Multigrain Wheat Bread

Multigrain Wheat Bread
Yield: 2 loaves Prep 15 mins Rise 2 hrs Bake 375°F 25 mins


  • 1 cup 7-grain uncooked cereal
  • 1/2 cup boiling water
  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons sugar
  • 1/4 cup warm (105 degrees F to 115 degrees F) water
  • 3 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 2 teaspoons salt
  • 3 tablespoons vegetable oil
  • 1 cup warm (105 degrees F to 115 degrees F) water
  • 1/2 cup hulled sunflower seeds, toasted

Make It

1. Combine cereal and boiling water in 12-cup food processor fitted with dough or steel blade; let stand 10 minutes.

2. Dissolve yeast, 1 teaspoon sugar in 1/4 cup warm water in small bowl. Let stand until foamy, 5 minutes.

3. Add all-purpose and whole-wheat flours, salt, remaining sugar, oil and yeast mixture to processor. With machine running, pour 1 cup warm water slowly through feed tube. When ball forms, process 1 to 2 minutes. If the dough doesn't clear sides, add more all-purpose flour, 2 tablespoons at a time. If too dry, add water, 1 tablespoon at a time.

4. Pat dough to 1/2-inch thickness. Sprinkle with seeds; roll up dough. Knead few turns to distribute seeds. Place in large oiled bowl, turning to coat. Cover loosely with plastic wrap. Bring large shallow pot of water to simmering. Remove from heat. Place wire rack on top. Place bowl with dough on rack; cover with towel. Let rise 1 to 1-1/4 hours or until doubled.

5. Punch down dough; knead few turns. Halve dough; shape each into an 8-inch oval loaf. Place on greased baking sheet. Cover with oiled plastic wrap. Place on rack over hot water in pot; cover with towel; let rise 45 minutes until doubled.

6. Heat oven to 375 degrees F. Slash tops of loaves with single-edge razor blade.

7. Bake in 375 degrees F oven 25 to 35 minutes until hollow-sounding when tapped. Cool on rack 30 minutes. Makes 2 loaves.

Nutrition Facts

Amount Per Serving: cal. (kcal): 121, Fat, total (g): 3, chol. (mg): , carb. (g): 20, pro. (g): 3, sodium (mg): 183, Percent Daily Values are based on a 2,000 calorie diet.