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Soft Multigrain Bread Recipe

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4.4 from 5 reviews

This Soft Multigrain Bread recipe yields a tender, flavorful loaf combining the wholesome goodness of multigrain cereal mix with the perfect balance of sweetness and texture. Ideal for sandwiches or toast, this bread boasts a soft crumb and a slightly nutty flavor thanks to the optional sunflower seeds or nuts. The recipe utilizes a straightforward yeast-based dough, requiring two rises and baking to achieve the perfect soft crust and airy interior.

Ingredients

Main Ingredients

  • 1/2 cup (60g) dry multigrain cereal mix or old-fashioned whole rolled oats
  • 1 and 3/4 cups (410ml) boiling water
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 3 Tablespoons (37g) packed light or dark brown sugar
  • 3 Tablespoons (43g) unsalted butter, softened to room temperature
  • 1 and 1/2 teaspoons salt
  • 3 and 1/3 cups (433g) bread flour (spooned and leveled), plus more as needed and for hands/work surface

Optional Add-ins

  • 1/2 cup (60g) sunflower seeds, chopped nuts, pepitas, raisins, or dried cranberries

Instructions

  1. Prepare the dough: Place the multigrain cereal mix in a large heatproof bowl or the bowl of your stand mixer. Pour the boiling water over it and let it cool until it reaches about 110°F (43°C), which takes approximately 20 minutes. Maintaining the correct temperature is crucial to not kill the yeast.
  2. Activate yeast: Whisk the yeast, brown sugar, and the warm multigrain cereal mixture together in the mixer bowl fitted with a dough hook or paddle attachment. Cover and let sit for 5-10 minutes until the surface becomes foamy and bubbly, indicating that the yeast is active.
  3. Mix dough: Add the softened butter, salt, and 1 cup (130g) of bread flour to the yeast mixture. Beat on low speed for 30 seconds, scrape the bowl sides, then add another cup of flour. Beat on medium speed until the mixture is somewhat incorporated. Add the remaining flour and optional seeds or nuts and beat again on medium speed until the dough starts to come together and pulls away from the bowl sides, about 2 minutes. Add more flour in small increments if the dough is too sticky.
  4. Knead the dough: Continue kneading in the mixer for 3-5 minutes or knead by hand on a lightly floured surface for the same duration. The dough should remain slightly soft and pass the windowpane test—stretch a small piece until thin without tearing to check.
  5. First rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough inside, turning it to coat all sides. Cover with foil, plastic wrap, or a clean towel and let it rise in a warm area for 1-2 hours until doubled in size.
  6. Prepare loaf pan and shape dough: Grease a 9×5-inch loaf pan. Punch down the risen dough to release air. Lightly flour your work surface, hands, and rolling pin, then roll the dough into an approximately 8×15 inch rectangle. Roll it up into an 8-inch log and place it into the prepared pan.
  7. Second rise: Cover the loaf with foil, plastic, or a kitchen towel and let it rise until it rises 1-2 inches above the pan rim, about 1 hour.
  8. Preheat oven and bake: Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C). Bake the loaf for 35-40 minutes. If the top browns too fast, tent the pan with foil. Test doneness by tapping the loaf for a hollow sound or using a thermometer to check for an internal temperature of 195°F-200°F (90°C-93°C).
  9. Cool and store: Remove the bread from the oven and let it cool for a few minutes before slicing or allow it to cool completely. Store leftover bread tightly covered at room temperature for 2-3 days or in the refrigerator for up to 10 days.

Notes

  • Use a digital thermometer to monitor the water temperature precisely; too hot kills yeast, too cool slows rising.
  • For those without a mixer, mixing and kneading by hand is perfectly fine but requires more effort.
  • Perform the windowpane test to ensure adequate gluten development during kneading.
  • Optional mix-ins like sunflower seeds, nuts, or dried fruit add flavor and texture but can be omitted for a simple bread.
  • The first rise needs a warm environment; countertop works well but avoid cold drafts.
  • To avoid top over-browning, tent the bread with foil during baking.
  • This bread keeps best when stored tightly wrapped to retain moisture.

Find it online: https://marthatasty.com/soft-multigrain-bread-recipe/