Mile High Multigrain Bread
Elevate your baking game with this Mile High Multigrain Bread, a hearty and wholesome loaf that’s as nutritious as it is delicious. Packed with the earthy sweetness of molasses and honey, and loaded with nutrient-rich ingredients like rolled oats, sunflower seeds, and flaxseeds, this bread boasts a perfect balance of flavor and texture. With a mix of bread flour and whole wheat flour, it rises to impressive heights for a soft yet sturdy crumb that’s ideal for sandwiches, toast, or enjoying on its own with a pat of butter. Easy-to-follow steps ensure home bakers of all levels can achieve bakery-quality results with just 25 minutes of prep time. Whether you’re trying your hand at homemade bread for the first time or looking to expand your repertoire with a multigrain masterpiece, this recipe is a must-try.
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Recipe Information
Ingredients
- 1.5 cups Warm water (110°F/45°C)
- 2 tablespoons Honey
- 2 tablespoons Molasses
- 2.25 teaspoons Active dry yeast
- 2.5 cups Bread flour
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 0.25 cups Sunflower seeds
- 3 tablespoons Flaxseeds
- 1.5 teaspoons Salt
- 3 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine the warm water, honey, and molasses. Stir until the honey and molasses dissolve.
Sprinkle the active dry yeast over the water mixture. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
In a separate bowl, mix the bread flour, whole wheat flour, oats, sunflower seeds, flaxseeds, and salt.
Add half of the flour mixture to the yeast mixture and stir with a wooden spoon or spatula until well combined.
Stir in the vegetable oil, then gradually add the remaining flour mixture until a rough dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Add a sprinkle of flour as needed to keep it from sticking.
Place the dough in a lightly oiled bowl, turning it so the surface of the dough is coated in oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours or until it has doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the pan with the kitchen towel and let the dough rise again for 30-45 minutes, or until it domes just above the edge of the pan.
Preheat your oven to 375°F (190°C).
Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the pan and let it cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
