Easy Multigrain Sandwich BreadContributed by: Erika BruceThis recipe combines the flavor and goodness of a whole grain bread, but maintains a light, fluffy texture. It was featured in Cooks Illustrated and brought to us by a long-time customer.
DirectionsStep 1Place cereal mix in bowl of standing mixer and pour boiling water over it. Let stand, stirring occasionally, until mixture cools to 100°F and resembles thick porridge (about 1 hour). In a separate medium-sized bowl, whisk flours together.Step 2Once grain mixture has cooled, add honey, melted butter and yeast. Stir to combine. Attach bowl to standing mixer fitted with the dough hook. With mixer running on low speed, add flours ½ cup at a time, and knead until dough forms ball (1-1/2 to 2 minute); cover bowl with plastic and let dough rest 20 minutes.Step 3Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 Tbsp additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes.Step 4Add 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.Step 5Adjust oven rack to middle position; heat oven to 375°F. Spray two 9” x 5” loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12” x 9” rectangle; cut dough in half crosswise with knife or bench scraper.Step 6To shape loaves, start with one dough (from step 5). With short side facing you, start at farthest end, roll dough piece into log. Keep roll taut by tucking it under itself as you go. To seal loaf, pinch seam gently with thumb and forefinger. Repeat with other dough. Spray loaves lightly with water or nonstick cooking spray. Roll each dough in oats to coat evenly. Place loaf seam-side down in grease loaf pan, pressing gently into corners. Cover lightly with plastic wrap and let rise until almost doubled in size, 30-40 minutes. (Dough should barley spring back when poked with knuckle.)Step 7Bake until internal temperature registers 200°F on an instant-read thermometer (35-40 minutes). Remove loaves from pans and cool on wire rack before slicing, about 3 hours.Yields 2 loaves. |
 Prep Time: 190 minutes Cook Time: 40 minutes Total Time: 230 minutes Servings: 24 Rating
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Ratings & Comments (5)
5 Reviews 
Shannon Linker August 19, 2012
This is an amazing recipe. My mom got me started and I make it every weekend. My family and I love it toasted in the morning. I add salted sun flower seeds.
Linda December 10, 2012
I have tried to make this bread 3 times and it just won't rise. What am I doing wrong?
Bob's Red Mill December 24, 2012
Try soaking the oats in 2 cups of water and then adding the remaining 1/2-cup of water (at a very warm temperature, about 100°F) with the yeast and honey.
Kathy March 4, 2013
We love the taste of this bread. Why is it such a stiff dough? I followed the recipe exactly, adding the ingredients as directed. It almost burned out the motor on my Kitchenaid mixer.
Bob's Red Mill March 6, 2013
Whole grain breads that also include grain grits & nuts, etc. will produce heavy, hearty doughs. Depending on the motor speed of your mixer, hearty doughs can place a lot of pressure on equipment. You may want to try kneading this dough by hand after the initial mix in the machine.
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Nutritional Information
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