Multigrain Loaves

Multigrain Loaves

  • 1 Hour 20 Minutes Prep4 Hours 10 Minutes Total
  • 24 Servings
  • 130 Calories per Serving
This multigrain bread is made more flavorful with one special ingredient – hot cereal!

Ingredient List

  • 2 1/2 cups water
  • 1 cup multigrain hot cereal
  • 1/4 cup honey
  • 1 package (2 1/4 teaspoons) fast-acting dry yeast
  • 3 to 4 cups Gold Medal™ all-purpose flour
  • 1 1/2 cups Gold Medal™ whole wheat flour
  • 1 tablespoon salt
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup old-fashioned oats


  1. In 1-quart saucepan, heat water to boiling. Remove from heat; stir in cereal. Set aside 30 to 45 minutes, stirring occasionally, until cooled to 105°F to 115°F.
  2. In large bowl, stir cooled cereal mixture, honey and yeast. Stir in 3 cups of the all-purpose flour, the whole wheat flour, salt and melted butter until soft dough forms. Transfer to lightly floured surface, and knead by hand 10 minutes, adding just enough remaining all-purpose flour as needed, until dough is smooth, soft and elastic. Lightly spray clean large bowl with cooking spray. Shape dough into ball; transfer to bowl, and cover with plastic wrap. Let rise at room temperature about 1 hour or until doubled.
  3. Meanwhile, spray 2 (9x5-inch) loaf pans with cooking spray.
  4. Punch down dough, and divide in half. On lightly floured surface, roll one piece into 9x6-inch rectangle. Roll up tightly from shorter end into loaf; pinch seam with fingers to seal. Lightly spray loaf with cooking spray. Sprinkle 1/4 cup of the oats on work surface; roll loaf in oats. Transfer to loaf pan, seam side-down. Repeat with other dough piece, spraying with cooking spray and rolling in remaining 1/4 cup oats. Cover loaves with plastic wrap, and let rise at room temperature about 1 hour or until nearly doubled.
  5. Heat oven to 375°F. Bake loaves 35 to 40 minutes or until golden brown. Cool in pans 10 minutes, then transfer loaves to cooling rack to cool completely.


  • Multigrain hot cereal is a blended whole-grain cereal mix that can be found near the oatmeal at your grocer.
  • To make a free-form version of this loaf, divide dough in half, then roughly shape both pieces into rounds. Place rounds 3 inches apart on parchment paper-lined cookie sheet; spray lightly with cooking spray, and sprinkle oats on top. Proceed with recipe as directed, but just before baking, use sharp serrated knife to slash 1/4-inch deep crisscross on top of each loaf.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 2 1/2g 4%, Saturated Fat 1 1/2g 7%, Cholesterol 5mg 2%, Sodium 300mg 12%, Potassium 70mg 2%, Total Carbohydrate 24g 8%, Dietary Fiber 2g 8%, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%, Vitamin D 0%, Vitamin E 0%, Thiamin 15%, Riboflavin 6%, Niacin 8%, Vitamin B6 2%, Folic Acid 8%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 6%, Magnesium 6%, Zinc 4%, Selenium 15%, Copper 4%, Manganese 30%

Other Nutrients (Amount per serving)

Calories 130, Calories from Fat 20, Trans Fat 0g, Monounsaturated Fat 1/2g, Polyunsaturated Fat 0g, Soluble Fiber 0g, Insoluble Fiber 1g, Sugars 3g, Protein 3g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 1 1/2, Starch 1, Fruit 0, Other Carbohydrate 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1/2, Fruits 0c, Vegetables 0c, Grains 2oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 1tsp