multigrain bread

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this multigrain bread has quickly become a family favorite

multi-grain bread

I won’t bother to try and hide the fact that I am totally and completely addicted to bread, and I am dragging my entire family down with me.

Those of you that can eat your morning eggs with no toast, I don’t know how you do it. Pasta without the Italian bread is just not the same, and ย you will always find a basket of rolls on our Sunday dining room table.

multi-grain bread

I do try to not overdo-it on the bread, but please, there is nothing better than bread right from the oven. This multigrain bread is easily one of my new favorite recipes. The harvest grain rolls I made for Thanksgiving were SO good, I decided to turn them into a loaf. The kids are always wanting toast in the morning, and even with its hint of sweetness, we love to use it for sandwiches.

I wouldn’t exactly call it a health food, but it is multigrain, and everything in moderation right?

multi-grain bread

multi-grain bread


  • 2 cups flour
  • 1 cup whole wheat flour
  • 1/4 cup oat flour
  • 1/4 cup rye flour
  • 1/4 cup flax, ground
  • 3 Tbsp brown sugar
  • 1 tsp salt
  • 1 envelope active dry yeast, I use Red Star
  • 1 1/2 cups milk
  • 2 Tbsp butter


  • warm the milk with the butter, just until the butter begins the melt
  • combine all of the dry ingredients, including the yeast, and stir in the warm milk and butter
  • knead (either by hand or using a dough hook if a stand mixer) until you have slightly sticky but smooth ball
  • cover the dough and allow to rise until doubled, about 1 1/2 hours
  • punch down the dough, form the dough into a rectangle, and then fold in thirds like a letter
  • place the loaf, seam down in a well greased loaf pan, cover and allow to rise again for 1 hour
  • pre-heat the oven to 375
  • bake 35 - 40 minutes until the top is a nice golden brown
  • remove form the oven
  • if you prefer a softer crust, brush with melted butter as soon as the loaf comes out of the oven
  • allow to cool 10 minutes, before removing from pan
  • complete cooling on rack