Bread Machine Multigrain Bread + Recipe Video

This easy bread machine multigrain bread recipe is a delicious way to add more fiber and nutrients into your family’s diet. Multigrain bread uses a wide range of chopped grains and seeds as the key ingredient. For example, in this recipe, I like to use a 10 grain hot cereal product that includes chopped-up wheat, rye, triticale, millet, brown rice, barley, corn, soy beans, oat bran and flaxseeds.

However, there are many varieties of multigrain cereal (e.g. 5 or 7 grain hot cereals) consisting of chopped grains (not large cereal flakes). However, be aware this is not a light & fluffy bread. It is a hearty bread with lots of crunchy grain.

Recipe Sections

1. Ingredients
2. Instructions
3. Recipe Video
4. Helpful Tips

Recipe Rating 4.94 from 178 votes Featured Comment Martha “Oh Bread Dad, you have turned my bread machine Christmas present into the best gift ever! This Multi Grain is far better than anything you may find in any store (and at a ridiculously high price). The heartiness and texture was perfect with the right balance of wholesome flavor.”

This homemade bread makes for a great “crunchy” breakfast toast, a more flavorful lunch sandwich, etc. FYI – Multigrain bread is usually preferred by “back to nature” adults versus white bread loving kids!

Since this multigrain bread recipe is done in a bread machine, it is simple & easy to make. This recipe takes me about 5-10 minutes to prepare and then the bread machine does most of the hard work (e.g. mixing, kneading & baking). FYI – You will also find a printable and “pin-able” recipe at the bottom of this page. 

Key Ingredient – Multigrain Cereal (Chopped Up Grains)

FYI – For details on how to make the 1 lb version of this recipe, please visit my 1 lb Bread Machine Multigrain Bread page.

Ingredients – Bread Machine Multigrain Bread Recipe – 1.5 lb loaf

• 1 1/8 Cups – Milk (warm) – 266 milliliters – 1 1/8 cups of milk is equivalent to 1 cup and 2 tablespoons of milk
• 3 Tablespoons – Unsalted Butter (softened) – 43 grams – If desired, you can replace the butter in this recipe with an equivalent amount of olive oil.
• 2 1/4 Cups – Bread Flour – 270 grams
• 3/4 Cup – Multigrain Cereal – 120 grams – Do not pre-moisten & do not use large breakfast cereal flakes. Need to use cereal that consists of small chopped-up pieces of grains. See tips section for more info.
• 1/4 Cup – Light Brown Sugar (packed cup) – 54 grams – If you prefer non-sweet multigrain breads, you should use only 1 1/2 tablespoons of brown sugar.
• 1 Teaspoon – Salt – 6 grams
• 1 Teaspoon – Bread Machine Yeast – 3.6 grams

Ingredients – Bread Machine Multigrain Bread Recipe – 2 lb loaf

• 1 1/2 Cups – Milk (warm) – 355 milliliters
• 4 Tablespoons – Unsalted Butter (softened) – 57 grams – If desired, you can replace the butter in this recipe with an equivalent amount of olive oil.
• 3 Cups – Bread Flour – 360 grams
• 1 Cup – Multigrain Cereal – 160 grams – Do not pre-moisten & do not use large breakfast cereal flakes. Need to use cereal that consists of small chopped-up pieces of grains. See tips section for more info.
• 1/3 Cup – Light Brown Sugar (packed cup) – 72 grams – If you prefer non-sweet multigrain breads, you should use only 2 tablespoons of brown sugar.
• 1 1/2 Teaspoons – Salt – 9 grams
• 1 1/2 Teaspoons – Bread Machine Yeast – 5.4 grams

Servings – Roughly 12 slices

Equipment Needed – Measuring cup & spoons, silicone spatula, oven mitts, cooling rack and a bread machine.

Recipe Video – Watch How My Recipe Is Made

Instructions – Bread Machine Multigrain Bread Recipe

• Bread machine settings – 1.5 or 2 pound loaf, light color and “basic/white” bread setting.
• Soften the butter in your microwave.
• Unplug your bread machine.
• Remove the bread pan from the unplugged bread machine.
• Pour the milk into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together). Some people like to make a small “divot” on top of the flour in order to hold the yeast in one spot before the machine starts.
• Put the bread pan (with all of the ingredients) back into the bread machine, close the bread machine lid and then plug in the bread machine.
• Enter the correct settings (e.g. 1.5 lb or 2 lb loaf, light color & basic/white bread setting) and press the “start” button.
• When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread from the bread pan and place the bread on a cooling rack. Use oven mitts when removing the bread machine container (bread pan) as it will be very hot!
• Let the bread cool on the cooling rack for 1-2 hours before cutting.
• Please read the tips section below for extra information on how to make this recipe successfully.
• You also can watch my recipe video to “see” how to perform each recipe step.

