This homemade soft multigrain bread is prepared with multigrain hot cereal mix, such as 5 grain, 7 grain or 10 grain cereal. Whole or quick oats are an excellent option, too. It’s soft and fluffy like regular white sandwich bread, but has a hearty and satisfying flavor. Either instant or active-dry yeast work and you can even turn this dough into multigrain rolls.
Learn to bake homemade bread. I’ve noticed that’s a common baking goal at the start of each year. Today I’m sharing a new homemade bread recipe, one I’ve been perfecting for months. Using my regular white sandwich bread as the starting point for this new variation, I finally mastered a multigrain bread that’s both soft and sturdy. If you love homemade bread and crave added texture, you’ll enjoy this multigrain loaf. Bonus: You can use this dough for homemade rolls, too!
One reader, Nancy, commented: “I make this recipe all the time. It’s my go-to sandwich bread. In fact, I have a loaf proofing right now on this rare rainy day. Super easy, so it’s a perfect bread for a beginner. Also a blank canvas for whatever you want to add. I bump up the protein and fiber with flax and chia. Give it a try. You won’t regret it. ★★★★★”
Soft Multigrain Bread Details
- Flavor: Slightly nutty with an earthy, satisfying flavor similar to whole wheat bread. A little brown sugar adds mild sweetness.
- Texture: This wholesome bread is wonderfully soft without being flimsy. It’s great for sandwiches, but perfectly satisfying plain or with a spread of butter.
- Ease: I categorize this as an intermediate baking recipe. The dough requires an extra step in the very beginning—soaking those grains in water. If you read the directions before starting, you’ll be set for success. Take your time and if you’re new to baking with yeast, review my Baking with Yeast Guide and How to Knead Dough posts first. Lots of helpful information there.
- Time: Between preparing the dough, both rises, and baking, set aside at least 4-5 hours to complete this recipe. But keep in mind that most of the time is hands off as the dough rises. You can even get started on the dough the night before.
If you love wholesome, hearty homemade bread like this, you’ll enjoy no knead honey oat bread and no knead seeded oat bread recipes too.
Video Tutorial: How to Make Soft Multigrain Bread
We need a careful blend & ratio of ingredients to produce a grain loaf that (1) rises tall, (2) maintains a soft fluffy texture, and (3) has legitimate structure for sturdy slices. The ingredients are practically the same as this sandwich bread, but we’re skipping the milk, using hot boiling water, adding grain cereal mix and seeds, slightly reducing the butter, and swapping regular sugar for brown sugar. Took lots of tweaking to perfect.
Key Ingredients You Need & Why
- Multigrain Hot Cereal Mix or Oats: If you read anything in this post, have it be this. This recipe starts with multigrain cereal, such as 5 grain, 7 grain or 10 grain cereal. You can also use whole or quick oats, but I do not recommend steel cut. There are many variations of hot cereal available in grocery stores—a multigrain version may include rye, barley, oats, whole wheat, and/or more. Honestly any grain cereal you mix with hot water works assuming there’s no flavors or sugars added (for example, don’t use brown sugar cinnamon oatmeal mix). If you can’t find any multigrain hot cereals at the store, you can purchase online—or just use plain oats. I really like this 7 grain + flax seed hot cereal. Multigrain baby cereal works too.
- Boiling Water: Just as you would make the hot cereal to eat, mix it with hot water. Use 1 and 3/4 cups (420ml) boiling water, then let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. If it’s too hot, the heat will kill the yeast.
- Brown Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough. You can use regular white granulated sugar, but brown sugar was especially tasty in this loaf.
- Butter: To make a soft bread, you need fat in the dough. Butter promises a soft and flavorful loaf. 3 Tablespoons is plenty.
- Flour: If you have both bread flour and all-purpose flour on hand, I recommend using bread flour. All-purpose flour definitely works, but you get a sturdier and more bread-like texture from bread flour. I love using whole wheat flour when I can, but this dough is not fit for all whole wheat flour. In my recipe testing, I found that similar to homemade English muffins, replacing up to 1 cup of the bread/all-purpose flour with whole wheat flour worked just fine. The bread was a bit denser, but had great flavor. I usually make it with 3 cups of bread flour and 1/3 cup whole wheat flour. If you wish to use all whole wheat flour, follow my recipe for whole wheat bread instead.
