This multigrain bread is hearty, soft, and just slightly sweet, making it perfect for everything from breakfast toast to wholesome sandwiches. I love how the combination of whole wheat flour, oats, and multigrain cereal creates a loaf that’s both nourishing and flavorful.

Why You’ll Love This Recipe

I like that this bread is filling without being too heavy, thanks to the hot cereal mix and oats. The touch of honey and butter makes the crumb tender and adds a subtle sweetness that balances the nuttiness of the grains. I also appreciate that I can make two loaves at once—one to enjoy fresh and one to freeze for later. It’s versatile, reliable, and gives me that warm satisfaction of homemade bread in just a few hours.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 grain hot cereal

• Boiling water

• All-purpose flour

• Whole wheat flour

• Honey

• Unsalted butter, melted and cooled

• Instant yeast

• Salt

• Old-fashioned rolled oats

Directions

1. In the bowl of a stand mixer, stir together the hot cereal and boiling water. Let it cool to about 110°F, stirring occasionally.

2. In a separate bowl, whisk together the flours, yeast, and salt.

3. Add the honey, melted butter, and flour mixture to the cooled cereal mixture. Stir on low speed until combined.

4. Knead on medium speed for 8–10 minutes until a soft dough forms.

5. Cover and let the dough rise for 1 to 1 hour 15 minutes, until doubled in size.

6. Punch down the dough and divide it in half. Shape each piece into a loaf and place in greased 9-by-5-inch loaf pans.

7. Lightly spray the tops with cooking spray, roll in oats if desired, and cover loosely. Let rise 45 minutes to 1 hour until nearly doubled.

8. Preheat oven to 375°F and bake loaves for 35–40 minutes, until golden brown and an instant-read thermometer reaches 185°F.

9. Cool in pans for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 2 loaves, about 24 slices total. Prep time takes around 45 minutes, plus 3 hours for rising and proofing. Baking time is about 35–40 minutes, with a total time of roughly 4 hours 20 minutes from start to finish.

Variations

I like to add sunflower seeds, flax seeds, or pumpkin seeds to boost texture and flavor. Sometimes I knead in dried cranberries or raisins for a sweeter twist. If I want rolls instead of loaves, I simply divide the dough into 16 pieces and bake them as hearty multigrain rolls. A sprinkle of cinnamon or pumpkin spice in the dough is also a nice seasonal variation.

Storage/Reheating

I keep the cooled bread tightly wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, I wrap the loaves in plastic and then foil, and freeze them for up to 2 months. When I reheat slices, I like to toast them directly from frozen so they’re warm and crisp without losing freshness.

FAQs

How do I keep multigrain bread soft?

I make sure to wrap it well once it’s cooled. The honey and butter in the dough also help keep the crumb tender.

Can I make this bread without a stand mixer?

Yes, I knead by hand for about 15–20 minutes until the dough is smooth and elastic. It takes more effort but works just as well.

Can I replace the honey with another sweetener?

Absolutely. I sometimes use maple syrup, molasses, or even brown sugar depending on the flavor I want.

Can I make this bread 100% whole wheat?

I can, but I usually adjust the water since whole wheat flour absorbs more liquid. Otherwise, the loaf may turn out dense.

How do I know when the bread is fully baked?

I look for a deep golden crust and check the internal temperature—it should reach 185°F in the center of the loaf.

Conclusion

This multigrain bread has become one of my favorite homemade loaves because it strikes the perfect balance between hearty and soft. I like that it’s simple enough for everyday baking, yet special enough to serve with dinner or enjoy toasted with butter and jam. Once I started making it, it quickly became a staple in my kitchen.