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multigrain sandwich bread

Multigrain Sandwich Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Adapted from Our Best Bites
  • Prep Time: 3 hours 45 mins
  • Cook Time: 35 mins
  • Total Time: 4 hours 20 mins
  • Yield: 2 sandwich loaves 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


  • 1 1/4 cups 8-grain hot cereal (such as Bob’s)
  • 2 1/2 cups boiling water
  • 3 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/4 cup honey
  • 4 tablespoons unsalted butter, melted and cooled
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 1 tablespoon salt
  • 1/3 cup old-fashioned rolled oats


  1. In bowl of stand mixer with dough hook attachment, stir cereal and boiling water until combined. Let cool to 100 degrees F, stirring occasionally, about 1 hour.
  2. Meanwhile, in large bowl, whisk together flours to combine.
  3. To cooled cereal mixture add honey, melted butter and yeast. Stir on low speed to combine.* Stir in just enough of flour mixture, 1/2 cup at a time, on medium-low speed 1 1/2 to 2 minutes until dough forms. Cover bowl with plastic wrap; let dough rest 20 minutes. Uncover and add salt; knead on medium-low speed 10 minutes, adding just enough of remaining flour mixture until dough pulls away from sides of bowl. Cover bowl with plastic wrap and let dough rise 1 to 1 hour 15 minutes until doubled.
  4. Spray two 9-by-5-inch loaf pans with cooking spray. Punch down dough. Divide in half. On lightly floured surface, press one half into 9-by-6-inch rectangle. Roll up from short end into log, tucking dough under itself as you roll to create taut surface along log. Pinch seam to seal. Repeat with remaining dough half.
  5. Lightly spray loaves with cooking spray. Sprinkle oats on clean surface; roll loaves in oats to coat. Transfer each loaf to prepared loaf pans, seam side-down. Cover pans loosely with lightly greased plastic wrap. Let rise 45 minutes to 1 hour until nearly doubled.
  6. Meanwhile, heat oven to 375 degrees F. Bake loaves 35 to 40 minutes until deep golden brown and baked through (an instant read thermometer inserted in center of each loaf should read 200 degrees F). Cool in pans 5 minutes. Transfer to cooling rack to cool completely before slicing.
  7. Store fully cooled loaves tightly covered with plastic wrap up to 3 days at room temperature; if freezing, cover with plastic wrap and foil. Freeze up to 2 months.
  8. *NOTE: If you don’t have a stand mixer, you can form the dough in the following method: Stir wet and dry ingredients with spatula just until dough comes together. Transfer dough to clean surface and knead by hand 15 to 25 minutes, adding more flour mixture as needed until dough is soft, smooth and elastic. Proceed with recipe as directed.