Add-In Options
Add-ins are completely optional, but I encourage seeds and/or nuts for a little texture. I usually use sunflower seeds. Other options include chopped pecans or walnuts, pepitas, raisins, dried cranberries, or a blend of these. You could also throw in smaller seeds such as chia, flax, or sesame. See recipe note below before starting.
Step-by-Step Photos
Soak the grain cereal in the boiling water, as pictured above.
Below left: After it cools down, whisk in the yeast and brown sugar. Below right: After 5-10 minutes, you’ll notice foam or bubbles on the surface. This means the yeast is active and ready. Note that the hot cereal that I use contains flax seeds so that’s what you’re seeing floating on top!
The dough will feel heavy. As instructed in the recipe below, knead it before letting it rise. If you’re new to bread-baking, my How to Knead Dough tutorial will be helpful here.
Below left: After you make and knead the dough, let it rise until doubled in size. Below right: Punch it down to release the air, then place on a lightly floured work surface.
Roll it out into an 8×15-inch rectangle:
Below left: Roll it up tightly starting with the 8-inch side, so you have an 8-inch roll to fit into your 9×5 inch loaf pan. (Unlike cinnamon rolls where you roll up the dough starting with the larger side.) Below right: Let it rise until it’s 1-2 inches above the rim of the pan.
Look at this height!
Bake until golden brown:
How do I test for doneness? Give the loaf a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195–200°F (90–93°C).
This multigrain bread is phenomenal when sliced and served warm. The exterior is crisp and crusty while cloaking a hearty, yet fluffy crumb inside. The whole slice is just so, so satisfying and cozy. And it’s fabulous with homemade honey butter. This is definitely a homemade bread to try!
If you happen to have any leftovers, day old bread is perfect for soaking up flavors in an easy breakfast casserole.
Can I Make This Into Rolls?
I thought you’d ask! I tested this dough to make multigrain rolls and it worked wonderfully. Not quite as soft as regular dinner rolls and not quite as heavy as whole wheat dinner rolls. I will say that I preferred the multigrain sandwich bread because it had a little more texture from the crust. Served warm with a pat of butter, however, the rolls were fantastic. See recipe note for instructions. Though I haven’t tested it, I imagine you could use this dough to make 3-4 bread bowls, too.
Multigrain AND multipurpose!
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Soft Multigrain Bread
- Prep Time: 3 hours, 40 minutes
- Cook Time: 34 minutes
- Total Time: 4 hours, 15 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This is wholesome multigrain bread with an irresistibly soft and fluffy interior. For best success, take the time to review the recipe notes before starting. Though not required, an instant read thermometer is helpful in a few of these steps.
Ingredients
- 1/2 cup (60g) dry multigrain cereal mix or old-fashioned whole rolled oats (see note)
- 1 and 3/4 cups (410ml) boiling water
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 3 Tablespoons (37g) packed light or dark brown sugar
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 and 1/2 teaspoons salt
- 3 and 1/3 cups (433g) bread flour (spooned and leveled), plus more as needed and for hands/work surface
- optional: 1/2 cup (60g) sunflower seeds, chopped nuts, pepitas, raisins, or dried cranberries
Instructions
- Prepare the dough: Place cereal mix in a large heatproof bowl (you can also use the bowl of your stand mixer). Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. Pay attention to the temperature because if it’s too hot, it will kill the yeast. If it became too cool, however, it’s not a problem—the dough may just take a few extra minutes to rise.
- Whisk the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.
- Add the butter, salt, and 1 cup (about 130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour and the seeds/nuts (if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. It will take a bit of arm muscle!*
- Knead the dough: Keep the dough in the mixer and beat for an additional 3-5 full minutes, or knead by hand on a lightly floured surface for 3-5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st Rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×5-inch loaf pan.
- Shape the bread: When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect– in fact, it will probably be rounded on the edges. That’s ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
- 2nd Rise: Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it’s about 1-2 inches above the top of the loaf pan, about 1 hour. (See photo above for a visual.)
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the bread towards the bottom of the oven so the top doesn’t burn.)
