{"slug":"multigrain-bread","collection":"recipes","is_recipe":true,"visibility":"public","title":"Multigrain Bread","description":"A hearty, chewy multigrain loaf built on a seven-grain cereal base, sweetened with honey and leavened with instant yeast for two full loaves or a boule.","body_md":"\nThis recipe has been tested and tweaked over time. Most of the\nmodifications (so far) are to simplify the process.\n\nFor each rise, the dough should be kept in a warm area, covered with\nplastic wrap or a damp kitchen towel. If a suitably warm place is not\navailable (cold season, air conditioned house, etc), use a conventional\ngas oven: turn on the oven; as soon as the element fires up, turn off\nthe oven. This will provide a suitably warm environment for the dough to\nproperly rise.\n\nThis recipe will make either: two loaf or one boule.\n\n## Cook \u0026 Prep Time\n\nTotal prep and cooking time is estimated at about 240 minutes (4 hours).\nThis does not include cool down time of 2 hours.\n\n### Chart\n\n| Chat of Time |\n|--------------|\n| Hour:Minute  |\n| 00:00        |\n| 00:10        |\n| 01:10        |\n| 01:35        |\n| 01:55        |\n| 02:55        |\n| 03:35        |\n| 04:15        |\n\n## Special Equipment\n\n-   Two 9×5\" loaf pans; coat with butter or olive oil -- or --\n-   Baking stone, if making a boule.\n-   Stand mixer with dough hook (or clean counter top to hand kneed).\n-   Cooling rack.\n\n## Ingredients\n\n### Step 1\n\n-   180g / 300ml (1¼ cups) seven-grain hot cereal mix\n-   600ml (2½ cups) boiling water\n\n### Step 2\n\n-   425g (15oz) / 720ml (3 cups) all-purpose flour (not bread flour)\n-   235g (8oz) / 360ml (1½ cups) whole wheat flour --or-- substitute equal\n    amounts of other glutenous grain (rye, spelt, barley, etc).\n-   3 teaspoons instant or rapid-rise yeast\n\n### Step 3\n\n-   80g / 60ml (¼ cup) honey --or-- molasses, depending on the desired\n    flavor profile.\n-   60g (4 tablespoons) unsalted butter, melted and cooled\n\n### Step 4\n\n-   17g (1 tablespoon) salt\n\n## Preparation\n\n### Hydrate Cereal\n\n**60 minutes**\n\n1.  Place cereal in bowl of stand mixer fitted with dough hook and add\n    boiling water; stir.\n2.  Let stand, stirring occasionally, until mixture cools to 37°C\n    (100°F) and resembles thick porridge, about 1 hour.\n\n### Combine\n\n1.  While cereal is cooling, whisk together flours and yeast in a\n    separate bowl.\n2.  Once cereal mixture has cooled, add and mix on low speed till\n    combined:\n    -   Honey\n    -   Butter\n3.  Add flour/yeast mixture, ½ cup at a time; knead until cohesive mass\n    starts to form.\n\n### 1st kneed \u0026 rest\n\n**25 minutes**\n\n1.  Continue kneading for 1 to 1 ½ minutes.\n2.  Cover bowl tightly with plastic wrap\n3.  Let dough rest for 20 minutes.\n\n### 2nd kneed \u0026 rest\n\n**70 minutes**\n\n1.  Add salt and knead on medium-low speed until dough clears sides of\n    bowl, 3-4 minutes\n2.  Transfer dough to lightly floured counter and knead by hand until\n    seeds are dispersed evenly and dough forms smooth, round ball (about\n    12 minutes).\n3.  Place dough in large, lightly greased bowl\n4.  Cover tightly with plastic and let rise at room temperature until\n    nearly doubled in size, 45-60 minutes.\n\n### 3rd kneed, rest, and pans\n\n**40 minutes**\n\n#### Loaf Pans\n\nIf baking in loaf pans:\n\n1.  Oil two loaf pans.\n2.  Transfer dough to lightly floured counter and divide in half.\n3.  Press 1 piece of dough into 9×6 inch rectangle, with short side\n    facing you.\n4.  Roll dough toward you into firm cylinder, keeping roll taut by\n    tucking it under itself as you go.\n5.  Turn loaf seam side up and pinch it closed.\n6.  Repeat with second piece of dough.\n7.  Cover loaves loosely with greased plastic and let until nearly\n    doubled in size 30-40 minutes.\n8.  Dough should barely spring back when poked with knuckle.\n\n#### Boule\n\nIf baking the bread as a boule:\n\n1.  Simply punch down the loaf and cover\n2.  Let rise until nearly doubled in size 30-40 minutes.\n3.  Dough should barely spring back when poked with knuckle.\n\n### Bake\n\n**40 minutes**\n\n#### Loaf Pans\n\nIf baking in loaf pans:\n\n1.  