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!
Soft Multigrain Bread Details
- Flavor: Slightly nutty with an earthy, satisfying flavor similar to whole wheat bread. A little brown sugar adds mild sweetness.
- Texture: This wholesome bread is wonderfully soft without being flimsy. It’s great for sandwiches, but perfectly satisfying plain or with a spread of butter.
- Ease: I categorize this as an intermediate baking recipe. The dough requires an extra step in the very beginning—soaking those grains in water. If you read the directions before starting, you’ll be set for success. Take your time and if you’re new to baking with yeast, review my Baking with Yeast Guide and How to Knead Dough posts first. Lots of helpful information there.
- Time: Between preparing the dough, both rises, and baking, set aside at least 4-5 hours to complete this recipe. But keep in mind that most of the time is hands off as the dough rises. You can even get started on the dough the night before.
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.
Video Tutorial: How to Make Soft Multigrain 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.
Key Ingredients You Need & Why
- Multigrain Hot Cereal Mix or Oats: If you read anything in this post, have it be this. This recipe starts with multigrain cereal, such as 5 grain, 7 grain or 10 grain cereal. You can also use whole or quick oats, but I do not recommend steel cut. There are many variations of hot cereal available in grocery stores—a multigrain version may include rye, barley, oats, whole wheat, and/or more. Honestly any grain cereal you mix with hot water works assuming there’s no flavors or sugars added (for example, don’t use brown sugar cinnamon oatmeal mix). If you can’t find any multigrain hot cereals at the store, you can purchase online—or just use plain oats. I really like this 7 grain + flax seed hot cereal. Multigrain baby cereal works too.
- Boiling Water: Just as you would make the hot cereal to eat, mix it with hot water. Use 1 and 3/4 cups (420ml) boiling water, then let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. If it’s too hot, the heat will kill the yeast.
- Brown Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough. You can use regular white granulated sugar, but brown sugar was especially tasty in this loaf.
- Butter: To make a soft bread, you need fat in the dough. Butter promises a soft and flavorful loaf. 3 Tablespoons is plenty.
- Flour: If you have both bread flour and all-purpose flour on hand, I recommend using bread flour. All-purpose flour definitely works, but you get a sturdier and more bread-like texture from bread flour. I love using whole wheat flour when I can, but this dough is not fit for all whole wheat flour. In my recipe testing, I found that similar to homemade English muffins, replacing up to 1 cup of the bread/all-purpose flour with whole wheat flour worked just fine. The bread was a bit denser, but had great flavor. I usually make it with 3 cups of bread flour and 1/3 cup whole wheat flour. If you wish to use all whole wheat flour, follow my recipe for whole wheat bread instead.
Add-In Options
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.
Step-by-Step Photos
Soak the grain cereal in the boiling water, as pictured above.
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. Note that the hot cereal that I use contains flax seeds so that’s what you’re seeing floating on top!
The dough will feel heavy. As instructed in the recipe below, knead it before letting it rise. If you’re new to bread-baking, my How to Knead Dough tutorial will be helpful here.
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.
Roll it out into an 8×15-inch rectangle:
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.
Look at this height!
Bake until golden brown:
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).
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!
If you happen to have any leftovers, day old bread is perfect for soaking up flavors in an easy breakfast casserole.
Can I Make This Into Rolls?
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.
Multigrain AND multipurpose!
More Yeast Bread Recipes
Browse all of my yeast bread recipes.
PrintSoft Multigrain Bread
- Prep Time: 3 hours, 40 minutes
- Cook Time: 34 minutes
- Total Time: 4 hours, 15 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
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.
Ingredients
- 1/2 cup (60g) dry multigrain cereal mix or old-fashioned whole rolled oats (see note)
- 1 and 3/4 cups (410ml) boiling water
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 3 Tablespoons (37g) packed light or dark brown sugar
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 and 1/2 teaspoons salt
- 3 and 1/3 cups (433g) bread flour (spooned and leveled), plus more as needed and for hands/work surface
- optional: 1/2 cup (60g) sunflower seeds, chopped nuts, pepitas, raisins, or dried cranberries
Instructions
- Prepare the dough: Place cereal mix in a large heatproof bowl (you can also use the bowl of your stand mixer). Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. Pay attention to the temperature because if it’s too hot, it will kill the yeast. If it became too cool, however, it’s not a problem—the dough may just take a few extra minutes to rise.
