Multigrain Bread Extraordinaire

Multigrain Bread Extraordinaire

2020 has started, and if it’s anything like 2019, we’ll be up to our elbows in flour, butter, and chocolate in no time. But in the meanwhile, as we settle in to the new year and detox from all the treats, Streusel and I figured we would get the year off to a healthy start, grain-wise.┬áThis month we’re going to focus on baking multigrain goodness, hearty carbs that aren’t heavy, are healthy, and that don’t taste like cardboard.


This past weekend, I baked a loaf of this Multigrain Bread Extraordinaire. I was intrigued because it’s filled with a bunch of ingredients – like millet and brown rice – that I hadn’t put in bread before. It’s a chewy and doughy and is fantastic toasted or straight out of the oven with butter and jam. The bread has lots of healthy parts to it, but doesn’t taste like it came from the health food store – it tastes more like a delicious bread you’d be happy eat with your morning eggs or as a toasted sandwich.




I edited the recipe only very, very slightly, and these are the directions below. This bread has two rises, but otherwise is quite simple to make, especially with a stand mixer.


The only change I made in the directions was for the first rise. Rather than leaving the dough to proof in a warm spot for 90 minutes, I instead put it in the refrigerator for about 24 hours. On Sunday morning, I got it out of the oven, shaped it into a loaf, let it proof for 90 minutes, and baked it for about 35 minutes. From there, we gobbled about 1/2 the loaf with breakfast. It was perfect.

[tasty-recipe id=”9034″]

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