Homemade multigrain bread may conjure up images of flavorless, compact loaves that have brick-like levels of density. Although that's what can happen if you don't treat your bread with care, it's not difficult to make fabulous multigrain loaves with fantastic taste and impressive rise in your own kitchen. The key to getting great-tasting bread every time is to take your time with each step in the process and give your loaves the attention and effort they deserve.
Step 1
Buy a multigrain hot cereal mixture, the only specialty ingredient you'll need for your bread. The cereal is available at some large supermarkets and many natural foods and health food stores. If you find a store that sells the multigrain cereal in bulk, that may be your best option, since you'll need less than 1/2 c. cereal per loaf.
Step 2
Soak about 5 tbsp. of the multigrain cereal in hot water for an hour prior to starting the bread, as baker Dennis Weaver recommends at MillersGrainhouse.com. The soak will soften the cereal, provide your bread with a moister and more uniform texture and prevent any crunchy bits from making it into the finished loaf.
Step 3
Combine the soaked cereal with the flour, water, yeast, salt and other ingredients that your recipe requires. Mix well until all of the ingredients are incorporated and the flour has been absorbed by the wet ingredients.
Step 4
Knead the dough by hand, with a bread machine or with a stand mixer and dough hook attachment for at least five minutes or until the dough is smooth, supple and elastic.
Step 5
Cover the dough with plastic wrap or a damp towel and put it in a warm, cozy place for its first rise.
Step 6
Take the dough out of the bowl when it's puffy and risen, and gently shape it into a rectangular log. Place the log in a greased loaf pan.
Step 7
Let the loaf rise again, according to the time specified in your recipe. Some multigrain loaves will crown up above the rim of the pan; others may not. As long as your bread shows some action within the recommend rising time, it's ready to bake. Near the end of rising time, preheat your oven to 350 degrees Fahrenheit.
Step 8
Bake your multigrain loaf for about 35 to 40 minutes, or until the loaf is browned on top.
Tips and Warnings
- If the primary flour for your bread is whole-wheat flour, adding 2 tbsp.of vital wheat gluten to the dough can help it rise and produce a loaf with a fluffier texture.
Things You'll Need
- Bread recipe
- Bread pan
- Multigrain cereal
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