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Delicious Multigrain Bread

Helpful Tips – Bread Machine Multigrain Bread Recipe

• The tips below are designed to help bread machine “novices” and those who haven’t touched their bread machine in years.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
• If you would rather “see” how this recipe is made, please watch the step-by-step recipe video on this page. It is a short & simple video that shows you how to make this recipe.
• This recipe is part of Bread Dad’s series on easy Bread Machine Recipes such as buttery white bread, banana bread, French bread and even pizza dough!

• You should try making my 1.5 lb version FIRST (before making the 2 lb version) until you have a better idea of what your machine can manage. Some bread machines with a 2 lb capacity have lots of extra capacity in their bread pans whereas other supposed 2 lb machines have much smaller bread pans. Unfortunately, the height of loaves can vary due to different bread pan sizes & shapes, incorrect ingredient measurements, the heat of the kitchen, different flours with different gluten levels, etc.
• Therefore, it is always safest to start with my 1.5 lb recipes even if you have a machine with a supposed 2 lb capacity. You will be able to see how much of your bread pan is filled by a 1.5 lb loaf and then determine if your bread pan can handle a larger 2lb loaf.
• I have also added a page to Bread Dad with the Bread Machine Pan Sizes for a number of popular bread machines. This should help you to determine if your machine is capable of handling Bread Dad’s 1 lb, 1.5 lb or 2 lb recipes. For example, some bread machines with a “2 lb loaf capacity” are better suited for my 1.5 lb recipes (as they can’t handle my fluffy 2 lb recipes) and some are better with my 2 lb recipes (as their pans have lots of extra space).

• This recipe is NOT for 1 lb capacity bread machines. Please check the capacity of your bread machine before making this recipe. This recipe helps you to create 1.5 lb and 2 lb bread loaves. If you have a small bread machine (e.g. a bread machine that has only a capacity for 1 lb breads), you will be unable to make this recipe. The loaf will be too large for your machine and overflow the bread pan (and the top is likely to collapse).
• FYI – If you own a small compact bread machine, you should try my 1 lb Bread Machine Multigrain Bread recipe. It is the 1 lb version of the recipe found on this page.
• Optional – Try my oven-baked Multigrain Bread Recipe if you want to make the multigrain dough with your bread machine and finish it in your oven in order to achieve the classic bread loaf shape (vs the bread machine “block” shape) and avoid any bread machine mixing paddle holes in your loaf. It is the oven version of the recipe on this page.

• The multigrain cereal used to make this bread should consist only of tiny chopped-up grains and seeds (such as wheat, rye, triticale, millet, brown rice, barley, corn, soy beans, etc.). See the picture higher up on this page for an example of this type of cereal.
• Do NOT use a cereal consisting of large multigrain flakes, etc. The multigrain cereal used in this recipe should not look like corn flakes. The use of cereal with large flakes can result in the dough being too dry (as the large flakes can absorb more moisture than chopped up hard pieces of grain) and/or the bread might have structural issues (e.g. trouble holding together properly).
• Make sure to use FRESH multigrain. Multigrain can spoil quickly because the hard protective shell of the grains has been broken. This leads to shelf life issues via oxidation, etc. FYI – Some people like to store their multigrain in airtight containers in their refrigerator or freezer in order to extend the shelf life of the multigrain.
• Do NOT pre-moisten the multigrain cereal or you will be adding too much liquid to the recipe. The multigrain cereal should be dry when added to the bread pan.
• FYI – If you have trouble finding the right kind of multigrain (chopped up grain seeds), you might like to try my recipe for Bread Machine Cracked Wheat Bread. It is made with cracked wheat or coarse bulgur wheat and these can be easier to find in some US supermarkets.

