Multigrain Bread Recipe

Name: Multigrain Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Hot Water; 3 cups Red River Cereal, Divided; 1 package (1/4 Oz. Packet) Quick Rise Of Rapid Rise Yeast; 1 cup Whole Wheat Flour; 2 cups All-purpose Flour; 1 teaspoon Salt; 1 Tablespoon Sugar; 1/4 cups Molasses; 2 Tablespoons Butter; 2 whole Eggs, Divided; 1 Tablespoon Water; 2 Tablespoons Red River Cereal

Servings: persons

1-1/2 cup Hot Water
3 cups Red River Cereal, Divided
1 package (1/4 Oz. Packet) Quick Rise Of Rapid Rise Yeast
1 cup Whole Wheat Flour
2 cups All-purpose Flour
1 teaspoon Salt
1 Tablespoon Sugar
1/4 cups Molasses
2 Tablespoons Butter
2 whole Eggs, Divided
1 Tablespoon Water
2 Tablespoons Red River Cereal

1
Combine hot water and 1 cup cereal together. Let sit 5 minutes.
2
In mixer outfitted with a dough hook, mix yeast, whole wheat flour, 1 cup of all purpose flour, salt, and sugar. Mix to combine.
3
Add molasses and butter to the hot cereal and stir
4
Pour molasses/cereal mixture, 1 egg, and 1 egg yolk into the mixer and begin mixing. Slowly add up to 1 more cup of all-purpose flour.
5
Bread is finished when dough comes away from the bowl.
6
Dump out onto a parchment-lined baking sheet to form an artisan style bread round. Add water to the egg white and spread over loaf. Sprinkle with remaining 2 cups cereal. Allow to rise 35 minutes.
7
Bake in a 350u00b0F oven for 35-40 minutes or until the centre of the loaf is very firm.
8
Allow to cool completely before slicing.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cup Hot Water, 3 cups Red River Cereal, Divided, 1 package (1/4 Oz. Packet) Quick Rise Of Rapid Rise Yeast, 1 cup Whole Wheat Flour, and more.

Yes, Multigrain Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Multigrain Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions