The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again.
Why this recipe works
This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make Homemade Multigrain Bread
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).
- Add oatmeal, sugar, butter, and salt. Mix well and cool to luke warm, about 15 minutes.
- Add yeast, eggs, wheat germ, and whole wheat flour. With mixer on low, add in remaining all purpose flour.
- Knead on medium for 6 minutes.
- If dough is still sticky, add 1 tablespoon of flour at a time until dough pulls away from edges of bowl.
- Shape dough into large ball and using your hands, rub the outside of the dough with butter.
- Put the dough back into the bowl and cover with plastic wrap.
- Let rise until doubled, about 1 and 1/2 hours.
- Shape dough into two loaves, and place in two nine inch loaf pans. Sprinkle each loaf with 1/2 tablespoon of oats.
- Let rise again, covered with plastic wrap, until doubled, about 1 hour.
- Preheat the oven to 350 degrees. Bake 30-40 minutes until dark golden brown.
Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.
Ingredients
- 2 cups milk
- 1 cup old fashioned oats
- 2/3 cup brown sugar
- 5 tablespoons butter
- 2 teaspoons salt
- 2 tablespoons active dry yeast
- 2 eggs
- 1/2 cup wheat germ or substitute whole wheat flour
- 3 cups whole wheat flour
- 3 cups all purpose flour plus more if needed
- extra butter
- 1 tablespoon oats for top of loaves
Things You'll Need
- Stand mixer
- 9 inch loaf pans
- Measuring cups and spoons
Before You Begin
- Be sure to check the expiration dates of all your ingredients. Expired/old flour, yeast, and other ingredients can cause homemade bread to fail.
- For this recipe, do not substitute quick rise yeast.
Instructions
- Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).
- Add oatmeal, sugar, butter, and salt. Mix well and cool to luke warm, about 15 minutes.
- Add yeast, eggs, wheat germ and whole wheat flour. With mixer on low, add in remaining all purpose flour. Knead on medium for 6 minutes.
- If dough is still sticky, add 1 tablespoon of flour at a time until dough pulls away from edges of bowl.
- Shape dough into large ball and using your hands, rub the outside of the dough with butter.
- Put the dough back into the bowl and cover with plastic wrap. Let rise until doubled, about 1 and 1/2 hours.
- Shape dough into two loaves, and place in two nine inch loaf pans. Sprinkle the top of each loaf with 1/2 tablespoon of oats.
- Let rise again, covered with plastic wrap, until doubled, about 1 hour.
- Preheat the oven to 350 degrees. Bake 30-40 minutes, until dark golden brown.
