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!
One reader, Nancy, commented: “I make this recipe all the time. It’s my go-to sandwich bread. In fact, I have a loaf proofing right now on this rare rainy day. Super easy, so it’s a perfect bread for a beginner. Also a blank canvas for whatever you want to add. I bump up the protein and fiber with flax and chia. Give it a try. You won’t regret it. ★★★★★”
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. And it’s fabulous with homemade honey butter. 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!
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Soft 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. Lightly cover the shaped bread 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.
Reader Comments and Reviews
We love this bread and are wondering if the brown sugar can be reduced by 1/3 or 1/2 without impacting the rise or crumb. The bread is just a tad too sweet for our taste.
Hi Maureen, you can reduce down to 1 Tablespoon of sugar if desired. Glad you enjoyed it!
This has to be the best multigrain recipe. I’ve given it to friends and neighbors and everyone loves it.
I have started to change it to add more grains. My husband mixes chia, hemp and quinoa to his morning oatmeal. Thought i would try it in my bread. I now add 1/2 cup oatmeal and 1/2 cup of the mix and 3 cups of flour. It is sooo good. Great toast, great sandwiches.
I made this bread today and i must say this is the best whole grain bread that i have eaten. The recipe is perfect i did not change anything it produce a very soft loaf of multigrain bread. Thank you, Sally will not be buying bread any more. I will make it myself
Yummmm. I started before realizing that I was almost out of bread flour so I ended up doing half bread and half whole wheat! Definitely didn’t rise as well and more dense then when I have followed the recipe perfectly, but still soooo good.
This is my third attempt at making this recipe. The first two times the dough didn’t properly rise. I assumed that perhaps it was winter time and cooler in my kitchen that maybe I just didn’t give it enough extra time to rise and perhaps, because I was kneading entirely by hand, I hadn’t kneaded enough. I’m trying again and this time it’s summer and I have a mixer with a dough hook to help me. When I started mixing the dough I immediately became concerned the dough was too wet. However, I had measured all the ingredients using my scale, so I don’t understand how I could have gotten this part so wrong. At first I added just a teaspoon at a time, but after eight minutes on low it was still very sticky and sticking to the sides. I decided to keep adding more flour, and I started to lose track how much flour I added. After a while it started to look like a tacky dough, so I pulled it out and started to knead by hand. I had to keep adding flour because as I kneaded the dough would get so sticky it would stick to my fingers and the counter. Eventually after much kneading and lots of repeated sprinkles of flour, it seemed to spring back, but now I’m worried the dough will be too heavy as I did have to add a good amount of flour. If I’m guessing, it was at least a cup.
It’s hot and humid where I am (I live in the Northeast), so perhaps the humidity in the air made the dough stickier? It’s now set to rise, so I’ll have to see how it turned out, but I’m quite nervous. I really want to make this bread work, but I seem to be struggling a lot and am confused as so many people state that it’s a simple recipe. I used oats instead of the hot grain cereal. Would that have affected the amount of flour I needed? Am I over kneading? I really want to make sandwich bread successfully. I can do rustic breads that don’t require kneading, but I seem to struggle with kneaded breads. Any advice would be greatly appreciated.
Hi Melissa, I’m sorry to hear that you are having trouble with this recipe, and I’m happy to help troubleshoot. If the dough feels too wet and isn’t pulling away from the sides of the bowl and forming a mass around the dough hook, then you are definitely correct to add more flour until it does. Often humidity is to blame for needing to add quite a bit more flour, like you said. Also, what kind of yeast are you using? Have you tried making this white sandwich bread or whole-wheat sandwich bread before? I’m wondering if your issues are because of using oats instead of multigrain cereal, or if you have trouble with any sandwich bread recipe. We do have an amazing oatmeal wheat sandwich bread recipe in the new cookbook, Sally’s Baking 101, which will be out Sept. 2. I have personally made it many times and it’s my new favorite sandwich bread!
I had a problem with yeast rise also but started using spring water instead of tap. Some towns really add a lot of chlorine to the water and it kills the yeast.
Hi Sally
Can we use wheat flour for the multigrain bread
Hi Ridhi, You can replace up to 1 cup of the bread/all-purpose flour with whole wheat flour, but you can expect the bread to be on the denser side yet still have had great flavor. We usually make it with 3 cups of bread flour and 1/3 cup whole wheat flour. Or, you might enjoy our whole wheat bread recipe instead.
I no longer buy bread from the store. My family and I love this bread, especially love it toasted with smashed avocado and a sprinkle of salt and pepper on top. It’s way more filling than store bought bread so we actually end up eating less bread with this loaf, even though it’s so delicious.
What are the nutritional facts for this recipe?
Hi Jenna, we don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
The bread was delicious, but it did rise/double in size far faster than the recipe indicates. I let it rise on my counter (room temp around 70 degrees) and doubled in size in 45 minutes. Once shaped in the pan it only took anther 45 minutes to rise an inch above the pan. The first time I tried the recipe I let it rise too long, and it was over proofed and the crumb was full of holes.
Another delicious and easy to make bread from Sally. I used rolled oats for the grain and flax and chia seeds for the add-ins. Also used the suggested whole wheat and bread flour combination. So tender and slightly sweet.
Definitely will make this regularly.
Excited to try this! Question on the grain cereal – if it already has chia seeds mixed in, would that be ok to use? Or would they get to gummy/gelled during the hot water soak? Thanks!
This multigrain bread is delicious. I used oats, bread flour and hand ground wheat for my loaf. Hubby said it surpasses the white sandwich bread (which is also very good.) Sally’s recipes are s easy to follow! I was not an expert breadmaker when I started but her directions are so thorough and easy to follow that anyone could bake a spectacular loaf. of yummy bread.
