Baking is my love language and I do love making this multigrain sandwich bread. Now, dont get me wrong, I love sourdough. I make it about 80 percent of the time that I bake any kind of bread. But, sometimes my kids ask for “regular bread” hahah. I mean there are a few bonuses…it takes considerably less time to make than sourdough, and sometimes I need a bit of convenience in my life.

This multigrain sandwich bread is a perfect combination of a white and wheat bread with nutrient dense ingredients. I often use a Bobs Red Mill Organic 8 grain cereal in my multigrain sandwich bread.

Soft, hearty, and full of flavor — this multigrain sandwich bread is packed with wholesome grains and seeds for the perfect balance of nutrition and texture. Ideal for everyday sandwiches, toast, or snacking, it’s a delicious way to enjoy whole-grain goodness in every bit

This bread is brought up a level by using fresh milled grains. I use hard white wheat. I do also use my favorite bread flour King Arthur Sir Lancealot Flour.

FAVORITE BAKING TOOLS

Multigrain sandwich bread sitting on a cutting board with a spread of softened butter

Some tips for preparing for making this recipe

Soak your grains in water to help to soften them before adding them to the dough. You want it to absorb most of the water. You will add the entire soak into your dough.
Make sure to check on your yeast and make sure it is fresh and active. Old yeast will not give you a very good rise.
I like to fresh mill some of my flour for this recipe. I fresh mill the wheat flour and use it right away.
Make sure to knead the dough long enough to develop the gluten. This is important. You can check your doughs gluten by using the window pane method where you take a ball of dough and stretch it to see how thin you can get it without it ripping.

Be sure to check out the full recipe and ingredient list below

Amazing Multigrain Sandwich Bread

Soft, hearty, and full of flavor — this multigrain sandwich bread is packed with wholesome grains and seeds for the perfect balance of nutrition and texture. Ideal for everyday sandwiches, toast, or snacking, it’s a delicious way to enjoy whole-grain goodness in every bite.

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Prep Time 1 30

Cook Time 30

Course bread, lunch

Cuisine American

Servings loaves

Ingredients

500 grams warm water
900 grams bread flour
50 grams honey
40 grams olive oil or avocado oil
20 grams salt
100 grams wheat flour
1 1/2 tbsp yeast

Soaker

50 -80 grams multigrain or 9 grain cereal You want to use 80 grams total, so yoy can use the full amount of cereal or add some optional ingredients I have listed, such as sunflower seeds, quinoa, flaxseed , oatmeal etc. SEE NOTES FOR MORE INFO
160 grams water

Instructions

To start you want to prepare your soaker. Add the water and the grains in a bowl and let it sit for a few hours.
In your stand mixer with the dough hook attached, put your water, honey, soaker and yeast. Give it a quick stir and let it sit while you collect the salt, flour and wheat flour. Add your salt and 3-4 cups of flour, including the wheat flour.
Mix until combined and then gradually add the rest of the flour. You want the flour to be soft but not too sticky. It should pull away from the bowl but still be soft enough to work with. Knead it for about 5-8 minutes until the gluten is developed.
Place the dough in an oiled bowl or container and cover. Let it rise until doubled in size. While it is rising preheat your oven to 350 degree F
Once the dough has doubled in size, pour out the dough onto a floured surface. Split it into 3 equal parts. Shape the dough into loaves. You can do that by shaping it into a ball and the take the smooth side and place it down in a greased bread pan. Pinch the seams together and then roll the seams under, rotating the dough until the smooth side is on top.
Cover the dough and let it rise until it just doubles. If you poke the side of the dough and the indent stays it is ready to bake. If it bounces right back out it needs more time to rise.
Place the fully proofed bread into the hot oven and bake for approximately 30-35 minutes. You can score the dough prior to placing it in the oven if you choose, but it is not completely necessary.
The load should sound hallow and be a golden brown in color. You can tap the loaf with your hand and it should have a nice crust with a hollow sound.
Let them cool on a wire rack on its side until it is ready to be cut. Enjoy with butter, jam, grilled cheese, sandwiches and so much more!

Notes

When adding the ingredients for the soaker this is the breakdown that I use:

50 grams 9 grain cereal (if the cereal has flax seed I will not add extra but if it doesn’t I will add that with the oatmeal or seeds.) You can adjust the ratio of these ingredients to your preference.

25 grams oatmeal or ground flax or a combination of both

10 grams sunflower seeds ( I like too rough chop them)

Keyword multigrain bread, sandwich bread

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A hearty loaf baked with a blend of whole grains, seeds, and natural goodness. This multigrain sandwich bread has a soft, tender crumb and a nutty flavor that makes every sandwich taste a little more special.

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