30 minutes before baking, adjust oven rack to middle position and\n    heat oven to 190°C (375°F).\n2.  Bake until loaves register 95°C (200°F), 30-35 minutes.\n3.  Transfer pans to wire rack and let cool for 5 minutes.\n\n#### Boule\n\nIf baking as a boule:\n\n1.  30 minutes before baking, adjust oven rack to middle position.\n2.  Oil a baking stone with olive oil and place it on the middle rack.\n3.  Heat oven to 190°C (375°F).\n4.  Drop the dough onto the baking stone\n5.  Bake until loaves register 95°C (200°F), 35-45 minutes.\n\n### Cool\n\n**120 minutes**\n\n1.  Remove loaves from pans (or remove boule from oven)\n2.  Return loafs to rack\n3.  Let cool to room temperature, about 2 hours, before slicing and\n    serving.\n\n## Storage\n\n### Day to Day Storage\n\n-   Unsliced bread can be stored in the open for about 4 to 5 days.\n-   Wrap sliced bread fully in parchment paper.\n\n### Freezing\n\n-   Bread can be wrapped in freezer paper or parchment, then sealed with\n    plastic wrap.\n-   To re-heat/thaw:\n    -   Heat an oven to 400°F.\n    -   Remove bread from freezer and unwrap.\n    -   Place bread in oven and let warm for five minutes.\n    -   Turn off oven, and open door slightly ajar.\n    -   Leave bread in oven until cool enough to handle.\n\n## Notes\n\n-   For those without a stand mixer: Stir wet and dry ingredients\n    together with a stiff rubber spatula until the dough comes together\n    and looks shaggy. Transfer the dough to a clean counter and knead by\n    hand to form a smooth, rough ball, 15-25 minutes, adding additional\n    flour, if necessary, to prevent the dough from sticking to the\n    counter. Proceed with recipe as directed.\n-   So far, **Saf Instant Yeast** yields the best results\n    (http://a.co/9xa0L9L)\n- **Unit repair (2026-07-30):** the ounce figures in this recipe were placeholders, not conversions — everything between 14g and 40g had been written \"(1oz)\" and everything between 43g and 65g \"(2oz)\". The gram weights are correct and unchanged; only the bogus ounce fragments are removed. Where a spoon or cup measure sat in the same parentheses it is kept, since that one is real.\n\n","draft":false,"servings":"16","prep_time":"2 hours","cook_time":"40 minutes","total_time":"4 hours","created_at":"2018-02-20T09:00:59Z","updated_at":"2026-07-30T22:14:05.936446Z","categories":["Bread"],"tags":["Wheat","Whole-Grain","Yeast"],"methods":["Baked"],"ingredients":[{"section":"Step 1","items":["-   180g / 300ml (1¼ cups) seven-grain hot cereal mix","-   600ml (2½ cups) boiling water"],"parsed":[{"raw":"-   180g / 300ml (1¼ cups) seven-grain hot cereal mix","qty":180,"unit":"g","item":"/ 300ml seven-grain hot cereal mix"},{"raw":"-   600ml (2½ cups) boiling water","qty":600,"unit":"ml","item":"boiling water"}]},{"section":"Step 2","items":["-   425g (15oz) / 720ml (3 cups) all-purpose flour (not bread flour)","-   235g (8oz) / 360ml (1½ cups) whole wheat flour --or-- substitute equal","-   3 teaspoons instant or rapid-rise yeast"],"parsed":[{"raw":"-   425g (15oz) / 720ml (3 cups) all-purpose flour (not bread flour)","qty":425,"unit":"g","item":"/ 720ml all-purpose flour"},{"raw":"-   235g (8oz) / 360ml (1½ cups) whole wheat flour --or-- substitute equal","qty":235,"unit":"g","item":"/ 360ml whole wheat flour --or-- substitute equal"},{"raw":"-   3 teaspoons instant or rapid-rise yeast","qty":3,"unit":"tsp","item":"instant or rapid-rise yeast"}]},{"section":"Step 3","items":["-   80g / 60ml (¼ cup) honey --or-- molasses, depending on the desired","-   60g (4 tablespoons) unsalted butter, melted and cooled"],"parsed":[{"raw":"-   80g / 60ml (¼ cup) honey --or-- molasses, depending on the desired","qty":80,"unit":"g","item":"/ 60ml honey --or-- molasses, depending on the desired"},{"raw":"-   60g (4 tablespoons) unsalted butter, melted and cooled","qty":60,"unit":"g","item":"unsalted butter","prep":"melted and cooled"}]},{"section":"Step 4","items":["-   17g (1 tablespoon) salt"],"parsed":[{"raw":"-   17g (1 tablespoon) salt","qty":17,"unit":"g","item":"salt"}]}],"servings_int":16,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:17:51.718558Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}