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
This is so good! I haven’t ever tried making bread if any kind but I will def be making this instead of buying any. Thank you for making this so easy to follow!
Sally, I appreciate your bread recipes so much. This bread turned out perfectly and is sooo delicious! I can’t wait to make more. I used the scoop/sweep method but still found that I needed more flour (maybe 5-6 tablespoons?) but no complaints on my end. I will make a couple more loaves today and slice and freeze them. This recipe and your Simple Sandwich Bread recipe will be staples in our house. No more store bought bread. Thank you so much!
I just ate a slice of this with my dinner and it was delicious! I made this as the alternative to the January baking challenge. The entire process went smoothly. This was my first baking with yeast, and now I have a lot more overall confidence as a baker! I’m going to tackle the bread bowl recipe next month!
OMG best recipe ever. I have tried your soft dinner rolls recipe and it was good but they got hard/ dense after a few days. Can I use this for making buns also? How long would I bake them for.
Absolutely! See the section titled “Can I Make This Into Rolls?” and recipe notes for instructions.
The dough pulls away from the sides of the bowl while kneading with dough hook but the bottom is still stuck to bowl and dough is pretty sticky. Should I add more flour bc it also doesn’t seem to have that dome on top. It’s flat. Tastes great but not the right shape….any thoughts?
Hi Beth! It’s ok if the dough is sticking to the bottom still. If you’re bread is flat, it may simply need more time to rise next time. That being said, there are a lot of variables that go into the consistency of dough, even down to the weather and humidity in the air. There’s nothing wrong with adding just a little more flour to bring the dough into a less sticky and knead-able consistency.
Your recipe is the one and only recipe that is always reliable! I appreciate the detailed
instructions and suggestions for variations. I’ve never felt more confident in
making homemade bread and knowing it’s nutritious.
Thank you!!
For the first rise, if I let the dough sit out for longer than the 2 hours would that mess up the recipe?
Hi Amanda, You want to let the dough rise until it is double in size. Over proofed dough will quickly collapse when it’s baked. If you need longer you can do the first rise using the overnight method – see the recipe notes for details.
I have had such fabulous luck with this bread that I experimented using quinoa. Another success! I cooked 1/2 cup quinoa in 1 3/4 cups water. Let it cool for about 20 minutes and then added it to the rest of the ingredients. It rose beautifully and tastes great. Thanks for this wonderful recipe!
Always great recipes. I have small loaf pans that measure 3 3/4 x 7 1/4 on the inside of the pans. Would you think this recipe would make 3 of these and about how long should they bake? I have so many older friends who would not want a large loaf of bread, but the smaller ones would be perfect. Do you have a chart for making smaller yeast and quick breads from a regular recipe? That would be a great thing to have. Thank you so much.
Hi, You can certainly make smaller loaves with this bread but we have not tested it so we are unsure of the exact bake time needed. Keep your eye on the loaves and to test for doneness you can 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).
I tried the overnight method (through step seven) and my bread has been sitting on the counter for an hour. It has barely risen. I will give it a little more time, but it doesn’t seem to be rising very far above the rim of the pan. Is this normal? Will it rise more in the oven? I guess I’ll find out!
Hi Sally,
Thank you for sharing this recipe! I made it with sourdough (yeast is not welcome in my kitchen anymore) and it turned out wonderful. This recipe is the perfect answer to my long lasting search for a soft and kids-friendly bread, since my younger son is not a huge fan of the artisan-style bread I usually bake. I will definitely try your sandwich bread recipe as well. Thanks again and happy baking!
I am confused about the cups/gram numbers. All my flours are 120gm/cup. Using that ratio, 3 1/3 c would be 360+ 40 or 400gm of flour, not 433. I have found this discrepancy in several recipes, not just yours. I prefer to weigh but unless I use measuring cups, the dough turns out dry. What’s up?
Btw, I love this site and the recipes:)
Hi Susan, thank you so much! 1 cup of spooned and leveled bread flour is approximately 130g per cup. That’s how this recipe was tested and created, so I recommend using the weights given. Was your dough dry using 433g of flour or less?
The first time I weighed out 477 g and I had to knead in more water by hand even though I didn’t use all the flour because I’m so stubborn I hate giving up on a loaf! When I spoon the flour and then weigh it it comes closer to the stated weight. I guess I just need to figure out what works for me.
I have made this bread twice and it is AMAZING. I followed all instructions closely, using a stand-mixer, and it works wonderfully. As suggested in the Notes, I use 3 cups bread flour and 1/3 cup whole wheat flour. I use rolled oats for the cereal. I now use this for sandwich bread every week!
I just made this loaf and it turned out amazing. I used all AP flour but Canadian flour is different from American flour so it was still light and fluffy. Beautiful recipe. Definitely a keeper!!
Do you k ow what the calories and carbohydrates are on this recipe?
Hi Nancy! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Made this as an alternative recipe for the January 2022 Baking Challenge. Delicious! Combined it with your recipe for Light Creamy Chicken Noodle Soup which is heavenly!