- Whisk the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.
- Add the butter, salt, and 1 cup (about 130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour and the seeds/nuts (if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. It will take a bit of arm muscle!*
- Knead the dough: Keep the dough in the mixer and beat for an additional 3-5 full minutes, or knead by hand on a lightly floured surface for 3-5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st Rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×5-inch loaf pan.
- Shape the bread: When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect– in fact, it will probably be rounded on the edges. That’s ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
- 2nd Rise: Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it’s about 1-2 inches above the top of the loaf pan, about 1 hour. (See photo above for a visual.)
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the bread towards the bottom of the oven so the top doesn’t burn.)
- Bake the bread: Bake for 35-40 minutes– if you notice the top browning too quickly during bake time, loosely tent the pan with aluminum foil. How to 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°F-200°F (90°C-93°C).
- Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
- Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.
Notes
- Freezing Instructions: This dough isn’t ideal for freezing. The dough has a hard time rising after thawing. Instead, try the overnight instructions (next) or freeze the baked loaf. To freeze the baked loaf, allow the bread to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
- Overnight Instructions: Prepare the recipe through step 7. Cover the shaped bread tightly and refrigerate for up to about 15 hours. At least 2 hours before you need the bread the next day, remove from the refrigerator, keep covered, and allow to rise on the counter for about 1 hour before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 6.
- Special Tools (affiliate links): Electric Stand Mixer | 9×5-inch Loaf Pan | Rolling Pin | 7 Grain Hot Cereal
- Grain Cereal: Use dry multigrain cereal that you would use to make hot cereal, such as 5 grain, 7 grain, or 10 grain cereal. You can also use quick or whole oats, but I do not recommend steel cut oats. There are many variations of hot cereal available in grocery stores– a multigrain version may include rye, barley, oats, whole wheat, and/or more. Honestly any grain cereal you mix with hot water works assuming there’s no flavors or sugars added (for example, don’t use brown sugar cinnamon oatmeal mix). If you can’t find any multigrain hot cereals at the store, you can purchase online– or just use plain oats. I really like this 7 grain + flax seed hot cereal. Multigrain baby cereal works too.
- Yeast: You can use active-dry or instant yeast. The instructions are the same no matter which you use.
- Flours: If you have both bread flour and all-purpose flour on hand, I recommend using bread flour. All-purpose flour definitely works, but you get a sturdier and more bread-like texture from bread flour. I love using whole wheat flour when I can, but this dough is not fit for all whole wheat flour. In my recipe testing, I found that replacing up to 1 cup (around 130g) of the bread/all-purpose flour with whole wheat flour worked just fine. The bread was a bit denser, but had great flavor. I usually make it with 3 cups of bread flour and 1/3 cup whole wheat flour.
- Seeds/Add-Ins: The pictured loaf was prepared with 1/2 cup (60g) of sunflower seeds. I love extra flavor and texture, so I’ve been increasing that amount to 2/3 cup (80g). Use any of the suggested add-ins like sunflower seeds, pecans, walnuts, pepitas, raisins, dried cranberries, or a blend of these. If you want to use smaller seeds, such as poppy, chia, flax, or sesame, I recommend reducing the amount to 2 or 3 Tablespoons. You could, however, blend these smaller seeds with larger seeds/nuts/dried fruit for a total of 1/2 or 2/3 cup (60 or 80g).
- Multigrain rolls: Make the dough as written above through the first rise (steps 1-5), then follow steps 5-10 in my dinner rolls recipe. Bake time is 25-26 minutes.
