Easy multigrain bread recipe is soft and fluffy (think Wonder bread) but is hearty, nutritious, and full of flavor. I developed this recipe when my kids were small and wanted those soft store-bought loaves. You can make this even if you're a beginner!
Course Bread
Cuisine Amercian Heritage
Prep Time 45 minutesminutes
Cook Time 40 minutesminutes
Rising Time (estimated) 4 hourshours30 minutesminutes
½cupmelted butteruse coconut oil or vegetable oil to make it vegan
Instructions
Add the yeast and 1 tablespoon honey to the warm water.
Set the mixture aside for about five minutes. It will get bubbly.
Sponge
Add the 2 cups of warm water, remaining honey, 7 grain cereal, oatmeal, 1 cup of the whole wheat flour, 1 cup of flaxseed, 1 cup of bread flour, and ¼ cup gluten.
Stir until well mixed.
Cover and set in a warm place to rise - about 30 minutes and up to 3 hours.
Bread
Stir the sponge down and add the salt and butter.
Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough.
Knead for 6 - 10 minutes, or until smooth and elastic.
Cover and place in a warm spot to rise.
Let rise until double, about 1 ½ hours.
Punch down.
Let rest for 15 minutes.
Form into loaves and place in greased pans.
Oil tops and cover, let rise for 1 hour or until doubled.
Bake at 375F for 40 minutes or until golden brown.
Loaves will sound hollow when tapped if they are done.
Cool completely before slicing!
Notes
StorageYou can keep this tightly covered at room temperature for about 2 days - maybe 4 if you use a vacuum sealer carefully.For longer storage freeze it. I like to slice it, flash freeze the slices on a cookie sheet, then stack them in a freezer container with parchment in between the slicesTips:
Be sure to use bread flour. It keeps the bread from being crumbly and falling apart too easily. All purpose flour is not the best choice but will work if that's all you have. Your bread will be a little more coarse. Do not use cake flour in this recipe.
When you make this just leave the sponge to rise for 30 minutes or up to 4 hours.
It takes 5 to 6 minutes to knead the dough by mixer, 15 minutes by hand.
You need a good stand mixer for this whole grain yeast dough. I've kneaded it by hand in the past but it takes a long time and strong hands.
This whole grain sandwich bread has a longer rising time than most of the breads I make.