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Multigrain Loaf

A healthy, delicious whole grain bread made with a variety of grains and seeds, perfect for meal prep and maintaining a healthy lifestyle.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Bread, Breakfast, Snack
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups whole wheat flour
  • 1 cup whole rye flour
  • 1/2 cup rolled oats
  • 1/4 cup sunflower seeds
  • 1/4 cup cornmeal
  • 1/4 cup brown sugar
  • 1 teaspoon salt
Wet Ingredients
  • 2 tablespoons butter, softened
  • 1 packet active dry yeast
  • 1 1/4 cups warm water Should be around 110°F (43°C)

Method
 

Preparation
  1. In a large mixing bowl, combine the whole wheat flour, whole rye flour, oats, sunflower seeds, cornmeal, and salt.
  2. In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
  3. Add the yeast mixture and softened butter to the dry ingredients.
  4. Mix until a dough forms, then knead for about 8-10 minutes until the dough is smooth and elastic.
Rising
  1. Place the dough in a greased bowl, cover, and let rise in a warm place for about 2 hours or until doubled in size.
  2. Punch down the dough and shape it into a loaf. Place it in a greased 8 1/2 by 4 1/2 inch loaf pan.
  3. Cover again and let it rise for another hour.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake the loaf for 30 to 40 minutes or until golden brown on top.
  3. Remove from the oven and allow to cool before slicing.

Notes

Store the multigrain loaf wrapped tightly in plastic wrap or aluminum foil for up to 3 days at room temperature. For longer storage, slice and freeze in freezer-safe bags for up to 3 months.