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Juicy homemade multigrain bread with a shiny crust, topped with oats and seeds.

Homemade Multigrain Bread

Enjoy warm, freshly baked multigrain bread with a hearty texture and wholesome ingredients. Perfect for breakfast or sandwiches.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course bread
Cuisine Homemade
Servings 16 slices
Calories 180 kcal

Ingredients
  

Cereal and liquids

  • 1 cup 10-grain hot cereal mix
  • 2 cups boiling water
  • 0.5 cup warm 2% or skim milk (110F)
  • 2-1/4 teaspoons active dry yeast
  • 0.25 cup vegetable oil
  • 0.33 cup honey
  • 1 large egg, lightly beaten
  • 2 teaspoons kosher salt
  • 0.5 cup unsalted roasted sunflower seeds
  • 1 tablespoon chia seeds
  • 0.33 cup whole wheat flour (spooned and leveled)
  • 6 cups all-purpose flour (spooned and leveled)
  • 1 large egg white, mixed with water

Oats for topping

Instructions
 

  • Combine cereal mix and boiling water; let cool to 110F (~30 min).
  • Dissolve yeast in warm milk; let foam 5 min.
  • Mix cereal-water, oil, honey, egg, then add dry ingredients; knead until smooth and elastic.
  • Let dough rise in a greased bowl until doubled (~1-1.5 hrs).
  • Shape dough into loaves, let rise 30-45 min, then brush with egg white mixture and sprinkle oats.
  • Bake at 375F for 20-25 min until golden and internal temp reaches 190F. Cool before slicing.

Notes

Ensure dough is kneaded until stretchy for best texture.
Keyword Multigrain