Multigrain Bread

Name: Multigrain Bread
Yield: Makes two 9 by 5-inch loaves
Ingredients: 6 1/4 ounces (177 grams), 7-grain hot cereal mix, 1 1/4 cups, (see note above); 20 ounces (537 grams), boiling water (2 1/2 cups); 15 ounces (425 grams), unbleached all-purpose flour (3 cups), plus extra for dusting work surface; 8 1/4 ounces (234 grams), whole-wheat flour (1 1/2 cups); 4 tablespoons, honey; 4 tablespoons, unsalted butter, melted and cooled slightly; 2 1/2 teaspoons, instant yeast; 1 tablespoon, table salt; 3/4 cup, pumpkin seeds or sunflower seeds, (unsalted); 1/2 cup, old-fashioned rolled oats or quick oats

170 comments

Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

Desserts or Baked Goods

Breads

Some multigrain bread is better suited to propping open a door than making a sandwich. We wanted a light but flavorful loaf—and we didn't want to spend all day making it.

SERVESMakes two 9 by 5-inch loaves

TIME1¼ hours, plus 1 hour standing and 1¼ hours rising

has video

WHY THIS RECIPE WORKS

Although multigrain bread often has great flavor, the quantity of ingredients weighs it down so much that the loaf becomes as dense and as heavy as a brick. On the other end of the spectrum are loaves with a nice, light sandwich-style textu...

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