Excellent recipe- doubled the recipe but did not see your note re not doubling the yeast! I got 2 loaves and 6 buns. My bread was good but wrinkled as it cooled. Making again today and will not double the yeast! If I brushed loaves with egg wash would it still wrinkle?
Hi Phyllis, some wrinkles can be normal when cooling, but make sure not to over-proof your dough, because that can weaken the gluten structure leading to more wrinkles.
Excellent recipe. I tried as written and also substituting equivalent amount if honey for sugar. makes great cinnamon rolls as well.
Such a wonderful recipe for a beginning baker! It was so easy with the step by step instructions and my family was so impressed and gobbled it up!
I made this tonight for the first time! It looks fantastic (haven’t cut into it yet!) but it looks and smells awesome. I always turn to Sally’s Baking Addiction to help me with great recipes for my baking addiction!
Hi Sally,
Just made this bread. Turned out beautifully. Thanks for your detailed instructions and tips.
These made the process simple. Will definitely make this again!
This may be my new favorite bread. I’ve had to make some adjustments to the flour and yeast because the dough was too wet and it rose too much but the flavor and aroma is superior.
This is more of an equipment question. I noticed on your video your mixer “shook” quite a bit. I have a new stand mixer, and mine shakes so badly when using dough hook the bowl shakes off the stand. Have calibrated. Do you have this happen?
Hi Kathy, the bowl/mixer can shake more/less depending on the recipe and how heavy the dough/batter is. It can often happen more with breads like this. It’s best to stay close by with an eye on it to make sure it doesn’t shake off the counter (this has happened to us before!). If it’s shaking too much, you can always try turning down the speed or kneading the dough by hand.
Hi Sally,
I’ve made this bread several times now and it’s our new favourite loaf. However, I have struggled with two things:
First is the shape of the loaf, it seems to rise unevenly and im gonna guess that it’s an issue with my shaping technique.
Second is that my bread always kind of shrinks in the middle and get a little dense at the sides and the bottom.
Any tips to improve these would be greatly appreciated.
Hi Clarissa, happy to help troubleshoot. What oven setting are you using, conventional or fan-assisted? All of the recipes on this site are written for conventional settings. Convection/fan ovens are fantastic for roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection (fan forced) heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
This turned out so delicious!! It’s the second loaf of bread I’ve baked from scratch and I am very happy with how it turned out 🙂 I used a 12 grain cereal mix, included 1/2 cup of 12 grain flour, and added 1/2 cup of sunflower seeds and 2 tbsp flax seeds. I also baked for about 55 minutes total (it was still only lightly golden). Love how hearty yet soft it is! Great for sandwiches, or toasted (which brought out the brown sugar flavour!). Very excited to have this in my new bread rotation!
Made this today…great recipe
I really liked this! Only change I made was adding vital wheat gluten to my AP flour to transform it into bread flour. An old trick I’ve used a lot.
I loved the 1st rise, second rise and oven spring.
Made a nice high loaf with a soft crumb.
Very pleased.
I have used a similar recipe from ATK that incorporates whole wheat and has other differences. Still like that one but if I want a high rise soft crumb – this is where I’ll go.
Great job – thanks for sharing
How much of vital wheat gluten did you add?
I just made this. Easy to make. It is almost TOO good. Great flavour. Light and fluffy but structured enough for sandwiches. I added raw unsalted pumpkin and flax seeds to my dough for texture and extra nutrients . Perfect.
I used Red River brand hot cereal since I could not find Bob’s Red Mill Hot Cereals at any larger grocers for some reason. Tip: If you also use Red River, follow the cereal and water amounts from the recipe but cook the mixture as directed on the Red River package- soaking the cereal in boiling water for 20 wasn’t enough as some of the cracked barley didn’t soften enough with just the soak.
Hi! Love the recipe! Do you happen to have the nutrition information for this recipe?
Hi Melanie, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 Glad you enjoyed the bread!
Hi Michelle,
I decided to make this recipe this morning using my bread maker. As I didn’t have multigrain cereal, I used quick oats and added flax seed. The bread turned out nice and high with a soft and fluffy texture. Certainly going to make this again using a multigrain cereal and dried fruit. Bread maker .
Thank you for sharing this wonderful recipe.
Susan
Hello Sally,
Can I use my bread maker for this recipe?
Thank you.
Susan
Hi Susan, we have not tested this recipe in a bread machine, but several readers have reported success doing so. Let us know if you try it!
This is my go to sandwich bread recipe! I double the recipe and get 3 loaves out of it when doubled.
I am not a novice bread baker but have acquired something new for me. I bought some barley malt syrup and am wondering if it could be substituted for the brown sugar in this recipe. If so, would the amount be the same? That is 3 tbsp or 37g.
I would appreciate you thoughts on this. Thank you very much.
Hi Carolyn, we haven’t tested barley malt syrup in this bread, but it should be delicious. Let us know if you try!
I did make a loaf using the barley malt syrup. It turned out quite well but wasn’t very malty tasting which I would have liked. I will make it again using the brown sugar to see it there is any difference in the end product. Either way, it’s a lovely loaf. Thank you.
Carolyn
Our new daily bread! I double the recipe and make two loaves each time, one for the freezer. So soft and delicious!
Best bread recipe I’ve tried so far. I used dairy free butter as I forgot to buy unsalted butter, and the results were still fantastic.
Love love the recipe.. it’s one of favourites.. my question is why does the top go wrinkly once it starts cooling
Hi Patti, some wrinkles can be normal when cooling, but make sure not to over-proof your dough because that can weaken the gluten structure leading to more wrinkles.