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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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