Thank you, Sally for getting me over my hurdle of working with yeast. I always thought it was tricky, but with your instructions I’m enjoying success! So far I’ve made your Soft Pretzel Knots, Soft Pretzel Bites, Cinnamon Rolls and now Soft Multigrain Bread. Looking forward to trying more of your yeast recipes!
Wow! Turned out great! Will definitely bake this recipe again and try add ins-this time I used a combination of sunflower and pumpkin seeds.
Fresh bread for an afternoon snack? Yes, please! This was my first time making multigrain bread. I used Bob’s Red Mill 5 Grain cereal. It turned out so soft and very tasty. My husband said we should hide it from the kids.
Would be interested in some other brand name suggestions for the 5/7 etc. grain cereal. Our grocery shelves are definitely sparse right now and would love some additional suggestions of what to look for. I do have oatmeal but would prefer something with additional grains.
Hi Ellen! Any brand will work – see recipe notes for details on choosing a grain cereal to use.
I made a double recipe of this (two loaves) using Bob’s Red Mill 7-Grain cereal. I got it online on Amazon, inexpensive and no searching the stores. You might find it in the baking or breakfast cereal section of the grocery store, though. Bread tastes great using this mixture!
Plus, must say, the recipe itself is awesome; looks good, tastes great, rises nicely too. And much more economical than buying bread in a store.
Can I use honey instead of brown sugar?
Hi Ann, You can use the same amount of honey or reduce down to 2 Tablespoons since it’s pretty sweet.
Made this today as the January 2022 alternative challenge and it was a big hit!! Absolutely delicious. Thinking I’ll add more seeds next time and top with more grains too.
Hi Lori, So glad you enjoyed this recipe! Thanks for giving it a try!
I just made the soft multigrain bread today as part of the January Challenge since we are not big English muffin eaters. I used 7-grain cereal and the bread came together well although I did have to add a bit more bread flour before kneading. It rose well and baked very well. My kitchen smells great and hubby loved the first slice. Will definitely make this again. Adding as one of my “go to” recipes.
Have made this multiple times, exactly as directed and turns out perfect every time. My go to bread recipe. I use a 12 grain cereal. I have also sometimes make it with about 1.5 TBSP brown sugar and using 3 TBSP olive oil instead of butter. Still turns out perfect!
Can this be made in the bread machine? Or at least be kneaded in the bread machine on the dough cycle?
Hi Susan, we haven’t tested it. Some readers make our regular sandwich bread using a bread machine with no problem, so we can’t see why this wouldn’t work too. Let us know if you try!
I use a 50/50 mix of bread and whole wheat four, plus hemp and chia seeds. Other extras are eggs, malt, potato and dry milk powders. My problem is the dough is extremely sticky. I read that the eggs cause this problem, however no substitutes for the eggs were offered. Do you have any suggestions? Thanks.
Hi Michael, we haven’t tested this recipe with egg substitutes, so can’t give any advice. Let us know if you find something that works!
What do you use on your 2nd rise to cover, since it rises so tall above the pan? I loosly covered with plastic, but it deflated some when i pulled it off. Next time, I can spray it, but was wondering what you do since it rises so far above the pan.
Hi PG! We usually loosely cover with plastic wrap as well – be very careful when pulling it off!
I made this bread exactly as the recipe is written—using 7-grain cereal—and it was amazing! I didn’t cover the loaf pan during the second rise, and did both rises in the oven. For the first rise, I heated the oven to 175° for a minute, and then turned it off and added the loaf. For the second rise, I just placed the loaf in the cool oven. The bread was easy to remove from the loaf pan. This is a definite repeat!
This bread recipe was great! It does take 5+ hours from start to finish, so it’s perfect for a lazy afternoon at home. I made an oatmeal loaf with quick oats and added 1 heaping tsp of cinnamon, 50g of craisins and 50g of chopped pecans. Absolutely delicious- the whole family loved it.
This is the BEST tasting recipe I have tried yet! I love being able to give it to my daughter knowing it is so good for her with the whole wheat and the multigrain. But I need help! My loaf is separating along the spiral from rolling the dough up to get it in the pan. What can I do to prevent this next time?
Hi Melia! Make sure to place the dough in the pan seam side down. So glad you love it!
Easy to bake and taste great! Only complaint is that crust is really soft. How would I make the crust crispy?
Hi Tom, Feel free to bake a little longer (or raise the oven rack during the last few minutes) to get a deeper brown color. An extra minute or two should help with the texture also.
Fantastic!
SO GOOD! I made it yesterday with oatmeal and chopped pecans. Thanks for giving me the confidence to try these amazing recipes Sally!
Hi
I made this recipe twice but the bread was very dry and crumbly. What am I doing wrong? I had great success with the simple sandwich bread and would love the same results with the multi-grain. Would appreciate your advice.
Hi Annette, it sounds like there may be too much flour in your dough if it was dry – how are you measuring your flour? We always recommend using the spoon and level method. Also, be sure it’s not baking for too long (even just a minute or two more can dry out baked goods). When slicing, make sure the bread is fully cooled, otherwise it may be too soft and start to crumble as you mention. Let us know if we can help to troubleshoot further!