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Multi-Grain Bread

Updated: Oct 8, 2020

Servings: 2 loaves

Storage Life of Ingredients: 1 year

This bread is so soft and delicious you will never look for another multi-grain bread recipe.

My friend, Sharon Jackman, shared this recipe with me years ago. It has become my favorite wheat bread recipe and it only has to rise once, so it is quick. It also makes great Rosette buns for hamburgers, sloppy joes, and barbecue beef or pork sandwiches.

After sharing loaves of bread with neighbors, the response was:

“This bread is sooo good! Will you teach me how to make it?”

I am always happy to share my recipes with others and teach special tips I have learned along the way.

Pictured Process

Measure water with a candy thermometer to make sure it is between 105° and 115° F. Yeast will not activate if your water is too cold, and you will kill it if your water is too hot.

Add the water and yeast to the mixing bowl. Stir and allow to rest for 10 minutes to activate and dissolve the yeast.

Combine 2 cups wheat flour, 1 cup bread flour, dehydrated, nonfat milk, gluten, flax seed meal, dough enhancer, and salt together in another mixing bowl while waiting for the yeast to dissolve.

Add the oatmeal, honey, and oil to the yeast mixture.

Next add 2 cups of the flour mixture. Mix with the paddle attachment for two minutes. This will stretch the gluten.

Change to the dough hook and add the rest of the wheat flour mixture.

Add the remaining bread flour a little at a time until the dough pulls away from the sides of the mixing bowl. The amount of flour needed in bread changes daily depending on the humidity in the air. High altitudes can also affect how much flour is needed. Knead for 10 minutes.

While kneading the bread dough may become very sticky at the bottom of the bowl. When this happens, add a little bit more bread flour, but be careful. If you add too much flour your bread will be dense and dry.

Grease 2 bread pans and your hands with oil. Divide the dough in half, forming two loaves, and place the loaves in the bread pans.

Cover with a clean kitchen towel and allow to rise in a warm place for 1 hour, or until doubled in size.

Bake at 375° at low altitudes (3,000 feet or less) or 400° at altitudes above 3,000 feet for 20–30 minutes, or until golden brown. Remove from pans immediately and cool on a cooling rack. Yield: 2 loaves.

Storage Tips

Grains: Whole wheat and bread flour can be stored in 5 gallon food-grade buckets with resealable lids. Layer the wheat or flour with bay leaves to keep the weevils away. Grains will keep for at least a year using this method.

Dehydrated, Nonfat Milk: Once you open a can of dehydrated milk, it will last a month on your pantry shelf. I repackage it into a freezer bag, label with directions for reconstituting, and store it in my freezer. This way it will last as long as I have electricity to run my freezer. If the power goes out, I can make the powder into milk and easily use it up in a month's time.

Yeast: I always keep my yeast in the freezer. Label it with the date bought and the date it expires so you will know how long it will last on your shelf if the power goes out. It will last at least a year if kept in the freezer.

Flax Seed Meal: Once opened, store flax seed in the refrigerator or freezer for a one year shelf-life. It has a two year shelf-life unopened If you do not have flax seed meal, the recipe is still great without it, however flax seed adds a nice nutty flavor to the bread.

Oatmeal: Oatmeal has a shelf life of at least a year on your pantry shelf. Always check the "best by" date since you don't know how long it has been sitting on the store shelves.

Canola Oil: Canola oil has a shelf life of one year on your pantry shelf. Always check the "best by" date since you don't know how long it has been sitting on the store shelves.

Salt: Table salt has a shelf-life of five years on your pantry shelf.

Honey: Pure honey that is stored properly will last forever. It will darken and crystalize over time.

Dough Enhancer: Dough enhancer will last 7-10 years unopened in your pantry. Once opened it should be used within a year.

Gluten: Gluten will last 7-10 years unopened in your pantry. Once opened it should be used within a year. Place in a freezer bag and store in your freezer for extended shelf-life.

Special Tools for this Recipe

Stand Mixer

Bread Slicer

Alternative Cooking Method

Sun Oven

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