- If You Want to Top with Oats or Seeds: If you want to top the dough with oats or seeds prior to baking, carefully brush the dough after the 2nd rise (step 8) with 1 egg white beaten with 1 Tbsp water, then sprinkle 2 Tbsp of oats or seeds on top. Neither will stick without the egg white brushed on first. I did this with the pictured rolls.
- Doubling this recipe: For best results, I recommend making two separate batches of dough. However, if you want to double the recipe all in 1 mixing bowl, double all of the ingredients except for the yeast. Use 2 and 1/4 teaspoons yeast. This amount of dough may overwhelm your stand mixer, so I recommend mixing the dough with a large wooden spoon or silicone spatula instead. It will take a bit of arm muscle.
Keywords: multigrain, bread, homemade bread
I made this today and it was great!! It was my first time trying something other than white flour, I prefer multigrain bread but had never made it. I used 1 cup whole wheat, oats, and the rest was white flour. It’s so good thank you!
★★★★★
Hi Sally! Thank you so much for the recipe!! Like you, I have a baking addiction. Just turned 80 and haven’t bought a loaf of bread in over 40 years. But I’ve never made multi-grain bread… until today. On a whim, I stumbled across your excellent recipe, read every review, and made it this morning, doubling the recipe, except the yeast as you suggested. I’m a little old-fashioned… don’t have a stand mixer… using instead the Armstrong method… mixing and kneading by hand. I put a cup of Bob’s Five Grain Hot Cereal in a big mixing bowl and poured 3½ cups of boiling water over it. After maybe ten minutes and with the mixture still hot, I added the butter, 75 g (6 Tbsp) honey, and the salt, stirring to melt and combine. Once the temperature of the mixture was about 100 degrees, I added the yeast, two cups of toasted sunflower seeds, and four tablespoons of chia seeds. I then began adding flour one cup at a time, using a whisk at first, then a wooden spoon, until a wet, shaggy dough had developed, then kneaded it for about 8 minutes, adding flour until a nice, slightly tacky dough had formed. In all, I used 700 g of King Arthur’s bread flour and 300 g of his whole wheat flour. That amount of flour included everything… even dusting! Too easy. I put the big ball of dough in the now clean and buttered bread bowl to rise. Took about 90 minutes to double in size. I divided the dough into two 1123 g loaves and let rise for 45 minutes. At 350 degrees, it took my two loaves an hour to reach an internal temperature of 190 degrees. Boy were those babies beautiful… and tasty. I’m a multi-grain convert, thanks to you.
★★★★★
Hello, I was wondering if there is something I could modify in the recipe to make it somewhat more dense? Leaning more towards the texture of, say, your “Homemade Bread Bowls”.
Thanks very much!
Hi Bruno, it would take some recipe testing to completely change the intended texture of this bread. While it’s not a multigrain recipe, you might enjoy this no-knead seeded oat bread instead. Let us know what you try!
Can active sourdough culture be substituted for the yeast with the knowledge that the bread will take longer to rise?
Hi Shirley, we haven’t tested this bread using sourdough, so we’re unsure of the results. Let us know if you do give it a try!
This dough is beautiful to work with followed the directions exactly. Why 1/2 way thru the baking time my loaves collapsed in middle.
★★★
Hi Debi, was the dough over proofed by chance? That’s often the culprit for collapsing bread. Our Baking with Yeast Guide may also be a helpful resource to review before your next batch. Thank you for giving this recipe a try!
Can I use KAF Hearty Grains for the cereal?
Hi Annie! Is that something you would make hot cereal with? We recommend using any dry multigrain cereal that you would use to make hot cereal, such as 5 grain, 7 grain, or 10 grain cereal.
Do you think that you could use Bob’s Red Mill Oat Bran Hot Cereal for this bread in place of the multigrain cereal mix?
Hi Elaine, we can’t say for sure without trying it ourselves, but that should be fine!
Has anyone tried this with all purpose flour? We have a tight budget but I always have King Arthur all purpose in our home, which had a protein content of 11.7…. Could this work? Bread flour is just much more expensive in our area. Please and thank you
Hi KB, All-purpose flour definitely works here, but you get a sturdier and more bread-like texture from bread flour. Hope you enjoy the bread!
