Multigrain Bread

Name: Multigrain Bread
Yield: Makes two 9 by 5-inch loaves
Ingredients: 6 1/4 ounces, 7-grain hot cereal mix, 1 1/4 cups, (see note above); 20 ounces, boiling water (2 1/2 cups); 15 ounces, unbleached all-purpose flour (3 cups), plus extra for dusting work surface; 8 1/4 ounces, 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

160 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

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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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