We love bread and this multigrain loaf is on perpetual repeat in our house – especially during the winter months. I mean, who doesn’t love the smell of freshly baked bread on a cold day? Or any day, for that matter.
This particular recipe is one I’ve been making for several years, and we think it’s pretty perfect in the land of whole grain breads. Plus, it’s vegan, and a good source of healthy fats, fiber, and protein, which makes me happy.
It’s got a shot of whole wheat flour, whole oats, a 5-grain oat cereal blend, and flaxseed. Of course, there’s bread flour, salt, and yeast, along with maple syrup, canola oil, and some vital wheat gluten flour. The gluten flour helps with the structure of the bread and offers a little protein boost.
Making it with a stand mixer cuts down on the effort required, but mixing and kneading it by hand works great, too. Plus, you’ll get a little workout.
Like most breads, it rises twice: an hour the first time and 30-45 minutes the second time. So plan your time accordingly!
It’s got a slightly sweet flavor thanks to the maple syrup, and it’s soft, but not falling-apart-soft. The canola oil gives it some richness and the grains and seeds give it a healthy kick.
We toast it for breakfast or serve it alongside soup at lunch. It’s also great slathered in peanut butter and topped with fresh blueberries for an afternoon snack.
If you enjoy baking your own bread or just want to try a homemade multigrain version, give it a go!
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Our Favorite Multigrain Bread
Ingredients
- 1¼ cup warm water
- 2¼ tsp. active dry yeast or one packet of active dry yeast
- 4 tbsp. maple syrup, divided
- 2 tbsp. vital wheat gluten flour
- 3 tbsp. canola oil
- 1 cup whole wheat flour
- 2 cups bread flour
- ½ cup whole rolled oats not quick oats
- ¼ cup 5 grain hot cereal blend like Bob's Red Mill, or use and equal amount of additional whole rolled oats
- ¼ cup whole flaxseeds not flaxseed meal
- 1 tsp. Kosher salt
Instructions
- Begin by warming the water and one tablespoon of the maple syrup to a temperature between 100℉ – 110℉.
- Add the water-syrup mixture to the bowl of a stand mixer and sprinkle the yeast over the top. Let the mixture sit for 5-8 minutes to proof. It will be nice and frothy when ready. (See Notes below if you don't have a stand mixer.)
- Once the yeast has proofed, add all of the remaining ingredients to the bowl. Using the dough hook attachment of your stand mixer, begin to mix the ingredients on low. Once the dough begins to come together and take shape, increase the speed to medium and knead for 6-8 minutes.If needed, stop the mixer to scrape the sides down. During the kneading process, the dough should pull away from the sides of the bowl completely. If you find that it is sticking to the sides well into the kneading process, add more bread flour, one tablespoon at a time.
- Following the kneading process, spray or rub the dough ball and sides of the mixing bowl with a little more canola oil to prevent it from sticking while it rises. (We use a silicone spatula to turn the dough over when coating it with the oil.) Cover the bowl with plastic wrap and allow to rise for an hour on your counter, or till doubled in size.
- While the dough is rising, lightly spray a 9×5-inch loaf pan with cooking spray and set it aside.
- After the dough has risen, punch it down and turn it out onto a silicone baking mat or a lightly oiled surface. Press the dough into a rectangle that's about 8×11 inches in size. Then, starting from the short (8-inch) side, roll the dough up and tuck the ends under. We also press the bottom seam in to be sure it's secure.
- Transfer the dough, seam side down, to your prepared loaf pan, cover with plastic wrap, and allow to rise for another 30-45 minutes. You're looking for the dough to rise about an inch above the rim of the loaf pan.
- While the dough is on it's second rise, preheat your oven to 350℉. We usually do this about 15 minutes before the dough is done rising, so it's at temperature when we're ready to put it in the oven.
- Bake the loaf for 30-40 minutes, till it's golden brown and sounds hollow when tapped. Ovens can vary widely in how quickly and evenly they cook, so keep an eye on it. Ours is usually done in 30 minutes, but other ovens may take longer. Another way to determine doneness is with an instant-read thermometer. Generally, the bread is done when the internal temperature of the center reaches 190℉ – 210℉.Also, if you find one side is getting darker than the other during the baking process, turn the pan 180° to help even things up.
- Once it's done, remove the bread from the oven and allow it to cool in the pan for 5-10 minutes. Then remove it from the pan and place it on a rack to cool. We like to put a kitchen towel under the rack to absorb any condensation that may form under the bread while it's cooling.
- Serve the bread warm or cool completely. The cooled bread can be wrapped in plastic wrap and stored in a cool spot (like a pantry) for up to a week.
Notes
- If you don’t have a stand mixer, simply use a large mixing bowl. After the yeast has proofed and you’ve added all remaining ingredients, mix everything together with a large wooden spoon. When the ingredients are fully combined, turn the mixture out onto a lightly oiled silicone mat or other smooth surface and knead it by hand for 10-12 minutes. Lightly oil a large bowl, add the dough ball and turn it over to coat it in the oil, as well. Cover the bowl with plastic wrap and continue following the instructions above.