This multigrain bread, made with a mix of rye, barley, oat, and whole wheat flours along with milk and molasses, is a healthy yet irresistible loaf of homemade bread you’ll come back to again and again.
This easy multigrain bread is a lovely Norwegian-inspired amalgam of whole-wheat, barley, oat, and rye. The result is a nutty, oh-so-slightly-sweet, artisan-style loaf of homemade bread that’s practically begging to be toasted and smeared with butter, jam, avocado, nut butter, or whatever you want. Happily, the recipe makes a couple generously sized loaves—one for you to demolish and another to gift to a friend, if you can stand to part with it.–Angie Zoobkoff
- Quick Glance
- Quick Glance
- 30 M
- 4 H
- Makes 2 large loaves
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Recipe Testers Reviews
I was curious to try this multigrain bread recipe because of the mix of whole grain flours. I had never used barley flour. I must say it was a beautiful loaf. It had a nice crumb, a lovely crisp crust, and was not as dense as I thought it might have been. And it was delicious. None of the different flours' tastes were predominant—in a good way.
The recipe came together quite easily. I used whole milk, light molasses (Grandma's brand), and active dry yeast. Kneading the dough for 5 minutes after combining all the ingredients made it workable, but I did have to add another 1/4 cup of water. I made half the recipe. It makes a very large loaf.
I baked it in an Emile Henry bread cloche for 1 hour. The internal temperature was 190°F.
I cut the round loaf into quarters and then sliced into pieces about 1/2 inch thick. We liked it best toasted with butter and jam. It was also tasty with almond butter. I think it would be even better with another 1/2 to 1 teaspoon of salt (I used Morton Kosher) and another 2 teaspoons molasses.
This multigrain bread recipe produces 2 large loaves of very hearty multigrain bread. The combination of the 4 types of flour plus oats gives this bread fantastic flavor and color. It looks very artisan, has a tight crumb, and is absolutely lovely toasted and slathered with butter or jam. It's not going to be the type of bread you make a sandwich on, though, because it’s so dense and hearty, you'll be full after one slice! We enjoyed it for several days without any change to flavor or texture.