Hearty, tasty homemade multigrain bread

Hearty, tasty homemade multigrain bread

Is any other bread more satisfying than a slice of multigrain? In this recipe, whole wheat flour, rye flour, stone-ground cornmeal, wheat bran, wheat germ and buttermilk form a hearty, wholesome bread your whole family will want at every meal.

Hearty, tasty homemade multigrain bread
Hearty, tasty homemade multigrain bread

Preparation time: 25 minutes

Baking time: 45 to 50 minutes

Makes: 1 loaf


  • 10 ml (2 tsp.) sugar
  • 125 ml (1/2 c.) lukewarm water (45°C/113°F)
  • 2 packets (8 g or 1/4 oz.) active dry yeast
  • 1 1/4 to 1 1/2 cups all-purpose flour
  • 250 g (1 c.) whole wheat flour
  • 250 g (1 c.) rye flour
  • 75 g (1/3 c.) sifted stone-ground yellow or white cornmeal
  • 50 g (1/4 c.) wheat bran
  • 50 g (1/4 c.) wheat germ, plain, toasted or honey crunch
  • 250 ml (1 c.) buttermilk
  • 45 ml (3 tbsp.) butter, melted
  • 7 ml (1 1/2 tsp.) salt

Preparation instructions

  1. In a large bowl combine the sugar, water and yeast. Stir until the solids are dissolved. Let stand until the mixture is bubbly, about 10 minutes.
  2. In another large bowl combine 275 grams (1 1/4 cups) of the all-purpose flour, the whole wheat and rye flours, cornmeal, wheat bran and wheat germ.
  3. In a small pot over low heat combine the buttermilk, butter and salt. Cook until the mixture is lukewarm.
  4. Pour the buttermilk mixture into the yeast mixture. Using a wooden spoon or an electric mixer with the dough-hook attached, beat at moderate speed, adding the flour mixture 250 grams (one cup) at a time, until the dough is soft but manageable. Next, beat in the remaining 50 grams (1/4 cup) of all-purpose flour, if needed, to reach the desired consistency. Continue to beat until the dough is smooth and elastic, seven to eight minutes. If mixing by hand, knead on a floured work surface for eight to 10 minutes.
  5. Butter a five-Litre (20 cup) bowl well. Shape the dough into a ball and place the ball in the prepared bowl, turning it until the dough surface is completely coated. Cover the bowl with a cloth and set in a warm, draft-free place until the dough is doubled in size, 1 1/2 to two hours.
  6. Lightly grease a 23 x 12 x 7.5-centimetre (nine x five x three-inch) loaf pan; lightly flour a work surface. Punch down the dough and turn out onto the work surface. Knead gently for two minutes. Shape the dough into a loaf, place it in the prepared pan, cover and let rise until doubled in size, about one hour.
  7. Preheat the oven to 190°C (375°F). Bake until the loaf is golden brown and sounds hollow when tapped, 40 to 45 minutes. Move the pan to a wire rack and let the bread cool for 10 minutes.
  8. Use a knife to loosen the edges of the bread from the sides of the pan, turn out the bread, and then set it on the wire rack to cool completely.

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