After several weeks of experimenting, I finally found the perfect recipe for multigrain bread in my bread machine. The original recipe had some challenges for me: it didn’t rise enough, we can’t handle the dried milk, and we prefer honey to sugar. I make this often enough now that I’ve pre-combined the seeds into individual packets for quicker assembly.
Multigrain bread-machine bread
- 3/4c almond milk
- 3/5c water
- 1.5T butter
- 1t salt
- 1T honey, heaping
- 1T molasses, heaping
- 1.5c white flour (Red Mill all-purpose unbleached white)
- 1.5c wheat flour (Red Mill 100% stone ground whole wheat)
- 1.5T gluten (heaping measure)
- 1.5t rapid rise yeast
- 2T sunflower seeds
- 1.5T sesame seeds
- 1.5T flax seeds
- 1.5T millet
- 1.5T quinoa
Combine almond milk, water, and butter in measuring cup and warm 50s in microwave. Add rest of ingredients in the order shown. Use the rapid wheat cycle and start immediately (rapid rise yeast needs the warm liquid to best activate and a delayed start could cool the liquid too much).
Update 1: I’ve discovered that if you make this often, mixing a few batches of the seeds (sunflower seeds, sesame seeds, millet, quinoa) into small zip-lock bags makes throwing this together a lot easier.
Update 2: The original version of this recipe called for 3/4c liquid. I’ve found that using a full cup makes for a more reliable loaf.
Update 3: Further tweaked the recipe to make a 1.5lb loaf.