Multigrain Sandwich Bread

Seeded Multigrain Sandwich Bread

This Seeded Multigrain Sandwich Bread is the best of both worlds – light and fluffy bread, combined with lots of whole grains and a crunchy, seedy topping.

I have to confess, there are days when I think I’m the only person who eats bread, let alone makes their own. I know that’s not true though. Somebody’s buying all those stacks of bread at the grocery store :) We bread eater/makers just aren’t talking about it!

Well today, I’m talking about it and sharing my latest daily bread of choice. It’s a light and fluffy multigrain sandwich bread, filled and topped with lots of grains. It’s a “best of both worlds” bread, with a light and fluffy texture, combined with some whole grain goodness. And did I mention the lovely, crispy, toasted seed crust?

It’s also a bread that offers a ton of flexibility in terms of how you bake it up and what you fill it with. I baked mine into a large 9×5 loaf. You could do two 8×4 loaves. Or free-form on a baking tray. Or as a round, baked up in a skillet.

For this loaf, I started with a standard “7-grain” cereal mix, together with poppy seeds, sesame seeds and flax meal (I was out of flax seeds). This is the base bread. On top of that, you can add in some more stuff if you like – seeds, dried fruit and/or nuts. For my add-ins, I went with some chopped raw pumpkin seeds and dried cranberries. I’ve added some more add-in ideas in the Cook’s Notes below.

Seeded Multigrain Sandwich Bread

Cook’s Notes for Seeded Multigrain Sandwich Bread

My loaf was made with unbleached all-purpose flour. You could use “white whole wheat” flour or simply replace some of the white flour with whole wheat flour, if you’d like. A couple of notes if you go that route. First, note that the lightness of the bread will be reduced somewhat with the addition of whole wheat flour and second, for best results, replace no more that 1/4 of the white flour with whole wheat flour. Oh, and your rising time is likely to be a bit slower with the addition of whole wheat flour.

As noted above, you can make this bread as one large 9×5 loaf, as two shorter 8×4 loaves, as a free-form loaf that you bake on a baking sheet or as a round, baked up in a cast-iron skillet. Note that baking time will vary depending on which way you go. Refer to the recipe notes below for some guidance there.

If you go the big 9×5 loaf route, be warned that it does take time to bake through, but will look quite done before it actually is. I covered mine with foil after about 20 minutes and then baked pretty much a full 45 minutes. If you have an instant read thermometer, you can take out the guesswork. You’ll want your loaf to be at least 195F before you take it out.

While what you add in to your bread is up to you, be sure to keep to the same quantities. So keep your small seeds (for the pan and topping) in the same amount and keep the “add-ins” that you knead in to the same measurements.

You’ll want to make sure you are starting with a multigrain cereal mix (the kind intended to be hot cereal). It can be 7-grain or 12-grain or whatever. Bob’s Red Mill sells a 7-grain mix or for Canadians, you can find a 7-grain cereal mix at Bulk Barn.

Additional add-ins are completely optional. Feel free to leave out, if you like. Here are some ideas for add-ins though, if you’d like to go that route …

Suggested Add-Ins: walnuts, pecans, any chopped dried fruit (dates, figs, blueberries, cherries etc.), sunflower seeds, pumpkin seeds.

Understanding the Different Yeast Types

Instant Yeast – my yeast of choice, it’s a yeast that doesn’t require proofing with warm water and can be added directly to the dry ingredients. It activates well with a wide range of water temperatures (110-130F), so it’s more forgiving. Instant yeast is a two-rise yeast. While Instant Yeast doesn’t require proofing in water, you won’t hurt it if you do, so if you are following a recipe written for active dry yeast, simply go ahead and proof in water per the recipe.

Active Dry Yeast – the classic option, active dry yeast must be activated with warm water with a temperature in the 110F. range. If the water is too hot, it will kill it or too cold and it will not activate. A thermometer is handy here to ensure that proper proofing water temperature. Active Dry Yeast is also a two-rise yeast.

Bread Machine Yeast – similar to Instant Yeast, it is made to be added directly to dry ingredients, such as how ingredients are added to a bread machine. In this respect, it is very similar to Instant yeast, so you could use the two interchangeably.