- Bake the bread: Bake for 35-40 minutes– if you notice the top browning too quickly during bake time, loosely tent the pan with aluminum foil. How to test for doneness– give the loaf a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F-200°F (90°C-93°C).
- Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
- Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.
Notes
- Freezing Instructions: This dough isn’t ideal for freezing. The dough has a hard time rising after thawing. Instead, try the overnight instructions (next) or freeze the baked loaf. To freeze the baked loaf, allow the bread to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
- Overnight Instructions: Prepare the recipe through step 7. Lightly cover the shaped bread and refrigerate for up to about 15 hours. At least 2 hours before you need the bread the next day, remove from the refrigerator, keep covered, and allow to rise on the counter for about 1 hour before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 6.
- Special Tools (affiliate links): Electric Stand Mixer | 9×5-inch Loaf Pan | Rolling Pin | 7 Grain Hot Cereal
- Grain Cereal: Use dry multigrain cereal that you would use to make hot cereal, such as 5 grain, 7 grain, or 10 grain cereal. You can also use quick or whole oats, but I do not recommend steel cut oats. There are many variations of hot cereal available in grocery stores– a multigrain version may include rye, barley, oats, whole wheat, and/or more. Honestly any grain cereal you mix with hot water works assuming there’s no flavors or sugars added (for example, don’t use brown sugar cinnamon oatmeal mix). If you can’t find any multigrain hot cereals at the store, you can purchase online– or just use plain oats. I really like this 7 grain + flax seed hot cereal. Multigrain baby cereal works too.
- Yeast: You can use active-dry or instant yeast. The instructions are the same no matter which you use.
- Flours: If you have both bread flour and all-purpose flour on hand, I recommend using bread flour. All-purpose flour definitely works, but you get a sturdier and more bread-like texture from bread flour. I love using whole wheat flour when I can, but this dough is not fit for all whole wheat flour. In my recipe testing, I found that replacing up to 1 cup (around 130g) of the bread/all-purpose flour with whole wheat flour worked just fine. The bread was a bit denser, but had great flavor. I usually make it with 3 cups of bread flour and 1/3 cup whole wheat flour.
- Seeds/Add-Ins: The pictured loaf was prepared with 1/2 cup (60g) of sunflower seeds. I love extra flavor and texture, so I’ve been increasing that amount to 2/3 cup (80g). Use any of the suggested add-ins like sunflower seeds, pecans, walnuts, pepitas, raisins, dried cranberries, or a blend of these. If you want to use smaller seeds, such as poppy, chia, flax, or sesame, I recommend reducing the amount to 2 or 3 Tablespoons. You could, however, blend these smaller seeds with larger seeds/nuts/dried fruit for a total of 1/2 or 2/3 cup (60 or 80g).
- Multigrain rolls: Make the dough as written above through the first rise (steps 1-5), then follow steps 5-10 in my dinner rolls recipe. Bake time is 25-26 minutes.
- If You Want to Top with Oats or Seeds: If you want to top the dough with oats or seeds prior to baking, carefully brush the dough after the 2nd rise (step 8) with 1 egg white beaten with 1 Tbsp water, then sprinkle 2 Tbsp of oats or seeds on top. Neither will stick without the egg white brushed on first. I did this with the pictured rolls.
- Doubling this recipe: For best results, I recommend making two separate batches of dough. However, if you want to double the recipe all in 1 mixing bowl, double all of the ingredients except for the yeast. Use 2 and 1/4 teaspoons yeast. This amount of dough may overwhelm your stand mixer, so I recommend mixing the dough with a large wooden spoon or silicone spatula instead. It will take a bit of arm muscle.
Reader Comments and Reviews
I made this using the recommended 7 grain cereal from Wheat Montana that I ordered from Amazon. Got it in one day. I followed the directions carefully, weighing all my ingredients as usual with all of Sally’s recipes. I added 1 TBSP chia seeds and 2TBS of flax seeds. It came out beautifully, just like the photo, and it tastes delicious according to my husband. I didn’t use a stand mixer, stirred and kneaded by hand. Just wish I could share my photo, it looks so beautiful.
