Hearty Multigrain Loaf


The entire family will enjoy this loaf.





2 loaves

Prep Time

35 minutes

Rise Time

1 hour

Bake Time

40 minutes


  • 1 cup water
  • 1/2 cup butter OR margarine
  • 1 cup buttermilk
  • 1/2 cup steel-cut oats
  • 1 cup seven-grain cereal
  • 1/3 cup wheat bran
  • 1/3 cup oat bran
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1/4 cup warm water (100° to 110°F)
  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup spelt flour
  • 1-1/4 cups whole wheat flour
  • 1/2 cup light brown sugar
  • 2 teaspoons vital wheat gluten
  • 2 tablespoons black sesame seed
  • OR whole white sesame seed
  • 2 teaspoons salt
  • 1 egg
  • Melted butter


Heat water and butter to boiling.   Stir in buttermilk; add the oats, seven-grain cereal, wheat bran and oat bran.  Cool until warm (about 100° to 110°F).  Combine yeast with 1/4 cup warm water and let stand 5 minutes.  Add to cereal mixture.

Combine 1 cup all-purpose flour, spelt and whole wheat flours, sugar, gluten, sesame seeds and salt.  Stir in cooled cereal mixture.  Beat for 2 minutes, scraping bowl occasionally.  Add egg and 1 cup all-purpose flour and beat for 2 minutes.   Add enough additional flour, 1/2 cup at a time, to make a soft dough.  Knead until smooth and elastic, about 8 to 10 minutes by hand, or 4 to 6 minutes if using an electric mixer with a dough hook.  Cover and let rise until doubled in bulk, about 1 hour.

Divide dough in half; roll each to 12 X 6-inch rectangle.  Roll up tightly as for jelly roll, beginning from short ends.  Pinch seams and ends to seal.  Place each loaf, seam side down, in greased 8 X 4-inch loaf pans.  Brush tops with melted butter.  Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.

Bake at 375°F for 40 minutes or until done.  Remove from pans and brush again with melted butter.   Cool on wire rack before slicing.