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BM# 51 — Baking Marathon: Day 3

Bake of the Day: Breads — Multigrain Loaf Bread

After 2 easy bread recipes (sandwich bread and focaccia), here’s a yeast bread with multi-grains and follows the typical 2 rise bread making process. This bread has quite a number of whole grain flours in it and is packed with 11 grams of whole grains per serving.

I have a very well stocked pantry, so I had all the ingredients on hand. If you don’t have any of the flours, then feel free to increase the quantity of another flour to make this bread.

This bread is slightly sweet and has a nice nubbly, yet soft texture. It is firm enough to hold up to a sandwich and is great when toasted for breakfast.

Recipe from King Arthur Flour:

Print Recipe
Multigrain Loaf Bread Yum
Multigrain Loaf Bread that is slightly sweet and has a nice nubbly, yet soft texture. It is firm enough to hold up to a sandwich and is great when toasted for breakfast.
Multigrain Loaf Bread
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 180 minutes
Servings
x
Ingredients
  • 2 cups All purpose Flour
  • ½ cup Wholewheat flour White
  • ½ cup Oats Rolled
  • ¼ cup Cornmeal Yellow
  • ¼ cup Rye Flour (or Pumpernickel flour)
  • ¼ cup Sunflower Seeds
  • 1 tbsp wheat Vital gluten
  • 2 tsp Yeast Instant
  • 1 ~ 1¼ cups Water Lukewarm
  • ¼ cup Brown Sugar , lightly packed
  • tsps Salt
  • ¼ cup milk Dry (powdered )
  • 3 tbsps Butter , softened
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 180 minutes
Servings
x
Ingredients
  • 2 cups All purpose Flour
  • ½ cup Wholewheat flour White
  • ½ cup Oats Rolled
  • ¼ cup Cornmeal Yellow
  • ¼ cup Rye Flour (or Pumpernickel flour)
  • ¼ cup Sunflower Seeds
  • 1 tbsp wheat Vital gluten
  • 2 tsp Yeast Instant
  • 1 ~ 1¼ cups Water Lukewarm
  • ¼ cup Brown Sugar , lightly packed
  • tsps Salt
  • ¼ cup milk Dry (powdered )
  • 3 tbsps Butter , softened
Multigrain Loaf Bread
Instructions
  1. Combine all the ingredients and mix and knead by hand, or mixer -- to form a smooth, supple dough.
  2. Cover and allow the dough to rise, covered, until puffy but not necessarily doubled in bulk, about 60 minutes.
  3. Transfer the dough to a lightly greased surface, gently deflate it, and form into a smooth 8" long log.
  4. Place the log in a greased 8½"x4½" loaf pan, cover with greased plastic wrap and let it rise for about 1½ hours, until crowned about 1" over the rim of the pan.
  5. Preheat oven to 350°F during the final 15 minutes of rising.
  6. Bake the bread for 35~40 minutes or until golden brown on top and a digital thermometer inserted into the center of the loaf reads 190°F.
  7. Remove from the oven and transfer to a wire rack to cool completely before slicing.
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21 thoughts on “Multigrain Loaf Bread”

  1. Pavani, my bookmark is growing with all your breads that you are sharing..this loaf looks so good..would want to have it right now..:(

  2. I too was planning on multigrain bread.Looks lovely and perfect as all your baked goodies. The first picture is so beautiful.

  3. Lovely textured bread and looks nice too. Pavani I am bookmarking it too, the list is getting longer and longer:))

  4. Wow!!!perfectly made ,looks like store bought one..Kudos to your effort ..with the chocolate spread it looks gorgeous..

  5. Fantastic loaf Pavani. I think I should try baking bread at home and stop buying bread from the store 🙂

  6. I am loving all your loaves, Pavani. In fact I was telling my daughter that we are going to bake some of these. 🙂

  7. my husband would love this. although I dont get all the varities of flour above, could start somewhere :-)) the first pic looks soooo inviting !

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