Best Multigrain Sandwich Bread
Some Multigrain sandwich bread feels like a brick and tastes like a card board, which frustrates us especially when we want to move to a healthier diet. But not this bread, it actually feels soft and fluffy, perfect for making any sandwiches. The nutty flavor adds extra yumminess.
Yield
16 servingsPrep
20 minCook
40 minReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 ¼ | ounces |
seven grain cereal
or 12 grain, 1 1/4 cups |
* |
| 2 ½ | cups |
water
boiling |
|
| 3 | cups |
all-purpose flour
15 ounces, plus more for working with the dough |
|
| 1 ½ | cups |
whole-wheat flour
7 1/2 ounces |
|
| 4 | tablespoons |
honey
|
|
| 4 | tablespoons |
olive oil
or melted butter |
|
| 2 ½ | teaspoons |
yeast, active dry
instant |
|
| 3 | teaspoons |
salt
|
|
| ½ | cup |
sunflower seeds
|
|
| ¼ | cup |
pepitas (pumpkin seeds)
or sunflower seeds |
|
| ⅓ | cup |
rolled oats
rolled or quick-cooking |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 180.6 | ml/g |
seven grain cereal
or 12 grain, 1 1/4 cups |
* |
| 591 | ml |
water
boiling |
|
| 7.1E+2 | ml |
all-purpose flour
15 ounces, plus more for working with the dough |
|
| 355 | ml |
whole-wheat flour
7 1/2 ounces |
|
| 6E+1 | ml |
honey
|
|
| 6E+1 | ml |
olive oil
or melted butter |
|
| 13 | ml |
yeast, active dry
instant |
|
| 15 | ml |
salt
|
|
| 118 | ml |
sunflower seeds
|
|
| 59 | ml |
pepitas (pumpkin seeds)
or sunflower seeds |
|
| 79 | ml |
rolled oats
rolled or quick-cooking |
|
Directions
In a large bowl of mixer, add the cereal and boiling water, stirring well, let sant for 1 hour until the mixture becomes thick porridge like texture.
In a medium bowl, whisk together both all-purpose flour and whole wheat flour.
After about 1 hour, pour the honey, oil or melted butter into cereal mixture.
Add the yeast and mix well with a wooden spatula.
Put the dough hook onto the mixture, start to add the flour mixture gradually until all the flours are in the mixture.
Knead the dough until it comes together and forms into a ball, about 3 minutes.
Cover the bowl with a clean and damp kitchen towel. Allow the dough to rest for 20 minutes.
Add the salt into the dough, and knead it until elastic and smooth, about 8 minutes. You may need to add a bit more flour or water depending on the consistency of the dough.
Knead in all the seeds until evenly distributed. You may need to turn the dough onto a lightly floured surface to knead the seeds into the dough by hand in the end.
Coat the large mixing bowl with the cooking spray or oil, add the dough, turn it once to ensure all the sides are covered by oil.
Cover with the towel and let stand in a warm place to allow it to double in size, 1 to 1½ hours.
Grease two 9 by 5-inch loaf pans. Divide the dough into two equal portions.
Gently press each portion into an oblong rectangle, about 1-inch thick and no wider than the length of the pan.
With long side of the dough facing you, roll firmly into a cylinder, pressing down to make sure that the dough sticks to itself.
Turn the dough seam side up and pinch it closed.
Roll each dough into oats to coat evenly.
Place the doughs into the prepared loaf pans and press it gently so it touches all four sides of the pan.
Cover with the damp towel again and let double in volume again, another 40 minutres or so.
About 20 minutes later, start to preheat the oven to 375℉ (190℃).
Bake for 35 to 45 minutes until golden brown.
Transfer the bread right away to a wire rack.
Let cool to room temperature.
Slice into slices and store in zip-lock bags in the freezer for up to at least 1 month.
Note: you can use all whole wheat flour if you want an even healthier version.
