without cereal

This healthy multigrain bread recipe is perfect for sandwiches or alongside a cozy bowl of soup.  Boost your health with lots of grains in this crusty homemade bread.

Hearty Multigrain Bread

bread flour (400 grams)

whole wheat flour (100 grams)

rye flour (100 grams)

fast-action yeast (14 grams)

salt (10 grams)

unsalted butter, melted and cooled (50 grams)

blackstrap molasses (65 grams)

white quinoa, cooked (170 grams)

rolled oats (80 grams)

whole flax seeds (43 grams)

room-temperature water (435 ml)

rolled oats (40 grams)

Dry Ingredients

Put the three flours into the bowl of a stand mixer, then add the salt and yeast on opposite sides of the bowl and stir in each with your finger.  Keeping the salt away from the yeast is the goal.

Grains, Sweetener, &amp; Fat

Mix in the cooked quinoa, oats, and flax seeds on low speed with the paddle attachment, then pour in the melted butter, molasses, and half of the water and mix until a dry dough forms.

Form the Dough

Keep the mixer running on low and gradually trickle in enough water to create a somewhat sticky dough.  Depending upon the brands of flour and the humidity, you may not need all the water, or you may need more.

Knead: 

Switch attachments to the dough hook and knead for 4 minutes on medium low, or until the dough passes the windowpane test.  This means that a lump of dough can be stretched until it's translucent without tearing.

Prove #1

Form the dough into a ball, lightly coat it in bread flour, and cover tightly with plastic wrap.  Leave it to prove in a warm place until it's at least doubled in size, about 1 to 1 1/2 hours.

Making the Dough

Prep the Pans

Line two 9x6-inch metal loaf pans with parchment paper, leaving a slight overhang of paper to make it easy to remove the loaves later.

Shape the Loaves

Turn out the dough onto a lightly floured surface and shape the dough into a rough rectangle about the width of the long side of the loaf pan you will be using. Roll the dough up into a very tight log and pinch the seam to seal.

Topping

Lightly spritz the top of the loaves with water or brush with a wet pastry brush.  Spread the rolled oats onto the work surface and roll the wet part of the loaves over the oats to coat.

Prove #2

Place the loaves oat-side up in the pan, cover with plastic wrap, and let them prove until the dough has risen above the tin and springs back when pressed lightly with a fingertip, about 30-45 minutes.

Preheat

About 10 to 15 minutes before the loaf is fully risen, preheat the oven to 400 F.

Shaping

Bake

Remove the plastic wrap and bake at 400 F for 25 minutes.  If the loaves start to get too dark on top, cover them with foil.  They are done baking when they have an internal temperature of 190 F.

Cool

Use the parchment to lift the loaves out of their tins, then place them on a wire rack and let them cool completely before serving, about 1 hour.

Serve

Cut in thick slices and serve with butter.

Baking

Bread tastes so much better with molasses in it! This bread is really nice.  It is soft and fluffy with a beautifully crispy top and yummy oats.  I could keep eating this bread slice after slice!

This bread is very soft, and the crust is chewy.  The seeds inside are crunchy.  The bread tastes amazing with butter!

https://content.jwplatform.com/videos/bsmwGfbd.mp4

This healthy multigrain bread recipe is perfect for sandwiches or alongside a cozy bowl of soup.  Boost your health with lots of grains in this crusty homemade bread.

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Hearty Multigrain Bread

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The most viewed without cereal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Hearty Multigrain Bread

The most viewed without cereal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine