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Whole Wheat Multigrain Bread


There are 5 things that I think every woman should know how to do:

  1. Sew on a button
  2. Set a proper table
  3. Make homemade bread
  4. Beautifully wrap a present
  5. Send thank you notes within an appropriate time frame

So far on this list, I’m 0 for 5. I realize that at this point in my life, I should be able to do at least one of these things. I really have no excuses, the things on this list just seem so intimidating (especially the bread). For those that don’t know me well, I am not one to shy away from a challenge. However, the thought of making homemade bread evokes strong feelings of fear and failure.  I trace this response back to a traumatic Challah experience I had when I was 6. I really don’t want to go into it, it’s too difficult to talk about, but just know that it was traumatic enough to keep me from making bread for over 20 years.

The night that I made stew for dinner, I knew that a fresh loaf of crusty whole grain bread would be a perfect accompaniment. I decided to set my fears aside and just go for it. I found this recipe and thanks to my handy dandy Kitchen Aid stand mixer (love!), this bread required little to no effort. Next time I think I will skip the stand mixer and hand knead, my arms would look awesome after all that work! The bread was actually really easy and fun to make! It came out just as I had hoped, soft on the inside, crusty on the outside, and great for sopping up all the stew-y goodness. It would also be a great bread for a sandwich. I am so happy that I can now check one thing off my list. Now for the other 4…

Whole Wheat Multigrain Bread
Yield: 1 large loaf
printer friendly version

1/2 cup 7 grain cereal (I used Bob’s)
2 cups boiling water

1 envelope instant yeast (you could also use dry, just make sure to proof before adding dry ingredients)
4 cups (about) whole-wheat bread flour
1 tablespoon olive oil
1 tablespoon dark brown sugar
1 1/2 teaspoons salt

1 1/2 teaspoons sesame seeds
1 1/2 teaspoons flax seeds
1 1/2 teaspoons poppy seeds
1 1/2 teaspoons caraway seeds

2 cups water


Place the cereal in a large bowl. Add 2 cups of boiling water. Let stand until mixture cools to between 120 – 135 degrees F, about 15-20 minutes.

In a separate bowl, whisk together 1 cup whole wheat bread flour, sugar, salt, and yeast. Add the dry ingredients to the bowl with the cereal. Add the olive oil and mix well in order to form a dough. Cover the bowl with a moist paper towel and let rest for 15 minutes.

In the bowl of a Kitchen Aid stand mixer with the dough hook attached, knead  the dough until smooth and elastic, adding more flour until no longer sticky, about 10 minutes. (This can also be done by hand).

Coat a large clean bowl with olive oil, add the dough to the bowl and turn to coat. Cover the bowl with a clean kitchen towel. Let the dough rise in a warm area until doubled, about 1 hour. While the dough is rising, mix together all of the seeds in a bowl and set aside.

Punch down the dough and turn it out onto a lightly oiled surface. Knead briefly. Shape into a 12×4-inch loaf. Line a baking sheet with parchment paper and sprinkle with 2 tsp of the seed mixture. Place the loaf on top of the seeds. Cover the loaf with a clean towel and allow it to rise in a warm area until almost doubled, about 30 minutes.

Position 1 oven rack in the center of the oven and another rack 1 just below the center. Place an empty baking sheet or pan on the lower rack and preheat the oven to 425°F.

Brush the loaf with water. Sprinkle it with the remaining seed mixture. Using a sharp knife, cut 3 diagonal slashes into the surface of the loaf. Place the baking sheet with  the loaf in the oven on the center rack. Immediately pour 2 cups of water into the hot pan that is on the lower rack (water will steam).

Bake loaf until it turns golden and crusty and a tester inserted into the center comes out clean, about 35 minutes. Transfer to a rack and allow to cool.

Adapted from:


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