This hearty sandwich bread is chock-full of all kinds of nutritious grains—it’s soft texture and homemade flavor is 10x better than the bakery!
Hello, Monday-after-a-nice-long-holiday-weekend. You came too soon.
So yeah, I’m guessing that today calls for carbs. The yeast-y bread kind. That’s the only way I’m willing to face a Monday.
The coffee’s nice too though, I must admit…
And 100% necessary.
On a different note, how was your weekend? Relaxing? Fast-paced? Filled with tons of amazing food? I’m guessing yes if your weekend was anything like mine. Yoicks.
In that case, I think you need a piece or 10 of Homemade Multi-Grain Sandwich Bread.
12 Days of Superfood Recipes are in full swing here now—even your lunch sandwich is getting a transformation. With pretty much the beeeeeeeest healthy-ish sandwich bread in all the land.
Normally I lean more towards the light-and-fluffy kinda sandwich bread. But other times? I want a hearty, rustic bread with TONS of multi-grain-y goodness and loads of texture.
This bread fits the bill quite nicely…
I’m seriously not gonna be able to fit into my jeans by the time that loaf sitting on my counter is gone, but whatever.
So I’m a texture-freak. Y’all should know that by now.
Let’s talk about the grains. Which this bread is clearly jam-packed with. Hi, lover.
I literally can’t even count all the whole grain-y goodness packed into these gorgeous loaves. There’s sunflower seeds, rolled oats, chia seeds, white whole wheat flour, rye flour, PLUS a cracked wheat cereal mix that just brings the grainy-ness to over-the-top-amazing.
There’s no shortage, that’s for sure. I’m telling ‘ya—when I get this craving I go cray with the texture-y stuff in my bread.
Even though this bread is loaded with pretty much all of the above, that doesn’t mean we’re saying goodbye to that soft, fluffy texture every sandwich bread should have.
This bread has pretty much the epitome texture. Super-soft, springy and fluffy inside, plus all the grains give it an unmatchable flavor.
Real deal bread, guys. Real deal.
I’ll be completely honest and say that this bread does take a little bit of effort to throw together, but please! It’s homemade bread and it’s soooo worth it in the end.
An afternoon well spent if you ask me. 😉
Plus well, you’ll feel like a legit pro pastry chef. YES! Best feeling ever. At least in my weird, bread-crazy twisted mind.
Since this recipe makes two loaves you can eat one now and stash the other one in the freezer for later.
Like, for maybe tomorrow. That first loaf is gonna disappear pretty quickly.
I bear nothing in common with the sentence above.
My favorite way to enjoy this bread is warm thick slices slathered with ALL the butter alongside a bowl of soup. Preferably THIS soup. Geez, yes…
Oh, man….I’m telling you guys: Life doesn’t get much better than this.
This bread is what every grain-filled, texture-y carb-filled dream is made of. No liez.
Hi, Monday. I’m ready for you now. 🙂
- 1-1/4 cups cracked wheat hot cereal mix
- 2-1/2 cups boiling water
- 1 pkg (2-1/2 teaspoons) active dry yeast
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1 large egg, lightly beaten
- 1-1/2 teaspoons salt
- 1/2 cup rye flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup sunflower seeds
- 1 tablespoon chia seeds
- 4-1/2 to 5 cups white whole wheat flour
- 1 egg white, lightly beaten
- Old-fashioned rolled oats for topping
- Place cereal mix in the bowl of a large stand mixer. Pour boiling water over top and gently stir. Let stand at room temperature until mixture reaches 110F, about 30 minutes.
- Dissolve yeast into slightly-warm water mixture. Let stand for 5 minutes then mix in oil, honey, egg, and salt. With mixer on low speed, add rye flour, oats, sunflower seeds, chia seeds, and 4-1/2 cups flour. Increase speed to medium and mix until dough pulls away from sides. If needed, add more flour by the tablespoon until dough is smooth and not at all sticky.
- Turn dough onto a floured surface and gently knead until smooth and elastic. Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch risen dough down and divide in half. On a floured surface, use your hands to stretch each portion of dough into a 9x5 rectangle. Roll into a cylinder-shape along the length side and pinch edges to seal. Tuck ends underneath and transfer dough loaves to two greased 9x5 loaf pans.
- Brush loaves with egg white and sprinkle with additional rolled oats. Cover pans with plastic wrap and let rise in a warm place until doubled, about 30 minutes.
- Bake loaves at 375F 35-40 minutes or until a deep golden brown on the outside. Cool bread in pan 10 minutes, then transfer to a wire cooling rack to cool completely.
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