Multigrain Bread
Try this Multigrain Bread recipe, or contribute your own.
- Preparing Time: 45 minutes
- Total Time: 4 hours and 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1 1/4 cups seven grain cereal mix
- 2 1/2 cups boiling water mix with cereal and let sit about 1 hour, or until 100 degrees
- 1/4 cup honey
- 4 tablespoons melted butter, cooled add to cereal mix, and mix on low until combined
- 3 cups all purpose flour
- 1 1/2 cups whole wheat flour combine flours. add to wet mixture 1/2 cup at a time i(in stand mixer). knead 1 1/2 - 2 minutes, until cohesive mass starts to form. cover with plastic and let rest 20 minutes.
- 1 tablespoon salt add and knead 3-4 minutes. if dough does not clear side add up to 3 t flour. knead for 5 minutes.
- Carbohydrate 112.502011954938 g
- Cholesterol 0 mg
- Fat 1.75480017959559 g
- Fiber 8.02742264763206 g
- Protein 15.823710694145 g
- Saturated Fat 0.289350538609506 g
- Serving Size 1 1 Serving (223g)
- Sodium 26.8792760823989 mg
- Sugar 104.474589307306 g
- Trans Fat 0.544530161600578 g
- Calories 524 calories
Place dough in greased bowl, turning to grease top. Cover with plastic wrap and let rise 45-60 minutes, or until doubled. Grease pans - two 9x5 loaf pans, or 3 aluminum foil pans, plus 1 pr 2 little ones. Divide dough. Press into rectangle to fit pans, roll into tight cylinder. Pinch seams together. Spray with cooking spray and roll in whole oats. Place in pans, seam side down. Cover with plastic wrap and let rise until doubled, about 30-40 minutes. Dough should spring bake slightly when punched with a knuckle. Heat oven to 375(F) degrees. Bake 35-45 minutes, or until loaves reach 200(F) degrees inside. Remove to wire racks to cool.
