This has become our everyday bread! It’s basically the same work as my whole wheat bread recipe, the biggest change is soaking the multigrain cereal during the proofing stage, and adding an egg and milk plus oat flour, which all together creates a really tasty bread! You can change up the flours and grains, but I haven’t tried any others so please do your research. Some grains might need a longer soak.
I stumbled on “dough enhancer” at Superstore during our last trip to Grande Prairie, and grabbed it right up! I’ve been researching and wanting to make my own, but the ingredients aren’t easy to get (pretty much all from amazon and some just aren’t cheap). It’s been a great natural addition to all my yeast breads. They have a bit better texture plus stay softer and fresher for a couple extra days. See the notes below the recipe for more information.
Why egg? Eggs make yeast breads finer and richer, help provide color, volume, and also bind the ingredients together.
Why Milk? Milk creates breads which are richer and have a more velvety texture. It makes a softer crust that will brown more quickly due to the sugar and butterfat (if using milk with fat added back in) in milk. And it also improves the keeping quality of breads and contributes nutrients.
info from redstaryeast.com
To freeze, let the loaves completely cool, wrap or bag well, and freeze. Use within 3 months. During warm, humid seasons, refrigeration can help keep the loaves fresher, longer, and prevent mold formation.
Easy Multigrain Bread with Honey, Egg & Milk
- 3 cups water
- ¾ cup powdered milk see instructions
- ½ cup multigrain cereal such as: 7, 8, or 10 grain cereal
- 3 tsp active dry yeast
- ⅓ cup honey
- 3 cups all purpose or bread flour
- 2 tbsp dough enhancer or conditioner optional but recommended
- 1 egg large
- 1 tbsp salt
- 3 tbsp melted butter or olive oil or other neutral oil
- 1 cup oat flour
- 4-5 cups whole wheat flour
- Add 3 tsp yeast, ⅓ cup honey, ½ cup multigrain cereal, 3 cups white/bread flour1, and dough enhancer (if using) to mixer bowl.
- Whisk ¾ cup powdered milk into 3 cups water, microwave for approximately 1 minute, 45 seconds or to 100-110°f. Alternately, you can use 3½ cups warmed water or milk.
- Pour milk into mixer and mix for 15-30 seconds until well incorporated. Let proof for 15 minutes (longer time than normal to allow cereal to soften).
- Add 1 tbsp salt, 3 tbsp egg, 1 egg, 1 cup oat flour, and 4 cups2 whole wheat flour to mixer. Using quick bursts to prevent flour flying everywhere, mix until all flour is wet.
- Turn mixer onto recommended dough setting (for my Bosch mixer, that's 1), let knead for 1 minute. If any dough is sticking to the sides of the bowl after 1 minute, add additional flour by the tbsp until it just barely stops sticking. Knead for 6 minutes.
- Fold over dough on counter to create a smooth ball and place in a large oiled bowl, turning once. Cover with tea towel or plastic wrap. Let rise in warm, draft free place until doubled, about 60 minutes.
- Grease and flour 3 to 4, 8½" x 4½" pans3.
- Punch down and remove from bowl. Knead 3 or 4 times and let rest 5 minutes. Divide dough into 3-4 portions - using a scale is great for even sized loaves (I usually get 4, 550g loaves). Make 3 if you want heavy, dense loaves, or 4 if you want lighter loaves.
- Knead out biggest air bubbles and shape into loaves. I've found for this bread, that rolling into a rectangle and then rolling it up, jelly roll style, keeps the dough together better as it bakes (no seam splitting or huge air pockets). Place in greased and floured pans. Cover with tea towel or plastic wrap and let rise in a warm, draft free area until they are about 1" above top of pans, 30-60 minutes (how fast it rises mostly depends on temperature of room and if dough enhancer was used).
- Heat oven to 350°f. Place pans in oven and set timer for 26 minutes. At 26 minutes, temp check the loaves, they are done at 200°f.
- Remove from oven. If your pans allow it, remove from pans and allow to cool on racks. If they resist removal, let rest for 10 minutes in the pans and then try to tip them out. If they're still resistant, use a plastic or silicone scraper to release the dough from the sides.
- Allow to cool.For a softer crust, place in plastic bags while still slightly warm and keep wrapped snug overnight.