This incredibly light and fluffy multigrain bread is the best of both worlds – light and fluffy bread, perfect for sandwiches or toast, but with the added goodness of whole grains and a crunchy, seedy topping.
Today I’m sharing my latest daily bread of choice. It’s a light and fluffy multigrain 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?
You’ll love the great flavour and texture of this bread, together with the added goodness of whole grains. It makes great sandwich bread and is lovely toasted, as well. It’s also a fast-riser, so you’ll be enjoying it in no time!
- Key Ingredients
- Video Tutorial
- How to make your own multigrain cereal mix
- Step by step photos
- Baker’s Notes
- Add-ins for your loaf
- Storing and Freezing this bread
- Variations: Multigrain Rolls, Buns or Freeform Loaf
- Overnight Refrigerator Rise Option
- Freezing Unbaked Dough
- Get the Recipe: Light and Fluffy Seeded Multigrain Bread
- More bread recipes you might also like …
- Save or share this recipe
Key Ingredients
Cereal Mix – This loaf uses multigrain cereal mix, which is a mix that is generally used to make a hot cereal when combined with hot water or milk. This kind of mix is the most efficient way to get a variety of whole grains together. Do note though, that these mixes are 100% whole grains, with no added sweeteners etc, so steer away from the commercial flavoured oatmeal mixes etc.
The most common is a “7-grain” cereal mix. If you are in Canada, Bulk Barn sells both a 7-grain (Hard red wheat, barley, rye, steel cut oats, brown flaxseed, millet, buckwheat) and a 12-grain (Cracked wheat, cracked rye, cracked triticale, oat flakes, millet, cracked oats, barley flakes, sunflower seeds, natural sesame seeds, buckwheat grits, brown flaxseeds, yellow flaxseeds) cereal mix. Either of those will work fine. Bob’s Red Mill also has a 7-grain mix.
If you can’t find any of those mixes, look for something like a porridge mix. Rogers makes a couple of Porridge mixes – Porridge Oats and Healthy Grains (oat flakes, oat bran, wheat bran and flaxseed) or Porridge Oats and Ancient Grains (Oat, rye, barley, spelt and khorasan flakes, oat bran, millet, flaxseed, quinoa flakes). Quaker makes a mix called Quaker Super Grains Hot Cereal, that is a mix of whole grain oats, flaxseed, and quinoa.
My best advice is to browse the hot cereal/oatmeal section at the grocery store or the natural foods section and see what you can find. If you really can’t find something, see below for a homemade multigrain cereal mix.
All Purpose Flour – for the lightest loaf, use all purpose flour. I prefer unbleached all purpose flour. You can also use bread flour, though you may need a little less than specified. If you want to add some whole wheat flour to the loaf, you can replace up to 1 cup of the all purpose flour with whole wheat flour, though your loaf will not be as light as fluffy as the original with this change.
Vegetable Oil – Using oil in yeast breads helps create the soft and light texture. It is also good for anyone wanting a vegan yeast bread. That said, you can certainly replace the oil with an equal amount of melted and cooled butter.
Video Tutorial
Watch as I make this light and fluffy multigrain bread.
How to make your own multigrain cereal mix
If you can’t find a pre-mixed multigrain cereal mix, you can mix up your own with a combination of any of the following whole grains:
Rolled oats, quick oats, steel cut oats, quinoa, flaxseed meal, flaxseed, sesame seeds, oat flakes, rye flakes, barley flakes, cracked wheat, wheat bran, oat bran, millet, buckwheat.
Step by step photos
Since this dough can start with any number of multigrain cereal mixes, it may absorb the water differently. You may find you have less water in the bowl than shown here after it sits for 20 minutes. That’s ok :)
Be sure your cereal mix has cooled to just lukewarm before adding the yeast or you could kill the yeast before you get started. Test with an instant read thermometer if you have one and make sure it’s about 105F. Otherwise, test with your finger. It should be lukewarm and not feel hot at all.
I like to add a couple of tablespoons of small seeds to my bread. Here I’ve added some poppy and sesame seeds, together with a little flaxseed meal. It’s totally optional though.
