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loaf of multigrain bread
Multigrain Bread
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
This is a good everyday bread, and the extra loaves freeze well. You can vary the grains according to what you prefer or have on hand.
Author: Mary Gillespie
Ingredients
  • 4 cups / 1 liter boiling water
  • 1 cup / 250 ml oatmeal*
  • 1 cup / 250 ml ground flax*
  • 1 cup / 250 ml wheatgerm*
  • 1 cup / 250 ml bran*
  • *use whatever combination of grains you prefer to equal 4 cups
  • 1/2 cup / 125 ml vegetable oil
  • 1/2 cup / 125 ml brown sugar
  • 2 tablespoons / 30 ml salt
  • 4 cups / 1 liter lukewarm water
  • 4 teaspoons / 20 ml granulated sugar
  • 4 tablespoons / 60 ml active dry yeast each envelope of yeast is equivalent to approximately 1 tablespoon / 15 ml if you are using the small packages
  • 8 cups / 2 liters whole wheat flour
  • 8 cups / 2 liters all-purpose flour
  • Additional flour if needed for mixing
Instructions
  1. In large mixing bowl, pour boiling water over oatmeal, flax, wheatgerm, bran, oil, brown sugar and salt.
  2. Stir to combine and let sit until cooled to room temperature.
  3. Meanwhile, pour lukewarm water into a smaller bowl. Add sugar and stir to dissolve.
  4. Sprinkle the yeast over top and stir lightly.
  5. Let yeast stand for 10 minutes. It should be bubbly and foamy. Stir yeast into cooled oatmeal mixture.
  6. Stir together the whole wheat and all-purpose flour and add to yeast mixture all at once.
  7. Stir until all flour is moistened and dough is stiff. Turn it onto a floured surface for kneading. Knead for about 15 minutes, or until dough is elastic and smooth.
  8. You can mix the dough in a mixer if you have a dough hook. Divide the dough into three parts and knead each part separately for 7-8 minutes, the combine the tree parts after kneading.
  9. Grease the dough with butter or margarine, or rub with oil. Set in the large mixing bowl and cover with a clean towel. Let the dough rise for 1-1/2 hours or until it is doubled in size.
  10. Meanwhile, grease 4 (9x5 inch / 23x13cm) or 6 (8x4 inch / 20x10 cm) bread pans.
  11. When the dough has doubled, release the air by pushing on it with your fingers.
  12. Turn the dough out of bowl, and divide into 4 or 6 pieces depending on what size pans you are using.
  13. Shape pieces into loaves and place in greased pans.
  14. Cover with towel and let rise again for about 1 hour.
  15. Preheat the oven to 350 degrees F / 176 degrees C.
  16. Place loaves in oven, and bake for 50-60 minutes, or until loaves are nicely browned and will turn out of pans easily.
  17. Cool on wire racks. Wrap in clean towels to create a softer crust.
  18. When bread is completely cool, freeze the unused loaves.