Go Back
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
  • 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
  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!