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Grandma Wieler’s Best Multigrain Bread


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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

Any other grains/seeds you want to add (¼ cup sunflower seeds are great)

½ cup oil

2 eggs

2 tsp. sea salt

3 cups whole wheat flour

56 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.

Created by Grandma Wieler, refined by Aunt Lois Martens and my sister, Brittany Berglund

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