Homemade multigrain bread is simply the best. No questioned asked.
Growing up, my grandma would always have her homemade bread for weekend brunch. She, my papa, and my mom would toast thick slices of the loaf and eat it with eggs sunny-side up. Although it’s not my favorite multigrain flavor, it’s the best bread I’ve ever eaten.
When I was in college, I craved this bread. However, with the limits of a college kitchen and little patience for kneading or rising time, I needed a faster alternative. This bread was my solution.
I researched several quick wheat bread recipes before going with this one. I wanted something that was a quick bread but not too dense or too sweet. The first time I made this, I tried to bake it without kneading and only letting it rise 30 minutes. The result was a dense and sad loaf of bread.
Begrudgingly, I conceded to a light kneading of the dough and letting it rise for an hour and a half. And wow — did this make a difference.
Not only was the bread more airy but I made two medium-sized loafs instead of one awkwardly-large loaf. And, it didn’t require that much more effort on my part.
To make this bread more of my own recipe (an quite honestly, to use up some the ingredients I had in the pantry that needed a purpose), I attempted to make it into a multigrain bread. In my pantry that day were sliced almonds, sunflower seeds leftover from making granola, and whole flaxseeds.
What I love about these ingredients is that they add a nuttiness to the bread without overwhelming the wheat and honey flavor. They also pack in the protein to an otherwise carb-happy recipe.
Depending on the size of the almonds, sometimes I like to crush the nuts and seeds into smaller pieces. Other times, I’m honestly just feeling lazy and want to skip this step.
You can follow my recipe or make it your own. I recommend trying either of these versions: 1) pecans, cranberries, and dried apricots for a sweeter take, or 2) walnuts, chia seeds, and flaxseeds to boost your healthy fats.