- Yield: 3 loafs
- Prep Time: 15- 3 x 30 minutes rising minutes
- Cook Time: 30 minutes
- Serving: For Family
Multigrain Bread
HI and WELCOME to our website!
If you are looking for a delicious recipe for HOMEMADE MULTIGRAIN BREAD you are in the right place, so first sit back with a cup of tea and watch our short video tutorial. Then after that get all your ingredients ready and start making for delicious homemade multigrain bread. 🙂
Look at how lovely the dough looks after you finish working it for 10 minutes, this is very important to work your dough for 10 minutes to activate the yeast and bread all the ingredients together.
If you wish to use 1/2 multigrain and 1/2 whole wheat that is ok and it will work out lovely.
Please continue on to our recipe and after check out more pictures and links to more bread recipe we have available on our website. https://www.bonitaskitchen.com/cookbook
Ingredients
- Multigrain flour - 7 1/2 cups, leaving 1/2 cup to work dough
- Warm water - 3 cups, more if needed or use half water and milk
- Yeast - 1 tbsp, fast rising or traditional
- Honey - 1/3 cup or 2 tbsp sugar
- Sea salt - 1 tsp or less
- Butter or margarine - 1/4 cup, part melted
- OPTIONAL INGREDIENTS for extra Grains:
- Multigrain seeds - 1 tsp or more
- Sesame seeds - 1 tsp or more
- Flex seeds - 1 tsp or more
- pumpkin seeds or sunflower seeds - 1 tsp or more
Instructions
- Place warm water in small glass bowl, add yeast then stir, then add honey or sugar and let rise for 5 minutes, (start to foam)
- In a large bowl add, 1/2 tsp multigrain seeds, 1/2 tsp sesame seeds, 1/2 tsp flex seeds, 1/2 tsp pumpkin or sunflower seeds and salt, adding 7 cups of multigrain flour leaving 1/2 cup of flour for working dough. ( leaving the remainder of seeds for over top of dough in pans at the final stage. ) use all multigrain flour or 1/2 multigrain and 1/2 whole wheat flour.Â
- Start mixing using a wooden spoon or kitchen aid, add melted butter, yeast mixture and water, kneading dough with hand and spoon. ADD MORE WARM WATER IF NEEDED ONLY AT THIS STAGE. ( If using kitchen aid only mix dough and remove from unit to knead )
- Continue mixing the 1/2 cup of flour until dough pulls away from sides of mixing bowl and your dough got a nice elastic texture when folding inward, kneading for 10 minutes to activate the yeast and form the dough ball..
- After forming a ball of dough, mark the sign of a cross on the top of dough, cut the dough opened on the top. ( Optional ) Cover with lid and towel. ( Cutting a opening in the dough helps you see the texture of your dough while rising) Keep in a warm place in the kitchen this will make it rise faster, a viewer shared with me to put the bowl in the OVEN with the LIGHT on ONLY and put the timer on for the 20 to 30 minutes.
- After 20 to 30 minute, remove the towel from bowl, knead your dough again cover and wrap with a towel and place in that warm place again.
- After 20 to 30 minutes, put a little oil on hands and shape into small balls x 3 for one loaf  bread pan or one long piece of dough. .SEE VIDEO FOR MORE DETAILS! Grease loaf pans adding dough to each one. Brush top with butter and add extra seeds of choice. Put pans in a warm place to let rise again -- about 20 30 minutes.
- Once bread has risen, pre-heat oven to 350 degrees. Put bread in oven and set timer for 30 minutes. Depending on your oven.
- Check bread to see if it is golden brown, once bread is baked, remove from oven and removing from pans unto a rack.
- Spread butter all over warm loaves, be careful not to remove your extra grains, cover and let cold to room temperature before bagging. Serve with butter and jam or molasses on warm bread, only keep one loaf out at one time freeze the other two loaves in a freezer bag for another time.