Thee secret to a light and fluffy loaf is to not add too much flour! In the photo above, you’ll see that the dough with the 4 cups of flour added is loose and wet. Yours may be a little less loose, depending on the cereal mix that you used, but it should be very moist at this point. That’s what we want. You may be tempted to add more flour, but resist the urge to add it at this stage.
Once we rest the dough for 15-minutes, the grains will continue to absorb the moisture in the dough and be a lot less loose. After that, simply remove to a floured work surface and add a bit more flour, as needed, if the dough is still a little sticky.
This bread is a FAST RISER! Don’t wander far and keep a good eye on it. This 1st rise shown here was only about 40 minutes. Be sure you just allow the dough to rise to doubled and no more.
The rise in the pan is just as quick as the 1st rise. You’ll find it will be risen and ready for the oven in 25-30 minutes (and maybe less). In a 9×5-inch pan, it should crest the pan by about 1 1/2-inches in the centre.
This bread tends to brown quickly, so be sure to cover the top loosely with a sheet of aluminum foil after about 18-20 minutes of baking, to keep the top from over-browning. Baking the loaf in the lower third of the oven (one rack position down from centre) helps to slow the browning a bit.
The early browning can also make the loaf look done before it is. A large 9×5-inch loaf like this will need a total of 40-45 minutes in the oven to bake through. An instant read thermometer is invaluable here to test the loaf for doneness. Bake until the internal temperature is 195-205F (I aim for about 200F).
Baker’s Notes
- As noted above, after you have added the 4 cups of flour, your dough may be quite loose and wet. The grains in the bread will hold a lot of moisture, so this isn’t a dough that will come together like a normal dough. Loose and wet is ok at this point. Once it rests for 15-minutes, it will become less loose and less wet. If needed, we can add a bit more flour on the bench, as needed. That said, depending on your grain mix, you dough may be less wet and loose and that’s ok, too. That just means you’ll need little more flour on the bench.
- While I love the seed topping on this bread, you can easily skip it if you prefer. Leave it plain or do the egg wash and use some rolled oats on top instead.
- This bread will be Vegan, if made with brown sugar (instead of honey) and using water on top instead of the egg wash.
- You can make this bread as one large 9×5 loaf, as two shorter, smaller 8×4 loaves. Note that baking time will be less for the 8×4 loaves. Refer to the Recipe Card 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. I aim for about 200F.
- Be careful with doubling this recipe. While it can be done, the dough is bulky and doubling may put too big a strain on a stand mixer.
Add-ins for your loaf
Additional add-ins are completely optional. They are just suggestions if you want to change up your basic loaf a bit. Feel free to leave out and just enjoy the basic multigrain bread. My favourite add-in is to add a couple of tablespoons of the small seed mix. It adds a little extra flavour and texture to the loaf. Other options are pepitas (pumpkin seeds), sunflower seeds, raisins, nuts, dried cranberries or other dried fruit. Be sure not to exceed the recommended amount, for best results
Storing and Freezing this bread
You can store this bread for several days at room temperature, stored in an airtight container.
This bread will also freeze well, tightly wrapped, for up to 3 months.
Variations: Multigrain Rolls, Buns or Freeform Loaf
If you like, you can use this dough to make multigrain rolls. Simply divide the dough into 8-16 even sized pieces, depending on the size of rolls or buns you want. Form the dough pieces into balls, rise and bake on a baking sheet. The baking time will be greatly reduced. Watch carefully and check often, as they will likely be ready in as little as 15-minutes, depending on the size.
Finally, you can make a free-form loaf from this dough. Simply shape into a boule (round) or oval and bake on a baking sheet or in something like a cast-iron skillet.
Overnight Refrigerator Rise Option
You can prepare the bread through to shaping and placing in the loaf pan, then immediately cover and refrigerate overnight or up to 12 hours. In the morning, simply remove from the fridge and allow to rise on the counter for 1 hour before baking.
Freezing Unbaked Dough
You can also freeze the shaped loaf right after placing it in the loaf pan (before the 2nd rise). I like to freeze in the loaf pan, then once solid, wrap the frozen dough log tightly and store only the dough in the freezer up to 3 months. When ready to bake, remove the frozen dough log, unwrap, place in a greased loaf pan, cover with plastic wrap and thaw at room temperature for 4-5 hours, or until thawed and risen. Bake as usual.
