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 9x5 loaf. You could do two 8x4 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.
Cook's Notes
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 9x5 loaf, as two shorter 8x4 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 9x5 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.
Light and Fluffy Multigrain Sandwich Bread
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
- 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.
- 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.
- 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. **
- 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.
- Prepare the Seed Mixture by stirring together all the seeds in a small bowl. Set aside.
- When dough has doubled in size, gently deflate dough by pressing down the dough, then turn out onto lightly floured surface.
- 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).
- 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.
- 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.
- For all loaves, cover with a clean kitchen towel and let rise until doubled in size, about 30 minutes.
- Preheat oven to 425F.
- Before baking, brush top of loaves with water and sprinkle with remaining seed mixture. *If you find the seeds don't stick well after baking, you can brush top with 1 egg mixed with 1 tsp water instead OR with 1 whisked egg white.
- 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.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
More Yeast Bread Recipes from the Seasons and Suppers Archives
Sophie says
This was the first loaf of bread that I have ever made, and it turned out perfectly, I was so amazed! A really wonderful recipe, and if a total beginner like me can get it right without any special tools (mixer, bread maker, etc.), then I'm sure that anyone can.
I am wondering if you have any tips for the chopped pumpkin seeds, I can't find any to buy in stores. How do you chop yours? It was pretty time consuming for me!
Thanks for this great recipe, I will definitely be checking more of your recipes now!
Jennifer says
Hi Sophie and so glad to hear! As for the pumpkin seeds, I generally chop by hand, but if you have a little food processor, you could simply pulse them once or twice and do them up quickly. Thanks so much and happy bread baking :)
Mary says
Hi there,
This is one of the best breads ever!!!! ...except for the grains.
Does 7 grain get softer when sitting in water longer? I have teeth issues. Or is there a substitute for the grains? Would the water amount have to be altered?
Thanks.
And thank you again for this recipe!!!!
Mary
Wiarton, Ontario
Jennifer says
Hi Mary, I hear you about the grains. They are not always teeth-friendly. A lot depends on the grain mix you start with. Some will get softer by a longer soak, but some just won't ever get really soft. You could make your own "grain mix" perhaps. I'd start with rolled oats, as they soften up nicely. Then may add some ground flaxseed. You can get buckwheat in flakes, which would also soften well. Basically, if you check out bulk barn and look for anything ground or flaked and just mix it together, then measure out to use for the bread. It should be just fine :)
Kelly Keruzore says
I have now used your delicious recipe multiple times now with great success each time. Absolutely delicious. Can you advise if the recipe can be doubled or tripled?
Jennifer says
So glad to hear, Kelly and yes, you can double or triple the recipe without issue, except to maybe watch if using a stand mixer to make sure the large amount of dough isn't straining the mixer. If in doubt, you can just remove to the counter early and finish adding the last bit of flour by hand. Thanks!
Emily Victorson says
This is delicious bread and was easy to make. My whole family loved it. I used War Eagle Mill 7 Grain Cereal, which I was able to order from Amazon. Looking forward to trying more of your recipes. Thank you!
Jennifer says
So glad to hear, Emily :) Thanks so much!
Vanita jain says
It came out ammmmaaazing. Perfect recipe. Thank you Jennifer.
Jennifer says
So glad to hear, Vanita! Thanks so much :)
Suzanne says
My husband loved this bread. Made a second loaf with 14 grain cereal and after reading review decreased the flour. It was excellent. Just one question most of the seeds on top end up on the counter after I slice the loaf. Am I doing something wrong?
Jennifer says
So glad you are enjoying it, Suzanne. And no, you aren't doing anything wrong with the seeds on top. I'll be updating the recipe shortly to suggest an egg or egg white wash on top, to help the seeds stick a little better, if you want to try that :)
Kim Michels says
Can I make this recipe into dinner rolls?
Jennifer says
Sure, I don't see why not. Just portion out and shape as you like. Of course the baking time will be much less, too. Enjoy!
Meme says
Hi.. I’m just wondering if you can leave a video on how you make this bread. As well, can you explain what you mean by “ 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”. I’m a little confused for this step
Jennifer says
Hi Meme, I actually have this loaf on my list this week to take process photos. Until then, maybe hop on over to another bread recipe I just did today and look at the Step-by-Step photos there - https://www.seasonsandsuppers.ca/honey-wheat-bread/
It shows how to roll it up jelly roll style, from the short side. As for how big a rectangle to roll, for this recipe, it depends if you will be baking your loaves in an 8x4 or 9x5 loaf tin. You would roll it in to 10x20-inch for a 9x5 loaf (just slightly longer than the length of that pan) OR into a 9x18-inch rectangle, for the smaller 8x4-inch loaf pan. Bottom line, you want your rolled dough to fit in the pan nicely, with the dough touching each end. Hope that helps.
