My Multigrain Bread Recipe Is One You Need to Taste for Extra Protein, Fiber and Great Taste

Multigrain Bread

Adding different grains to breads are a wonderful way to boost up the protein and fiber content like my multigrain bread recipe. It also changes the flavor and texture to give standard homemade white bread a new delicious twist. Today, I want to share my bread recipe that has a combination of oatmeal, cornmeal and white flour to the mix that give it a delightful, sweeter nutty taste and extra crunch.

You could substitute a cup or two of whole wheat flour for the same amount of white flour if you so desire, but it makes heavier bread. It also is more expensive flour. If you’re watching your food budget, but miss the heartiness of multigrain bread, then my recipe should please you to no end.

Multigrain Bread Slices

Another advantage of this bread recipe is that you don’t have a lot of complicated steps to follow for how to make my multigrain bread recipe. You just basically proof your yeast first for a minute or two to get those foaming bubbles going in your mixing bowl before incorporating the rest of your ingredients. Then you just let your dough grow before shaping into two regular loaves and allowing the bread to rise.

This bread is sensational with nut butters, bean spreads, cheeses, meats to serving with eggs or just with butter or jelly. Trust me, but once you taste my recipe then you’ll fall in love with it.

In all sincerity, waiting for your loaves to come out of the oven is the hardest part once you get a whiff of that the fresh bread aroma circulating through the air. You also may want to try my oatmeal brown bread recipe for another tasty homemade version.

Multigrain Bread Recipe

2 cups of very warm water (but not hot)
1 tablespoon of sugar
2 packages of dry yeast
1/4 cup of sugar
2 teaspoons of salt
1/4 cup of canola oil
7 cups of sifted white flour
1 cup of uncooked, quick cooking oats
½ cups of cornmeal

In a large mixing bowl, add the water with the one tablespoon of sugar before mixing in your dry yeast.

Allow the yeast a minute or two to feed on the sugar. You will know when the yeast is properly proofed when bubbles start foaming.

Slowly start combining the dry ingredients and oil into the mixing bowl with the yeast water. Stir with a wooden spoon is the simplest solution over an electric mixer to incorporate these ingredients. Keep stirring until the dry ingredients are worked into the dough to form soft pliable dough.

Be aware that humidity and weather conditions can affect how bread dough feels. Some days you may use slightly less or more flour to get a dough that is not sticky. My best advice is to avoid rushing the dry ingredients and use only the amount you’ll need to form that dough ball without it clinging mercilessly to your fingers.

After you knead your dough into a ball, cover your mixing bowl and place in a warm spot to grow for about 45 minutes or an hour.

Punch down after doubled and shaped into a 9″ x 5″ loaf pan.

Cover and let rise again until doubled (about 45 minutes more).

Bake at 375 degrees for about 30-40 minutes or until the loaves sounds hollow when tapped. This makes two loaves.

Allow the bread to cool in the pan for at least five minutes before removing.

ENJOY!

Multigrain Bread Recipe
My multigrain bread recipe that has a combination of oatmeal, cornmeal and white flour to the mix that give it a delightful, sweeter nutty taste and extra crunch.
Cuisine: American
Keyword: multigrain bread recipe, yeast bread
Ingredients
  • 2 cups of very warm water but not hot
  • 1 tablespoon of sugar
  • 2 packages of dry yeast
  • 1/4 cup of sugar
  • 2 teaspoons of salt
  • 1/4 cup of canola oil
  • 7 cups of sifted white flour
  • 1 cup of uncooked quick cooking oats
  • ½ cups of cornmeal
Instructions
  1. In a large mixing bowl, add the water with the one tablespoon of sugar before mixing in your dry yeast.
  2. Allow the yeast a minute or two to feed on the sugar. You will know when the yeast is properly proofed when bubbles start foaming.
  3. Slowly start combining the dry ingredients and oil into the mixing bowl with the yeast water. Stir with a wooden spoon is the simplest solution over an electric mixer to incorporate these ingredients. Keep stirring until the dry ingredients are worked into the dough to form soft pliable dough.
  4. Be aware that humidity and weather conditions can affect how bread dough feels. Some days you may use slightly less or more flour to get a dough that is not sticky. My best advice is to avoid rushing the dry ingredients and use only the amount you’ll need to form that dough ball without it clinging mercilessly to your fingers.
  5. After you knead your dough into a ball, cover your mixing bowl and place in a warm spot to grow for about 45 minutes or an hour.
  6. Punch down after doubled and shaped into a 9″ x 5″ loaf pan.
  7. Cover and let rise again until doubled (about 45 minutes more).
  8. Bake at 375 degrees for about 30-40 minutes or until the loaves sounds hollow when tapped. This makes two loaves.
  9. Allow the bread to cool in the pan for at least five minutes before removing.
  10. ENJOY!
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