• For this bread recipe, I often like to use Bob’s Red Mill 10 Grain Hot Cereal product as the multigrain ingredient. This product consists of hard bits of chopped up grains & seeds. It adds a nice “crunch” to the bread. FYI – We are not sponsored by Bob’s Red Mill. I just like their multigrain cereal products.
• You can find similar products made by their competitors online or in your supermarket. Look for products called multigrain hot cereal, 10 grain hot cereal, 7 grain hot cereal, etc.
• Just remember these multigrain products consist of chopped grain seeds (and NOT large cereal “flakes”).
• To make this bread look more “authentic”, I sprinkled some multigrain cereal on the top of the dough after the bread machine has finished its final kneading cycle. Or you can ignore this step if you want to hide the multigrain aspect from your kids! This step is optional because it is mainly for decorative purposes. For safety purposes – Do not put your hands in the bread machine & always wear oven mitts when dealing with a bread machine because it can get hot! Read your bread machine manual to see how & when this is done with your specific machine.
• Also remember this is NOT a soft white bread recipe! This recipe creates a hearty & slightly crunchy multigrain bread.

• Do NOT use cold milk. The main problem with using regular milk is that people tend to use cold refrigerated milk and this can slow the yeast growth. Try to use warm milk (or instant powdered milk mixed into warm water). However, you should also be aware that the milk/water should not be too hot because very hot milk/water can kill the yeast.
• You can use whole milk, skim milk, etc. You can also use non-dairy milks such as soy milk and oat milk. FYI – I like to use whole milk because it adds a little extra flavor to the bread. However, you should choose a milk that best meets your family’s taste & dietary preferences.
• You can also use water if you do not have any milk. Just replace the milk called for in the recipe with water on a 1:1 basis. You will lose a little bit of flavor (but the bread will still be tasty & crunchy!).
• Optional – For a softer bread, you can replace the milk with buttermilk. The slight acidity of buttermilk “tenderizes” the gluten in the bread.

• Optional – If you don’t have any butter, you can use vegetable oil as a substitute. Thanks Tricia for pointing that out!
• Optional – If you are trying to cut down on saturated fat and want a healthier bread, you can replace the butter in this recipe with an equivalent amount of olive oil.
• Optional – If you want to turn this bread into a tasty breakfast bread, you can add 1/2 cup of dried cranberries, raisins or dried blueberries to the dough AFTER the first bread machine mixing and BEFORE the second/final mixing. Our thanks to Mary for this fruity tip!
• Optional – Or instead of dried fruit, you can add 1/2 cup of chopped walnuts or chopped pecans for a little extra crunch!
• If you like “crunchy” breads, you might like to try my Seed Bread Recipe. It is made with sunflower, flax and chia seeds.
• If you are looking for other “heartier” bread machine breads, you should try my recipes for High Fiber Bread, Oatmeal Bread, Granola Bread, soft Whole Wheat Bread and 100% Whole Wheat Bread.

• Do NOT confuse or mix up the 1.5 lb & 2 lb ingredient amounts and machine settings when making this bread machine recipe (e.g. accidentally using some of the 2 lb ingredient amounts when making the 1.5 lb version). Cough, cough… said in a small voice… I have done this before!
• This recipe uses bread machine yeast (or instant yeast) and NOT active dry yeast.
• My recipe uses bread flour. If you use 100% whole wheat flour, the bread may have problems rising properly.
• Optional – If you want more fiber in this bread, you can replace the bread flour with a 50/50 mix (50% whole wheat and 50% bread flour). The whole wheat flour adds more fiber and the bread flour adds the rise (airiness) to the bread.

• You can use all purpose flour (versus using the bread flour called for in this recipe). However, the all purpose flour will result in a slightly denser bread.
• If you have a problem with a bread machine recipe, please make sure that you are following the recipe exactly (e.g. using the correct bread machine settings), you are using the correct amount of an ingredient (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a teaspoon when a tablespoon is called for), you are using the correct ingredients (e.g. bread machine yeast versus regular yeast or bread flour versus all purpose flour), etc. Please don’t “wing” things with recipes.
• If you start substituting ingredients (e.g. using different types of flour not called for in the recipe), you are experimenting and should not expect similar results to the recipe shown above. Experimenting can be fun. However, you should expect some successes but more potential disappointments when you start to experiment with recipes. For example, if you substitute whole wheat flour for bread flour, you will probably experience a problem (as whole wheat flour doesn’t rise nearly as well as bread flour). Moreover, whole wheat flour has a totally different flavor.
• Having trouble with bread collapses & misshapen bread tops? Make sure to read Bread Dad’s article on bread machine bread collapses. It has reasons and solutions to potential bread collapses.

