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How to Make Multigrain Bread

Use your favorite multigrain cereal to bake this hearty – and delicious – bread.


  • Step 1: Mix cereal and water Put the cereal in a large bowl, stir in the boiling water, and let it sit for 20 minutes.
  • Step 2: Add the yeast Add the yeast and stir until it's dissolved. Let it stand for a few minutes until the yeast begins to foam.
  • Step 3: Add some bread flour Add one cup of the bread flour, and the oil, honey, and salt and stir until smooth.
  • Step 4: Add the rest of the flour Gradually stir in the rest of the flour, both bread and whole wheat, until you have a moist dough. If needed, add more bread flour until the consistency is right. Cover the bowl with a clean dishcloth and let it sit for 15 minutes.
  • Step 5: Knead the dough Put the dough on a lightly floured surface and knead it for about 10 minutes, until it's smooth.
  • TIP: Add a little more bread flour if it's too sticky.
  • Step 6: Put dough in an oiled bowl Put the dough in a large, lightly oiled bowl, turning it until it's covered with oil. Cover with a dishcloth and let it rise until it doubles in size, about one hour.
  • Step 7: Punch it Punch the dough down and put it on a lightly floured surface. Knead it for about five minutes; then shape into a loaf.
  • Step 8: Sprinkle the seeds If you're using the seeds, sprinkle half of them on an ungreased baking sheet and put the loaf on top of them. Cover with a dishtowel and let rise until it's almost doubled, about 40 minutes.
  • TIP: The dough is the correct consistency if it remains dented when poked, rather than filling in.
  • Step 9: Preheat oven Preheat oven to 425 degrees, with a pan on the lower rack. Brush or spritz the loaf with cool water, sprinkle on the remaining seeds, and make three ¼-inch-deep slashes on top with a sharp knife.
  • TIP: If you have a baking stone, preheat that and bake your loaf on it.
  • Step 10: Bake the bread When the oven is hot, pour two cups of tepid water into the pan and place the bread on the rack above it. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
  • FACT: Store-bought multigrain bread is not considered whole grain unless it lists whole wheat or another whole grain flour as the main ingredient.

You Will Need

  • 2/3 c. multigrain cereal
  • 1 u00be c. boiling water
  • 2 u00bc tsp. active dry yeast
  • 2 u00bd c. bread flour
  • 2 tbsp. olive oil
  • 1 tbsp. sugar
  • 1 u00bd tsp. salt
  • 1 u00bd c. whole wheat flour
  • 2 c. water
  • 2 tsp. each sesame
  • flax
  • and poppy seeds (optional)
  • A baking stone (optional)

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