Wow, this is the best Bread Recipe ever and the best bread I have ever eaten, even better than cheese bread. That is saying a lot cuz I love cheese bread, lol but I had a thought, could I use hot milk to soak the quick oats that I used instead of just water? That would add more protein and if it’s buttermilk, more flavor? Btw I love how you answer my questions so fast. Love your recipes!
Thank you!!
Hi Elaine, you can use milk instead of water but the bread will be much softer– for enough structure, I recommend using at least *some* water.
This is a wonderful loaf of bread . Will be making again soon. Your recipes are my favorites.
Sorry I forgot to rate it.
Hi Sally, I’d just like to say thank you for the wonderful bread recipe. I made it today following each step and its the first time I’ve ever made bread not using a bread machine that looked very closely like a professional loaf. I’ve never known how to shape bread dough and your instructions were spot on. The only difference I made and not by choice it was what I had, I used a multigrain bread flour. It didn’t rise the 2″ above the pan but it was at least the 1″as your instructions said it could be. I believe this was probably due to the difference in the flour. I will make this recipe again and will purchase regular bread flour to see what the texture difference will be. But this was a very nice soft inside for a homemade multigrain bread. The other thing I loved about the recipe was it only made a single loaf of bread.
Yummy! I made this tonight, as rolls, to go with homemade soup. What an absolutely delicious bread recipe! I used the same multigrain cereal that Sally used. And, I brushed the rolls with honey butter when they came out of the oven.
This will be my go-to recipe for multigrain bread and rolls. Thanks to Sally for another wonderful recipe!
Hi Sally,
I haven’t tried the recipe yet, so cannot rate it. I can’t find multigrain cereal in the shops around me, so I want to go for the oats. I wish to know if these also require soaking in boiling water. I’m afraid I’ll be cooking oatmeal…
Thank you for any pointers.
Hi Azita! Yes you soak the oats – follow the recipe as directed. Hope you love this bread.
Sally, this was the best bread I’ve ever made!!! Thank you so much!!!
I made this yesterday and it was delicious! Used the Bob’s 7 Grain hot cereal mix & 1/2 cup of sunflower seeds and it was perfect. Great crumb and tastes delicious. Next time I want to do an oat topping as well.
Easy to follow recipe and delicious! Looking forward to making more loaves with different seed and nut variations.
This was absolutely the best bread I have ever made! Super easy too! I used oatmeal for my cereal and added some sunflower seeds. Topped it with egg white and oats! It was so soft! I would take a picture but it is almost gone!! Thank you!!
I love all of Sally’s recipes and this one was great too! The bread was easier than I expected and I will be making it again!
Hi Sally,
I loved this recipe. My dough was too wet and over flowed the pan. I want to try again any advice?
Hi Jill, if your dough is too wet try adding flour 1 Tbs at a time until it comes together more and looks like the photos in the blog post. Happy baking!
Thank you for this recipe Sally – it turned out as you described it and I even made an error by adding too little water, which I corrected part way through (during kneading when it was very evident the dough was way too dry). Adding water to already formed dough by essentially squishing it in and then kneading worked a charm. I opted for a full cup of whole wheat, used an old leftover bit of red river cereal and some rolled oats. Add ins – pumpkin seeds/raisins chopped together. Baked for precisely the time you indicated. Perfection. Will make this again and again, and will try some rye flour as well.
OMG! I’ve been trying to bake bread since the pandemic forced me to stay at home indefinitely and FINALLY this recipe worked!! I did it with quick oats and halfway through making the dough I threw in some crushed pistachios I found, it gave it a bit more texture and it came out great!!! I can’t even believe it worked!!!
I’m not the best bread baker, but this bread turned out deliciously. I used Trader Joe’s hot multigrain cereal that was just sitting in my pantry for a while and sprinkled more on top. I used chia seeds and walnuts for my nut/seed mix-ins. It tasted even better when cooled, when the slightly yeasty aftertaste (which I personally enjoy) went away and the bread’s sweetness and nuttiness melded together perfectly. I have a feeling that this recipe will be a staple in my household… I’m already thinking of remaking it in two days since I predict this loaf will go very quickly.