I loved this recipe so much! For the first time i was able to make delicious and well risen while grain bread! I have been trying to make a recipe that mimics the look and flavour of silver hills loaves and finally you have given me a close second!
I am so grateful for your cereal suggestion. I have never heard that before and instead have been using mixed grain flours of which does not work as well.
Thank you thank you!!
You have answered our prayers for our new favorite bread!
I’m so glad that you enjoy this one! It’s one of my favorite homemade bread recipes.
This is the best multigrain bread recipe I’ve ever used. I made it yesterday but made it a few years ago. Love love it.
★★★★★
i do love this recipe very much. it is very soft and flavorful. i substituted 1\3 cup whole wheat flour and the only cereal I had was quaker oats granola cereal. it came out wonderfully. it also has a very good shelf life. after a week it was still soft and very nice
★★★★★
I’ve adapted this wonderful recipe to create a more nutritious, whole grain seeded product that lasts for days on the counter. I make my own “hot cereal” blend with 1/4 cup kasha (buckwheat), 1/4 cup farro and handful of whole rolled oats, soaking until 110 degrees, adding Red Star platinum and 3 T brown sugar for 10 minutes. My flour blend is 1 cup King Arthur whole wheat plus King Arthur bread flour to weigh exactly 433g. I add 1/2 cup raw sunflower seeds plus 1 T each chia seeds, sesame seeds and flaxseed meal (healthier than whole flaxseeds). After 2 minutes or less in stand mixer, GENTLY poke down and knead sticky dough, with minimal extra flour. After first rise, PAT the rectangle and roll dough for second rise using the King Arthur rolling technique. Freeze individual slices separated by parchment paper for toast.
Can you make baguettes with this recipe? If so, how long should I bake them.
Hi Ann, we fear this bread would not hold its shape without a loaf pan. Here are a few other bread recipes that might work better as baguettes, if you’re interested: Artisan Bread, No Knead Cranberry Nut Bread, and No Knead Seeded Oat Bread.
Made this twice now and love it. I think I had great success by weighing ingredients and having a thermometer. I didn’t have multi grain cereal so I did 60g of rolled oats with the hot water. Later added in 50 grams of pumpkin seeds and 10 grams of chia seeds. I also took Sally’s suggestion of using wheat flour so I sub in 40 gram of wheat flour. Mixed with kitchenAid mixer and didn’t use much of additional flour when rolling. Proofed using the oven in proof mode. It was soft, fluffy and a huge hit with the family.
★★★★★
★★★★★
When adding chia seeds, do I add them in straight or do I soak them?
Hi Joran, no need to soak them first.
Finally had some success on this bread. My husband loves it! My first 2 tries were fails – first one had too much flour added during kneading (I don’t have a mixer and I don’t like sticky hands), and second one was over proofed it actually deflated just before putting in the oven. I did not take into account how hot it is where I am – never under 30 degrees C during the day. This time it was great. Proofing took only about 30 minutes each time. I used my own mix of grains and soft wheat flour (what the package says). I might have under proofed it a little but it wasn’t a disaster. The bread came out fluffy and a bit crumbly. Still delicious! Thank you for this recipe.
★★★★★
Finally successful with a loaf of bread! So good!
★★★★★
I substituted about 100 gms of bread flour with kamut. It is now my go-to quick bread, and my family gobbles it up! All of a sudden everybody wants toast!!
★★★★★
I’ve made a lot of bread and this has to be one of the best bread recipes I’ve ever tried. It’s so easy and makes a large loaf. I couldn’t find the multigrain cereal mix so I used old fashioned oats and it turned out great! I will be trying different variations with seeds and cranberries.
Does not specify how to use with a bread machine
Hi Gary, We don’t own a bread machine and haven’t tested this recipe in one, but many readers have reported success doing so. Let us know if you give it a try!