Get the Recipe: Light and Fluffy Seeded Multigrain Bread
Ingredients
Basic Multigrain Bread Dough:
- 1/2 cup (113 ml) multi-grain cereal, such as 7, 10 or 12-grain cereal *see Note 1
- 2 cups (454 ml) boiling water
- 2 1/4 teaspoons (7 g) active dry or instant yeast, (not rapid or quick rise yeast)
- 4 cups (480 g) unbleached all-purpose flour , spooned and levelled *see Note 2
- 1 Tablespoon (15 ml) vegetable oil, or other neutral tasting cooking oil, or melted and cooled butter
- 1 Tablespoon (15 g) honey, or light or dark brown sugar
- 1 1/2 teaspoons (9 g) fine sea salt
OPTIONAL Add-ins *See Note 3 below
- 1/3 cup raisins or dried cranberries
- 1/4 cup raw pumpkin or sunflower seeds, chopped
- 1/4 cup nuts (pecans, walnuts etc), chopped
- 2 Tablespoon mixed small seeds, poppy, sesame and/or flax seeds
Egg Wash:
- 1 large egg, mixed with 1 Tbsp water (or alternately, just water, for a vegan loaf, though seeds may not stick as well).
Topping Seed Mixture:
- 2 teaspoons (10 ml) sesame seeds
- 2 teaspoons (10 ml) flax seeds
- 2 teaspoons (10 ml) poppy seeds
- Raw pumpkin and or sunflower seeds, optional
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, honey (or brown sugar) and salt and stir until smooth. Gradually mix in the remaining flour, incorporating and additional add-ins during the mixing. Once all the flour is added, you'll have a moist dough, that may also seem a bit loose. Resist the urge to add more flour at this point. Cover the bowl with plastic wrap and let rest 15 minutes. The grains will absorb more of the moisture during the rest period.
- Turn the dough out onto a floured surface. Knead a few minutes, until smooth and elastic, adding more flour, as needed, if it's sticking to your hands or the work surface.
- Oil a large bowl or measuring cup. Add the 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. **Don't wander far. This bread is a quick riser and may double in as little as 35-40 minutes. It may take longer. The important thing is to make sure it rises only until doubled, no matter how long that is.
- Prepare the Seed Mixture by stirring together all the seeds in a small bowl. Set aside.
- When dough has doubled in size, remove to a work surface and gently deflate dough by pressing down the dough.
- Grease one 9x5-inch loaf pan or two 8x4-inch loaf pans. Sprinkle a bit of the seed mixture into the pan (or divide between two pans), if you like. For 8x4-inch loaves, divide the dough into two equal sized pieces. For 9x5-inch loaf, leave as one piece. Roll the dough out into a rectangle about 10 inches wide and 18-inches long. for a 9x5 loaf, or 9x16-inch rectangles each of the two 8x4 loaves. Roll up jelly rolls style, starting with the short side, then pinch seams together. Place rolls seam side down into prepared loaf pan(s).
- Cover the loaves with a clean kitchen towel or greased/sprayed plastic wrap and let rise until doubled in size, about 25- 30 minutes.
- Preheat oven to 425F. (regular bake/non convection), with rack positioned just below centre (a little lower rack position, one down from centre, will help to keep the top of the bread from browning as quickly).
- Before baking, brush top of loaves with the egg wash and sprinkle the top with remaining seed mixture.
- Bake in preheated 425F oven for 18-20 minutes, then cover the top loosely with a sheet of aluminum foil to prevent over-browning. Bake a further 20-25 minutes for a 9x5 loaf or 10-15 minutes for 8x4 loaves, or until golden and crusty and have an internal temperature of 195-205F when tested with an instant read thermometer. *Bread will look done, even when it isn't cooked through. The large 9x5 loaf will need the full 40-45 minutes in the oven to be cooked through.
- Remove from oven. Run a knife around the edges of the pan and immediately remove to a cooling rack to cool. Allow to cool completely (or almost completely) before slicing, to avoid a gummy bread.
- Store bread well wrapped at room temperature for a couple of days, or freeze for longer storage. This bread will freeze well up to 2-3 months or more.
Notes
- Refer to the Ingredient Notes above this Recipe Card for some guidance and suggestions for different multigrain cereal blends you can use here, as well as how to make your own multigrain mix.
