How to Make Multigrain Bread
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Use your favorite multigrain cereal to bake this hearty – and delicious – bread.
Step 1: Mix cereal and water
Put the cereal in a large bowl, stir in the boiling water, and let it sit for 20 minutes.
Step 2: Add the yeast
Add the yeast and stir until it's dissolved. Let it stand for a few minutes until the yeast begins to foam.
Step 3: Add some bread flour
Add one cup of the bread flour, and the oil, honey, and salt and stir until smooth.
Step 4: Add the rest of the flour
Gradually stir in the rest of the flour, both bread and whole wheat, until you have a moist dough. If needed, add more bread flour until the consistency is right. Cover the bowl with a clean dishcloth and let it sit for 15 minutes.
Step 5: Knead the dough
Put the dough on a lightly floured surface and knead it for about 10 minutes, until it's smooth.
Tip
Add a little more bread flour if it's too sticky.
Step 6: Put dough in an oiled bowl
Put the dough in a large, lightly oiled bowl, turning it until it's covered with oil. Cover with a dishcloth and let it rise until it doubles in size, about one hour.
Step 7: Punch it
Punch the dough down and put it on a lightly floured surface. Knead it for about five minutes; then shape into a loaf.
Step 8: Sprinkle the seeds
If you're using the seeds, sprinkle half of them on an ungreased baking sheet and put the loaf on top of them. Cover with a dishtowel and let rise until it's almost doubled, about 40 minutes.
Tip
The dough is the correct consistency if it remains dented when poked, rather than filling in.
Step 9: Preheat oven
Preheat oven to 425 degrees, with a pan on the lower rack. Brush or spritz the loaf with cool water, sprinkle on the remaining seeds, and make three ¼-inch-deep slashes on top with a sharp knife.
Tip
If you have a baking stone, preheat that and bake your loaf on it.
Step 10: Bake the bread
When the oven is hot, pour two cups of tepid water into the pan and place the bread on the rack above it. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
Did You Know?
Store-bought multigrain bread is not considered whole grain unless it lists whole wheat or another whole grain flour as the main ingredient.
Use your favorite multigrain cereal to bake this hearty – and delicious – bread.
Step 1: Mix cereal and water
Put the cereal in a large bowl, stir in the boiling water, and let it sit for 20 minutes.
Step 2: Add the yeast
Add the yeast and stir until it's dissolved. Let it stand for a few minutes until the yeast begins to foam.
Step 3: Add some bread flour
Add one cup of the bread flour, and the oil, honey, and salt and stir until smooth.
Step 4: Add the rest of the flour
Gradually stir in the rest of the flour, both bread and whole wheat, until you have a moist dough. If needed, add more bread flour until the consistency is right. Cover the bowl with a clean dishcloth and let it sit for 15 minutes.
Step 5: Knead the dough
Put the dough on a lightly floured surface and knead it for about 10 minutes, until it's smooth.
Tip
Add a little more bread flour if it's too sticky.
Step 6: Put dough in an oiled bowl
Put the dough in a large, lightly oiled bowl, turning it until it's covered with oil. Cover with a dishcloth and let it rise until it doubles in size, about one hour.
Step 7: Punch it
Punch the dough down and put it on a lightly floured surface. Knead it for about five minutes; then shape into a loaf.
Step 8: Sprinkle the seeds
If you're using the seeds, sprinkle half of them on an ungreased baking sheet and put the loaf on top of them. Cover with a dishtowel and let rise until it's almost doubled, about 40 minutes.
Tip
The dough is the correct consistency if it remains dented when poked, rather than filling in.
Step 9: Preheat oven
Preheat oven to 425 degrees, with a pan on the lower rack. Brush or spritz the loaf with cool water, sprinkle on the remaining seeds, and make three ¼-inch-deep slashes on top with a sharp knife.
Tip
If you have a baking stone, preheat that and bake your loaf on it.
Step 10: Bake the bread
When the oven is hot, pour two cups of tepid water into the pan and place the bread on the rack above it. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
Did You Know?
Store-bought multigrain bread is not considered whole grain unless it lists whole wheat or another whole grain flour as the main ingredient.
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