Tuesday, July 14, 2015

Multigrain Twist Bread - #BreadBakers

Given how much bread is consumed in our household, it's rare that I ever really get to spend time churning out decorative or lengthy preparation loaves during the school year. Now that we're in the throes of Summer vacation (though granted, I'm still working at our Summer School until August), a small but workable window of extra time has opened up it's arms to me, allowing me the opportunity to garden, read, (start) typing up some long overdue cookbook reviews, begin this year's canning projects and - yes - even bake bread. With our latest major purchase (a convection hybrid oven) sitting primed for action in the kitchen, I've been itching to test out it's bells and whistles!

This loaf looks impressive and tastes even better, but is extraordinarily simple to put together. Thanks to a hefty dose of half and half, the crumb is melt-in-your-mouth tender even though it's 100% whole grain. For a little extra texture, flavour and protein, a bit of toasted soy flour and a hot "cereal" mix of quinoa, amaranth, buckwheat and chia seeds were added to the basic flour/yeast mixture, followed by extra crunch and sweetness from granola. Finally, the whole dough twists into a swirl that fits perfectly in a loaf pan, giving it both an appealing look and a practical form for slicing and toasting!

Multigrain Twist

The #BreadBakers are all about baking with oats this month! Oats of any kind: rolled, flour, steel cut, or quick cooking are all fair game, as well as the overall type of bread - sweet, savoury, quick or yeasted! This go-round is hosted by Kids and Chic. Thanks!

Oatmeal Bread themed #BreadBakers:

Multigrain Twist Bread
Makes 1 loaf, 16 slices
2 ¾ cups whole wheat bread flour
¼ cup rye flour
¼ cup kinako (toasted soy flour*), low fat soy flour or chickpea flour
½ cup multigrain hot cereal (I used 4 Grain Hot Cereal from GoGo Quinoa)
¼ cup quick cooking oats
¼ cup sugar
½ tbsp instant yeast
1 cup warm ½ and ½ cream
¾ cup warm water
1 tsp salt
1 cup granola (I used Nature's Path Fruit and Nut Granola)
  1. In the bowl of a stand mixer fitted with the dough hook, combine the flours, cereal, oats, sugar and yeast.
  2. Add the cream and water and mix just to form a dough. Cover and let stand 20 minutes.
  3. Add the salt and knead on low speed until smooth and elastic, about 6-8 minutes.
  4. Add the granola and knead 2 minutes.
  5. Place in a greased bowl, turning once to grease top. Cover and let rise 1 hour.
  6. Punch dough down and divide in half. Cover and let rest 10 minutes.
  7. Roll each half into a rope, twist the two ropes together and pinch ends to seal.
  8. Place loaf in a greased 9x5” loaf pan. Cover and let rise until doubled, about 1 - 1 ½ hours.
  9. Bake at 375°F for 35-40 minutes or until golden brown and the middle of the loaf registers 190°F.
  10. Remove from pan immediately and cool completely before slicing.
*Say what? Look here for another treat with kinako

Amount Per Serving
Calories: 172.1
Total Fat: 4.1 g
Cholesterol: 6.1 mg
Sodium: 13.1 mg
Total Carbs: 27.6 g
Dietary Fiber: 4.2 g
Protein: 5.7 g


  1. Hello, can I make this without granola?

    1. Absolutely, it won't have the same texture or crunch factor so if you want that I would suggest some nuts or seeds diced up - but the dough itself should be fine!


Thanks for the feedback!