- You can replace up to 1 cup of the unbleached all purpose flour with whole wheat flour, if you like, though the resulting bread will not be as light as it would be with all purpose flour. I don't recommend adding more than 1 cup of whole wheat flour, as it will alter the hydration of the dough significantly.
- The Optional add-ins are things you can add in to the dough - one, all or none of them, if you like, to change up the bread a bit. That said, don't exceed about 1/2 cup of total add-ins.
- If you find the bread gets too dark for your liking, even after tenting it with foil for the last part of baking, try baking it at 400F instead and baking it a little longer.
More bread recipes you might also like …
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This bread is amazing! Very easy recipe and didn’t take long to make compared to other yeast breads I have made. I made my own cereal mix, and the bread was vegan because I didn’t have eggs or honey on hand. Very moist and soft inside, nice and crunchy outside. I also used 1 cup whole wheat flour for a cup of white, and it worked wonderfully. I plan to keep making this, and to share it with friends!
So glad you enjoyed it, Christy :) Thanks so much!
I bake a lot of bread and rarely make the same recipe twice, but this one will definitely be repeated. It’s amazing! The crumb is incredibly soft, moist, and fluffy and the bread is great toasted or plain. I added sunflower and flax seeds to the dough to flavour it. Instead of the egg wash and seeds I spritzed the loaf with water when it went into the oven and left the top plain. The oven spring was the best I’ve ever seen. I made one 8 1/2 x 4 1/2-inch loaf and two buns and the baked loaf domed twice as high as the sides of the pan. I substituted 227 grams of sourdough discard for some of the flour and water, which gives a slightly tangy flavour. The dough was too sticky to knead by hand after the 15 minute rest, but could be kneaded with the dough hook without having to add additional flour. It’s a very soft, slack, moist dough. Both rises were over an hour. The buns baked in 14 minutes and the bread reached 205° in 32 minutes. The top didn’t need to be tented with foil. Fantastic!
So glad you enjoyed it, Sadie! Thanks so much :)
I’ve tried half a dozen sandwich loaf recipes over the past few weeks, and this one is the winner! Yummy and fluffy as promised. Thank you for a great recipe and very clear instructions.
So glad to hear, Ren :) Thanks so much!
Very thorough explanation of bread and flour very well done. I use a combination of bread flour and all purpose 3_1 to make it nice and fluffy. Thank you
Thanks so much, David :)
This recipe was perfect and the bread was soft and light. It sliced very well. I made two 8 x 4 loaves, and they were the perfect size – I baked the 20 minutes, switched them and baked another 10 minutes.
Glad you enjoyed it, Liz :) Thanks so much!
Can this be adapted to sourdough?
Sure :)
I have tried so many multigrain bread recipes, mist are too dense for my liking. But this one? Fabulous!!!!!! I used Cascadian Ancient Grains cereal, so good! Thank you so much!
So glad to hear, Sandi :) Thanks so much!
Can I make this in the bread maker instead?
Hi Roberta, yes, EXCEPT, you’ll need to soak the grains outside of the bread maker first. Also, make sure your breadmaker can handle a 1 1/2 lb. loaf, as this makes a lot of dough.
Hello Jennifer, this is the best bread recipe I’ve ever made, it’s delicious, easy to make and rises nicely. Thank you so much for sharing this recipe., Regards, Maria
Hi Maria and so glad you enjoyed it :) Thanks so much!
Hello Jennifer,
This is my new favorite bread recipe. I used a mix of cooked quinoa, millet, & buckwheat, and a combined 1/2 cup of sunflower seeds and flaxseed meal. My initial mix was very dry so I added at least an extra cup of water, 1/4 cup at a time, with each flour addition. Thank you for including the ratios of add ins, it’s easy to go overboard. The flavor of this bread is so good! Thank you for sharing your recipe!
So glad you are enjoying it, Barb! Thanks so much :)
I love this bread and make it about once a week. But I have a question. I knead it in a stand mixer. It is always wet and sticky and I can never form it into a ball. After the first rise I can form it into loaves no problem. It rises in the loaf pans fine and bakes fine and it is our favorite! What am I doing wrong?
