Multigrain Bread

Yield: 2 loaves


  • 1 cup unsweetened 7-grain cereal
  • 1 cup whole wheat flour
  • 4-5 cups white flour, divided
  • 3 tbsp brown sugar
  • 1 tbsp sugar
  • 1 tbsp salt
  • 2 tbsp wheat gluten
  • 2 tsp sesame seeds
  • 2 tsp flax seeds
  • 2 tsp sunflower seeds
  • 4 1/2 tsp yeast
  • 2 tbsp shortening
  • 2 1/4 cups warm water
  • Topping
    • 2 tsp sesame seeds
    • 2 tsp flax seeds
    • 2 tsp sunflower seeds


  1. In a large mixing bowl, combine the cereal, whole wheat flour, one cup of the white flour, brown sugar, sugar, salt, wheat gluten, sesame seeds, flax seeds, popy seeds, and yeast.
  2. Add the shortening and water.  Mix until it's a gooey slurry.  Add enough remaining white flour to form a dough.
  3. Knead for 5 minutes.
  4. Transfer the dough to a greased mixing bowl.  Cover and place in warm place to rise until doubled, about 30 minutes.
  5. Punch the dough down.  Divide into two pieces.  Roll each into an 8" x 15" rectangle, and then roll up.  Pinch the seam and sides.
  6. Combine together the topping ingredients.
  7. Grease two bread pans.  Sprinkle the sides & bottom with a small amount of the topping.
  8. Place the dough seam-side down into greased bread pans.  Cover and let rise until doubled, about 45 minutes.
  9. Brush the top of each loaf with water.  Sprinkle with remaining topping.  Use a serrated bread knife to cut 3 diagonal slashes across the top of the bread.
  10. Bake at 425°F for 25-30 minutes.  Cool on wire rack.
  11. After 10 minutes, pop the bread out of the pan and fully cool on wire rack.
Adapted from Epicurious.