Grandma Wieler’s Best Multigrain BreadPrint Print Without Images
Created by Grandma Wieler, refined by Aunt Lois Martens and my sister, Brittany Berglund
4 ½ cups water
2 Tbsp liquid honey
2 Tbsp active dry yeast
2 cups rolled oats (I’ve used quick and regular oats with equally good results)
2 cups hot cereal mix (I like Anita’s Organic 7 Grain Mix, or Red River cereal)
Any other grains/seeds you want to add (¼ cup sunflower seeds are great)
½ cup oil
2 tsp. sea salt
3 cups whole wheat flour
5-6 cups white flour
- In bowl of stand mixer bowl, dissolve liquid honey in 2 cups hot water. Sprinkle yeast over water, and cover bowl with a towel to keep the heat in and allow the yeast to bloom.
- Boil 2 ½ cups water, and in a separate bowl add to rolled oats and cereal grain mix. Grandma Wieler likes to use the crumbs at the bottom of her Raisin Bran bag!
- Mix well, so that the cereal grain mix doesn’t clump together. The water will all be absorbed by the grains as it sits.
- When yeast has bloomed, start mixer, slowly add 2 cups white flour and mix well to a soft sponge. Then, while beating on low speed, add eggs, vegetable oil, salt and oat and cereal mixture.
- Mix in rest of the flour 1 cup at a time. I add about 3 cups whole wheat flour first, then add white flour for the remainder to keep the bread fluffier. After adding another 2 cups flour, start adding flour ½ cup at a time, until the dough cleanly comes away from the sides of the bowl. Continue to knead in the mixer for another 3-5 minutes.
- Cover with a clean tea towel and large plastic bag (a Lepp Farm Market plastic bag or a large ziplock bag work well) to keep heat in and let rise for 45-60 minutes, until doubled in size.
- Once doubled, divide dough into 8 roughly equal pieces. Oil your hands well to keep the dough from sticking, roll each ball into a smooth circle, pulling from the top of the ball to the bottom repeatedly to make a smooth top. There’s lots of great Youtube videos that show how to shape bread. Place 2 balls in each pan. My family has always eaten double-humped bread loaves!
- Cover bread pans again with tea towel and plastic bag and let rise for another 45-60 minutes.
- Bake at 350 degrees for 30 minutes. Let cool for a few minutes and turn out of the pans to a cooling rack.
Makes 4 “double humped” golden loaves.