Hi Jill and glad you are enjoying the bread. I don’t think you are doing anything wrong, if it is all good in the end. The first part of mixing can be variable, as the oats absorb the liquid. I wouldn’t worry too much. I find mine is sticky in the bowl, but if I put it on the counter with a touch of flour, it becomes kneadable. But again, don’t worry if yours doesn’t. Better that than adding too much flour, I think.
I’m doing a gluten challenge to prepare for a Celiac Disease test, so I decided to try your bread because it sounded really delicious. It was! I used Bob’s Red Mill 10-grain cereal. Easy to make, made the house smell amazing, and just tastes incredible. I’m going to keep making it unless my doctor tells me to stop! lol
Lol! So glad you enjoyed it, Heather :) I hope there is more bread in your future. Thanks so much!
The multigrain bread is AWESOME! This is our family’s new bread. It is easy to make, tastes so good either toasted or as a sandwich bread. Most of all, it doesn’t bother my tummy. I usually have issues after eating bread, but have absolutely no issues with this recipe. Thank you for bringing this recipes into our lives.
So glad to hear, Mary! Thanks so much :)
I replaced two cups of flour with spelt. After rolling it out, I sprinkled chocolate chip, dried cranberry , sliced almond and another tbsp of brown sugar before rolling it in log shape. For savory I added jeera seed, ajwain seed and thyme. They both turned out great. I was afraid that it won’t rise much. But it did very well. Thank you for such wonderful recipe.
So glad you enjoyed it! Thanks so much :)
Why does it say not to use rapid rise yeast? I just noticed that for the first time. I make this bread all the time and always use quick rise yeast. It’s my favorite bread.
Hi Jill, Quick or Rapid-Rise yeast is not the best yeast to use for a classic two-rise bread recipe. It is designed to work fast and quickly and reduces the rising time. Not only does it cause confusion on rising times (since I am using regular yeast and those are the suggested rising times in the recipe), it doesn’t allow the time for the bread to develop the depth of flavour that from the longer rising times. While it may “work”, you may find that using a regular Instant yeast (or dry Active) and the longer rising times will give your bread even better results.
My mistake. At home I have been using regular instant yeast. I’m out of town and brought quick rise. I’m glad I asked because I will try reducing the first rise since my yeast is not the same and I will see how it comes out. Thank you for your advice. This is absolutely my favorite bread and I make it at least once a week
Enjoy! I think they recommend just a 10-minute first rise for quick-rise yeast, then shape, then a standard last rise.
I love this bread! I bake it often. It’s so delicious
So glad to hear! Thanks so much :)
I started baking this bread when my mom started complaining she couldn’t find any good sandwich bread in stores anymore (a favorite local bakery had just shut down). I tried several recipes and this was the winner. It’s so good in fact that my dad called home from work the first day he had it to tell us how much he liked it. I skip the seeds on the outside because it’s less messy for him to eat at work or while driving to work. I use sunflower kernels and walnuts as add-ins. I like using the sunflower kernels that are roasted with a bit of added flavor, although I discovered the recipe needs to have the salt cut down a little when using those because the kernels are salted as well. I also substitute bread flour for half the flour and it’s turned out beautiful and fluffy every time. For my oven, it works better to bake the bread at 400-410F. When I baked it at 425F, I found that the top practically burned before it was done, even with a foil cover. It bakes for a few minutes longer, but the end product is perfect. I make a recipe and a half at a time, which makes two sandwich sized loaves with my 10×5 pans.
Thanks for the great recipe! I make it so often I have it memorized now!
So glad to hear, Mindy :) I’ve started baking this one in the lower third of the oven (one notch down from centre), which seems to slow the browning on the top of the loaf a bit better, as well. Thanks so much!
The best bread I have ever made, I love it so much. I make 2 loaves every week. I’ve made 1 or 2 changes but I follow the instructions other then that. I Put the ingredients into my bread maker on the dough setting and ad all my seeds to the dough. I just love, love this recipe. ☆☆☆☆☆☆☆☆☆☆
Amazing bread! The seeds on the outside were toasted to perfection, and in all respects, it tasted so much like the grainy breads in Germany, that I actually cried! Schmeckt gut!! I followed the recipe carefully, using pumpkin & sunflower seeds, sesame seeds, & flax seeds in the dough. On the top egg wash: pumpkin, sunflower, sesame, and chia seeds. I also used unbleached bread flour, which yeilded a very soft, airy, & stretchy inside, with a golden, crisply toasted top. This recipe is now our family favorite bread. God bless you, Jennifer, for sharing this recipe!
