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.
This makes a beautiful loaf! I added oatmeal and love the taste and texture. Do you have the nutritional information, please? Thank you for such a great recipe!
Hi Beth, we’re thrilled to hear you’ve been loving this bread! 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://recipes.sparkpeople.com/recipe-calculator.asp
Thank you!
Hi, I’ve tried the recipe and had to bake it for 50 Mon, but it still turned out kind of wet inside, can’t understand why as I followed everything to the gram
Hi Nat, if the bread is wet inside and you followed the recipe as written, it sounds like the loaf was under-baked. If you try the recipe again, extend the bake time by a few minutes. If you own an instant read thermometer, the bread is done when it reads the center of the loaf as 195°F-200°F (90°C-93°C).
Thank you for your reply, I baked it for about 50 minutes, I’ll try with an hour next time
I have hazelnut flour and would like to try it in this recipe. How much would you suggest I substitute for bread flour or the 7-grain cereal? Thanks in advance,
Hi Kathy, hazelnut flour acts much differently in dough recipes than regular flour. And I don’t recommend using it in place of the cereal mixture because it does not absorb liquid in the same way. Unfortunately, this isn’t the best recipe for that substitution/addition. Let me know if you test anything though.
Omg! I am a beginner baker and I just made this bread with oats and half wheat flour and half bread flour. It is phenomenal. I don’t think I’ll ever buy bread again!
Made this as rolls, and, OMG, the best rolls ever! They are so soft and chewy with a slight sweetness. I kept them in a covered plastic container on the counter and they stayed fresh for 3-4 days.
Today, I am making the recipe as a bread loaf. I’m never buying bread from a store again!
I’m curious….you say the bread can keep in the refrigerator for 10 days, but I’ve always read never to keep bread in the fridge because it dries it out. ???
Thanks for the great recipe!
Another heavenly recipe by Sally! I made this recipe with 400g bread flour, 70g whole wheat flour, and 60g chopped pecans. Yum! Thank you for your hard work in perfecting these recipes for us to enjoy!
This is now my go-to bread recipe. Love it!
I absolutely love this recipe. I am going to look into other grain cereals. Right now I use Red River cereal. I don’t know if it’s available in United States but it is really really good and I grew up on it. I substituted half of the flour for whole wheat flour and it still turned out great. I also did not use bread flour as I do not like bread flour I prefer regular flour. This is a wonderful recipe And I have used it for many things. Now I am looking for a soft ginger cookie recipe.
I love this recipe but the last two times in the second proof the dough cracked and formed a crater. It did not look like it over proofed because it was just slightly over the rim of the pan. What can cause this?
Also, is rolling it jelly roll fashion an important part or can the dough be baked without the rolling process.
Hi Pat, typically cracking dough means there isn’t enough moisture in it. I recommend adding another 2-3 Tablespoons of boiling water to the recipe in that 1st step. Rolling the dough up helps flatten it out– I find that without rolling it out and rolling it back up creates an overly puffy dough. If you do it that way, you may want to divide the dough in half and bake in two loaf pans.
Hi Sally, I put the dough in the fridge after the first rise (overnight) and took it out one hour before I wanted to bake. After three hours the dough didn’t rise too much like in your picture…maybe less than an inch. I was nervous letting it sit out too long so it’s in the oven now. For the next time, should I let it rise for longer?
Hi Suj! Yes, next time let it rise until doubled – placing it in a warmer environment will help!
Thank you for the quick reply! The bread tastes amazing, however I did notice that the bottom of the loaf is dense or “stodgy” as Paul Hollywood would say. The top is fluffier. I’m guessing this is because it didn’t rise enough? Is there time a limit on the second rise?
