Multigrain Loaf

Recipe by Gwen Adams
37 Reviews 4.6 out of 5 stars

This beautifully risen loaf is packed with whole grains, including whole rye, wheat, and oats. Sunflower seeds and cornmeal add subtle crunch, while butter and brown sugar add a touch of tenderness and sweetness. This multigrain bread is ideal for any kind of sandwich and makes perfect toast, especially when slathered with butter and jam.

Prep
20 mins
Bake
30 to 40 mins
Total
3 hrs 20 mins
Yield
one 8 1/2" x 4 1/2" loaf
Multigrain Loaf - select to zoom
Multigrain Loaf - select to zoom
Multigrain Loaf - select to zoom
Multigrain Loaf - select to zoom

Instructions

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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a smooth, supple dough. Start with the smaller amount of water, adding additional if necessary.

  2. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour, until it's noticeably puffy.

  3. Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" bread pan. Drape the pan lightly with greased plastic wrap, and let the loaf rise for about 1 to 2 hours, until it's crowned about 1" over the rim of the pan. (The amount of time the dough needs to rise depends on the temperature of the rising environment.) Toward the end of the rising time, preheat the oven to 350°F.

  4. Before placing the bread in the oven, slash the top with a baker's lame or sharp knife. Bake the bread for 35 to 40 minutes, or until it's golden brown, and a digital thermometer inserted into the center register at least 190°F. Remove it from the oven, and turn it out onto a rack to cool.

  5. Store Multigrain Bread, well wrapped, at room temperature for several days or freeze for longer storage.

Tips from our Bakers

  • Substitute an equal amount, by volume, of King Arthur Rolled Oats for the oats in this recipe. They'll add slightly more chew and heartiness (and also more protein!). 

  • You'll use the greater amount of water in the winter (or when it's cool and dry), the lesser amount in the summer (or when it's humid).

  • How long do you need to knead? There's a way to determine when yeast dough is kneaded to perfection; see our video, How to tell if bread dough is fully kneaded.

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