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Multigrain Cereal Bread Recipe

Ingredients

  • 1 cup warm water (110-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup rolled oats
  • 1/4 cup sunflower seeds

Steps and instructions

  1. In a large mixing bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy.
  2. Stir in honey, oil, and salt.
  3. Add whole wheat flour, all-purpose flour, cornmeal, rolled oats, and sunflower seeds. Mix until a dough forms.
  4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
  6. Punch down the dough, shape it into a loaf, and place in a greased 9x5-inch loaf pan.
  7. Cover and let it rise for another 30-45 minutes.
  8. Preheat the oven to 350°F (175°C).
  9. Bake the bread for 30-35 minutes or until golden brown and the loaf sounds hollow when tapped on the bottom.
  10. Remove from the pan and cool on a wire rack before slicing.

Tools for making

Recipe overview

This multigrain bread recipe combines the wholesome goodness of whole grains and seeds to create a hearty and flavorful loaf. With a mix of whole wheat flour, cornmeal, oats, and sunflower seeds, this bread is not only delicious but also nutritious. The process involves proofing the yeast, kneading the dough, and allowing it to rise twice before baking to perfection. Get ready to enjoy the aroma of freshly baked bread filling your kitchen and savor the satisfaction of making your own homemade multigrain bread from scratch.

TimeApprox. 35 min
ServingsThis recipe makes approximately 12 servings.
CaloriesApprox. 90
Print recipe

Common questions

  1. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast, but you may need to adjust the rising time.
  2. Can I use a bread machine to make this recipe? Yes, you can use a bread machine on the dough setting to mix and knead the dough, then shape and bake the bread in the oven.
  3. Can I add other seeds or grains to the bread? Absolutely! Feel free to customize the bread by adding flaxseeds, chia seeds, or other grains of your choice.
  4. How should I store the bread? Store the bread in a paper bag or bread box at room temperature for 2-3 days. For longer storage, freeze the bread wrapped in plastic wrap and placed in a resealable bag.

Serving dishes and utensils

  • Mixing bowl - For combining ingredients and allowing the dough to rise.
  • Loaf pan - To shape and bake the multigrain bread.
  • Bread knife - For slicing the cooled multigrain bread.
  • Wire rack - To cool the freshly baked bread evenly.

Origin stories

Multigrain bread has its origins in the ancient tradition of using a variety of grains to create nutritious and flavorful bread. In many cultures around the world, combining different grains like wheat, cornmeal, oats, and seeds has been a common practice to enhance the bread's taste and texture while also adding nutritional value. This practice has evolved over time, and multigrain bread continues to be a popular choice for those looking for a wholesome and diverse bread option.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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