With it’s soft texture and hearty flavor, Multigrain Bread tastes fantastic and will keep fresh for several days. You can start the dough the night before and bake in the morning to have fresh bread for lunch.
This recipe makes a loaf that is not only multigrain, it’s also mostly whole grain. There is just enough bread flour in the recipe to develop the gluten. Despite the heavier whole grains in the dough the gluten enables the bread to rise high in the oven.
The loaf comes out moist, chewy, yet not at all dense or heavy. It really is a great sandwich loaf.
- Water – Boiled water softens the bulgur wheat
- Bulgur wheat – Adds a chewy texture and hearty flavor to the bread.
- Milk – Gives the bread a soft and rich texture.
- Yeast – For leavening.
- Bread flour – Gives the bread structure.
- Honey – For a touch of sweetness. Honey helps the bread stay moist for several days.
- Salt – For flavor.
- Old fashioned oats – Oats add flavor and texture to the bread.
- Rye flour – Use whole grain rye flour for the best flavor.
- Wheat bran – For healthy fiber and great texture.
- Whole wheat flour – With the bread flour, the whole wheat flour forms the structure of the bread.
- Egg – To brush the loaf before baking.
How to make Multigrain Bread
- Pour the boiling water over the bulgur wheat and set it aside.
- The bulgur wheat will soften and absorb most of the water.
- Combine the bulgur wheat, milk, yeast and the bread flour to form a smooth batter
- Add the honey, salt, oats, bran and rye flour.
- Mix until it forms a thick batter.
- Add the whole wheat flour.
- Knead for 5 minutes. The dough will stick to the sides of the bowl.
- The dough will look very sticky.
- Turn the dough out onto a floured surface
- Knead the dough a few times to form a ball.
- Set the dough into an oiled bowl and set it aside to rise.
- Rise for about 1 1/2 hours until the dough doubles in size. At this point the dough can be refrigerated for up to 2 days before baking.
- Turn the dough out onto a floured surface,
- Pat the dough into a rectangle and roll from the short end.
- Form the dough into a tight log.
- Set the dough into a lightly oiled loaf pan. Cover and set aside to rise for approximately 1 hour.
- The loaf should fill up the pan. When the dough is poked it should slowly spring back.
- Brush the dough with egg wash. Cut a slash down the center and sprinkle with oats and bulgur wheat.
- Bake until the interior temperature is 200F.
Pastry Chef tips for making Multigrain Bread
- Make sure the water for soaking the bulgur wheat is at a full boil. If the water is not hot enough it won’t soften the grains.
- The whey in milk can inhibit gluten formation in bread dough. Scalding the milk denatures (breaks down) the whey protein.
- If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
- The dough will seem very sticky and you might be tempted to add more flour. Adding too much flour will make a dense loaf. After you remove the dough from the mixer it will knead together easily with a sprinkling of flour.
- I like to use a mixture of rolled oats and bulgur wheat for topping the bread. You can also sprinkle with sesame seeds or wheat bran.
- After the first rise, you can refrigerate the dough for up to 2 days before baking. The second rise time may be longer if the dough is cold from the refrigerator.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Multigrain Bread Recipe
- 6 ounces boiling water (¾ cup)
- 1 ½ ounces bulgur wheat (¼ cup)
- 8 ounces whole milk (1 cup)
- 2 ¼ teaspoons dry yeast (1 packet)
- 5 ounces bread flour (1 cup, see note)
- 1 ½ ounces honey (2 tablespoons)
- 1 ½ teaspoons table salt
- 1 ½ ounces old fashioned oats (½ cup)
- 2 ½ ounce rye flour (½ cup)
- 1 ounce wheat bran (½ cup)
- 5 ounces whole wheat flour (1 cup)
- 1 egg for egg wash
- Combine the bulgur wheat and boiling water and set aside until cooled to about 100 °F and most of the water has been absorbed. Warm the milk until scalding hot then set it aside to cool until it is slightly warmer than body temperature.6 ounces boiling water, 1 ½ ounces bulgur wheat, 8 ounces whole milk
- In the bowl of a stand mixer or in a large mixing bowl combine the soaked bulgur, milk, yeast and the bread flour to form a smooth batter. Add the honey and salt. Stir to combine. Add the oats, bran and rye flour and stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook.2 ¼ teaspoons dry yeast, 5 ounces bread flour, 1 ½ ounces honey, 1 ½ teaspoons table salt, 1 ½ ounces old fashioned oats, 1 ounce wheat bran, 2 ½ ounce rye flour
- With the mixer running, add the whole wheat flour until the dough comes together. The dough will be quite sticky and will not clear the sides of the bowl as you knead. Knead the dough for 4-5 minutes. If mixing by hand, add as much of the flour as you can in the bowl then finish kneading in the rest of the flour by hand. Dump the dough onto a lightly floured surface. Knead to form a smooth ball.5 ounces whole wheat flour
- Place the dough in an oiled bowl, turning once to coat the dough. Cover and set aside in a warm spot to rise for about 1-1 ½ hours until doubled in size.
- Preheat the oven to 350 °F. Grease a 9"x5" loaf pan with a very light film of vegetable oil or with baking spray.
- Turn the dough out onto a floured surface. Flatten the dough to a 9" rectangle. Tightly roll the dough from top to bottom to form a log shape.
- Set the dough into the pan and cover with oiled plastic wrap. Set in a warm place and rise until the dough almost doubles in size and fills up the pan, about 1 hour.
- Use a sharp knife or razor to cut a ½" deep slash down the center of the loaf. Brush the dough with egg wash and sprinkle with oats, bulgur and/or wheat bran.1 egg for egg wash
- Bake about 35-40 minutes until golden brown and the interior temp is 200 °F.
- Cool in the pan about 5 minutes before turning out onto a cooling rack. Cool to room temperature before slicing.
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