Multigrain Bread Recipe

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This hearty and healthy multigrain bread is made with steel-cut oats, seven-grain cereal, wheat bran, oat bran, barley flour, spelt flour, all-purpose flour and whole wheat flour.

Ingredients:

1 cup water

1/2 cup butter OR margarine

1 cup buttermilk

1/2 cup steel-cut oats

1 cup seven-grain cereal

1/3 cup wheat bran

1/3 cup oat bran

3 to 3-1/2 cups all-purpose flour

1/4 cup barley flour

1/4 cup spelt flour

1 cup whole wheat flour

1/2 cup brown sugar

2 envelopes RapidRise Yeast

2 teaspoons gluten

2 teaspoons Sesame Seeds

OR Black Sesame Seeds

2 teaspoons salt

1 egg

melted butter for brushing on loaves

Directions:

Prep Time: 25 minutes
Rest Time: 10 minutes
Rise Time: 1 hour
Bake Time: 40 minutes

Makes: 2 loaves

Heat water and butter to boiling. Stir in buttermilk; add the oats, seven-grain cereal, wheat bran and oat bran. Cool until warm, about 120 °F.

Combine 1 cup all-purpose flour, barley, spelt and whole wheat flours, sugar, undissolved yeast, gluten, sesame seeds and salt. Stir in cooled cereal mixture. Beat for 2 minutes, scraping bowl occasionally. Add egg and 1 cup all-purpose flour and beat for 2 minutes.

Add enough additional flour, 1/2 cup at a time, to make a soft dough. Knead until smooth and elastic, about 8 to 10 minutes by hand, or 4 to 6 minutes if using an electric mixer with dough hook. Cover and let rest 10 minutes.

Divide dough in half; roll each to 12 x 6-inch rectangle. Roll up tightly as for jelly roll, beginning from short ends. Pinch seams and ends to seal. Place each loaf, seam side down, in greased 8 x 4-inch loaf pans. Brush tops with melted butter. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.

Bake at 375º for 40 minutes or until done. Remove from pans and brush again with melted butter, cool on wire rack before slicing.