Homemade Multigrain Bread

4.80 from 5 votes

This homemade multigrain bread is packed with all kinds of hearty grains and incredibly soft in texture at the same time! Ideal for toast, sandwiches, or pairing alongside soup for dipping.

Prep Time 2 20

Cook Time 35

Total Time 2 55

Servings servings

Calories 456kcal

Ingredients

1 cup (160 g) 10-grain hot cereal mix
2 cups (428 g) boiling water
1/2 cup (120 g) warm 2% or skim milk (110F)
2-1/4 teaspoons (8 g) active dry yeast
1/4 cup (44 g) vegetable oil
1/3 cup (100 g) honey
1 large (46 g) egg, lightly beaten
2 teaspoons (10 g) kosher salt
1/2 cup (70 g) unsalted roasted sunflower seeds
1 tablespoon (11 g) chia seeds
1/2 cup (70 g) whole wheat flour (spooned and leveled)
6 cups (750 g) all-purpose flour (spooned and leveled)
1 large egg white, mixed with 1 tablespoon water
Oats for topping

Instructions

Place cereal mix in a medium heat-safe bowl. Pour boiling water over top and gently stir. Let stand at room temperature until mixture reaches 110F, about 30 minutes.
Place warm milk in the bowl of a stand mixer fitted with a dough hook OR a large bowl. Dissolve yeast in milk and let stand 5 minutes until foamy.
Mix cooled cereal-water mixture, vegetable oil, honey, and egg into yeast mixture until smooth. Add salt, sunflower seeds, chia seeds, whole wheat flour, and all-purpose flour to bowl and mix on low speed OR with a wooden spoon if making dough by hand until dough pulls away from sides of bowl, about 2 minutes of mixing (dough will be smooth and ball-shaped)
If making dough in stand mixer, knead dough in mixer on low speed 5-7 minutes until dough is stretchy and elastic. If making dough by hand, turn dough onto a lightly floured surface and knead by hand until dough is stretchy and elastic, about 10 minutes of kneading.
Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place at room temperature 1 to 1-1/2 hours until dough is doubled in size.
Once dough has doubled in size, preheat oven to 375F. Line two 9×5 loaf pans with parchment paper OR lightly grease. Set aside.
Punch risen dough down and turn onto a floured surface. Divide dough in half and roll each half out into a 9×12 inch rectangle. Tightly roll each rectangle starting at the short side, pinching ends to seal. Transfer each loaf to prepared pans, tucking ends under.
Brush each loaf with egg white/water mixture and sprinkle with oats. Cover pans with plastic wrap and allow loaves to rise in a warm place at room temperature 30-45 minutes until doubled in size.
Bake loaves at 375F 20-25 minutes until bread is a deep golden brown and registers 190F on a kitchen thermometer.
Cool bread completely in pans on a wire cooling rack. Once cooled, remove from pans and use a serrated knife to cut into slices. Enjoy!

Notes

Storing Instructions

Store bread in an airtight container at room temperature up to 4 days. Bread may also be frozen up to 2 months.

Nutrition