There’s no time limit to bread rising as such, it’s more about how the dough looks (has it doubled in size, looks puffy/full of air) and feels – lightly poke the dough, if it has proved enough the indentation will stay there for roughly 30-60 seconds. If it hasn’t risen/proved enough, the indendation won’t stay at all. When I didn’t have experience with using yeast I would follow timings and also look at how tall the loaf is. I knew if it had risen to the lip of the tin then it had doubled in bulk and so wouldn’t be over-prooved. Timings: For a first prove, 100% white flour dough needs 1 hour in a warm environment/UK Summer time (add 30-60 minutes if it’s cooler) and 50/50 whole wheat or 2/3 whole wheat flour to white flour needs double the proving time. For a second prove, 100% white flour needs 30 minutes, and again whole wheat needs 1 hour/60 minutes. To get the hill (as I call it) in the photo, is less stressful if you use a slightly warm room temperature (18-20C or F) and a tea towel (or poke a hole in the cling film (plastic wrap?) with a fork). Firstly dough rises very quickly in UK summer and is easier to over proof if you’re not checking it regularly. Secondly, clingfilm is air tight (unless you poke a hole in it) whereas a tea towel is porous – it has holes in the fabric. You don’t want an air tight seal because the dough will prove quicker and then over proof quicker which makes an alcoholic/strong yeast tasting bread. Hope that helps 🙂
Sorry Celsius conversions: 18C = 64F and 20C = 68F. That’s roughly my house temperature naturally or using a very low oven (“proving drawer” in Winter
Have already made this bread 3 times. Doubled the recipe every time. This last batch I added raisins and made one loaf with a cinnamon swirl.WOW! So delicious. Used multigrain cereal mentioned in instructions and sprinkled in extra flax seeds (I wanted to use up). So easy and so delicious! Thank you so much, Sally!
I made this delicious bread in my 1-1/2# bread maker and it rose so high the top was “stuck” to the lid and prevented it from rising as high as it could have. Has anyone made this as a 1-1/2# size in their bread machine? I’d like to know how to decrease the ingredients by a bit to not have the problem again. Any advice is appreciated as I’d like to make this again since it’s soooooo good!
Hi Margie, we haven’t tested this recipe with a bread machine, but hopefully other readers can chime in. We’re glad to hear you enjoyed this recipe!
To get less dough, decreasing the recipe by 1/4 (quarter) is usually a good compomise and easier maths to understand. Decreasing by a quarter means you want 3/4 or three quarters of the recipe at the end. To get there, plug each cup or grams measurement times (multiply or x) by x 0.75 (0.75 = 3/4 = three quarters) into your calculator. So for the cereal, plug 1/2 (cup) or 60 (g) x 0.75 into your calculator, to get 3/8 cup or 45g. Of course using grams is a lot easier to understand and measure IMO but I am British. If you have any decimal numbers, it’s standard to round up or down slightly, so you get an easier number to measure. For example your new yeast value will be 1.6875 teaspoons. As a spoon set comes in 1/4tsp, 1/2tsp and 1tsp – I would round the value up to 1.75 teaspoons (1tsp and 3/4tsp). This slight amount won’t affect the recipe at 3/4 of the yeild, but will make a difference if you double your new recipe as the margin of error is greater. I’m sorry if my explaining is complicated or hard to understand, I’m not a maths teacher – I don’t have the skills to teach simple maths remotly and have tried to simplify it as much I can. I do hope it helps you, these simple formulas opened a whole new world for me and I hope it does the same for you 🙂
I made this the other day and my husband + kids devoured it! Will I ruin the loaf if I add more raisins next time? I did 1/4 C raisins + and 1/4 C sunflower seeds last time but want to increase the raisins to 1/2 C. So the total amount of of seeds/raisins I’d be adding would equal 3/4 C.
Hi Melissa! We found 1/2 cup total add ins to work the best for this bread, but let us know if you try more!
So easy and so delish…..making my second loaf this morning to enjoy with some Wild Rice creamy soup for lunch….Thanks Sally…I so enjoy your recipes and site…..
Made this for the 2nd time with half bread flour and half wholemeal flour. Used rolled oats and put in walnuts. I live in a tropical country so took only 45 mins for the dough to rise both times. Turned out really well. Impatiently waiting for the bread to cool down before slicing. Thanks again Sally for another great recipe!
Great recipe, super easy. I used Old Fashion Oats but would like to try a 7-grain hot cereal. Should I go by weight or volume of the hot cereal since 40g of 7-grain is 1/4 cup.
Thanks,
Hi Kathy, use 1/2 cup. The weight will differ across brands and types of multigrain hot cereal since some grains weigh more than others. Anywhere between 40-80 grams would be fine. The more leftover water (from using less cereal), the more flour you would have to add. And as you mix the dough, it will be clear to add more flour if needed because the dough will be too sticky. (As noted in step 3.) I hope this makes sense and helps!