The dough is very wet and difficult to handle. I added about 2 tablespoons of flour while kneading. I typically don’t like to add additional flour to my doughs even if they’re difficult to work with, especially if they’re high-hydration. But it was necessary for this recipe. To be fair, I’m thinking about replacing my kitchen scale because it’s been betraying me these days.
I’m not sure how people would manage to just knead for four minutes total; I kneaded this dough for maybe 15 minutes in my stand mixer before I decided it could rise. Those 15 minutes do not account for the time I spent slapping my dough against the counter multiple times so that I could force gluten formation into the dough, so it wouldn’t stick to the bottom of my stand mixer bowl or my hands. Again, this could be a user error because I’m still new to bread baking.
The result was a dough that’s very malleable compared to other properly kneaded doughs, but it relatively passed the windowpane test and was very elastic. It also filled back the indentation made by my finger. This bread definitely had enough gluten formed, so I’m not complaining at all.
I had some hiccups along the way, but they were mainly my fault. I’m very pleased with this recipe and this loaf tastes fantastic.
I made this recipe, but I found that the dough was quite sticky. I followed the instructions exact as written, I had to knead by hand after the stand mixer as it was sticking to the bowl. I still found it to be sticky and had to add more flour. Is this normal?
Completely normal. The consistency of dough has many variables including weather, humidity, brand of flour, way of measuring, etc. How did the bread taste?
Will the bread still be soft and flavourful if I make it dairy free and substitute olive oil for the butter?
Hi Gayle, I recommend room temperature coconut oil (still solid at room temperature) over olive oil. If making the switch to olive oil, you may need to slightly reduce the amount of water OR add more flour as needed to make a workable dough.
This recipe took a lot of work and is very informative. I love your attention to detail in this post and am anxious to give this one a try. We’ve found a flour that we can tolerate (it’s lower in gluten but has worked for everything I’ve tried so far – including tangzhong).
I love learning and then being able to eat the homework! Thanks for the great post.
This recipe is pretty much the multi grain recipe from my America’s Test Kitchen cookbook. The difference is that their yield is 2 loaves, and yours is one. They recommend Bob’s Red Mill 7-Grain cereal, and add 3/4 cup of pepitas. It’s a wondrous bread.
Is it? I haven’t seen this recipe from them, but I’m always a huge fan of their recipes. I especially love their “Baking Book” cookbook. I based this off of my sandwich bread recipe, added a little more flour and liquid, reduced the butter, and add 1 extra Tbsp of sugar. (Used brown sugar instead of granulated sugar, too.) This makes 1 pretty large loaf, but the dough works wonderfully as rolls or could be used for bread bowls too.
Hi Sally
I was thrilled to see this in my email today. We’re getting ice and snow and I just wanted stay at home comfort food. I didn’t have any grain cereal but I did have oats so I used those and some whole wheat. I ended up needing to put in a bit extra flour as it never pulled away from the sides of the bowl, no idea what was up with that. I also baked it in a round glass bowl. It turned out wonderful and delicious! My bread Loving son couldn’t get enough. Thank you so much for perfecting this recipe and publishing it. It’s a keeper.
I made this bread today – amazingly easy and we can’t stop eating it. I used rolled oats (not instant). It’s so good with honey smeared on it. The loaf is rather large – I’m thinking I will cut the dough in half and place in 2 smaller pans. Any advice when doing this? Thanks so much for a great recipe.
Hi Tonia, I’m so glad you tried and enjoyed the bread recipe. You can divide the dough in half for 2 smaller pans. The size of the rolled out dough rectangles should be smaller. I’m unsure of the best size and bake time– it depends on the size of the loaf pans, so keep a close eye on the baking bread.
Hi Sally
Would it be possible to use a muesli instead of hot cereal oats?
Hi Gary, muesli without any added sugars/flavors should work just fine.
Can I use quick cooking rolled oats whole grain for this loaf? I’m so excited to try this tomorrow. I’ve been making your sandwich bread recipe 3X a week for months now.
Hi Kimberly, quick cooking oats would work in this recipe. See recipe notes for details on grains and flours. Hope you love this bread!
Sally,
I’m a regular on your site, and make at least 1-2 recipes of yours each week. I was poking around for a bread recipe this morning and saw your new post.
