This rustic honey multigrain bread is slightly sweetened and full of hearty grains with a hearty crust and soft interior.
Winter calls for warm soups, and good hearty and crusty breads to dip into them. Adding honey to this multigrain bread, adds as subtle sweetness, to go with the hearty hot cereal blend. If you are new to baking bread this is an easy one to start and learn from.
Honey Multigrain Bread Ingredients
You can use other hot cereal blends, use what you can find in the baking aisle.
- Boiling Water
- Hot Cereal Blend – such as Bob’s Red Mill 5 Grain or 8 Grain cereal
- Active Dry Yeast – you can use instant yeast as well if that is all you have.
- All Purpose Flour
- Butter – softened
- Salt – table salt is fine in this recipe
How To Make Multigrain Bread
Prepare the hot cereal – mix together the boiling water, honey and hot cereal blend to soften the grains.
Allow the mixture to cool – Cool the mixture until it reaches about 110 degrees, about 15-20 minutes. You do not want to add yeast to a mixture above this temperature, because it will kill the yeast. Stir in the yeast and allow it to bloom until it foams, about 10 minutes.
Mix Dough – Using the dough hook on your stand mixer, add in the hot cereal and yeast mixture, the flour. When the dough becomes shaggy, add in the softened butter, and salt.
Knead the Dough – Knead the dough until it becomes smooth and begins to pull away from the sides of the bowl.
Add More Flour – If the dough is not coming away from the sides of the bowl, add in a little flour, one tablespoon at a time.
Proof Dough – Place dough into a lightly greased bowl, cover with plastic wrap and allow to proof for one hour.
Form Dough – Form the dough into a tight round ball, and place seam side up into a flour dusted linen lined bowl. Cover with plastic wrap and rise one hour.
Preheat Oven – Preheat oven to 425 degrees, with the dutch oven inside as it is preheats.
Score Bread – Gently roll dough out onto a piece of parchment, using a bread lame to score the bread. Brush dough with water, and sprinkle with additional dry multigrain cereal if desired.
Bake – Place into the preheated Dutch Oven and bake covered for 25 minutes. Then uncover and bake another 8 to 10 minutes. Remove and allow it to cool completely before slicing.
Can I sliced bread out of the oven?
No! Allowing the bread to rest for at least one hour, preferably two hours, will allow the bread structure to set and the steam to natrually disappate. If you slice the bread too early, it will remain gummy.
How to Serve Multigrain Bread
Beyond the most practical way of just a slice slathered in butter, I recommend a few other recipes to serve this delicious bread!