Easy Mulitgrain Sandwich Bread

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 168.8
  • Total Fat: 4.5 g
  • Cholesterol: 5.1 mg
  • Sodium: 308.1 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 5.2 g

View full nutritional breakdown of Easy Mulitgrain Sandwich Bread calories by ingredient
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A multigrain, wholesome food. My kids love this and it holds together well for sandwiches. The seeds can be omitted if you like. A multigrain, wholesome food. My kids love this and it holds together well for sandwiches. The seeds can be omitted if you like.
Number of Servings: 24


    1 1/4 Cup 10 Grain Cereal (such as Bob's Red Mill)
    2 1/2 Cups Boiling Water
    2 1/2 Cups unbleached Flour
    2 Cups Whole Wheat Flour
    4 TBLSP Honey
    4 TBLSP melted Butter
    1 TBLSP Yeast
    1TBLSP Salt
    3/4 Cup pumpkin. flax or sunflower seeds
    1/2 Cup rolled oats.


Place cereal in mixer bowl, pour boiling water over and let it stand to cool to 100 degrees-about an hour. Whisk flours together in a seperate bowl. Once cereal has cooled, add honey, butter and yeast. Stir, using dough hook, on low speed. Ass flours, 1/2 cup at a time until dough forms a ball. Cover bowl and let rest 20 minutes. Add salt, and knead on medium-low until dough lclear sids of bowl. Continue to knead for 5 more minutes. Add seeds and oats knead 15 seconds. Knead by hand until oats and seed are evenly dispersed. Place dough in greased bowl and cover. Let rise 45-60 minutes, until doubled. Grease 2 9" x 5" loaf pans. Pat dough into 12" x9" rectangle. Cut cross wise. Roll dough from 9" side into a tight log. Place seam side down in pan. Cover, raise 30-40 minutes until doubled. Bake at 375 for 35-40 minutes. Brush with butter upon removal from oven. Makes 24 slices.

Number of Servings: 24

Recipe submitted by SparkPeople user OPENMYMIND_2.

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Member Ratings For This Recipe

  • awesome bread! Will definitely make again... - 9/19/12

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  • Wonderful bread!! The best I have ever made! And I have been making bread for years. I made changes: ground my own grains for the cereal portion, fresh ground wheat, allowed for three risings, omitted the seeds, and put in a little sugar (just for fun!). Moist, tasty bread. Not crumby at all. - 6/2/11

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  • This looks delicious. Will need to try this recipe. - 5/18/11

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  • Just baked the bread. I did substitute the unbleached flour for multi grain bread flour and the butter for oil. Turned out great and tastes yummy. - 3/14/11

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