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–+ servings

Multigrain Bread

A comforting, steady multigrain bread made with whole wheat flour, oats, and seeds, perfect for sharing at the family table.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Course Bread, Breakfast
Cuisine American, Homemade
Servings 2 loaves
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 2 cups whole wheat flour Room temperature helps with texture.
  • 2 cups all-purpose flour This adds a classic lightness.
  • 1 cup oats Old-fashioned oats bring gentle body.
  • 1/2 cup seeds (like sunflower, flax, or pumpkin) Toasted lightly for extra flavor.
  • 2 teaspoons salt Balance is important for flavor.

Wet Ingredients

  • 1/4 cup honey or sugar Honey adds warmth; sugar gives a neutral sweet note.
  • 2 tablespoons olive oil Adds a subtle richness and keeps crumbs soft.
  • 2 1/4 teaspoons yeast Active and fresh is best for a lively rise.
  • 2 cups warm water Water should feel warm to the wrist, not hot.

Instructions
 

Preparation

  • In a large bowl, combine the warm water, honey, and yeast. Let it sit for 5-10 minutes until frothy.
  • In another bowl, mix the whole wheat flour, all-purpose flour, oats, seeds, and salt. Stir until free of lumps.
  • Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.

Kneading

  • Knead the dough on a floured surface for about 10 minutes until smooth.

First Rise

  • Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 hour.

Shaping

  • Punch down the dough, divide it in half, and shape into loaves.
  • Place the loaves in greased bread pans. Cover and let rise for another 30-45 minutes.

Baking

  • Preheat the oven to 375°F (190°C).
  • Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.

Cooling

  • Let the bread cool before slicing.

Notes

Store at room temperature wrapped in a clean tea towel or in a bread box for up to two days. For longer storage, slice and freeze in airtight bags. Leftover crumbs can be used for breadcrumbs.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 35gProtein: 6gFat: 3gSaturated Fat: 0.5gSodium: 150mgFiber: 4gSugar: 1g
Keyword Baking, Comfort Food, Easy Recipe, Homemade Bread, Multigrain Bread
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