Multigrain Bread Recipe
September 5th, 2008 by chuck
With so many people interested in a healthy lifestyle it’s no wonder that multigrain breads have become very popular. By using a soaker and soaking the grains in buttermilk the night before really help to soften the grains and add flavor. By not soaking the grains the night before I’m sure you could break a tooth or two, when you bite into the bread after baking.
I know that many people ( like my kids ) feel that whole wheat and multigrain breads can be bland and boring. But when done correctly they can become the tastiest wholesome breads you’ve ever tasted. Adding in the maple syrup helps to create a little sweetness, of coarse, you could use honey if maple syrup is not handy.
You can also make this bread in a bread machine. Just make the soaker and starter the night before and add it with the rest of the ingredients the next morning. This recipe would make one 2 – 2 1/2 pound loaf in a bread machine.
If your interested in changing from a white bread to a whole wheat multigrain bread I hope you will give this bread a try.
For a step by step class of this great tasting Multigrain Bread Recipe click here.
For a printable recipe card of this Multigrain Bread Recipe click here.
For more free bread recipes go to our parent website at Cookingbread.com.
So pretty! It must be very flavorful!
Cheers,
Rosa
Good tip… I don’t think it would occur to me to soak the grains if it wasn’t mentioned.
LOVE that soup bowl!
Great idea about adding the syrup, I do feel these types of bread need a little something. Nice one overall!
Soaking your grains also helps it to become more digestible as well helps the nutrients absorb better. This bread looks delicious and I love the bowl!
I’m always amazed by your bread recipes… This one looks fantastic and I’m sure it must be flavorful!
That is an excellent tip to soak the grains. I have never liked multigrain breads because I’ve found them difficult to eat in the past, I wonder if by soaking the grains, it would making chewing less work
What a fabulous blog! Thank you for sharing your bread with us – it’s inspirational, not to mention delicious! I can thoroughly recommend soaking whole grains, and usually do this with whole spelt in particular. It takes the harsh edge off and adds a mellowed flavour to the loaf. It makes me feel like relaxing while I eat instead of just rushing through the meal. Thanks again!
sigh. i LOVE bread! i dont have a bread machine so i make it by hand.. lots of work but SO worth it!
beautiful as always. you always blow me away.
I love multi grain breads and find them very delicious, not bland at all:) Your bread looks absolutely beautiful. Do you think of opening a bakery? Your creations would be so popular!
I love multigrain breads, they can if made well be totally scrumptious, full of flavour and beautiful too
Your bread looks delightful.
Ahhh autumn = more bread! I can hardly wait.
Your photos are delicious and that ladle is great! Where did you get it??
Wow………I love multi grain bread.Nice post.Thanks for sharing.
seo-consulting-services
Hi – My son is allergic to dairy. Can I use Soymilk in place of the buttermilk for the soaking step? He is also allergic to eggs (sigh) – will it be okay to skip the egg wash at the end?
thank you for any help on this!