Multigrain Bread (BBD#09)

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recipe: multigrain bread made with seeds, corn, rolled oats, oat groats, oat bran, buckwheat, rye and wheat flours

Bread Baking Day (BBD) #09: Bread with Oats

multigrain bread I was going to make oatmeal bread from one of the Moosewood cookbooks, because I really do like to make something new for BBD….

But we had run out of my absolute favourite bread to toast for breakfast: a multigrain seed bread. One of the listed ingredients is rolled oats. And because this month’s theme is oats, just for good measure, I also threw in some oat groats (read more about oat groats) and oat bran as well.

(Don’t you love the way that the slices sort of look like the letters “BBD”? …I wish I could say I did it on purpose!)

In the past couple of weeks we were having problems with fuses blowing on our oven; T pulled the stove out to take a look at the wiring. And let’s play the Glad Game! I’m GLAD our stove is old! There are no computer chips to deal with. It’s just wires so it’s easy to figure out what’s wrong. Sure enough, there was a frayed wire (Eeeeek!!! Danger danger danger). T replaced the wire and ever since the oven has been working beautifully.

multigrain bread BUT. I think the oven is now hotter than it was. I know that I used to be able to be quite casual about checking the bread after the bell rang 30 minutes after putting it in the oven. I used to take it out at 35 minutes and it would still not be quite ready.

Or perhaps it’s the honey content in the dough that makes the crust get so dark. Perhaps I should bake this bread at 375F instead of 400F.

(click on images for larger views and more photos)

multigrain bread As a result, this bread does look awfully dark. But inside, it is as wonderful as ever and makes the best toast in the morning. And I always feel like it’s so good for me. Yet it doesn’t have that horrible “it’s so good for you” taste. I love the nutty chewy graininess. This bread is particularly good with creamy goat’s cheese and marmalade….

Here is what I did to make the bread:

Multigrain Bread
based on a our recipe for Multigrain Bread

makes two large loaves

  • 2½ tsp active dry yeast
  • ¼ c (60ml) lukewarm water*
  • ¼ c (60ml) flax seeds
  • 2 Tbsp brown sesame seeds
  • 2 Tbsp cornmeal, very coarsely ground
  • 2 Tbsp millet
  • 2 Tbsp barley
  • 2 Tbsp oat groats
  • 2 Tbsp rolled oats
  • ¼ c (60ml) sunflower seeds
  • 2 Tbsp olive oil
  • ¼ c (60ml) honey
  • ½ c (120ml) boiling water*
  • 2¼ c (560ml) room temperature water
  • 2 Tbsp oat bran
  • 2 Tbsp wheat germ
  • 2 Tbsp buckwheat flour
  • 2 c (500ml) wholewheat flour**
  • 2 c (500ml) dark rye flour**
  • 2 c (500ml) unbleached all-purpose flour**
  • unbleached all-purpose flour, for kneading (as little as possible)
  • 4 tsp seasalt


  1. In a large heatproof mixing bowl, pour boiling water over flax seeds, barley, oat groats, rolled oats, sesame seeds, cornmeal, millet, sunflower seeds, oil and honey. Set aside to cool and gather the rest of the ingredients.
  2. In a small bowl, add the yeast and ¼ c lukewarm water. Whisk together until creamy. Set aside.
  3. Pour the rest of the water into the large mixing bowl. Add oat bran, wheat germ, the flours and the salt. Stir with wooden spoon til dry ingredients are roughly incorporated into the water. Doublecheck that the dough is no warmer than baby bottle temperature, then add the yeast mixture to the large bowl. Stir just enough to mix it together. Cover and leave for about 20 minutes.
  4. After 20 minutes has passed, scatter a dusting of flour on your board for kneading the dough. Turn the dough out onto the board. This is quite a stiff dough.
  5. Wash and dry your mixing bowl. This prepares the rising bowl AND gets your hands clean.
  6. Knead the dough for 10 to 15 minutes . As you knead, add as little flour as you dare to stop the dough from sticking. Keep scraping any dough that is on the board so the board is always clear. Because this dough is stiff and may be difficult to knead, pick it up and throw it down on the board. Squeeze, push back into a ball and throw it down again. Continue until the dough surrounding the seeds is smooth and silky.
  7. Put the dough in the clean mixing bowl. Cover and allow to rise in a no-draught place for 1 to 1½ hours. When the dough has doubled, you can either gently push it down and allow it to rise again, or you can shape the dough. A good way to tell if the dough has doubled is to wet your finger and poke a hole in the top of the dough. If the hole fills up, it hasn’t risen enough. If there is a whoosh of air and the dough deflates a little, it has risen too much. If the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.
  8. Shaping: To shape the bread, turn the dough out onto the lightly floured board. Divide it in two and shape each portion into a rectangle. Fold like and envelope and roll like jelly roll to make two loaves. Put them well apart, seam side down onto a parchment covered peel (you can also use parchment covered loaf tins). Cover with a damp tea towel (or plastic wrap) and let rise again to almost double (30 to 45 minutes). To test, flour your finger and press gently on the edge – it should very slowly spring back. For comparison, try pressing early on to see how it quickly springs back when the dough has not risen enough.
  9. Baking: Twenty minutes before you are going to bake, put the stone on the middle rack and turn oven to 450F.
  10. Just before putting the bread in the oven, slash the top of each loaf with a serrated knife. Spray the tops of the loaves liberally with water. Slide the bread onto the stone. Immediately turn the oven down to 400F. Bake the bread for about 30 until it is around 210F inside (or hollow sounding on the bottom). You will probably have to turn the bread around once to account for uneven heat in the oven.
  11. Remove bread from oven and allow to cool on a well ventilated rack. Wait til the bread is cool before cutting it. It is still continuing to bake inside!***
This recipe was adapted from one for Ancient Grains Seed Bread
(was at; try plugging the URL into the window at Internet Archive to view the original recipe).

