About This Recipe
Though a basic white bread is good, I truly believe a good multigrain bread is better. I love the exquisite combination the grains bring, which simply adds an incredible depth of flavor. This recipe has a few secrets that make it simple, yet effective. Due to its higher hydration, it is a little more difficult to work with than my basic white bread. Despite this, I still use a stand mixer for simple ease, though stretch-and-folds would work as well. This is by far my family’s favorite sandwich recipe to date, and I hope it becomes a favorite in your home as well.
Why this recipe works
Hot Cereal: Simplicity
Using a hot cereal blend means it is possible to include a larger variety of grains without having to source out each grain/flour individually. I use Bob’s Red Mill 7-grain hot cereal blend, but any multigrain cereal blend should work for this recipe.
Hot Cereal: Softness
In this recipe, the hot cereal is combined with boiling water and allowed to rest, cool, and absorb moisture before the bread dough is mixed. This step creates the perfect amount of softness in the final loaf. The heated grains function exactly like a yudane or tangzhong, gelatinizing the starches and allowing the grains to retain more moisture, the perfect pairing for a sandwich loaf.
Flour choice
I’ve used all-purpose and whole wheat flours in addition to the hot cereal blend to create this multigrain loaf. Though there are some differences between all-purpose and bread flour, specifically when it comes to gluten-binding proteins, I find the use of bread flour is not an absolute “must” in this recipe: the loaf still ferments appropriately, has a splendid oven spring, and does not crack when baked (which can be a sign of gluten under-development, sometimes related to the flour).
Sticky dough
This sandwich dough is fairly wet compared to some of my sandwich loaves, but not completely unmanageable. This higher hydration counteracts the amount of water absorbed by certain flours and grains in the mix, as well as helps obtain an airier end-result. Using wet or lightly floured hands to work the dough during shaping is all that is required to make it compliant.
Gluten Development
This dough is kneaded in a stand mixer. Because of the hydration of this dough, I use a medium-low speed (speed 4 on a KitchenAid) to develop the gluten. Since this dough is not heavily enriched, stretch-and-folds can be performed if kneading in a stand mixer is not an option for you.
Shaping
Since this dough is a little looser, it requires a bit more consideration to shaping. Lightly watered or floured hands may be necessary to help prevent the dough from becoming a sticky mess during shaping. This dough is shaped by being turned out, folded into thirds, and rolled into a cylinder.
Baking method: Steam
This recipe uses a pan of boiling water next to the loaf of sandwich bread as it bakes to create steam. The steam does a few things. First, it keeps the dough soft in the beginning stages of baking, allowing for maximum expansion. Second, since the steam is left the entire time the bread is in the oven, it helps keep the outside of the loaf soft and it adds color to the top of the loaf. Since this recipe is washed with butter instead of egg, the loaf will not brown properly without it.
Suggested Daytime Baking Timeline
7 AM
+Boil water and soak grains
8 AM
+Mix and knead the dough
+Begin bulk fermentation in a warm environment
2-4 PM
+Shape the dough
4-6 PM
+Bake your sandwich bread and enjoy!
Suggested Overnight Baking Timeline
8 PM (Day 1)
+Boil water and soak grains
9 PM (Day 1)
+Mix and knead the dough
+Begin bulk fermentation at room temperature
7-8 AM (Day 2)
+Shape the dough
10-11 AM (Day 2)
+Bake your sandwich bread and enjoy!
Suggested Cold-Ferment Timeline
8 AM (Day 1)
+Boil water and soak grains
9 AM (Day 1)
+Mix and knead the dough
+Begin bulk fermentation
When the dough has increased in volume by 50-75%
+Refrigerate the dough
The Next Day
+Shape the dough and leave at room temperature or warmer
4-6 hours later
+Bake your sandwich bread and enjoy!
FAQs
I do not have access to a seven-grain hot cereal blend. Is there something else I can use?
For this recipe, any blend of hot cereal should work. Whether that is 5-grain, 9-grain, or 10-grain, it should perform fine. Feel free to substitute with whatever is available in your area.
I can't do honey. Can I use something else?
Of course! The honey adds a sweet flavor to the dough. You can simply use sugar instead, but any sweetener should work. As an alternative, you may also choose to leave it out (you won’t have to replace it with anything). The dough will ferment faster with the removal of the sweetener.
Can I stretch-and-fold this dough instead of kneading in a stand mixer?
Yes! Because this dough is not heavy in enrichments, stretch and folds are absolutely an option. Perform 4-6 folds in the first two hours after mixing the dough. Then, let the dough rest until it has increased in size by 50-75% before shaping.
Multigrain Sandwich Bread
Course: Breakfast, Lunch, Dinner, SnackCuisine: UniversalDifficulty: Intermediate25
minutes8-12
hours50
minutes1
loafThough a basic white bread is good, I truly believe a good multigrain bread is better. I love the exquisite combination the grains bring, which simply adds an incredible depth of flavor. This recipe has a few secrets that make it simple, yet effective. This is by far my family's favorite sandwich recipe to date, and I hope it becomes a favorite in your home as well.
Ingredients
345 g boiling water (1 ½ cups)
100 g seven-grain hot cereal mix (½ cup + 1 tbsp)
65 g honey (3 tbsp)
3 tbsp butter (43 g)
275 g all-purpose flour (2 ⅓ cups)
130 g whole wheat flour (or sprouted whole wheat flour; 1 cup)
10 g salt (1 ½ tsp)
100 g active sourdough starter (½ cup; of course, you can always adjust depending on baking timeline goals and environment)
- For baking
1-2 tbsp melted butter, for brushing
Boiling water, for adding steam to the oven
Directions
Bring some water to a boil in a tea kettle or over the stovetop. We will need 345 g, about 1 ½ cups, for this recipe - meaning you will want to boil a little more than this in order to account for any water that will boil off.
In a small bowl, weigh 100 g of seven-grain hot cereal mix. Pour 345 g of boiling water over the hot cereal mix, stir, cover, and let it rest for 30-60 minutes, until the grains soak up a good amount of water and the cereal is only slightly warm to the touch (about 100 degrees F).
Add the butter and honey to the hot cereal and stir until well mixed and the butter is mostly melted. Set aside.
In the bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, and salt. Whisk briefly to combine.
Add the hot cereal mix to the stand mixer. Stir to further cool the mixture before adding your starter.
Last, add your active starter. Give it one last rough mix, then transfer to your stand mixer.
Knead on a low speed to thoroughly mix, then increase to a medium-low speed, speed 4 on a KitchenAid, and knead for 8-10 minutes. The dough should completely pull away from the sides and bottom of the bowl by the end of kneading. If it is not, add flour, one to two tablespoons at a time, until it is able to do this.
- For an Ankarsrum mixer, use the dough roller and scraper attachment. Set the speed between 2-3 and the timer to “on.” Let the mixer work until the dough comes completely together, then set the timer to twelve minutes and allow the dough to knead until the timer is finished.
Using wet hands (this is a sticky dough), remove the dough from the stand mixer. Shape it into a round, then proof until the dough increases in volume by at least 50% (doubled in size will give you the softest, fluffiest texture). This generally takes between six to eight hours in my oven with the light on, but may take more or less time for you depending on the temperature and environment of your home.
- Optionally, you can cold-ferment your dough during this step. Let it rise on the counter until it has increased in size by about 50-70%, then transfer to the refrigerator until the next day. NOTE: I find the final oven spring on a cold-fermented dough is not as good for this recipe, though the taste is just as great. It is also much easier to shape from cold.
After the dough has finished fermenting, turn it out onto a clean counter. Fold into thirds (4:21 in video) using wet or lightly floured hands and bench scraper to prevent a sticky mess. Then, roll the dough up into a log (4:50 in video).
Transfer to a greased 9X5 loaf pan. Lightly oil the top of the dough (to prevent the cover from sticking), then cover once more.
Let the dough proof again until it has risen just above the rim of the pan (2-4 more hours).
When your dough is ready to bake, preheat your oven to 350 F and boil some more water in a tea kettle or over the stovetop.
Remove the cover from your dough and brush all over with melted butter.
To your preheated oven, place an empty, water-safe loaf pan next to the loaf pan with your dough. Fill the empty loaf pan about halfway with boiling water.
Bake for 50-60 minutes, until the internal temperature reaches 190 F.
Brush the hot loaf with any extra melted butter.
Transfer to a cooling rack, waiting at least 30 minutes before slicing.
Enjoy!
How to store: Store in a Ziploc bag on the counter for three to five days, or slice and store in the freezer.
To reheat: From room temperature, toast 2-3 minutes. From frozen, toast 4-5 minutes. I do this in my air fryer at 400 F.
Watch the Video
Notes
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HI Caitlin…..Love your videos.
Just started making this Multigrain this morning (with the 5 grain) and I followed your recipe exactly…
1st…There was no liquid left in the cereal after it cooled to around 100° as there was in your video, so the mixture with the flour was alot dryer. (also used 125g Starter) (used King Authur AP and King Arthur WW)
2nd….Since it was dryer, I had a hard time getting it to combine in the mixer, finally it did but I couldnt knead for 8-10 min because it kept climbing up the shaft too far (did make it to 2-3 min)…….did 1 stretch and fold so far but isnt stretching very much….very strong already. bulk fermenting at the moment…
Just wondering if you had any suggestions so far about the dryness/thickness of the dough to this point.
Thanks!
Hi, Phil! Sometimes with variations in grains and blends like in this recipe, there will be variations in the amount of water absorption. To counteract this, add more water to the dough if you notice it is getting dry or if the grains are absorbing more water than planned. This dough needs to feel a bit wet and a little sticky; it should be able to stretch a decent amount when you pull it. If the dough is too dry, it will lead to a dense loaf.
I do recommend making sure the dough gets a good knead, especially with the variety of grains in this recipe. This will ensure your loaf can ferment well and have a good oven spring + lighter texture. If you need a visual, stretch the dough after kneading to see if you can get a windowpane.
If you can achieve the windowpane after kneading, the dough has plenty of water and is well kneaded. If not, you have two options:
1) Let the dough rest for thirty minutes (this gives time for the flour to absorb water + gives the gluten a chance to relax and begin binding), then work more water into the dough until you achieve the windowpane, or
2) Add slightly more water and knead it into the dough until just incorporated before giving the dough a rest. Check for a windowpane 30 minutes later if you are unsure. If there is a windowpane, you are good to go.
Hope this helps!
Thank you for thre reply…
Well it turned out ok and tastes great….a tiny bit dense but not bad at all.
Thanks for the suggestions and I will try them on the next loaf…
Also about to try the white sandwich loaf as well
Please give examples of the grain cereal mix suggested for the bread you and your family enjoy. Thanks!
Of course!
For this recipe, we use Bob’s Red Mill 7-grain hot cereal mix. This is what is available where I live. You can use any multigrain hot cereal mix (5-grain, 8-grain, 10-grain, etc.) and the results should still come out great!