Homemade Soft Multigrain Bread
Ingredients
The dough
-
½
cup
dry multigrain cereal mix or old-fashioned whole rolled oats
-
1¾
cups
boiling water
-
2¼
teaspoons
instant or active dry yeast
-
3
tablespoons
packed light or dark brown sugar
-
3
tablespoons
unsalted butter, softened
-
1½
teaspoons
salt
-
3⅓
cups
bread flour
Optional add-ins
-
½
cup
sunflower seeds, chopped nuts, pepitas, raisins, or dried cranberries
Instructions
- Soak the multigrain cereal in boiling water and let it cool to about 110°F.
- Whisk the yeast, sugar, and warm cereal mixture together and let it sit until foamy.
- Add butter, salt, and flour, mixing until combined.
- Knead the dough until it is soft and slightly tacky.
- Let the dough rise in a greased bowl until doubled in size, about 1-2 hours.
- Punch down the dough and shape it into a log, placing it in a greased loaf pan.
- Allow the shaped dough to rise until it is 1-2 inches above the pan, about 1 hour.
- Preheat the oven to 350°F and bake the bread for 35-40 minutes.
- Cool the bread before slicing.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
250
Total fat
5g
Total carbohydrates
42g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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