Every few weeks I go on a bread baking tear. I make 3-4 different varieties, slice ’em up and then store them in the freezer in zipper top bags; that way, I always have bread when I want it.
Today I had the last two slices of this bread in a tomato, basil, and cheese sandwich, which means it’s bread baking time yet again. This is one of my staples.
It’s hearty, chewy, and full of lots of grains, so you don’t feel so bad when you have a couple slathered in whatever you like, or just plain.
Easy Multigrain Bread
Adapted from Bob’s Red Mill
- 1 1/4 cups uncooked multigrain cereal (like Bob’s Red Mill)
- 1/2 cups uncooked oats
- 2 1/2 cups boiling water
- One packet of active dry yeast
- 1/4 cup honey
- 2 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 1 Tablespoon olive oil
- 1 Tablespoon salt
- sesame seeds, poppy seeds, and flax seeds, as desired
- Combine multigrain cereal and oats in a large bowl. Add boiling water and stir to combine, then set aside for 2o minutes.
- Sprinkle yeast over the oats and water mix, wait five minutes to let the yeast activate.
- Add honey, 1 cup of all purpose flour, olive oil and salt. Stir well to combine.
- Once smooth, add remaining 1 1/2 cups of all purpose flour and 1 1/2 cups of whole wheat flour — and this step is key — 1/2 cup at a time so as to ensure the ingredients are well blended.
- Knead until smooth (I often do this in the bowl itself, but feel free to do this on a lightly floured surface). Return to bowl, cover, and let rise for 1 hour.
- After your dough has risen, gently deflate and knead for 3 minutes. Add poppy, sesame, and flax seeds as desired and form into loaves before placing in loaf pans.
- Allow dough to rise in loaf pans for 40 minutes before baking at 375 degrees F for 30-35 minutes.