Rapid-Rise Yeast – this is single-rise yeast, most often used for sweet rolls and quick breads. It works fast, but depletes fast, too. So rather than a first rise, it is usually shaped right after mixing and then has just one rise before baking. It’s quick and easy, but the short rise time doesn’t allow for a lot of flavour to develop. That’s fine for sweet rolls, where there are other flavours going on, but not ideal for classic bread.

Seeded Multigrain Sandwich Bread

Multigrain Sandwich Bread

Light and Fluffy Multigrain Sandwich Bread

Course: Bread
Cuisine: American
Keyword: light multigrain sandwich bread recipe, multigrain sandwich bread recipe
Prep Time: 1 hour 45 minutes
Cook Time: 40 minutes
Total Time: 2 hours 25 minutes
Servings: 14 servings
Energy: 143 kcal
Author: Jennifer

Light and fluffy sandwich bread, filled with multigrain and topped with a delicious and crunch seed mixture.

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Ingredients

Bread:

  • 1/2 cup multi-grain cereal such as 7-grain cereal
  • 2 cups boiling water
  • 2 1/4 tsp active dry or instant yeast
  • 4 cups unbleached all-purpose flour *See Notes
  • 1 Tbsp neutral cooking oil or olive oil
  • 1 Tbsp dark brown sugar or honey
  • 1 1/2 tsp fine salt

Seed Mixture:

  • 2 tsp sesame seeds
  • 2 tsp flax seeds
  • 2 tsp poppy seeds

Optional Add-Ins (*See Notes):

  • 1/3 cup chopped dried cranberries
  • 1/3 cup chopped raw pumpkin seeds

Instructions

  1. Place multigrain cereal in a large bowl or the bowl of a stand mixer fitted with a kneading hook. Pour boiling water over, then let stand until mixture cools to between 105°F. and 115°F. for active dry yeast or to about 120F for Instant yeast, about 20 minutes. *Don't rush it. If your mixture is too hot, it may kill your yeast. A thermometer is handy here to make sure of the temperature before adding the yeast.
  2. Sprinkle yeast over cereal mixture. Add 1 cup flour, the oil, brown sugar and salt and stir until smooth. Gradually mix in enough remaining flour to form a smooth, moist dough. Cover bowl with plastic wrap and let rest 15 minutes.
  3. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if it's sticky, about 5 minutes. **If using add-ins, scatter over the dough and knead into the dough now. **
  4. Oil a large bowl. Add dough to bowl, then flip over the ball of dough so the oiled side is up. Cover bowl with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
  5. Prepare the Seed Mixture by stirring together all the seeds in a small bowl. Set aside.
  6. When dough has doubled in size, gently deflate dough by pressing down the dough, then turn out onto lightly floured surface.
  7. If making into loaves: grease one 9x5-inch loaf pan or two 8x4-inch loaf pans. Sprinkle a couple of teaspoons  of the seed mixture into the pan (or divide between two pans). For 8x4-inch loaves, divide dough ball into two equal sized pieces. For 9x5-inch loaf, leave as one piece. For both, roll out into a rectangle - about 10x20-inches for a 9x5 loaf, or two 9x18-inch rectangles fortwo 8x4 loaves. Roll up jelly rolls style, starting with the shortest side, then pinch seams together. Place rolls seam side down into prepared loaf pan(s).

  8. If making a freeform loaf: Line a baking sheet with parchment paper. Shape loaf into a round or oval shape. Scatter 1/2 of the seed mixture onto the baking sheet (about the size of the loaf) and place loaf on top.
  9. If making a round skillet-baked loaf: Grease a 10/12-inch cast iron skillet well. Sprinkle 1/2 of the seed mixture into the skillet. Form dough into a ball and place into skillet.
  10. For all loaves, cover with a clean kitchen towel and let rise until doubled in size, about 30 minutes.
  11. Preheat oven to 425F.
  12. Before baking, brush top of loaves with water and sprinkle with remaining seed mixture.
  13. Bake in preheated 425F oven until golden and crusty, about 25-30 minutes for the 8x4-inch loaves/round skillet loaf and up to 45 minutes for the 9x5-inch or freeform loaf. CHECK LOAF after 20 minutes and cover loosely with a sheet of aluminum foil if it's already browned enough.

Recipe Notes

You can replace up to 1 cup of the unbleached all purpose flour with whole wheat flour, if you like. Resulting bread will be a little less light.

