Quaker Multigrain

This bread machine recipe combines multigrain cereal with bread flour, whole wheat flour, and vital wheat gluten for a hearty loaf that still rises tall. The cereal adds texture and a complex, nutty grain flavor without requiring you to source five different flours.

Buttermilk does more than add moisture here. Its acidity tenderizes the gluten structure, giving you a softer crumb than water or regular milk would. Paired with molasses, it brings a malty sweetness that complements the earthy whole grains without making the bread taste like dessert.

Vital wheat gluten is the ingredient that makes this loaf work in a bread machine. Multigrain cereals and whole wheat flour weigh down the dough and can produce a dense, squat loaf. The added gluten gives the structure enough strength to rise properly on the light bake cycle.

Pro Tips

• Bring all ingredients to room temperature before loading the machine. Cold buttermilk slows the yeast and throws off the timing cycle.
• Use the light setting as directed. Multigrain breads brown faster than white bread, and a regular cycle can over-darken the crust.
• If your loaf sinks in the middle, the dough was too wet. Reduce buttermilk by a tablespoon next time and check during the kneading cycle.
• Check your machine’s manual for ingredient order. Some machines want liquids first, others want dry ingredients first.

Variations

• Honey wheat version: Swap the molasses for an equal amount of honey for a lighter, more floral sweetness.
• Seeded multigrain: Add sunflower seeds, flax seeds, or rolled oats during the add-in beep for extra crunch and nutrition.