Addictive Multi-Grain Bread   Leave a comment

Yes, we ate a quarter of the bread I made as a midnight snack. It's that damn good. #food #baking #breadporn #foodcatspensMy wife has an open invitation to make requests for things for me to make. It might be a general request (“you should make more pasta”), or a specific request (“make cookies like these”). Recently, she made two requests, the first of which was a hybrid. She tried some multi-grain bread from a small bakery at a farmer’s market, and asked for me to try to find a recipe. I dug around, found one and played with it.

The recipe calls for a multi-grain cereal. Bob’s Red Mill 10 Grain Cereal was recommended, but I couldn’t find it. I found a seven-grain cereal in bulk at a new market in town, which is just as well. When trying a new recipe with special ingredients, I don’t like to invest in too much. In both cases, it looked like “pinhead” oatmeal. You definitely feel it when eating a piece.

It was a pain to make. The dough is very sticky from the get-go, and, after the first rise, an additional half-cup of honey only made it stickier. I never feel like I got it off my fingers until well after I made it. My dough blade was used repeatedly to move it on the counter as I did some of the kneading by hand. I swore I would never make this bread again!

Then we had some.

It is an incredible bread. We definitely liked it, though I was still not sure it was worth the hassle.

Then I had some with peanut butter. I would find myself craving it mid-morning, as I entered that time that was too late for breakfast, but too early for lunch. It became a go-to snack when driving to a cyclocross race.

My wife and I have started calling it “crack bread,” to suggest our addiction. Describing food as “crack” is a phrasing that has been criticized, but it is part of the contemporary vernacular. Embracing the slang, it’s weird how much stuff is like crack. It really has become an addition, making it worth the effort to make.

My wife bought some of the bread that inspired my making this, and called out that it was different. She then did a side-by-side comparison with a bit we had left. Even though my loaf was nearly two weeks old, she declared it the winner.


  • ½ cup multi-grain cereal (seven grains or more)
  • ½ cup cool water
  • ½ cup warm water water
  • ½teaspoon yeast
  • 1 cup wheat flour
  • 1½ cup white flour (plus a little extra)
  • 2 Tablespoons sugar
  • ½ teaspoon salt
  • 2 medium eggs
  • ¼ cup olive or vegetable oil
  • ½ cup honey (170g, as I find it easier to use a kitchen scale for this)


  1. In a small bowl, let the cereal soak in about ½ cup cool water for 30 minutes. In another bowl, dissolve yeast in ½ cup warm water and let it sit until it starts to foam (about 10-15 minutes.)
  2. In a large mixing bowl, put flour, sugar, and salt and mix well. Make a small well in the center of this mixture, and dd the yeast, eggs, oil, and cereal to the well, and stir together. At this point, flour your hands and start to knead the dough inside of the bowl (or use the hook of your stand mixer). The mixture will be very sticky, so add a extra flour as needed, until it is no longer sticky. Continue kneading for 10-20 minutes.
  3. Put a tablespoon of oil in a bowl and rub it around the entire bowl. Place the dough ball into the bowl, and flip a few times to coat in oil. Cover and let rise about 45 minutes in a warm place, or until doubled in size. I like to use the work bowl of the mixer.
  4. Once dough has doubled, punch the dough down until most of the air bubbles are out. Pour honey on top. The dough will be extremely sticky. Knead it for about five minutes, until the honey has been incorporated. Shape into round ball again. Cover and let rise until doubled for about 45 minutes.
  5. Once dough has doubled in size, divide in to two loaves. Form the dough into desired shape. Cover and let rise another 45 minutes.
  6. Preheat oven to 375 while dough is rising. Cook for about 25-35 minutes, or until the crust starts to brown.
Serving Size 35g slice
Calories 88
Total Fat 2g
Saturated Fat 0g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Transfat 0g
Colesterol 16mg
Sodium 46mg
Potassium 32mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 6g
Protein 2g
Vitamin A 0% DV
Vitamin C 0% DV
Calcium 1% DV
Iron 4% DV
The Percent Daily Values (DV) are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Posted 2014-11-06 by Mr. Guilt in food, Recipes

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