So glad you enjoyed it, Rena :) Thanks so much!
Hi, I made this recipe with great success. I made the recipe as instructed but did not make a loaf or loaves with it. I made 12 – 110 grams (approx.) hamburger buns. They turned out amazing and were crispy on the outside and light and fluffy on the inside. Will definitely make this recipe again. I baked them for 40 minutes at 425 degrees. Excellent recipe! Thank you!
Sounds lovely Paola. So glad you enjoyed them :) Thanks so much!
Hi there, I have not made the bread yet, but I am really looking forward to it! I was just wondering in the recipe it calls for 4 cups of flour but the instructions only calls for one cup. Is the remaining flour used for flouring the surfaces so that the dough does not stick? Just wanted to make sure :))
Hi Leva, You will add one cup of the flour at the start, but then you will add more of the flour, until the dough comes together. You will probably need about 4 cups, though you may need a bit more or less than that. Just add until the dough is soft and moist, wraps around the kneading hook and cleans the bowl. Hope that helps :)
Thank you Jennifer!
This was my first time baking bread and I felt intimidated by it but it turned out to be very easy to follow your instructions and my bread turned out Perfect and Yummy. It will be even easier now to make it again.
Bon Appetit :)
So glad to hear, Franny! Thanks so much :)
I’m not seeing multigrain cereal except for multigrain Cheerios or homemade. Any guidance there?
Hi Jeri, you’ll want to look for a hot cereal blend, so it is generally in with the hot cereals (where the oatmeal is) or check the organic grains section. Bob’s Red Mill makes a “10 Grain Hot Cereal Mix” or if you happen to be in Canada, look for Roger’s Porridge Oats and Ancient Grains. You can also find cereal blends at Bulk Barn in Canada. If all else fails, try Amazon.
Jeri or anyone else reading this, I used Dorset Cereals – Simply Delicious Muesli. It worked really well. I live in Western Canada.
Thanks for weighing in, Franny :) Always good to know what options are available outside my area!
I am so looking forward to making this bread! I was wondering it I could use the bread machine to make the dough. I also want to make buns instead of loaves, what is your advice?
Hi Darlene and yes, I don’t see why you couldn’t use the bread machine to make the dough. You’d still need to soak the grains first, either in or out of the machine, before adding the remaining ingredients. This is a 1 1/2 lb. loaf, so as long as you machine can handle that much dough, should be good. Then just portion out and shape into buns before rising and baking. Hope that helps and let me know how it works out :)
I use my bread maker all the time it works great follow the recipe put the 1st cup of flour in with the liquids turn on the bread machine let it mix until smooth then ad the remainder of the flour, I use 2 cups of unbleached flour and 2 of whole wheat and its fabulous.
So glad to hear, Lisa :) Thanks so much!
When you use your bread maker, do you just use the dough cycle or the complete one with baking?
Hello,
I am interested to know also if anyone have tried this recipe with bread machine (all the way to baking)
Thank you
Hi Bibinh, hopefully someone who has done this one in a bread machine can confirm, but from what I know, I think it would be fine done in the bread machine. The only thing to note is that this is a large loaf (1 1/2 lb loaf), so be sure your bread maker can handle that much dough.
Hello!
I made this recipe recently and loved it! I’m looking to make it again this weekend…could any of the rises happen overnight? Is it possible to let dough rise too much? I’m still new to bread making :)
Hi Lindsay and so glad you enjoyed it :) I’ll answer your second question first. Yes, it is totally possible to over-rise bread. The best way to bend bread-baking to your schedule is to make use of the refrigerator. Putting dough in the fridge will greatly slow the rising process, so the typical 60-90 minute first rise at room temperature can be replaced by “over-night” in the fridge. So you could mix the dough, then refrigerate overnight. Then the next day, deflate, shape, rise and bake. Just remember that the cold dough will take longer for the 2nd rise. The added bonus of doing this is extra flavour in the bread too, as the longer it rises, the better the flavour.
Hope that helps :) Feel free to ask questions anytime. Happy to help.