Multigrain Sandwich Bread
An easy multigrain sandwich bread recipe from scratch! Use for sandwiches, a side dish or toast!
Servings: 24 Slices
Ingredients
- 1 ¼ cups 8 grain hot cereal such as Bob's
- 2 ½ cups boiling water
- 3 cups all-purpose flour
- 2 cups whole wheat flour
- ¼ cup honey
- ¼ cup unsalted butter melted and cooled
- 2 ¼ teaspoons instant yeast 1 packet
- 1 tablespoon salt
- ⅓ cup old-fashioned rolled oats
Instructions
- In bowl of stand mixer with dough hook attachment, stir cereal and boiling water until combined. Let cool to 110 degrees F, stirring occasionally, about 30 minutes.
- Meanwhile, in large bowl, whisk together flours, instant yeast and salt to combine.
- Add honey, melted butter, and flour mixture to the cooled cereal mixture. Stir on low speed to combine.
- Continue mixing on medium speed for 8-10 minutes.
- Cover bowl with plastic wrap and let dough rise 1 to 1 hour 15 minutes until doubled. You can also transfer the dough to a lightly oiled bowl.
- 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.
- 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.
- 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 185 degrees F).
- Cool in pans 5 minutes then turn out onto a wire rack to cool completely before slicing.
Video
Notes
Yield – 2 loaves
Presentation – Top with additional rolled oats!
Recipe Origin – Adapted from Our Best Bites
To mix by hand – 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.
Storage – 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.
Presentation – Top with additional rolled oats!
Recipe Origin – Adapted from Our Best Bites
To mix by hand – 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.
Storage – 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.
Nutrition
Calories: 139kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 292mg | Potassium: 69mg | Fiber: 2g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 1mg