My mom’s homemade multigrain bread is made with quinoa, wheat bran, and 7 grain cereal for the most beautiful and delicious loaf you’ll ever make.
Not only is my mom smart and beautiful, but she’s pretty much famous for her homemade bread. She always makes a bunch of loaves and gives away the extras to anyone lucky enough to be her friend.
She makes all kinds of bread, but this recipe is the current favorite (and for good reason).
It isn’t quick, but it is simple and well worth the end result 😉.
What You’ll Need
Equipment
- Bread mixer: Not required, but super helpful. My mom and I both use this Bosch universal stand mixer. Best mixer in the world.
- Rolling pin: My mom specifically recommends one with steel ball bearings.
- Large loaf pan: This recipe makes enough for 1 large loaf pan.
Ingredients
- Quinoa: The tri color makes it super pretty.
- Wheat Montana 7 grain cereal: I grab this on Amazon.
- Wheat bran
- Bread flour
- Brown sugar
- Salt
- Instant yeast
- Honey
- Buttermilk: Or milk.
- Hot water
How To Make It
- Make the soaker: To make the soaker, mix the quinoa, 7 grain cereal and wheat bran with some water, cover with plastic wrap, and let sit overnight (or minimum of 3 hours).
- Make the dough: Stir together flour, brown sugar, salt and yeast (in the mixer if you have one). Add the soaker, honey, buttermilk, and hot water. Mix for 10 minutes.
- Preheat oven: While dough is mixing, preheat oven to 150 F and lightly grease your pan. If you’re hand-mixing, do this before you start kneading.
- Form the loaf: Lightly grease a counter surface to work with the dough. The dough should be a circle shape to begin with. Flip it over and punch it down with your flat fist (palm down) and fold into thirds. Turn it over again and use a rolling pin to roll into a large rectangle, about the width of your bread pan. Turn it over one more time and roll briefly (pressing any air bubbles out of the edges as well). Then roll it up with your hands and fingers (use your little fingers to keep the ends in as you roll). Pinch the seam and tuck in the ends (outside dough coming together around the inside dough). Pinch dough together on the ends and place in your pan seam down.
- Rise & Bake: Brush the top of your loaf with softened butter and place into preheated oven. Turn off oven and let bread rise in warm oven for 25 minutes. Then turn on the oven to 350 F (do not take bread out), and set timer for 27-30 minutes (I usually do 30). Once it has finished baking, remove immediately from pan and cool on wire rack. Brush the top with more butter, if desired.
Tips
- Hot water: Make sure the water you add to the dough is hot. This helps activate the yeast and warm the dough, making it easier to work with.
- Sticky dough: If your dough is still sticky after mixing, you need to add some more flour. Add little bits at a time until you can touch it and it doesn’t stick to you.
To Store
Store bread in an airtight plastic bag. It’s usually good for about 5 days. This bread also freezes well – I like to pre-slice it and reheat frozen pieces in the toaster.
FAQs
- Doesn’t hot water kill the yeast?: When the hot water is mixed with the other cold & room temp ingredients, it results in a warm dough which is what you want.
- What can I sub for the Wheat Montana 7 grain cereal?: My mom and I have always used the Wheat Montana 7 grain cereal, but you can sub another similar whole grain hot cereal such as the Bob’s Red Mill 7 grain cereal.
- Do I have to use a bread mixer?: Nope. Just knead with your hands for the 10 minutes it needs to mix.
- Does the soaker sit out on the counter or in the fridge?: The soaker sits out on the counter at room temp.
You’ll Also Love
Lastly, be sure to leave a comment and review if you try this homemade multigrain bread recipe! I’m so excited my mom was kind enough to let me share with you guys…it’s seriously the best ever. ❤️
Homemade Multigrain Bread
My mom's homemade multigrain bread is made with quinoa, wheat bran, and 7 grain cereal for the most beautiful and delicious loaf you'll ever make.
Print Pin RateServings: 14
Calories: 135kcal
Equipment
Ingredients
Soaker
- 3 tbsp quinoa (34 g)
- 3 tbsp Wheat Montana 7 grain cereal (28 g)
- 2 tbsp wheat bran (8 g)
Dough
- 3 cups bread flour (360 g)
- 3 tbsp brown sugar (36 g)
- 1 1/2 tsp salt
- 1 tbsp instant yeast
- 1 1/2 tbsp honey (32 g)
- 1/2 cup buttermilk (120 ml) or milk
- 3/4 cup hot water (180 ml)
Instructions
- Combine soaker ingredients the night before baking – add 1/4 cup + 2 tbsp water, cover the bowl with plastic wrap and let the soaker sit overnight (or minimum of 3 hours).
- For the dough, stir together flour, brown sugar, salt and yeast (use mixer if you have one). Add the soaker, honey, buttermilk, and hot water. Mix for 10 minutes (knead by hand if you don't have a mixer).
- While bread is mixing, preheat the oven to 150 F and lightly grease a large loaf pan. I grease a counter surface as well for rolling out the dough. If you're kneading by hand, do this before.
