Honey Multigrain Bread

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.
  • Honey
  • 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!

Print

Honey Multigrain Bread

  • Author: Megan
  • Prep Time: 2 Hours 30 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 1 Round Loaf/Boule 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • 1 1/4 cup Boiling Water
  • 3/4 cup Hot Cereal Blend, Such as Bob’s Red Mill 5 Grain or 8 Grain cereal
  • 1 1/2 tsp Active Dry Yeast
  • 2 Tbsp Honey
  • 2 1/42 1/2 cups All Purpose Flour
  • 2 Tbsp Butter, softened
  • 1 1/4 tsp Salt

Instructions

In the bowl of the stand mixer, combine the hot cereal, boiling water and honey. Stir until the honey dissolves. Allow the mixture to cool until it reaches about 110 degrees, about 20 minutes. Stir in the yeast, until it foams, about 10 minutes.

Place the bowl on the stand mixer, and attach the dough hook. With the mixer on low, add in the flour, reserving the last 1/4 cup for later in the mixing. When the dough comes together and looks shaggy, add in the butter, and the salt. Continue to mix the dough, on medium speed, until a smooth dough begins to form and the dough begins to pull away from the sides of the bowl, about 3 minutes. If the dough is still sticky, add in 1 Tbsp of flour at a time until the dough pulls away. Continue kneading for another 2-3 minutes until it is smooth and elastic.

Place the dough into a lightly greased bowl. Cover with plastic wrap and allow to rise until doubled, about 1 hour.

Line a 9-inch diameter bowl with a clean linen towel, and dust with flour.

Form the dough again into a tight round ball, placing the seam side up into the dusted linen lined bowl. Cover with plastic wrap and allow to rise again, about 1 hour.

Preheat oven 425 degrees for at least 30 minutes, with Dutch Oven inside.

Remove the dough from the bowl by placing parchment on top of the dough ball, and then the baking sheet. Invert it and allow the dough to release. (this will preserve the air inside the dough.)

Using a bread lame, or sharp knife, cut down the middle of the top of the loaf. Brush the dough, or spray with water. Sprinkle additional dry hot cereal mixture on top to stick.

Pick up the dough by the parchment and place into the preheat Dutch oven. Cover and bake for 25 minutes. Remove the cover, and bake addition 8-10 minutes, until deep golden brown. Test temperature of bread to 195-200 degrees with an instant read thermometer.

Remove bread from Dutch oven, and allow the bread to cool completely on a wire rack before slicing.

Keywords: Bread, Baking, Homemade, Dutch Oven, Cast Iron, Whole Grain