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The Best Multigrain Bread

After years of searching for a multigrain bread that I can bake at home, I found "the one". The flavor is perfect, with the perfect texture-- baked up light yet chewy, without being tough The not-so-secret ingredient is using a packaged 7-Grain hot cereal. I bake this every other Sunday, because I freeze one loaf. This makes perfect toast, grilled cheese sandwiches-- or any kind of sandwich.
Course Bread
Keyword Multigrain bread, Whole Wheat Bread
Prep Time 2 hours
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 5 hours 45 minutes
Servings 32 Slices
Calories 137kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 6 ¼ ounces 7-grain hot cereal mix 1 1/4 cups; Recommended Bob's Red Mill
  • 20 ounces boiling water 2 1/2 cups
  • 15 ounces unbleached all-purpose flour 3 cups; plus extra for dusting work surface
  • 7 ½ ounces whole-wheat flour 1 1/2 cups
  • 4 tablespoons honey
  • 4 tablespoons unsalted butter melted and cooled slightly
  • 2 ½ teaspoons instant yeast
  • 1 tablespoon table salt
  • ¾ cup sunflower seeds or pumpkin seeds (unsalted)
  • ½ cup old-fashioned rolled oats or quick oats

Instructions

INSTRUCTIONS

  • Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.
  • Whisk flours in medium bowl.
  • Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine.
    Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes.
    Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes.
    Add seeds and knead for another 15 seconds.
    Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball.
    Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
  • Adjust oven rack to middle position; heat oven to 375 degrees.
    Spray two 9 by 5-inch loaf pans with nonstick cooking spray.
    Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with knife or bench scraper.
    Shape loaves, spray a light coating of neutral oil and roll over oats to coat; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.)
    Bake until internal temperature registers 200 degrees on instant-read thermometer, 35 to 40 minutes. R
    Remove loaves from pans and cool on wire rack before slicing, about 3 hours.

Notes

Recipe source: America's Test Kitchen
Don't confuse 7-grain hot cereal mix with boxed, cold breakfast cereals that may also be labeled "7-grain." Our favorite brands of 7-grain mix are Bob's Red Mill and Arrowhead Mills. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.