is one of my favourites. It is flavourful, satisfying and healthy all at the same time. And believe me there is nothing difficult about it. So let’s make bread!
Table of Contents
Ingredients in the recipe
- Bread Flour
- Whole Wheat Flour
- Six grain cereal – You could also use a combination of seeds. I bought a seed mixture that is actually sold for adding to salads.
Is Multigrain Bread Healthy?
Whole grains are rich in protein, fibre and B vitamins, they also keep you feeling full for a longer period of time. The fibre in the bread helps to promote digestion.
How to make it
If you use seeds instead of cereal, I place them in the food processor and pulsed them a few times just to break the larger seeds up a bit.
In the mixing bowl add the water and milk, sprinkle the yeast on top and let sit 10 minutes, then stir to combine.
Add the bread flours on top of the yeast mixture, and the six grain cereal or seeds, molasses, sugar, butter, and salt on top of the flour. Using a dough hook, mix on first speed just until blended.
Increase the speed and knead until the dough is smooth and elastic and leaves the sides of the bowl.
Move the dough to a flat surface and form into a round ball. Cover it with plastic and let dough rest.
Punch the dough down, let the dough rest for another 10 minutes.
Form the dough into desired shape, place on the prepared baking sheet. Let the dough rise in a warm draft free area until doubled in bulk. Score the dough, then bake. Move the loaf immediately to a wire rack to cool completely.
Tips For Working With Yeast
- Know what kind of yeast you need for your recipe. There are 2 main kinds of yeast. The kind you use when making beer (brewer’s yeast) and the kind you use when making bread (baker’s yeast).
- We generally use active dry yeast (or instant yeast) as the type of baker’s yeast when baking bread.
- Both active dry yeast and instant yeast can be used interchangeably. Although 1 teaspoon of active dry yeast is equal to ¾ teaspoon of instant yeast.
- Test your yeast prior to using it. If it is not active, discard and use fresh. To test it, allow it to proof, as directed in the recipe. If it doesn’t become foamy it means it is no longer alive and needs to be swapped for fresh yeast.
What type of seed combination is the best?
I buy a package of salad seeds which include pumpkin seeds, sunflower seeds, flax seed, hemp seeds and sesame seeds, make sure that they are raw with no salt or oil added. You can always make your own and add your favourite seeds to the mix.
How to store the baked bread
If you haven’t cut your loaf yet, you can keep it on your counter at room temperature untouched. Once sliced, to avoid moisture loss and having your bread become stale quickly, wrap in plastic wrap or an airtight container and keep at room temperature for up to 4 days.
What to use stale bread for?
How to freeze it
Freezing homemade bread is great if you’ve made an extra loaf or if you have leftovers. Once completely cooled, wrap tightly in plastic wrap and place in a Ziploc bag for up to 3 months.
More delicious bread recipes
- Everyday Sandwich Bread
- Homemade Italian Bread
- Soft Homemade Cheese Buns
- No-Knead Brioche Bread
- Sourdough Fougasse Recipe
If you are looking for a healthier and a different type of bread to make, I hope you try this Multigrain Bread Recipe and let me know what you think. Enjoy!
Homemade Multigrain Bread
- 1¼ teaspoon active dry yeast
- ¼ cup milk (lukewarm – I used 2 %) (55 grams)
- ½ cup + 3 tablespoons water (lukewarm) (168 grams)
- 1 cup + 2½ tablespoons bread flour (150 grams)
- 1 cup + 3½ tablespoons whole wheat flour (150 grams)
- ⅓ cup 6 grain cereal or seeds* (variety) (45 grams)
- ¾ tablespoon molasses
- ¾ tablespoon granulated sugar
- 1 tablespoon butter (softened)
- 1 teaspoon salt
*I buy a salad seed variety that includes about 4 different types, make sure they are raw with no salt or oil added. I also pulse the seeds a few times in a food processor to break them down a bit.
- In the mixing bowl add the water and milk, sprinkle the yeast on top and let sit 10 minutes, then stir to combine.
- Add the bread flour and whole wheat flour on top of the yeast mixture, and the six grain cereal or seeds, molasses, sugar, butter, and salt on top of the flour. Using a dough hook, mix on first speed just until blended.
- Increase the speed #2 and knead until the dough is smooth and elastic and leaves the sides of the bowl. Approximately 7-9 minutes.
- Move the dough to a lightly floured flat surface and form into a round ball. Cover it with plastic and let the dough rest for 40 minutes.
- Punch the dough down, let the dough rest again for 10 minutes.
- Line a cookie sheet with parchment paper and sprinkle with rice or semolina flour.
- Pre-heat oven 400F (200C). Line a cookie sheet with parchment paper and sprinkle with a little rice or semolina flour.
- Form the dough into desired shape, place on the prepared cookie sheet. Dust the top of the dough with a little rice/semolina flour, cover and let rise in a warm draft free area until doubled in bulk, approximately 1 – 1½ hours. Score the dough, then bake for approximately 30 minutes.. Move the loaf immediately to a wire rack to cool completely. Enjoy!