• If your bread comes out too dense, it is likely due to one of the following reasons; You are using old or stale yeast, using a cold refrigerator temperature liquid (which slows yeast growth), baking in a cold winter temperature kitchen (yeast likes kitchen temps of 75-80 degree F), using all purpose flour (versus bread flour as called for in the recipe), placing salt on top of or next to the yeast (salt kills yeast so it must be placed away from the yeast in the bread pan), etc. For more reasons, you should visit Bread Dad’s Why Is My Bread Machine Bread So Dense? page.
• Kitchen humidity can impact a recipe. A winter kitchen tends to be drier due to your heating system drying out the air. In contrast, a kitchen in the summer can be much more humid. This change in humidity impacts baking as flour can soak up humidity from the air. Therefore, you might have to add 1-2 teaspoons of liquid in the winter if the dough is looking too dry. Or you might have to add 1-2 teaspoons of flour in the summer if the dough is looking too wet. If your kitchen is very dry or humid, you might have to add even a little more (but start with 1 teaspoon at a time until you achieve the right consistency). Of course, excessive kitchen humidity or dryness can impact a recipe at any time during the year (not just in the summer & winter)!
• This is one of the reasons that people should store flour in an airtight container if they have already opened the flour package.
• Flour can pick up extra moisture from the air (especially, if the flour is stored in a non-airtight bag or container). This extra moisture can throw off recipes (e.g. disrupt the liquid-to-dry ingredient ratio) and lead to bread collapses, etc.
• If you would like to read my review of the bread machines that I own & use to create my bread machine recipes, please visit my Best Bread Machines page. It covers bread machines such as Hamilton Beach, KBS and Zojirushi. The page provides my thoughts on the machines’ strengths and weaknesses.

• You can also use this homemade bread to make one of Bread Dad’s delicious & toasty Panini Recipes.
• If you haven’t used your bread machine in a long time, please buy some NEW bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast is not likely to be viable if it has been sitting in your pantry for years.
• Be aware that some bread recipes may differ slightly between different types of bread machines. Therefore, please read your bread machine manufacturer’s instructions for basic bread recipes (e.g. white bread or whole wheat bread) as these are more likely to work on your individual bread machine.
• Always wear oven mitts/gloves when dealing with a bread machine. The bread pan and the rest of the bread machine can get very hot during the baking process. This means that the bread pan and bread machine is likely to be very hot when you attempt to remove a baked good from the bread machine and/or bread pan.
• For more easy bread machine recipes (e.g. white bread, whole wheat bread, banana bread, pizza dough & cornbread), please visit Bread Dad’s section on Bread Machine Recipes.

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Main Recipe Sections

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Related Recipe Sections

1. Grilled Cheese & Panini Sandwich Recipes – Turn your homemade bread into air fryer grilled cheese sandwiches, ham & cheese paninis, etc.
2. Muffin Recipes – Chocolate chip banana muffins, eggless banana muffins, cranberry banana muffins, etc.
3. Quick Bread Recipes – Easy desserts such as pumpkin bread, cranberry bread, sweet potato bread, etc.
4. Cookie Recipes – Soft oatmeal cookies, M&M cookies, etc.

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Common Questions & Answers

What is multigrain cereal?

Multigrain cereal consists typically of coarsely ground grains and seeds. It can contain a wide variety of grains & seeds such as wheat, rye, triticale, millet, brown rice, barley, corn, soy beans, oat bran, flaxseeds, etc. Multigrain cereal is used for hot breakfasts (e.g. as a porridge), as an ingredient in baked goods (e.g. to add fiber & “crunch” to the baked good), etc.

Where can I find multigrain cereal?

You can usually find multigrain cereal (e.g. 10 grain cereal) in the baking or breakfast sections of major supermarkets. You can also find it online at large retailers such as Amazon, Walmart, etc. It is often called multigrain hot cereal, 10 grain hot cereal, 7 grain hot cereal, etc.

FYI – The multigrain cereal used to make this bread recipe does NOT consist of large cereal flakes. Make sure you buy the right multigrain cereal (consisting of small chopped up grain seeds).

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Reference Sources

1. Wikipedia, Bread Machine
2. Wikipedia, Multigrain Bread

Related Recipes

1. 1 lb Bread Machine Multigrain Bread – Small loaf
2. Bread Machine Cracked Wheat Bread
3. Bread Machine Oatmeal Bread
4. Bread Machine White Bread
5. Bread Machine Whole Wheat Bread
6. Multigrain Bread – Oven baked

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