Multi-Grain & More Bread

This bread machine loaf throws the whole grain pantry at one recipe and it works. Seven-grain cereal, whole wheat flour, wheat germ, bran, and cracked wheat all go in alongside bread flour for a loaf that’s dense with nutrition but still rises tall.

Applesauce replaces the usual oil or butter, keeping the crumb moist without added fat. Honey provides gentle sweetness that complements the earthy, nutty grains. The bread flour base gives the yeast enough gluten to work with so the loaf doesn’t collapse under all that grain weight.

Every slice has visible texture from the cracked wheat and rolled cereal. Toast it and you’ll get a fragrant, crunchy surface with a soft interior.

Pro Tips

• Use the whole grain or wheat cycle on your bread machine if it has one. The longer knead time helps hydrate all those grains properly.
• If you can’t find 7-grain cereal, use any rolled multi-grain hot cereal blend. Bob’s Red Mill makes several that work well.
• Let the bread cool completely before slicing. Multi-grain loaves are moist inside and compress easily when warm.
• Store in a paper bag at room temperature for the first day, then transfer to plastic to prevent drying.

Variations

• Add a handful of sunflower seeds or flaxseeds at the mix-in beep for extra crunch.
• Swap honey for dark molasses for a more robust, earthy sweetness.
• Toss in a tablespoon of rolled oats for even more grain variety and a chewier texture.