Description
This multigrain bread is hearty yet soft, with a slightly sweet flavor from honey and a nutty depth from oats and multigrain cereal. Perfect for breakfast toast, wholesome sandwiches, or simply enjoying warm with butter.
Ingredients
- 1 cup 8-grain hot cereal
- 2 cups boiling water
- 2 cups all-purpose flour
- 3 cups whole wheat flour
- 1/3 cup honey
- 4 tablespoons unsalted butter, melted and cooled
- 2 1/4 teaspoons instant yeast (1 packet)
- 2 teaspoons salt
- 1/2 cup old-fashioned rolled oats (plus extra for topping)
Instructions
- In the bowl of a stand mixer, combine hot cereal and boiling water. Stir occasionally and let cool to 110°F.
- In a separate bowl, whisk together flours, yeast, and salt.
- Add honey, melted butter, and flour mixture to cooled cereal. Mix on low speed until combined.
- Knead on medium speed 8–10 minutes until dough is soft and elastic.
- Cover and let rise 1–1 hour 15 minutes, until doubled.
- Punch down dough, divide in half, and shape into loaves. Place in greased 9×5-inch pans.
- Lightly spray tops with cooking spray, roll in oats if desired, cover loosely, and let rise 45–60 minutes until nearly doubled.
- Preheat oven to 375°F (190°C). Bake loaves 35–40 minutes until golden and internal temp reaches 185°F.
- Cool in pans 5 minutes, then transfer to wire rack to cool completely before slicing.
Notes
- Add sunflower, flax, or pumpkin seeds for more texture.
- Knead in dried cranberries or raisins for a sweeter version.
- Divide dough into 16 pieces for multigrain rolls instead of loaves.
- Add cinnamon or pumpkin spice for seasonal flavor.
- For 100% whole wheat, increase water to prevent dryness.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 3g
- Sodium: 160mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