I had a difficult time finding a multigrain hot cereal mix that didn’t include raisins so I bought a Harvest Grain Blend mix from King Arthur Baking. The dough was really slack and the rise time took less than one hour in the oven with only the light on. It is on its second rise and this too is really quick. It will be in the oven in a couple of minutes so we’ll see how it bakes.
Hunkering down here in Texas for blizzard like weather and baked this bread to help get me through. So delicious and easy to follow. Love your recipes Sally, they never disappoint!
I can call myself a bread maker now! I accidentally over proofed the loaf during the second, and just poked a hole, re-rolled, and shaped into the pan. I had to do a third proof for about 20 minutes and it still turned out perfect!
Is there a cereal you recommend? My only local access is Walmart or a local chain that has nothing. I can do Amazon, or Whole Foods, Kroger etc when I visit my daughter in Atlanta. I think I’d prefer something other than oats.
Hi Joy! See recipe notes – we link to the one we used and loved.
Great recipe – so fluffy. I used rolled oats as that’s all I had on hand with pepitas, walnuts, and sunflower seeds. Got great height on my loaf, which made me very happy!
What a great recipe. Super easy. I agree with Jamie, Sally never lets me down and is my go-to for baking. I loved how well the bread rose and my husband said it was the best PB&J he ever had in 53 years 🙂
Hi Sally thanks for this recipe. Bake this yesterday. I used rolled oats with sunflower seeds and pumpkin seeds. It proofed perfectly and baked just right. I am very happy with the result. I will make again to share it with the rest of the family.
Thanks again Sally
Oh my – how easy was that! And delicious, and modifiable (I used a musilli, added cinnemon & lots of raisins) – successfully! I really appreciate the notes before the recipe, really puts it into perspective. Thank you!
Sally, I had a problem with adding sunflower seeds to this bread. I couldn’t get the raw, unsalted type, so I used roasted/salted, and they totally took over the flavor of the bread. Also, I think my oat water got too cool, because the yeast didn’t foam, and the bread didn’t have that lovely, yeasty smell. I am going to buy a baking thermometer so I can be sure of the temperature.
I wondered, could I make the sandwich bread, which we loved, and just substitute 1/2 of bread flour for whole wheat flour, to make a bread that is lightly whole wheat, but still smells and tastes of yeast?
Hi Constance, if you try this bread again, you may enjoy the flavor more with raw unsalted sunflower seeds. A thermometer will definitely help with the water cooling step, too. I love adding whole wheat flour to my regular sandwich bread recipe. You can usually get away with replacing up to 1 cup of all-purpose or bread flour with whole wheat flour. (Up to about 125g)
Sally, Can I reduce sugar in Sol multigrain bread? Like this recipes density but not the sweetness.
Hi Judith, you can reduce down to 1 Tablespoon of sugar if desired.
Amazing recipe and clear instructions. Sally never lets me down. My husband raves about this bread! I added flax seeds, pepitas and sunflower seeds. It rises and bakes perfectly and slices easily. It is delicious toasted or untoasted.
We finally have a great bread recipe! My Guyana and I love it! I traded about a quarter of the bread flour with whole wheat white flour and mixed pecans and sunflower seeds(I couldn’t find my walnuts) I had a little collapse of the dome of the bread when it was in the oven, so I’ll be careful not to proof it as long when I make again.
Thanks Sally!!
Excellent bread! My husband loves it and he doesn’t usually like grained bread. I used KAF multi grain mix I had purchased instead of cereal since I had it, and it worked perfectly. Much better than the recipe I bought the grain for!
Tried this bread for the first time today. It is the best! Made 2 loaves…1 just the way the recipe is and the other I made cinnamon bread. This might…will…be a weekly thing!!!…thank you Sally!!!
I have ALWAYS been scared of baking bread….. I bought some yeast months ago, and last month I got your email with this recipe. Multi-grain … interested! After reading your post, I thought I should try it. I can’t believe I was so scared – it was not hard. I used coconut oil instead of butter to make it dairy free, bought your recommendation of hot cereal. Added a little bit of whole wheat flour. Added sunflower seeds. It rose beautifully both times, came out great and is delicious! Thanks so much for writing such good instructions that I overcame my fears!