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Multigrain Bread

Bob's Wheat Bran-the outer layer of the wheat berry-is used to add extra fiber to baked goods. When added to one of our favorite breads, it nearly becomes a meal in itself. Here's the recipe we love.

  • 1 cup Water
  • 1 cup low-fat Yogurt, plain
  • 1/4 cup Vegetable Oil
  • 1/2 cup Regular Rolled Oats
  • 1/3 cup Wheat Bran
  • 5 to 5-1/2 cups Unbleached White Flour
  • 1/4 cup packed Light Brown Sugar
  • 2 tsp Salt
  • 2 Eggs, divided
  • 2 Tbsp Active Dry Yeast
  • 1/3 cup Wheat Germ


Heat water, yogurt and vegetable oil to boiling. Stir in rolled oats, wheat germ and bran. Set aside until cooled to very warm (125-130 degrees), about 30 minutes.

Meanwhile, in a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Stir in cooled bran mixture, 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Cover; let rest 10 minutes.

On lightly floured surface, divide dough in half. Roll each half into a rectangle 7 x 12-inches. Roll up tightly from short ends. Pinch seams and ends to seal. Place seam side down in two greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 30-45 minutes. With sharp knife, make three diagonal slashes, 1/4" deep, on each loaf. Lightly beat remaining egg and brush on loaves. Sprinkle with wheat germ or rolled oats. Bake at 375 degrees for 25-30 minutes or until done. Remove from pans; cool on wire racks. Makes 2 loaves (13 slices each).

Multigrain Bread



Products Used in this Recipe

Wheat Bran

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Flours & Meals
Unbleached White Flour

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Gluten Free
Active Dry Yeast

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1 Review

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Jennifer January 28, 2013
After the success I had with this amazing bread, I am convinced that there will never be a reason to buy bread from the store again. This is a no-fail recipe, is simple to make and is delicious!

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