Multigrain Bread (Bread Machine, Dough Cycle & Stand Mixer Recipe)

June 10, 2026

Bread Machine Multigrain Bread

1 lb Loaf

160 g water (⅔ cup)
19 g salted butter or oil (1 Tbsp + 1 tsp)
28 g honey (1 Tbsp + 1 tsp)
1 large egg
107 g multigrain cereal blend (⅔ cup)
227 g bread flour or whole wheat flour (1¾ cups)
3 g lemon juice or vinegar (2 tsp)
5 g salt (1 tsp)
4 g instant yeast (1¼ tsp)

1.5 lb Loaf (the size I make)

240 g water (1 cup)
28 g salted butter or oil (2 Tbsp)
42 g honey (2 Tbsp)
1 large egg
160 g multigrain cereal blend (1 cup)
340 g bread flour or whole wheat flour (2¾ cups)
5 g lemon juice or vinegar (1 Tbsp)
8 g salt (1½ tsp)
6 g instant yeast (1¾ tsp)

2 lb Loaf

320 g water (1⅓ cups)
38 g salted butter or oil (2 Tbsp + 2 tsp)
56 g honey (2 Tbsp + 2 tsp)
1 large egg
213 g multigrain cereal blend (1⅓ cups)
453 g bread flour or whole wheat flour (3¾ cups)
7 g lemon juice or vinegar (1 Tbsp + 1 tsp)
11 g salt (2 tsp)
8 g instant yeast (2¼ tsp)

Fresh-Milled Flour Option: Replace the bread flour with an equal weight of freshly milled hard wheat flour. For best results, add: 1 Tbsp vital wheat gluten (optional), 1 tsp sunflower lecithin (optional). I also like to do a 45 minute autolyze before adding the yeast.

Bread Machine Instructions

1. Add the ingredients to the bread machine pan in the order recommended by your manufacturer.

2. Select the Basic cycle and choose the loaf size that matches your recipe.

3. After 5–10 minutes of mixing, check the dough. It should form a soft, slightly tacky ball. Multigrain cereals and flour absorb moisture differently depending on the brand, weather, and humidity. Add additional flour or water, 1 tablespoon at a time, if needed. I did add an additional 30 g or ¼ c of flour to mine.

4. When the cycle is complete, remove the loaf from the pan, brush with butter, cover with a tea towel, and cool before slicing.

Dough Cycle Instructions

1. Add the ingredients to the bread machine pan in the order recommended by your manufacturer.

2. Select the Dough cycle and press Start.

3. After 5–10 minutes of mixing, check the dough. It should form a soft, slightly tacky ball. Add additional flour or water, 1 tablespoon at a time, if needed. I did add an additional 30 g or ¼ c of flour to mine.

4. When the Dough cycle is complete, transfer the dough to a dough mat and shape it into a loaf.

5. Place the dough into a greased loaf pan. Use an 8½ x 4½-inch pan for the 1 lb loaf, an 8½ x 4½ or 9 x 5-inch pan for the 1.5 lb loaf, or a 10 x 5-inch pan for the 2 lb loaf.

6. Cover and let rise until the dough crowns about 1 inch above the rim of the pan, about 25-40 minutes.

7. If you’d like, add an egg wash and oats or seeds to the top. You can also score your dough if you’d like.

8. Bake at 350°F (175°C) until golden brown, about 35 minutes.

9. Remove from the pan, cover with a tea towel, and cool completely before slicing for the best texture.

Stand Mixer Instructions

1. Add the ingredients to the bowl of a stand mixer.

2. Mix on low speed for 1-2 minutes, then check the dough. It should form a soft, slightly tacky ball. Add additional flour or water, 1 tablespoon at a time, if needed. I did add an additional 30 g (¼ cup) of flour to mine.

3. Knead with the dough hook on speed 2 for 8–10 minutes.

4. Transfer the dough to a lightly greased bowl, cover, and let rise until expanded or doubled in size, about 60–90 minutes.

5. Transfer the dough to a dough mat and shape it into a loaf.

6. Place the dough into a greased loaf pan. Use an 8½ x 4½-inch pan for the 1 lb loaf, an 8½ x 4½-inch or 9 x 5-inch pan for the 1.5 lb loaf, or a 10 x 5-inch pan for the 2 lb loaf.

7. Cover and let rise until the dough crowns about ½-1 inch above the rim of the pan, about 25–40 minutes.

8. If you'd like, add an egg wash and oats or seeds to the top. You can also score your dough if you'd like.

9. Bake at 350°F (175°C) until golden brown, about 35 minutes.

10. Remove from the pan, cover with a tea towel, and cool completely before slicing for the best texture.

Printable Recipe!

*This is how I store my bread! If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused/soaked/saturated (not sprayed!) with organic beeswax, are naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm! We'd love to send you one!