This recipe is just wonderful. I tried using a package of apple cinnamon oatmeal for my “grain” portion. I chopped 3/4 cup of walnuts and 1/2 cup dried crannberries. I cannot get over how soft and very tasty this bread is. Another winner Sally, thanks again and again for making me a better baker. I think next time (and there will be a next time) I will add some orange zest to give it a brighter taste.
★★★★★
This bread turned out amazing! It was my first time trying a bread recipe and it turned out perfect. I could not be happier. I used all Bread Flour but next time I may substitute a little wheat flour.
★★★★★
I love this bread! I started it in my bread machine using the dough setting. Then I followed the ingredients, rising & rolling instructions. I used old fashioned oats and added chia seeds, flaxseed meal & hemp hearts to equal 1/2 cup. It’s so tender & delicious!
Thanks, Sally, for such a good, easy recipe. It’s a keeper!!
Hi! Instead of whole oats, would the recipe work if I were to grind the oats into an oat flour? Thank you!
Hi Stephanie, we haven’t tested this bread that way, so are unsure of the results. I’d recommend keeping the oats whole for this recipe. Hope the bread turns out great for you!
My family loves this recipe! I tried it for the first time a few months ago and the first loaf was gone in just a couple days. It’s our go-to bread recipe now.
Question: do you think I could make it with vegan butter or margarine, instead of the butter? Or is there something else I could use to replace the butter? We’re having to alter our diets and I really don’t want to give up this bread!
Hi Sarah, we haven’t tested this bread with plant-based butter, but several readers have reported success with using it! Give it a try and let us know how it goes!
Hi Sarah,
I’m allergic to dairy and have replaced the butter with the earth balance buttery sticks 1:1. I’ve always been delighted by the results! However I’ve also been curious if a more natural substitute (like oil) would work. Haven’t tried it yet. 🙂 good luck!
★★★★★
My family loves, loves, loves this bread so much! The only problem I have is when it is baking it seems to blow open…..at first I thought maybe it was the seam not being on the bottom, but I’ve made sure that wasn’t the case. I’ve even scored the top and it still blows. Any tips or suggestions on what I’m doing wrong?
★★★★★
Hi Amanda! Bread can split when baking if the dough is under-proofed. Is it properly rising each time? Our photos above show what the dough should look with each rising step. So glad you love this bread!
Hi Sally! I made this loaf for the first time and really loved the taste. One question: the crumb of my loaf turned out a bit weak/crumbly in the middle and more dense at the edges/bottom. I am new to bread baking and wondering what I could be doing wrong. Shaping? Under/overproofing? Baking too long? Any advice would be helpful. Thank you!
Hi Brianna, we’re so glad you loved the bread! How are you measuring your flour? Be sure to spoon and level (or use a kitchen scale) to measure your flours to ensure just the right amount, otherwise any excess flour could dry out your bread and make it crumbly. Crumbly bread can also mean it was just slightly over baked. Was the bread warm when you sliced it? If it’s not fully cooled before slicing, the slices can crumble a bit. Hope these tips help for next time!
I make a lot of bread and pasta. Those are my “go-to” stress and relaxation relievers. Of all of the multigrain breads I’ve made, this it the tops. I live in the desert west so added a touch more water. I also added a few seeds that I like in my breads. I used Sally’s suggestion of 3 C. bread flour and 1/3 C. whole wheat flour. It is SO good! I posted a picture online (I wish I could share it here) and everyone now wants this recipe. I’ll be happy to share the link with them! Wonderful job. Truly wonderful!
★★★★★
Can I bake this in a roundish mound in my Dutch oven?
Hi Abby, we fear the bread would not hold its shape without a loaf pan. Here are a few other bread recipes using a Dutch oven, if you’re interested: Artisan Bread, Jalapeno Cheddar Bread, No Knead Cranberry Nut Bread, No Knead Seeded Oat Bread, and Easy Olive Bread.
Easy to make and a great taste. Have you ever tried making a couple baguettes with this dough?
★★★★★