Multigrain Sandwich Bread

Multigrain Sandwich Bread: A Homemade Delight

Are you looking for a wholesome and delicious bread that's perfect for sandwiches, toast, or simply as a side dish? Look no further than this Multigrain Sandwich Bread. With its blend of whole grains, sunflower seeds, and a hint of honey, this bread is packed with flavor and nutrients. Best of all, it's incredibly easy to make at home using simple ingredients.

The secret to this bread's incredible texture lies in the use of hot cereal. The cereal absorbs moisture, creating a soft and moist crumb. The sunflower seeds add a delightful nutty flavor and a crunchy texture. And the honey provides a subtle sweetness that balances out the flavors perfectly.

Whether you're a seasoned baker or just starting out, this Multigrain Sandwich Bread is the perfect recipe to try. It's simple enough for beginners, yet delicious enough to impress even the most discerning palate. So gather your ingredients and let's get baking!

Step-by-step

Ingredients: 1 cup 10 grain hot cereal, 2 cups boiling water, 3 tbsp unsalted butter melted and cooled, plus extra for brushing, 3 tbsp honey, 2 1/2 cups all purpose flour (up to 3 cups), 1 cup whole wheat flour, 2 1/4 tsps instant yeast (or rapid rise), 1 1/2 tsps salt, 1/2 cup unsalted pumpkin or sunflower seeds, 1/4 cup old fashioned rolled oats Steps to Reproduce: 1. In a medium bowl, add boiling water to the hot cereal and stir to mix. 2. Stir every so often until it resembles a porridge and is just warm (110 deg). It will be anywhere from 10-20 minutes depending how cool/warm your house is. 3. Stir in melted butter and honey. 4. Combine 2 1/2 cups of the all purpose flour, whole wheat flour, yeast and salt in your mixer bowl. Use the dough hook. On low speed, add the cereal mixture and mix about 2 minutes. 5. Increase the speed to med-low and knead the dough until it is smooth and elastic. Should be about 8 minutes. 6. If after 4 minutes, the dough is still sticking to the sides of the mixer bowl, add 2 TBS of flour at a time up to 4 TBS. 7. You want the dough to clear the sides of the bowl and stick only on the bottom. 8. Add the seeds at the last minute of the kneading process. 9. Turn the dough on a lightly floured board and knead by hand to form a smooth ball. Place the dough in a large oiled bowl and cover with a greased plastic. 10. Let rise in a warm place. 11. Let rise till doubled in size about 1 -1/2 hours. 12. Grease a 9x5 loaf pan. 13. Turn the dough onto a lightly floured counter top and press into a 9 inch square. 14. Roll the dough into a cylinder shape and pinch the seam so that it stays closed. 15. Place the loaf in the prepared pan with the seam side down. 16. Brush lightly with some olive oil. 17. Cover loosely with plastic wrap. 18. Let rise in warm environment until doubled in size about 45-75 minutes. 19. Adjust the oven rack to the lower-middle position. 20. Heat the oven to 350 degrees. 21. Brush the loaf lightly with melted butter and sprinkle with oats. 22. Spray lightly with water. 23. Bake until golden 40 -50 minutes or until an instant thermometer reads 200 degs. 24. Cool the loaf in the pan for 15 minutes. 25. Take out and cool for 2 hrs.