- IF YOU WISH TO USE ALL WHOLE WHEAT BREAD THIS IS THE INGREDIENTS YOU WILL NEED AND FOLLOW THE METHOD TO HOW TO MAKE IT ABOVE.
- 7 CUPS WHOLE WHEAT FLOUR, add 6 1/2 to the bowl keeping 1/2 cup to mix to form a dough ball.
- 2 TBSP MULTIGRAINS
- 2 TBSP FLEX SEEDS
- 2 Tsp sunflower seeds or pumpkin seeds
- 2 Tsp sesame seeds
- 1/4 Cup cracked rye
- 1 Tsp sea salt
- 1/4 Cup melted butter or margarine
- 3 Cups warm water or milk
- 1 Tbsp Yeast, fast rising or traditional
- 1/3 Cup Honey or 2 tbsp sugar
4.6666666666667 stars - based on 3 review(s)
How lovely is this multigrain bread, check out our pictures on the steps and don’t forget to watch our short video. I love making bread and any time I get the chance to show someone how to make their homemade bread I jump to it.
From one step to the other, how wonderful is that.Â
Have the right texture in your dough is half the battle when it comes to making and working your dough, adding extra grains over the top of the dough and inside the dough is all optional.
Thank you so much for taking the time to stop by and enjoy our recipe, please don’t forget to leave a message before you go. We have many bread recipes available here on our website, if you wish to check them out. So from our kitchen to yours have a wonderful day. 🙂 Bonita, RMHussey Productions and Team.
Happy Easter Bonita, I love your recipes and the way you present them. I would love to make your multigrain bread and noticed you are using Robin Hood Multigrain flour. Could you let me know where I can purchase this flour as I haven’t seen it here. Thanks.
Hi Irene: Thank you for your message and for stopping by, Robin Hood flour is a brand flour we can get here on the east coast of Canada. I can remember last year when we went to Florida there was a corner store that carried it and I asked the man at the cash where did he get this flour. He said because we have so many east coast people from Canada visiting he ordered in flour from the Robin Hood Company and you can google that and it will tell you more. But I’m sure if you used the flour that is in your part of the world it would work just as nice. My recommendation is if its too coarse or dense shift it a few times and then toss the grains in after. Have a lovely day and stay safe. 🙂 Bonita
I buy the Robin Hood flour at sobeys
That is a beautiful flour and it usually works get making any baked goods. Bonita
Good Morning, When making your multigrain bread, can I use 12 grain multigrain flour from local Bulk Barn? Or are best results with the Robin Hood Blend of multigrain flour that your recipe called for? I tried your recipe yesterday with the flour from Bulk Barn & failed totally. But I am a novice at bread making. Love your website & had great results using your recipe for molasses raisin bread last week.
Hi Daphne: Thank you for your message and for stopping by, some flour is very difficult to work with. I find when I shift it a couple of times it loosens up the flour and helps bring it all together. You can always toss the grains back in with the flour after you sifted it. But if you got access to robin hood multigrain flour you can buy that one. I’m not sure why the bulk flour didn’t work for you, sometime it is sitting in there for a while and could be cold as well. I’m glad you made our molasses raisin bread thats a lovely recipe and a good workout. I hope this helps and let me know how your next batch goes. 🙂 Bonita
Hi Bonita, today I tried making the multigrain bread and it didn’t work out for me. I followed your directions and it didn’t turn into dough, it separated and just didn’t do right. I went ahead and finished it but it just didn’t rise, I’m wondering if it was the flour, I bought it at the bulk store. I’m so disappointed, but I got lots of seeds to make more but couldn’t find multi grains. Got everything else at the bulk barn. I’ll try and find the Robin Hood multigrain flour. Any idea what I did wrong?
