Hearty Multigrain Bread Recipe

Reviews More Reviews

Most Helpful Positive Review

Jan 06, 2006

This is the bread loaf i will make now on and forever, I don't have a bread machine so i added a cup more of flour and added a tbsp of gluten. I substituted honey and molasses for the brown sugar and I omitted the sunflower seeds and the bread flour for spelt flour to get 100% whole grain bread. I also used oil instead of the butter. I also like to add dissolved (in water) vitamin C tablets to my bread it always makes the bread come out better (smoother and soft) for some reason. It makes a small loaf so I will double it from now on. This makes a great gift loaf of bread, great for sandwiches, french toast, toast or with dinner. Not heavy at all either. Dh and my picky eater little sister loved it, even asked for the recipe.

—Brosie

See full review »

Most Helpful Critical Review

Dec 20, 2011

Not sure why but I tried this break over the weekend using a breakmaker and it didn't rise. It was very dense and didn't taste good either. Any suggestions? If not, I won't be making this again.

—danadisborough

See full review »

121 Ratings

See other versions of this recipe!

Aug 25, 2005

Fantastic recipe. I wanted a 100% whole-grain bread so I used all white wheat (white spring --Wheat Montana and King Arthur have this as do other brands, and it's a great way to get a lighter, sweeter flavored whole-wheat product) and it worked wonderfully. I used just 3 TBS of sweetener as suggested by others and as I didn't have sunflower seeds or quinoa, I used rolled oats and doubled up on the millet and flax. Great toasted. Makes a small loaf so next time I'll double. I also took mine out after dough setting and shaped it and let it rise for 30 min and placed it in a greased bread pan on a lower rack for 40 min. at 350. Delicious! Thanks Debbie!

—Islander

See full review »

Feb 19, 2005

I love this recipe! I use molasses and honey (just a little of each) instead of the brown sugar. I also add more seeds than stated in the recipe, but it is a fantastic base. I don't own a bread machine, so I bake it at 375F until golden brown and hollow sounding when tapped (1/2 hour to 45 min). The first time I made the bread, I followed the recipe exactly as is, and the bread was wonderful--albeit a bit too sweet. It was the best peanut butter and jelly sandwich bread on earth, though. Thank you Debbie!

—PUBLICZKA

See full review »

Dec 14, 2003

This truly is a wonderful tasting bread. The texture is dense and compact, perfect for toast and sandwiches. I believe I will cut the brown sugar by about half next time, but otherwise this recipe is a gastronomic delight!

—MAGGIE MCGUIRE

See full review »

Oct 02, 2005

Absolutely tasty!! It's a shame it was such a small loaf.I will cut the brown sugar in half, just because I try not to use much in any recipe. Wonderful flavour & texture. I didn't have millet, but just doubled the rest of the seeds & grains(we love our nuts & seeds). I have now made this loaf a few times & instead of the brown sugar I add 2TBS. honey & 2 TBS. molasses. I also now make this into a full loaf.....so it will last a day :)

—ROBYNBNB

See full review »

Jan 21, 2004

I love this bread! I have been looking for a good multigrain/seed bread and have found it. It made a fairly small loaf in my 1-1.5# bread machine but was perfect for me and my daughter. It is particularly good when toasted (with peanut butter on it...yum!). The next time I will put the crust setting on light, as medium made it a little too dark for me. I will also probably increase the amounts of seeds and nuts. Thanks so much for sharing!

—BIZZYSMOM

See full review »

Aug 29, 2003

I used the dough setting and let rise 30 min. then baked on lower rack for 30 min in a 375 F. oven. It is excellent with a great flavor and texture. So happy to find a Multigrain bread for the machine. Thanks!

—Shari

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Seeduction Bread

Flax Seed Zucchini Bread

Blueberry Zucchini Bread

Amazing Whole Wheat Pizza Crust

Irresistible Whole Wheat Challah

Quinoa Pudding

Vegetable Rice Pilaf in the Rice Cooker

White Bean, Spinach, and Barley Stew

Beet and Cheddar Risotto

Garlicky Quinoa and Garbanzo Bean Salad

ADVERTISE WITH US

Nutrition

Calories
124 kcal
6%

Carbohydrates
22.6 g
7%

Cholesterol
3 mg
< 1%

Fat
2.3 g
4%

Fiber
2.3 g
9%

Protein
4.1 g
8%

Sodium
207 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hearty Multigrain Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 124
** Calories from Fat: 21

% Daily Value *
** Total Fat 2.3g 4 %
** Saturated Fat 0.8g 4 %
** Cholesterol 3mg < 1 %
** Sodium 207mg 8 %
** Potassium 118mg 3 %
** Total Carbohydrates 22.6g 7 %
** Dietary Fiber 2.3g 9 %
** Protein 4.1g 8 %
** Sugars 4.9g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 14 %
** Thiamin 15 %
** Niacin 24 %
** Vitamin B6 5 %
** Magnesium 10 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.