Multigrain Sandwich Bread

I made the Mellow Bakers’ Five-Grain Bread and the Modern Bakers’ Seven Grain and Seed Bread last month and was kind of hungering for a good multigrain bread again. Both recipes were really good, but I have quite a few bread baking books and wanted to try another recipe.

I opted for the Transitional Multigrain Sandwich Bread from Peter Reinhart’s “Whole Grain Breads”. This is a 2-day bread, but mixing together the soaker and the biga on day 1 really doesn’t take that much effort. On day 2 you mix the biga, soaker, a little more flour, agave nectar, salt, unsalted butter and instant yeast (which I forgot, but it seems like the instant yeast in the biga was doing a pretty good job because the dough had no trouble rising – it took a little longer, though), let it ferment, shape into a loaf, let it proof and bake. Easy-peasy! This is another GREAT recipe for a multigrain bread.

Transitional Multigrain Sandwich Bread

(adapted from “Whole Grain Breads” by Peter Reinhart)

makes 1 sandwich loaf


  • 2 oz WW flour
  • 2 oz cornmeal, coarse grind
  • 2 oz rolled oats
  • 1,5 oz amaranth (or other grain)
  • 0,25 oz wheat bran
  • 0,25 oz flaxseeds
  • 1/2 tsp salt
  • 6 oz milk, buttermilk, yogurt, soy milk, or rice milk (I used whey from making ricotta)
  1. Mix all of the soaker ingredients together in a bowl for about 1 minute, until all of the flour is hydrated and the ingredients form a thick, porridge-like dough.
  2. Cover loosely with plastic wrap and leave at room temperature for 12 to 24 hours.


  • 8 oz unbleached bread flour
  • 1/4 tsp instant yeast
  • 5 oz filtered or spring water (I used whey from making ricotta)
  1. Mix all of the biga ingredients together in a bowl to form a ball of dough. Using wet hands, knead the dough in the bowl for 2 minutes to be sure all of the ingredients are evenly distributed and the flour is fully hydrated. Let the dough rest for 5 minutes, then knead it again with wet hands for 1 minute.
  2. Transfer the dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days.
  3. About 2 hours before mixing the final dough, remove the biga from the refrigerator to take off the chill.

Final dough

  • Soaker
  • Biga
  • 1 oz WW flour
  • 5/8 tsp salt
  • 2 1/4 tsp instant yeast (I forgot to add this, but the loaf rose well, too – it just took a little longer)
  • 1,5 oz agave nectar (or honey, sugar, or brown sugar)
  • 1 tblsp unsalted butter, melted
  1. Mix all the ingredients for the final dough together on slow speed for 1 minute.
  2. Mix on medium-low speed for 2-3 minutes, until the pre-doughs become cohesive and assimilated into each other. Knead for 4-5 minutes – the dough should have strength, but still feel soft, supple and very tacky.
  3. Form the dough into a ball and let rise for 60 minutes.
  4. Transfer the dough to a lightly floured work surface and form it into a loaf pan shape. Place into a greased 4 by 8 1/2-inch bread pan. Mist the top of the dough with pan spray, cover loosely with plastic wrap, and let rise at room temperature for about 60 minutes until it is about 1 1/2 times its original size (I had to wait 4 hours before I had forgotten to add the additional yeast).
  5. Preheat the oven to 425°F. Place loaf in the oven and bake for 35-40 minutes until the loaf is a rich brown and registers at least 195°F in the center
  6. Transfer the bread to a cooling rack and allow it to cool for at least 1 hour before serving.

4 responses to “Multigrain Sandwich Bread

  1. Looks wonderful! Which of the multi-grains has been your favorite so far?

  2. I like the multi grain…especially when I toast it.

  3. Looks really good! I, too, have fallen in love with strauns and other multigrain breads since the BBA Challenge. I liked the Modern Baker version. I still want to bake this one and PR’s other version from Brother Juniper.

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