*Tap water is fine to use – just make sure that it has stood for at least 12 hours so that the chlorine has dissipated.

Under no circumstances should you use water from the hot water tap. Water from the hot water tap sits festering in your hot water tank, leaching copper, lead, zinc, solder, etc. etc from the tank walls… the higher temperature causes faster corrosion. Of course, saying that it is unsafe to use water from the hot water tap might be an urban myth, but why tempt fate? Heat the water in a kettle or microwave and add cold water until it is the correct temperature (use the baby bottle test on the back of your wrist – your fingers have no idea of temperature!)

** Please note that a Canadian cup holds 250ml. When I measure flour, I really fluff it up in the bag before scooping out flour to roughly fill the cup.

*** If you wish to serve warm bread, reheat it after it has cooled completely. To reheat unsliced bread, turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.

Event: Bread Baking Day #09
Bread Baking Day#9

Astrid (Paulchen’s Foodblog) is hosting the ninth round of Bread Baking Day. She wrote:

[N]ow with pleasure and pride I’ll officially invite all of you to participate in this round of BreadBakingDay:

bbd #9 – bread with oats!

To participate please do the following before May 1st [2008]:

  1. Bake a bread with oats.
  2. Post the bread on your blog.
  3. […]
  4. […]I am very glad to get entries from all over the world and in every language, but unfortunately I can only read English or German – my Spanish and Italian language skills are very poor.
    So if your entry is not written in English or German please include a short description of your bread

Well,… – Let’s bake bread!

For complete details on how to participate in BBD, please go to:

Please also read about previous BBDs and WBDs:

blog from OUR kitchen posts:


And finally, before completing your BBD post, if you haven’t already, don’t forget to read about


This post is partially mirrored on The Fresh Loaf


edit 7 May 2008: Astrid has posted the BBD#09 roundup

This entry was posted in baking, BBD, bread - yeasted & unyeasted, bread recipe, crossblogging, food & drink, posts with recipes on by .

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7 responses to “Multigrain Bread (BBD#09)

  1. ejm Post author

    Aside from the very dark brown crust, it really is good bread. I absolutely adore it. I think it might be right up your alley, Susan.

    I should stress that the camera was somewhat forgiving (not to mention that I didn’t photograph the bottom and other side of the loaves – they were pretty black – not quite charred but awfully close).

  2. grace

    that is an insanely impressive list of ingredients! it’s incredible that all that healthy stuff combines to create a delicious bread. by the way, oat groats? that’s just fun to say. :)

  3. Jeanne

    Who would have thought so much healthy stuff could make such a delicious bread?! I *love* multigrain breads, although I have yet to bake one myself…

  4. Shellyfish

    I’ve been looking for a good multigrain bread recipe- this sounds divine! And easy to veganize, I think maybe just subbing rice syrup for the honey…

  5. ejm Post author

    It’s really one of the best breads. As good for sandwiches as it is for toast.

    Jeanne and Y, do give it a shot. It’s not at all difficult. One of the things that’s great about it is that it is a “same day” bread. Mix it in the morning and bake it at around 6:00.

    Shellyfish, I can’t see any reason the bread wouldn’t turn out just as well with rice syrup instead of honey. I’m not familiar with rice syrup though – I’m just guessing that maybe you should use a little less because of it being more liquid than honey.


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