Multi-Grain Bread Recipe

For seasoned and aspiring bakers, here's a multi-grain bread recipe that uses a popular cereal mix to deliver a mix of flavors and the benefits of fiber, vitamins,and phytochemicals.


| December 2009/January 2010



multi-grain bread

The nut and seed mixture atop this multi-grain bread contains heart-healthy monounsaturated fats and polyunsaturated fats.


PHOTO: MARK LUINENBURG

This multi-grain bread recipe is excerpted from the new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables and Gluten-free Ingredients (Thomas Dunne Books, 2009). This is the much-anticipated sequel to the wildly popular Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking , which taught us how to craft delicious and crusty artisan bread with just a few minutes of work. We brought you that basic technique in our article Five Minutes a Day for Fresh-baked Bread . Now you’ll be able to use the no-knead storage dough method with even healthier recipes. To order either of the fabulous cookbooks (and get a bunch more yummy-but-easy recipes!), visit MOTHER EARTH NEWS Shopping . If you have questions about these recipes, please post them to the comments section at the end of this article, and the baking experts at King Arthur Flour will answer them. 

10-Grain Bread

For the 10-grain product, we decided on a nationally available hot cereal from Bob’s Red Mill, rather than the harder-to-find 10-grain flours stocked by natural food co-ops. Either will work, but you may have to adjust the amount of water.

This recipe makes enough dough for four 1-pound loaves, and can easily be doubled or halved.

2 cups 10-grain hot cereal (Bob’s Red Mill brand), uncooked
3 cups white whole wheat flour (made from wheat varieties with pale, mild-tasting bran layers)
2 cups unbleached all-purpose flour
1 1/2 tbsp (2 packets)
granulated yeast
1 tbsp kosher salt (or to taste)
1/4 cup vital wheat gluten
3 1/2 cups lukewarm water
1 to 2 tbsp seed mixture for sprinkling on top of the crust: sesame, flaxseed, caraway, sunflower, poppy and/or anise

Whisk together the cereal, flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

Add the water and mix without kneading, using a spoon, a food processor (with dough attachment) or a heavy-duty stand mixer (with paddle). You may need to get your hands wet to get the flour to incorporate if not using a machine.

mindy murdock
2/12/2013 5:32:44 PM

If I use whole grAin flour instead of 2 c white, what needs to be changed


lyndi brinkerhoff
2/12/2013 5:28:24 PM

If I use all whole grain flour instead of the 2 cups if unbleached white four, would I need to change any thing like more wheat gluten or water


ed thomasw
7/1/2012 9:14:26 PM

A dense, heavy bread. I will classify it as fair at best.






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