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this multigrain bread has quickly become a family favorite
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 you will always find a basket of rolls on our Sunday dining room table.
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?
- 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