Multigrain Brown Bread

There is nothing like a good brown bread to accompany homemade beans or warm winter soups.  This is an old recipe that I have altered to include more fibre and grains. 

Multigrain Brown Bread

  • 1+1/3 cup of warm water
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 2- 4 of cups white flour
  • 1 cup whole wheat flour
  • 3/4 cup multigrain cereal such as Red River cereal
  • 1/4 cup of bran
  • 1/4 cup of flax, optional
  • 2 tsp dried yeast


Turn oven on lowest setting, for about 15 minutes.

Put warm water in large mixing bowl and add to it the sugar, yeast and salt. Stir until well dissolved.

When yeast becomes frothy, add 2 beaten eggs, oil and gradually add in flour, starting with bran, cereal, flax seed, and whole wheat flour. When combined well, add the white flour one cup at a time until smooth.

Kneed for about 5 minutes by hand, until dough is uniform and still a little sticky to the touch. Depending on the dough you may need at least 2 cups of white flour but I generally use 3 cups.

Form the dough it into a ball and coat bowl and dough with oil. Cover with plastic wrap and a tea towel.

By now, your preheated oven should be turned off. Place dough in the warm oven, if the oven seems hot enough to cook something just open the oven door a crack. Let dough rise about an hour and a half or until it’s doubled it’s size.

Punch down dough and divide into two equal parts. Grease two loaf pans and place one round of dough in each pan. Cover with towel and leave to rise for an additional hour at room temperature.

About 15 minutes before your rising time is over, preheat your oven to 375°F.

Bake bread for about 30 minutes, brushing with eggwash or milk about half way through the cooking time. Loaves should be browned and semi-firm to the touch.

Remove from oven, let rest about 5 minutes before removing from loaf pan. Let it cool on a wire rack.

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