Add-Ins are optional, but if using, you can use any large seed (such as pumpkin, sunflower etc), nut (pecans, walnuts etc.) and/or dried fruit. Chop if necessary and keep to the same approximate amount as the recipe suggests (about 2/3 cup total).

 

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106 Comments



  • I live at 6500 feet and I’m having a hard time finding a bread recipe that doesn’t fall apart when I slice it. I want to try this recipe but what changes, if any, should I make.

  • Hi Jennifer,

    I love your recipe! Simple and not sweet. I just made it but it ended up a bit on the heavy side. The bottom is almost burned and the top hasn’t even browned yet. I’m using an 8×4 inch loaf pan. My oven can’t reach 425F (220C). Can you help me?

    • Hi Mel, on the “heavy side” is almost always under-risen, meaning you didn’t let it rise enough. In some cases, it can be over-risen, to the point where the yeast is spent and it collapses. In either case, you need to look at the rise. As for the oven, I’m not sure how to help with that. It sounds like your oven may have an issue.

  • Made this bread last week. The recipe made 2 fluffy tasty loaves. We love it. I have been looking for a “tasty” multi-grain bread recipe for a long time that excluded whole wheat flour. This bread is delicious.
    I love multigrain breads but loath, and I mean loath, the taste whole wheat with a passion, to me it smells musty and tasty disgusting, haha.
    I am making this bread again today.
    Thank you for this recipe Jennifer. Have a wonderful day.
    Darlene
    NOVA SCOTIA

    • Hi Darlene! I am right there with you on the taste and smell of whole wheat bread :) I know I should eat it. I just can’t. That’s how this bread came to be. So glad you enjoyed it. Thanks!

  • Hi, i’m from Indonesia and i dont know what to use to subtitute for the 7 grains cereal, could you help and give me subtitutes for the 7 grains cereal? Thank you so much 🙏🙏

    • Hi Deasy, 7 grains cereal is just a mixture of grains, intended to be eaten as cereal with boiling water. You could just search out the usual ingredients (grains) in these cereals and make your own mixture of some or all of them. That is probably the easiest route.

  • My dough was elastic but very sticky and didn’t hold shape enough to roll into a cylinder. Should I have added more flour? I’m using a bread machine but I do check the dough ball. But I’m new at this so I have a hard time determining if it’s right or whether it needs more flour or more water! Thanks!

    • Hi Kelly and yes, if your dough won’t hold it’s shape and is very sticky, it definitely needs more flour. When it comes to bread, I always treat the flour amount as “approximate”. It will never be exact, as it can vary by humidity, type of flour etc. So never hesitate to add more than the recipe says, until your dough is moist, soft and elastic, but not sticky or crumbly. I always tell people to form into a ball and run your hand over it. It should feel like a baby’s bottom. Hope that helps :)

    • Hi Debbie and yes you could. Beyond that, I have no advice, as I have never used fresh yeast myself. As I understand it though, you just need to adjust (increase) the amount of yeast. The amount you would use for a standard single loaf would work.

    • Hi Julie, not exactly. The 7 grain cereal is just grains. No flour. That said, you could use the 12 grain flour, but you would need to decrease the flour portion of the recipe somewhat accordingly. Hope that makes sense :)

  • I was just curious. Could this bread be made into rolls rather than a loaf? If so, how would one go about doing that? Also, can the bread be made ahead of time (like the day before)?

    • Hi Jessica! Yes, this could easily be made into rolls. After the first rise, divide the dough into 1 1/2-2 inch balls and place into a baking pan that will hold them all just barely touching each other. Let rise and then bake. Baking time will be considerable less. Start checking at 18-20 minutes. And yes, you can make the day before. Just wrap well once cooled.

  • I can’t get the 7 grain cereal mix, could I use a suitable muesli mix instead? I desperately need to find a recipe to get me light fluffy bread, all my attempts so far are resulting in a too heavy bread.

  • Hi! Can I use bread flour instead of all purpose flour?
    Also instead of substituting the all purpose flour with whole flour entirely, could I do half and half?

    • Hi Sneha, yes, you can definitely use bread flour. As for the whole wheat, yes, half and half would be the most whole wheat I would add to keep some lightness to the loaf. Enjoy!

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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