Go Back
Half a loaf and two slices of Whole Grain Bread with a bread knife beside it.
Print

Homemade Multigrain Bread Recipe

*Advance Prep Required* Homemade multigrain bread is packed with whole wheat flour, whole grains and seeds. An easy recipe for the novice or experienced baker! This is a family favorite. Vegan and vegetarian friendly.
See blog post and makers notes above for more tips!
Total time above does not include the amount of time it takes for fermentation and proofing, which takes three hours.
Course Bread, Dinner, Lunch, Side
Cuisine American
Diet Vegan, Vegetarian
Keyword Mulitgrain Bread, Multigrain Bread Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
Calories 2110kcal
Author Traci York

Ingredients

For the Soaker:

For the Dough:

  • 1/2 C Milk + 1 teaspoon apple cider vinegar 140g, use plant or whole milk, I use homemade cashew milk
  • 1 1/2 C White Unbleached Bread Flour 264g
  • 1 1/2 C Whole Wheat Bread Flour 258g **See Note
  • 3 Tbs Brown Sugar 46g
  • 1 1/2 tsp Sea Salt 10g
  • 1 Tbs Quick Rise Yeast 6g ***See Note
  • 3 Tbs Cooked Brown Rice 44g ****See Note
  • 1 1/2 Tbs Maple Syrup
  • 3/4 C Water room temperature 178g

For Finishing:

Instructions

For the Soaker:

  • The day before making the bread, prepare the soaker by placing the cereal, rolled oats, quinoa, flax, sunflower seeds and water into a small bowl. It wont completely cover the grains, rather, just moisten them. Leave out at room temperature overnight.

For the Dough:

  • Coat the inside of a large bowl and a 9x5" loaf pan with olive oil. Set aside.
  • Mix the milk and apple cider vinegar together. Whisk vigorously. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, add both flours, sugar, salt, and yeast. Mix for 10 seconds. With the mixer off, add the soaker, brown rice, syrup, milk mixture, and water. Mix on speed 4 just until the dough comes together, and is hydrated. A chunky ball should form (if there's still some dry bits in the bottom of the mixer, add a tablespoon of water and mix just until a dough forms). Switch to the dough hook.
    Mix on speed 4 for 9-10 minutes, stopping occasionally to push the dough back down into the bowl. If the dough feels a bit too dry, add 1 tablespoon of water, if too wet, a few pinches of flour (don't worry, this dough is very forgiving).
    *If kneading by hand, knead for about 12-13 minutes on a lightly floured work surface.
    The dough is ready to remove from the mixer when it is more tacky, than sticky and registers 77-81 Fahrenheit (25-27 Celsius) on a thermometer (very important temperature).
    Finish the dough by kneading it on a lightly floured work surface for 1-2 minutes. Sprinkle with a bit of flour if needed.
  • Tuck the dough into a ball making sure the surface is taught. Transfer the dough to the oiled bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap or moist doubled up tea towels.
    Set a timer for 90 minutes to allow the dough to ferment. It should double in size. If the dough is rising too fast, pop it in the fridge to cool it down for 10-15 minutes or set it in a cooler area of the house. It may take longer to rise, but we don't want it to rise too fast, as this is where flavor development occurs. The goal is not for it to rise in 90 minutes. The goal is for the dough to double in size. 90 minutes is only a guide.
  • To shape the dough, remove the dough from the bowl and place it on a lightly floured work surface. Use the illustrations in the blog post as a guide to shape the dough. Press the dough into a rough rectangle about 3/4 inches thick, 6 inches wide and 8-10 inches long. Fold the dough lengthwise 2/3 over onto itself and crease it firmly using the pinky side of your hand. Fold the 1/3 piece left towards the crease and pinch the seam closed. Fold in the ends, coming in about an 1 inch and pinch the seam closed. Turn the bread over and rock it back and fourth a bit and gently fluff the ends in a bit. Gently place the loaf, seam side down into the prepared loaf pan.
    Lightly spray or brush with water and sprinkle 1 tablespoon of rolled oats over the top. Cover with plastic wrap or moistened doubled up tea towels. Set the timer for 90 minutes and proof until the dough nearly doubles in size.
    I've had this dough take longer and much shorter to rise than 90 minutes (It's also risen right on time before too!). The amount of time will vary depending on the temperature of its surroundings. Just keep an eye on it and look for it to almost double in size or rise about 1 1/4 inches above the lip of the pan at the center. *Tip: if the dough is sloooow, you can pop it into a turned off oven with the light on to speed this along.
  • Preheat the oven to 350 Fahrenheit (176 Celsius) with the oven rack in the center. Bake for 20 minutes, rotate the pan and continue baking for another 30-40 minutes or until the bread reaches an internal temperature of 185 -190 Fahrenheit (85-87 Celsius), and is golden brown. Tent with foil if needed at about 30 minutes if the bread is getting too dark.
  • Turn the bread out of the loaf pan and onto a cooling rack. Allow to cool completely, for a least 2 hours. If the bread is cut before it's cool it will be gummy inside.
  • Store cut side down on a cutting board, for a few hours of storage. For longer storage, store in a plastic bag for up to 2 days. Freeze sliced in a freezer bag for up to two weeks. The bread can go from freezer to toaster, or thaw covered at room temperature.

Notes

*If 10 grain cereal is not available, look for 7 or 8 grain hot cereal.
**Use stone ground whole wheat or whole wheat bread flour. Whole wheat bread flour is allows for a little more stretch in the dough.
***I use Red Star Quick Rise Yeast. According to The Kitchen, you can use Quick Rise Yeast or Instant Yeast interchangeably.
****For the cooked brown rice, pull it from a batch when I'm making it for something else. The rice can be frozen and thawed for use when ready to make bread.
Adapted from Peter Reinhart's Multigrain Bread.

Nutrition

Serving: 1loaf | Calories: 2110kcal | Carbohydrates: 392g | Protein: 67g | Fat: 31g | Saturated Fat: 3g | Sodium: 3761mg | Potassium: 1163mg | Fiber: 26g | Sugar: 57g | Vitamin A: 250IU | Calcium: 349mg | Iron: 11mg