Hi Sandra, I’m so sorry that happened to your bread, I’m not sure the bulk flour is the same or if its a gluten flour or a gluten free. That will make a big difference in the dough, there is also so many different types of multigrain flour. So if you can get access to a 100% all-purpose multigrain flour,robin hood is lovely but I’ve used other brands as well, that should work great for you. You can also use half whole wheat and half multigrain if that will work better for you, please follow up and all the best the next time. Bonita
Hi Bonita, do you ever just shape it to a regular loaf size?
Hi Paula, thank you for stopping by, mostly when I’m making the bread for myself I make my bread with the three balls but on this video for whole wheat bread I make one loaf full if you like to check it out. Thank you once again and enjoy https://youtu.be/GDknRmdjvTU Bonita
Where do you buy multigrain flour. I have searched everywhere in St. John’s, Amazon and Walmart online, no luck. I will travel to buy it. Thanks Shelley
Shelley I hope you got my email message where I got the multigrain flour and what to do when you don’t have it. Take care and message anytime….:) Bonita
Hi Bonita,
For the salt, is this just regular salt or a specific brand of sea salt (which is bigger granules than regular table salt apparently).
Thanks, Tammy
Hi Tammy: Thank you for your message and for stopping by, you can get sea salt for table use and its smaller grains. But table salt will work the same. Enjoy and take care. 🙂 Bonita
Hello Bonita
Can you give me the method for making the multigrain flour? I can’t get multigrain flour in New Zealand.
Thanks!
Hi Deborah: Thank you for your message and for stopping by, sorry you can’t get the multigrain flour. I will share with you some grains and flours you can make up the difference in the mixture. Multigrain flour is typically made with at least two whole grains, but usually consists of 7 or more, including barley, wheat, oats, brown rice, and even seeds, the seed being flaxseed, quinoa, and buckwheat. Using the whole wheat flour for your main flour to make up the flavour and difference. So use about 1 to 2 cups of the grains and the rest whole wheat flour. I hope this helps and if you can’t get all of the grains leave it out. 🙂 Enjoy Bonita
Thanks Bonita!
Good day Bonita! I made this multi grain bread and it turned out perfect. Nice and soft…just great! I did happen to make 4 loaves however. Next time only three. I ordered a multi grain (7 grain) 25 lb. bag by Great River from Amazon. I didn’t add an other flour to the recipe either. Wasn’t sure it would work, but it was perfect. Wish I could post a picture….you’d be so proud of me!! Thank you! Barbara
Hi Barbara, Thank you so much for your message and for making our multigrain bread recipe. You can send me a picture at [email protected] my email. I’m so glad you enjoyed our recipe and thank you once again for letting us know and leaving a message. Have a lovely day and message any time. 🙂 Bonita
I came across this recipe and I think it’s great and would love to try it our but 3 loaves are quite much for my family as it only me, my husband, and son. Would you kindly send me the measurements for one loaf
Hi and thank you so much for stopping by and for your questions. I’m so glad you enjoyed our multigrain bread recipe, if you wish you can half the recipe to make one loaf and a few small bread buns. I hope that helps…:) Bonita
Any chance of getting recipe by weight of flour rather than volume
Hi Paul: Thank you for your message and for stopping by, I only got bread recipes with measurements only. I hope you can get to make them by using the measurements. Have a wonderful weekend and thank you 🙂 Bonita
Hi Bonita, greetings from Australia.
Thank you for this recipe and the video which I find really helpful. Can you tell me if the oven temperature is for a conventional or fan assisted oven? Thanks very much.
Hi Esther. Thank you so much for your message and for stopping by, I’m so glad you enjoyed our bread recipe. This is for a fan assisted oven, wood burning stove, electric oven, but not a microwave conventional oven. My temp is 350º Fahrenheit not Celsius. I hope this helps and enjoy to the fullest. 🙂 Bonita
The fiber content in multigrain flour supports digestive health by aiding in regular bowel movements and preventing constipation.
Thank you Adeel for the info on the health benefits of multigrain. I’m glad you enjoyed our recipe and have a Happy New Year!!
Bonita