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This incredibly light and fluffy multigrain bread is the best of both worlds – it is perfect for sandwiches and toast, but with the added goodness of whole grains with a crunchy, seedy dough.
You’ll love the great flavour and texture of this bread, filled with lots of grains, together with the added goodness of whole grains. It makes great sandwich bread and is lovely toasted, as well.
Along with adding whole grains to your diet, consuming 12-grain bread made with whole grains offers other benefits for sandwich enthusiasts. All the nutrients in whole grains work together to provide health benefits that may reduce the risk of heart disease and cancers.
Not all 12-grain bread is created equal. Depending on the grains you add, 12-grain bread contains heart-healthy fats from nuts and seeds, promoting a healthy heart and leading to feelings of satiety, as bread made with intact wheat kernels satisfies longer than refined wheat flour. However, Certain 12-grain mixes contain sunflower and sesame seeds, which can cause a severe reaction in those who are allergic.
I have used the 12-grain flour from Bulk Barn (a Canadian food retailer specializing in bulk foods). The list of grains, according to their label, is: Hard whole wheat flour, whole spelt flour (wheat), Kamut flour (wheat), granola oats, ground brown flax seeds, quinoa seed, amaranth seed, barley flour, whole rye flour, dark buckwheat flour, hulled sunflower seeds, millet seeds. Contains wheat.
But if you are not in Canada, it can be 7-grain, 9-grain or 12-grain or whatever mix you can find or make it with a scratch-made multigrain flour. You can put as many or as few grains as you want. It’s all good! I’ve even seen 20-grain bread.
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- 1 7/8 cup Water - 1 ¾ + 2-3 tbsp - lukewarm - 80-90°F/26-32°C
- 2 tbsp Butter - room temperature
- 2 cups Whole wheat flour
- 1 cup 12-grain flour
- 2 cups Bread flour
- 3 tbsp Vital wheat gluten
- 2 tbsp Dry milk powder
- 2 tbsp Sugar - or Brown sugar
- 1 1/2 tsp Salt
- 2 tsp Active Dry Yeast
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- Attach the kneading blade to the Bread Maker pan.
- Place ingredients to the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Select the “Whole Wheat” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (2LB) and press the Start button.
- It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time, use a Bread Slicer with an Electric Knife.
- If it's too dry, add lukewarm liquid a teaspoon at a time until it looks right.
- If it looks too wet, add flour a tablespoon at a time until it looks right.
- If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Which grain mix flour?The grains in 12-grain bread can vary, offering a choice in flavour profiles. You may also use a multigrain cereal mix, which is a mix that is generally used to make a hot cereal. Do note, though, that these mixes are 100% whole grains, with no added sweeteners. Bob's Red Mill has an excellent grain mix cereal that is easier to find. My best advice is to browse the hot cereal and oatmeal section at the grocery store or the natural foods section and see what you can find. Suppose you can't find a pre-mixed multigrain cereal mix. In that case, you can mix up your own with a combination of any of the following whole grains: Rolled oats, quick oats, steel-cut oats, quinoa, flaxseed meal, flaxseed, sesame seeds, oat flakes, rye flakes, rye flour, barley flakes, barley grits, cracked wheat, wheat bran, oat bran, malted wheat flakes, millet, buckwheat flour, brown rice flour, rice flour, amaranth, cornmeal, Wheat berries, spelt, Kamut, quinoa seed, triticale flakes, sunflower seeds.
Toppings (optional)You may add seed topping on this bread or leave it plain or do the egg wash and use some rolled oats on top instead.
Egg Wash:1 large egg mixed with 1 Tbsp water. Topping Seed Mixture:
- 2 tsp sesame seeds
- 2 tsp flax seeds
- 2 tsp poppy seeds
- Raw pumpkin and or sunflower seeds
Add-ins for your loaf (optional)Some options are:
- 1/4 cup raw pumpkin or sunflower seeds, chopped
- 1/4 cup nuts (pecans, walnuts etc.), chopped
- 1/3 cup raisins or dried cranberries, or other dried fruit
- 2 Tbsp mixed small seeds, poppy, sesame and/or flax seeds
Storing and freezing this breadYou can store this bread for several days at room temperature, stored in an airtight container. This bread will also freeze well, tightly wrapped, for up to 3 months.
Weather can affect your ingredients If you live in a moist climate, chances are you'll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you're kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
VariationsYou may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven. Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. You can also use this dough to make multigrain rolls or buns if you like. Divide the dough into 8-16 even-sized pieces, depending on the size of rolls or buns you want. Form the dough pieces into balls, rise and bake on a baking sheet in the oven. Observe and check often, as they will likely be ready in as little as 15-minutes, depending on the size. Or, you can make a free-form loaf from this dough. Shape into a boule (round) or oval and bake on a baking sheet or in something like a cast-iron skillet in the oven. Bake it in a preheated 390°F/200°C oven for 15-33 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so it's straightforward to use. Fully cooked bread will be 190-200°F/88-93°C. The top will be golden brown. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C.
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
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* "Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged." (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.Share on Facebook
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