Multi Grain and More Bread Bread Machine
Discover the perfect harmony of hearty flavors and wholesome nutrition with our Multi Grain and More Bread, made effortlessly in a bread machine! This recipe combines the goodness of whole wheat flour, rye flour, and rolled oats with the added texture and nutrients of flaxseeds, chia seeds, and sunflower seeds. Sweetened delicately with honey and enriched with olive oil, this bread strikes the ideal balance between health and taste. Designed for convenience, the bread machine does all the heavy lifting, from kneading to baking, ensuring a perfectly tender and evenly baked loaf every time. Perfect for sandwiches, toast, or as a side to soups and salads, this multi-grain bread is a versatile and satisfying addition to your table. Try it today for a nourishing, homemade delight that's as wholesome as it is easy!
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Recipe Information
Ingredients
- 1.25 cups Water
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 1.5 teaspoons Salt
- 1 cup Whole wheat flour
- 1 cup Bread flour
- 0.5 cup Rolled oats
- 0.5 cup Rye flour
- 2 tablespoons Flaxseeds
- 2 tablespoons Chia seeds
- 2 tablespoons Sunflower seeds
- 2 tablespoons Dry milk powder
- 2.25 teaspoons Active dry yeast
Instructions
Add the water, olive oil, and honey to the bread machine pan.
Sprinkle the salt around the edge of the pan, keeping it away from the yeast.
Add the whole wheat flour, bread flour, rolled oats, and rye flour to the pan, ensuring the dry ingredients cover the liquid completely.
Sprinkle the flaxseeds, chia seeds, sunflower seeds, and dry milk powder evenly over the flour mixture.
Create a small well in the center of the dry mixture (be careful not to reach the wet layer) and add the active dry yeast into the well.
Set your bread machine to the 'Whole Wheat' or 'Multi-Grain' setting, and choose the loaf size and crust preference as desired.
Start the machine and allow it to knead, rise, and bake the bread according to the program (typically about 3 hours).
Once the bread is finished baking, carefully remove it from the pan and let it cool on a wire rack for at least 30 minutes before slicing.
Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 42.8 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1864 mg | 40% | |
*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.
