Deb’s Multi – Grain Bread

This Artisan Multi-Grain bread is chocked full of nutrients. There are 9 grains and so much more packed into each and every slice. 🙂

Servings: 1 large (2.5 pound) loaf or 2 (smaller loaves)
Cook Time: 40-45 minutes
Temperature: 325 degrees F.
Author: Deb Chad


  • Ingredients:
  • ½ cup Old Fashioned Rolled Oats
  • ¼ cup Sweetened or Unsweetened Coconut
  • 1 Tbsp. Gadia Triology (Flax, Chia, Hemp)
  • 1 Tbps. Organic Super Grains mix (Red Quinoa, White Quinoa, Millet)

Note: You can substitute a  5 or 9 grain type cereal in place of the grains  rolled oats, wheat germ, Gadia Triology (Flax, Chia, Hemp)  and Super Grains (Quinoa. Millet) OR use the cereal and add in extra seeds and grains of your choice.

  • 1 Tbsp. roasted and salted sunflower seeds (unsalted works well too)
  • 2 cups boiling water
  • 2 ½ tsp. Active Dry Yeast
  • 3 cups Unbleached Bread Flour + extra if needed for form the dough ball
  • ½  cup Whole Wheat Flour
  • ½ cup White or light Rye Flour
  • 2 Tbsp. wheat gluten (optional, but it helps with the rise)
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. dark brown sugar (You can substitute light brown sugar)
  • 1 ½ tsp. coarse Kosher salt (You can substitute fine sea salt)
  • 2 tsp. Sesame Seeds (for sprinkling on top of  the bread before baking)
  • 2 cups of water (to create steam in the oven during baking)


  1. Place the oats, grains or cereal into a large bowl. Carefully pour the 2 cups of boiling water into the bowl. Let the oats and grains or cereal sit for between 20 and 30 minutes to softer. Cool the mixture to between 105 and 110 degrees F.
  2. Sprinkle the yeast over the mixture.
  3. Add 1 ½ cups of the bread flour, oil, sugar, and salt. Stir until the mixture is smooth
  4. Cover the dough with a piece of loose plastic wrap or a kitchen towel and let rest for 30 minutes.
  5. Add in the rest of the bread flour, whole wheat and rye flours. Mix mix with a wooden spoon or your hands, until a soft ball of dough is formed. The dough will be slightly tacky, but will not stick to your fingers so much that your fingers will not have dough sticking to.The dough ball should pull away from the bowl and not leave blobs of sticky dough on the side of the bowl.

6. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 8 10 minutes. until the dough feels smooth and passes the window pane test.

7. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with a piece of loose plastic wrap or a  clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.

 8. Punch down dough.

9. Turn out onto lightly oiled surface. Do NOT add extra flour here. Your bread will be dense and heavy if you do.  Knead briefly.

10. Shape into a 12×4-inch loaf\ or a round loaf, or into 2 smaller loaves or into rolls (You have lots of choices here)

NOTE: You can also use a Dutch Oven with the lid on or the insert of a slow cooker with the lid on. Place the Dutch Oven, slow cooker insert or casserole dish with lid into a COLD oven and pre-heat to desired temperature.

11. Sprinkle baking sheet lined with parchment and sprinkled with white cornmeal (yellow corneal or sesame seeds can be substituted). Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.

12. Pre-heat oven to 425 degrees F. with the rack positioned in the middle of the oven. Place an old baking pan (boiler pan, cake pan etc. ) on the bottom rack.

13. Use a sharp knife or razor blade and slash an X on the top of the loaf. Lightly mist the loaf with water (you can also use a pastry brush)

14. Sprinkle the loaf with Sesame Seeds ( you can also use oats and/or poppy seeds etc.)

15. Place the baking sheet with the  loaf or loaves into the oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).

16. Bake loaf for 25 minutes with the lid on, if using a Dutch Oven, casserole dish or slow cooker insert. Remove the lid and bake and additional 8-10 minutes  until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.(Can be made 1 day ahead. Wrap in plastic; store at room temperature.)


  1. Combine the all purpose, whole wheat, rye flour and salt
  2. Blend the oats in a small blender (Magic Bullet type or food mill) to a flour consistency.
  3. Blend the coconut to a rough flour consistency.
  4. Blend the Triology and Super Grain Blends into a coarse flour texture. Some seeds will still be visible.
  5. Roughly chop the sunflower seeds.
  6. Combine the flour mixture with the coconut, oats, and grains. Set aside.
  7. Heat the water to 110-112 degrees. Mix the honey, molasses and yeast together. Let sit 5 minutes or until yest is frothy.
  8. Stir the yeast mixture into the flour mix. Mix with a wooden spoon until the flour has been absorbed and a rough balls forms in the bowl.
  9. Let the dough rest for 10 minutes.
  10. Knead the dough a few times (5 to 8 times) and let rest for another 10 minutes.
  11. Knead the dough ( 5 to 8 times or so). The dough should begin to feel smooth and not sticky. If the dough is still sticky, add a small amount of flour (1/8 of a cup to start) and knead it in.
  12. Form the dough into a ball and place in a lightly oiled bowl to rise. Cover with plastic wrap and set in a warm place. Let rise until doubled. This may take an hour or two, depending upon the temperature in your kitchen.
  • Put the dough in a cold oven and turn the light on. Place the bowl near the light (You can also cover the dough with plastic wrap and leave on the counter at room temp)
  • Remove the dough from the bowl and gently shape into a round loaf. Do Not knead at this point. You are only gently shaping the dough.
  • Place the round loaf on a square piece of parchment paper. Spread a sprinkling of coarse white cornmeal on the parchment before placing the rounded loaf on it. Sprinkle some whole oats on the top of the loaf (optional) Cover the loaf on the parchment paper with the bowl that you just took the dough out of. Let the rounded loaf rest and rise for an hour or so.
  • About 30 minutes before baking, place a dutch oven into a cold oven and preheat your oven to 445 degrees. Use an oven thermometer to make sure that your oven is 445 before you put your bread in for baking.
  • When your oven is 445 degrees F. , slash the bread with a razor blade or serrated knife in 2 or 3 places across the top of the loaf.
  • Mist the top of your loaf with cold water.
  • Carefully place the parchment paper with the bread loaf on it, into the Dutch Oven. Place the top of the oven and return to the oven.
  • Bake with the top on for 25 minutes. Remove the top and continue baking for 15-17 additional minutes. WATCH carefully so that the top does not burn. Cover with foil once the top has browned and continue to bake until the bottom of the loaf sounds hollow.
  • Remove the loaf from the Dutch Oven and allow to cool completely on a wire rack

Artisan Multi-Grain bread full of goodness and all things natural. From the Busy Bee🐝 kitchen to yours.

Enjoy :)😊

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