- After mixing, place dough onto greased counter, forming into a circle. Flip it over and punch it down with your flat fist (palm down) and fold into thirds. Turn it over again and roll with a rolling pin into a long rectangle, about the width of your pan. Turn it over one last time and roll briefly (pressing any air bubbles out of the edges as well). Then roll it up with your hands and fingers, using your little fingers to keep the ends in as you roll. Pinch the seam and tuck in the ends, pinching them together. Place in your pan seam down and brush top with softened butter.
- Place into preheated oven, turn off the oven, and let it rise for 25 minutes. Then turn on the oven to 350 F (do not take bread out) and set timer for 27-30 minutes. After baking, remove immediately from pan and cool on wire rack. Brush more softened butter on top, if desired.
Nutrition
Serving: 1slice | Calories: 135kcal | Carbohydrates: 27.9g | Protein: 4.7g | Fat: 0.3g | Fiber: 1g
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Hi Jaycee,
I made this bread and it was delicious! Even my 2 year old loved it for his sandwiches. I’m making it a 2nd time but wanted to know if I should keep the soaker in the fridge or leave it out at room temp. I put it in the fridge the 1st time. Thanks for any clarification you can provide!
Hi Michelle,
Glad to hear you and your family enjoyed. The soaker sits at room temp – I just leave mine on my counter. Happy bread making!🍞❤️
Thank you!
Forgot to leave a rating :)
Absolutely spectacular bread! I made it for the first time this morning and it was pretty sticky so I added a bit more flour. I could barely make myself wait for it to cool down so I could slice off a piece. Just had some with fig orange jam and I’m going to make this bread my new bread recipe. Thanks so much for sharing
Hi Kimberly,
Fig orange jam?! Ok yummm. So glad you enjoyed the bread ❤️
I made this bread today with sour dough starter in place of the buttermilk. It is my new favorite bread and will be making it often.
Hi Linda,
Sounds delicious! Happy to hear you enjoyed ☺️
How much water do you add to the grains for the ‘soaker’?
Nevermind – I just reread the recipe for the third time and finally I see it!
Glad you found it!
Will this still turn out without the quinoa or is there a good substitute for it?
I’d try leaving it out.
It worked great leaving out the quinoa. Really delicious bread!
Hi,
I made your multigrain bread today and the flavor was wonderful. However, the quinoa was still crunchy. I followed your recipe, leaving the soaker overnight. The only thing I changed was I used flaxmeal instead of bran. I did have to add quite a bit of extra flour so it wasn’t so sticky but I live in a humid climate so I wasn’t worried about that. Have you had crunchy quinoa in your bread? Any thoughts? Thank you for sharing this recipe! Hugs!
Hi Janalee,
The quinoa does have a little crunch to it in this bread. If it bothers you I’d try leaving it out! Happy to hear you were able to make some adjustments to your liking! ❤️
Very tasty multigrain bread and love how easy it is to make! My loaf was nice and smooth on the one side but “cracked open” on the other. Could it be over knead, over proof, or uneven heat?
My family loves this and will definitely make it again and try to perfect the look. Thanks for sharing this great recipe
Hi Julia,
I just asked my mom your exact question and here’s what she told me – “Just put less dough in the pan or use a slightly larger pan. They call that ‘crack’ on the side ‘rise’. If the dough is less in the pan it won’t rise as high and ‘crack’ on one side.” Hope this helps! So glad it turned out yummy and your family loved it too!
Ohhhh! Genius! I added flour as my dough was sticky. I will follow your mom’s advice next time. Thank you to both you and your mom for getting back to me so quickly.
Hi Jaycee, I made the bread again today and split the dough for 1 regular + 1 mini loaves (since I don’t have a bigger loaf pan). Your mom is spot on. Both loaves look great and taste amazing as last time. Thank you again!
That’s great to hear! You’re welcome!!
I love the flavor of this bread; however, the dough was quite sticky and impossible to knead. I added quite a bit of extra flour; maybe even close to a cup more. Texture was a little dense…but it tastes delicious!
Hi Kathy,
Happy the flavor turned out well! This is definitely a denser bread, but shouldn’t be too sticky so that’s great you added the extra flour. ♡
This was so delicious and easy!! I’m interested in making it for Thanksgiving. Can the dough be made the day ahead and refrigerated? I’m assuming “rise time” would start after it comes to room temp. Have you ever done this? I don’t want to mess it up!
I thought I included this rating!
Hi Marisa,
I asked my mom this question – neither of us have tried it. She recommended doing it this week or next before Thanksgiving to see how it goes.
A new favorite! I made these for Thanksgiving and I should have doubled it. I made rolls and baked them for about 15 minutes until they measured 200 degrees, then I popped them under the broiler for a minute or two. So flavorful. Thank you for sharing!
Hi Julie,
Glad you loved this recipe! I bet they were so tasty as rolls :)
My new favorite bread! I made a couple different recipes for Thanksgiving rolls and this was the favorite. I used Bob’s Red Mill 7-grain hot cereal since that was readily available. Delicious! This last batch I used all-purpose flour, subbing in 1/2 c of whole wheat flour. Thank you and your mom for sharing!
Hi Julie,
So glad to hear this! Love that you were able to use the Bob’s Red Mill and have great results.