Multigrain bread

A perfect balance of light and wholesome!

I really enjoy eating multigrain bread and look for it any time I visit a bakery. The downside, however, is that sometimes I find these loaves too dense and chewy; so much so that occasionally I can’t make it through a whole sandwich made with multigrain bread. I wanted to come up with a recipe that was lighter in texture but still healthy and hearty and this one strikes the perfect balance. This is a great bread recipe for beginners and it freezes well which is why the recipe is designed for two loaves. You can find multigrain cereal mixes (combinations of anywhere from 5 – 12 different grains) at most bulk food stores and many health food stores as well.


  • 1/2 cup (125 mL) dry unsweetened multi-grain cereal mix
  • 2 1/3 cups (590 mL) boiling water
  • 2 1/2 teaspoons (12.5 mL or one packet) dry yeast
  • 1 1/2 cups (375 mL) whole wheat flour
  • 2 1/2 – 3 cups (625 – 750 mL) all-purpose flour
  • 1 tablespoon (15 mL) olive oil
  • 1 tablespoon (15 mL) brown sugar
  • 1 1/2 teaspoons (7.5 mL) salt
  • 1 – 2 tablespoons (15 – 30 mL) milk or water, for brushing loaves


  • Place cereal in large bowl. Pour boiling water over. Let stand until mixture cools to lukewarm (between 105F and 115F); about 20 minutes.  
  • Sprinkle yeast over cereal. Add whole wheat flour, oil, sugar and salt; stir until smooth. Gradually mix in enough white flour to form dough. Cover dough; let rest 15 minutes.
  • Turn out dough onto lightly floured surface. Knead for 7 – 10 minutes until smooth and elastic, adding more white flour a tablespoon (15 mL) at a time if sticky. Shape into a ball.
  • Oil a large bowl. Add dough to bowl; turn ball of dough to coat evenly with oil. Cover bowl with a clean kitchen towel and let dough rise in warm area until doubled, about 1 hour.
  • Punch down dough. Turn out onto counter and knead briefly with lightly oiled hands then cut in half. Shape into two small loaves (I use 4 1/2 x 8 ½ inch or 11.5 x 21.5 cm bread pans).
  • Place loaves in greased pans (or lined with parchment paper). Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
  • Position rack in centre of oven; preheat to 400F.
  • Brush the tops of the loaves with milk or water then put in preheated oven. Bake for 30 minutes. Remove from pans and let cool on a wire rack for at least 30 minutes before slicing.

Makes two loaves; recipe can easily be halved.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

9 thoughts

    1. I am not a nutritionist so don’t feel confident offering up any analysis, but I believe there are quite a few nutrition calculators available online (you plug in the ingredients) that will hopefully give you the information you are looking for. 🙂

  1. Thanks for posting this terrific recipe – I’ve been baking for quite a while but had yet to find a recipe that gave a soft non-crumbly texture with a good amount of fiber that was so easy to maneuver! I did use my bread machine for the knead and rise as I have arthritis in the hands and wrists and save the energy for the garden! We love our hearty ryes and chewy sourdoughs but sometimes just want a nice carrier for a grilled cheese!

  2. Looking forward to trying this recipe! I noticed that the recipe says 2 1/3 cup of boiling water and the instructions say 2 cups. Which should I be using?

    1. Hi Karol, I recently updated the ingredients for recipe and clearly made an error by not also updating the method. Thanks for catching this – it has been corrected (and 2 1/3 is the right amount of water). Hope you enjoy it!

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