5 Multi-Grain Bread: Photos Included!

This is a low fat, high fiber, very nutritious bread! I use either cracked wheat, 9 grain or 12 grain cereal. I thought I would try posting some pictures to help those that are visual learners, so here goes!

Multigrain Bread
(4x6 printable recipe)     (full page recipe)

2 c. boiling water
1 c. cracked wheat, 9 or 12 grain cereal

Pour cereal into boiling water. Turn stove off. Let sit for 5 minutes.

In a large mixing bowl, pour in the following ingredients:

1 3/4 c. COLD water
2 T. vegetable oil
2 T. honey

Stir until dissolved.

Add cooked cereal.

Stir completely.

On top of cooked cereal, add:
3 1/2 c. whole wheat flour
2 T. Vital wheat gluten
1 T. active dry yeast
1 t. salt

Mix well.
Let mixture sit for 10 minutes.

After 10 minutes, your dough will raise and have some small bubbles.

Add 2 c. all purpose flour. Knead for 3-4 minutes.

Lift the hook up and lightly touch the dough. If it is sticky, add up to 1 more cup of flour. It snowed last night, added moisture in our air, so I had to add more flour!

Knead for an additional 3 minutes. Dough will cling to the hook and MOSTLY clean the sides.
Touch dough lightly. It should feel wet, but not sticky.

Scrape down the sides. I use a plastic bowl scraper. Oil the top and cover with plastic wrap.
Let rise in a warm, draft free place (oven with pan of hot water underneath) for 20 minutes.

After 20 minutes, the dough has risen almost double. Poke two fingers 1/4" into dough. If dents remain, dough has doubled. If dough tries to rise back up, it will need another 10-15 minutes.

Divide dough into 2 or 3 piles. 2 piles for large loaves (9x5), 3 for medium loaves (8x4).
Shape into balls and cover with plastic wrap. Let rest for 5 minutes.

Lightly oil your surface. Roll each portion into a rectangle, ensuring bubbles in dough are not present. Beginning at one end, roll dough into a log.

Tightly pinch bottom seam closed.

Measure each end of loaf with finger. Push down and fold both sides up, pinching seams closed. Put seam side down into greased loaf pan.

Cover with plastic wrap and let rise in warm, draft free place (oven again!) for 20-30 minutes.
Dough should be about 1" above the pan. Bake in a 375 degree oven for 35-40 minutes.
During last 10 minutes of baking, cover lightly with foil to ensure a light, soft crust.
After baking, turn out immediately onto a cooling rack.
Cool completely before putting into bread bags. Enjoy!!


  1. Wow, you've done a great job with this sight. I'll be reffering to it when I get to making bread on my own! Thanks for sharing your time and talents with us!

  2. Yeah!! This has inspired me to try to make some bread again - it is so yummy!! Thank you for taking the time to post this information - you are awesome and so much appreciated!!

  3. Frieda, I'm going to make some tomorrow. You're pictures look great! I still have problems with my bread, so I'm anxious to try it with your great instructions. I need to check my yeast, I can't remember which type I have, and I remember you had a great post about yeast types! I didn't realize that you need to cook the cereals before adding! I also liked your tip with the foil, I've been wondering how to get a loaf of bread that didn't have a hard crust. I didn't think of foil! I like the same kind of breads you do! I could hide out for months with some good bread, some dark chocolate and my running shoes! hehe!

  4. AnonymousMay 13, 2011

    Wow, looks great! Love Multi-grain bread! (A senick at brais dot com)

  5. Thanks! This is truly one of my favorite breads! Thanks for visiting!


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