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    Home » Bread » Mighty Multigrain Bread

    Mar 2, 2010 · Updated: Oct 3, 2019 · This post may contain affiliate links · 11 Comments ·

    Mighty Multigrain Bread

    Jump to Recipe·Print Recipe
    Multigrain bread sliced on a cutting board with a breadknife.

    Last time I checked, nuts were not a grain.  But for some reason, all the multi-grain breads out there have nuts of one sort or another thrown into the mix.  So the options are a.) getting used to boring white bread or b.) embracing that grain aisle with both arms and making the best nut-free multi-grain bread out there.

    This recipe is not for the faint of heart.  The ingredients are many.  The check-out guy will make a comment on your cart full of fiber.  Your husband will gasp at the bags in the freezer taking up prime ice cream space.  But one slice of this whole-grain wonderful goodness and you’ll know it was worth the effort. Birkenstocks and baby slings are optional.

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    Mighty Multigrain Bread


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    • Total Time: 3 hours 40 minutes
    • Yield: 2 loaves 1x
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    Description

    This multigrain bread is dairy-free, egg-free, and nut-free.  The whole grains are softened in a soaker method, so the grains melt into the bread.


    Ingredients

    Scale

    Whole Grain Soak:

    • 1/4 cup steel-cut oats (like McCanns)
    • 1/4 cup cracked wheat
    • 1/4 cup millet
    • 1 cup boiling water

    Dough:

    • 1 1/2 cups water
    • 1/4 cup old fashioned rolled oats
    • 1/4 cup wheat bran or wheat germ
    • 1/4 cup brown sugar
    • 1 T. instant yeast
    • 2 T. flax seeds
    • 2 T. oil
    • 2 t. salt
    • 4–5 cups bread flour

    Instructions

    1. Place the steel cut oats, wheat and millet in a bowl (I use a 2 cup Pyrex) and pour boiling water on top. Allow to sit and soak until water is room temp.
    2. Meanwhile, measure the rest of the ingredients into a bowl of a stand mixer. Start out with 4 cups of bread flour, you will add more later.
    3. Add the soaked and cooled grains to the big bowl and start kneading. Add more flour if the dough seems particularly sticky. I usually need up add up to 1 cup of flour at least, depending on how much water is absorbed by the grains. The dough will be soft but not a sticky mess.
    4. Knead for about 5 minutes.
    5. Cover the bowl with plastic wrap allow to raise at room temp for 1 1/2 hours.
    6. Divide the dough in 2, shape into loaves and place into greased bread loaf pans.
    7. Cover with a towel and allow to raise for another hour, until the edges of the dough have reached the edge of the pan.
    8. Heat oven to 365 and bake for 30-40 minutes, until a thermometer inserted into the loaf reaches 190-200 degrees. Cover loosely with foil if the tops seem to be browning too quickly.
    9. Remove bread from loaves and allow to cool on a rack before slicing! Enjoy!

    Equipment

    Pyrex Measuring Cup

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    Bread Pan

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    KitchenAid Mixer

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    • Prep Time: 3 hours
    • Cook Time: 40 minutes
    • Category: Bread
    • Method: Baked
    • Cuisine: American

    Did you make this recipe?

    Tag @megedison on Instagram and hashtag it #speedbumpkitchen

    « Chewy Chocolate Coconut Pinwheels
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    About Meg

    Hi there! I ♡ cooking , I ♡ being a pediatrician, and I ♡ camping in our Airstream. All the Speedbump recipes are dairy-free, egg-free, and nut-free for the food allergic kids here. 🚫🥛🥚🥜

    Please leave a comment, rate the recipe, let me know what you think!

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    Comments

    1. elisha says

      March 02, 2010 at 5:23 pm

      I'm insanely excited to try this recipe! We make "real lovin' bread" once a week. We have a sunflower allergy here 🙁 do you recommended subbing something else or can i just leave them out? Maybe i could just up the oats a bit….

      Reply
    2. Speedbump Kitchen says

      March 03, 2010 at 3:09 am

      Just leave 'em out. Our littlest has a sunflower allergy too (hives and wheezing after a bite of an Enjoy Life cookie? we can't get a break around here!) but his wheat allergy already disqualifies him from this one.

      Reply
    3. elisha says

      March 04, 2010 at 3:51 pm

      oh, i'm sorry to hear about your sunflower allergic one. you're echoing my thoughts, "we can't get a break around here!"

      Reply
    4. joel.devinney@verizon.net says

      March 06, 2010 at 11:11 pm

      Is millet flour the same thing as millet? I could only find millet flour. Will that work? Also, our store has tons of specialty flours and such, but I could not find cracked wheat. Does it go by another name? Can I sub something for it? Thanks!

      Reply
    5. Speedbump Kitchen says

      March 07, 2010 at 3:58 pm

      You might want to look in the grains section rather than the flour section. Millet is the whole grain, if you look super close at the picture you can see the little yellow balls. When you soak it, it gives a neat little crunch to the bread. Millet flour is the ground up millet, I use that in wheat-free baked goods for my wheat-allergic one. Cracked wheat is also a whole-type grain, basically crushed wheat berries, sometimes served as a hot cereal. Bulghur is similar, but is a quick-cooking version because it is pre-cooked and dried (Kind of like the difference between steel cut oats and rolled oats). I think both mine were made by Bob's Red Mill. If your store is fancy enough to have millet flour, they might have these others hiding near the rice or the hot cereal.

      Reply
    6. joel.devinney@verizon.net says

      March 10, 2010 at 12:23 am

      Thanks for your reply. Do you think that Bob's Red Mill soft white wheat berries would be the item I am looking for?

      Reply
    7. joel.devinney@verizon.net says

      March 10, 2010 at 12:31 pm

      I found cracked wheat (and the millet). Thank You!

      Reply
    8. Camille says

      March 13, 2010 at 4:31 am

      Geez louise, how can I NOT try this?? 🙂 But I have to wait and buy it all through Azure Standard so it doesn't cost me an arm and a leg. But they don't sell cracked wheat! Odd! So I'll be trying it out later this month!

      Reply
    9. Libby says

      March 15, 2010 at 2:13 am

      Thanks for the tip on the safe sunflowers seeds, I've had my eye out for those for a while. Sorry about your littlest. Can't eat Enjoy Life? That's just not right!

      Reply
    10. Lisa says

      May 15, 2012 at 9:32 pm

      Thank you for the great recipe. I could not find the cracked wheat so I just left it out. I will have to look for it at a bigger health food store.

      Reply
      • Meg says

        May 16, 2012 at 7:11 pm

        You’re welcome! If you find the cracked wheat, it lasts nearly forever in the freezer!

        Reply

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    Welcome to Speedbump Kitchen. Everything here is dairy, egg and nut-free. We're not vegan or much about health food. Sugar, chocolate, & bacon are on tap. This is fun food for the coolest allergic kids out there. In my spare time I'm a pediatrician and expert level Airstreamer.
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