Vicky says
I've been baking 2 loaves every other week of this bread for well over a year now. Its so easy and tastes fantastic. Freezes beautifully. As im trying to be even more health conscious im going to sub in 1 cup of wholewheat flour and see if I like it as much. Hope so.
Jennifer says
So glad you are enjoying it, Vicky :) I haven't tried this one with some whole wheat flour. I suspect it will be a heavier loaf, but do let me know what you find when you make it with the whole wheat flour.
Vicky East says
Is the 143 kcal in the nutrition box for 1 slice?
Jennifer says
Is is, assuming your loaf is divided into 14 slices. Obviously slices that are thicker or thinner will vary that amount.
Lyne Labrecque says
Hi!
Would it be possible to use sourdough instead of yeast? If so, what would be the adjustments?
Thanks in advance!
Jennifer says
Hi Lyne, yes, it would be possible to use sourdough instead of yeast. That said, I have no idea what the adjustments would be for this loaf, as I've never made it with sourdough. You would generally need to calculate the respective liquid/flour in your starter and factor it in to the recipe.
Carrie says
Hello, is there any adjustment needed if using bread flour?
Jennifer says
Hi Carrie, yes :) I find that you will need less flour over-all when using bread flour. So hold back 1/4 of the flour and add only as much as you need until you get a smooth moist dough. Enjoy!
Swati Carr says
This looks delicious, and I want to make them...hopefully I’M on the train now he next 7 days.
Couple you please also include the measurements in grams? No two people measure half a cup of flour exactly the same way. And bread baking works so much better when the ingredients are weighed.
Jennifer says
While I agree that grams are a nice way to cook with precise-type baking recipes, likes cakes and cookies, I don't agree that applies to bread, at all. Simply put, the amount of flour in a bread recipe is never precise, whether expressed in cups or grams. It is always an "approximate" measure, as the amount of flour needed will vary from kitchen to kitchen and flour brand to flour brand. The amount of flour needed in my kitchen will differ from the amount needed in your kitchen, so seeking to attach an exact measurement to it is wrong-thinking. Always use only as much as you need.
Connie says
I was wondering if I add in sunflower seeds do I use raw unsalted or can I use salted kernels?
Jennifer says
Hi Connie, I always use raw unsalted in bread. If you only have salted, you could try them, but reduce the added salt in the loaf a bit to compensate.
D says
Excellent recipe! I used Everything Bagel Seasoning and it was extra delicious!
Jennifer says
So glad you enjoyed it :) Thanks!
Carl John says
I was surprised how lovely this bread turned out. The family enjoyed it very much
Jennifer says
Happy to hear, Carl :) Thanks so much!
Eva says
I’ve made this bread several times over the last month. It’s so good and so easy! It comes out perfect every time. Thanks!
Jennifer says
So glad you are enjoying it, Eva :) Thanks so much!
Holly M says
Hi Jennifer, I am a first-time loaf maker and I used 12-grain cereal instead of 7-grain and it was really dry after the 4 cups of flour, could this have been because of the 12-grain? It still came out nice just a little dense.
Oh also one last question, do you have any experience with freezing pre-sliced loaves? I'm just worried I won't be able to get through 2 loaves before the second starts to go, so i'd like to know if I could freeze the second.
Jennifer says
Hi Holly and congratulations on your first loaf! So yes, the 12 grain probably made a difference, but only to the extent that more grains probably absorbed more of the liquid. That's not a problem, but it does mean that your loaf will take less flour with the reduced liquid. So when you make it again, start with adding just 1/2 the flour, then add more, in small increments, allowing it to mix in before adding more. Then add only as much as you need to until the dough comes together, but is still moist. However much flour that is. You never want to get too hung up on flour amounts. Trust what you see in the bowl. For bread, flour is always "approximate" and you never need to feel you need to add all that a recipe specifies. Likewise, if your loaf happens to need more flour (it's sticky), add more flour. (I haven't measured my flour for years. I just add as much flour as it needs until the dough looks right. Learning the "looks right" part comes from experience, so don't despair a few less than perfect loaves at first, until you figure that part out. I had a lot of those starting out, too :)
As for freezing, absolutely, bread freezes beautifully. Wrap it really well once it's cooled and it will be good in the freezer for several months.
Joanne says
This bread has great flavour and texture, I used 1 cup whole wheat flour and no add ins .. the whole family loved it! Now I need to make more because I gave the second loaf away to my daughters.
Jennifer says
So glad to hear, Joanne :) Thanks so much!
DAN says
Great recipe. We love the bread.
Jennifer says
So glad you are enjoying it, Dan :) Thanks so much!
Lilly says
Hi! Love this bread recipe! So does my picky 4yo. I am getting ready to have another baby and thought with all the chaos coming maybe I should prep a bunch of dough and freeze it? Is it possible to freeze? Would you freeze before it rises or at what step?
Thanks!
Jennifer says
Hi Lilly, I don't have much experience freezing dough, but based on my experience with store-bought frozen dough, it is frozen after the first rise. So I guess I might form into the log after the first rise, then freeze in that shape. When ready, just pop the frozen log into a loaf pan to thaw and rise before baking. That's my best guess anyway :)
Pamela Burnette says
Hi,
I am not able to find the multigrain cereal where I live. Is there a suggestion .
Thank you,
Pam
Jennifer says
Hi Pamela, you could certainly make your own "multigrain" mix, by combining an assortment of grains that you buy individually and soak. Steel cut oats, flax, millet, buckwheat, rye etc. could all be used for your own mix.
M McGee says
I use Bob’s Red Mill Muesli mix but store brands work just as well. Most grocers will have some form of muesli, usually in the hot cereal and/or natural foods sections.
Amanda says
Awesome recipe! I used one cup of whole wheat flour and it’s got a great texture. Came back this morning to make this recipe into my Thanksgiving dinner rolls!
Jennifer says
Glad you enjoyed it, Amanda :) Thanks!
PatA says
Thank you for this recipe. It's my husband's favourite. I live in Canada and use Sunny Boy cereal, made in Alberta readily available. Red River cereal is also a good choice but it's a bit harder to find. I use 1 cup whole wheat flour as you recommend. Delicious and light every time. ☺
Jennifer says
So glad you're enjoying it, Pat :) Thanks so much!
Sheila Salim says
Made two loaves of such delicious, light bread. Will definitely make this again!
Jennifer says
So glad you enjoyed it, Sheila :) Thanks!
Mary says
When I try to convert the 1/2 cup of multi-grain cereal to grams, it is telling me 14 grams which doesn't seem right. 14 grams is roughly 1/4 cup of cereal. Could you please clarify? Thank you.
Jennifer says
Hi Mary, I don't have any cereal on hand to weigh, so I'd suggest just using a measuring cup and measuring up to about 120ml, which will be darned close to that 1/2 cup.
Tia says
I have been making bread for years, so I switched up the type of flour a bit (1.5 c wheat, 1.5 c white- plus some for kneading, 0.5 c rye) and increased the multi grain cereal to 1 c to really get that flavor coming through. I have to say, this is the best loaf of bread I have ever made. For mix ins I used finely chopped walnuts, flax seeds, and sunflower seeds. The bread is light and moist; what an excellent recipe you've published! It lends itself well to personalization and also bends to whatever flours you have on hand. Cannot wait to top with some homemade blueberry jam in the morning! This is my new go-to. Thank you!
Jennifer says
So glad you are enjoying it Tia and yes, it does lend itself to all kinds of flours and additions. And loving the sound of homemade blueberry jam :) Thanks!
Rebecca says
Hi! I am going to try this recipe in my bread maker machine- is there any modifications I should do for this recipe??
Jennifer says
Hi Rebecca, you will definitely need to soak the cereal outside of the bread machine for the time recommended. I'm not familiar with bread machines, so I don't know about layering of ingredients, but add the soaked and cooled cereal to the machine with the other ingredients and should be fine. This makes a 1 1/2 lb. loaf, so hopefully your machine can handle that much dough. Enjoy!
Kayleigh says
Hi Rebecca, did you have any luck with the bread maker? I’m wanting to try it this week.
Phuong Hoang says
Hi, I just made this bread today with the bread machine. So I follow through to step 2. After I let it rest for 15mins then I put it in the bread machine for kneading and 1st rise. After 1st rise I took it out to punch down and add sunflower seeds. Shaped the bread then 2nd rise in a warm area for 30 mins. Baked it in the oven at 450F for 35 mins. The bread was amazing.
Jennifer says
So glad to hear :) Thanks!