I didn’t have multi-grain that the recipe called for, so I googled and found a recipe to make my own- I used grains I had at home and ground them in my spice grinder- oats, millets, ,Flaxseeds, wheat, cornmeal.
This one is my new favorite! It is so big and bold and beautiful, bakes up so well and makes an amazing toast. My husband’s eaten three slices with his coffee this evening and I’m not far behind! Slices up well and my house smells incredible! Thank you for another amazing recipe!
Hi Sally, I’m thinking about using the tangzhong method with this recipe. I know that when using the tangzhong method, you have to adjust the water content in the recipe you’re modifying.
I see that you use a lot of water since you’re soaking the grains with it, so they’ll absorb some of the water. How much water would you say they soak up, or to get to the root of my question — what’s the hydration percentage of this recipe?
Complete experiment because I’m still a novice on bread. Any help would be greatly appreciated, thank you! If I fail with the tangzhong method, I’ll retry with your original instructions.
Hi Michelle, it’s difficult to determine the hydration level in this dough since the cereal absorbs some of it. I would guess that it soaks up at least 1/2 cup. That’s my guess as the dough’s texture is similar to the dough used in this sandwich bread recipe, which is made with 1 and 1/4 cups of liquid.
Buenas tardes!!
Tengo el molde con tapa de “USA PAN” de 13 in x 4 in x 4 in.
Cuánto es lo que debo preparar de masa para la capacidad de éste molde?.
Muchas gracias. También compré el molde para perros ingleses de la misma marca. Tendrá alguna receta para hacer éste tipo de pan?
Muchas gracias. Saludos cordiales desde el Bajío!!
¡Hola! Por favor, perdone y errores porque estoy usando un traductor para responder a su pregunta. No estoy seguro de la cantidad exacta de masa que necesitaría para esa sartén exacta. Supongo que la masa, como está escrita, es suficiente. Sin embargo, para un mejor éxito, recomiendo usar un molde para pan de 9×5 pulgadas.
I’m planning to try this recipe today but I only have glass loaf pans – will baking in glass versus metal produce a different finish on the loaf? Do I need to adjust oven temperature and baking time?
Hi Tonia, a glass 9×5 inch loaf pan works. General rule when baking in glass or ceramic vs metal– baked goods baked in glass and ceramic may take a few extra minutes. To determine doneness, you can do the tap test or measure its internal temperature as described.
Hi Sally…thinking I could use white whole wheat with quaker oatmeal …could rye flour also be used
Ii cant eat seeds so looking for some texture
Hi Denise, I haven’t tested this dough that way, but I’m sure you could replace up to 1 cup of it with rye flour. Let us know how it goes.
Did you try this in a bread machine? Would you make any changes?
Hi Jeanne, I don’t use a bread machine so I haven’t tested it. Some readers make the regular sandwich bread using a bread machine with no problem, so I can’t see why this wouldn’t work too.
Good Morning Sally,
Do you think quinoa would work? Don’t feel like going out to the store this morning, it’s too cold!!!!!!! Also, can I use raw pepitas, or should I roast them?
Hi Lisa, I haven’t tested the recipe with quinoa, but it should be fine. I recommend raw seeds.
Thanks, Sally, I’ll report back later on the results. (and thanks for giving me another good reason for procrastinating with the laundry!)
Hi Sally, Reporting back with results: For the grain I used 4TBSP oatmeal, 3TBSP quinoa and 1 TBSP barley. Just say no to barley- it was quite crunchy and I’m so glad I used very little! I also used a little more than a cup of whole wheat flour, and added pepitas, chia, flax, finely chopped walnuts just a little bit of sesame. (Like you, I’m a texture girl!) My kids aren’t huge fans of whole wheat, and somewhere I read if you add 2TBSP of orange juice, it takes away some of the wheaty taste, and you don’t taste the citrus. I thought the bread was good, the only issue I had is that the bottom was a bit wet, which is strange since I had it on the lower rack and used a pizza stone. I also used a 10inch loaf pan, so that confuses me even more- but the error is probably on my end, I’m sure it’s not you! I can’t wait to have a peanut butter sandwich tomorrow! Thanks for the recipe!