Multi-Grain Bread
Multi-Grain Bread
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Multi-Grain Bread

25 MIN
50 MIN
2 H 30 MIN
1 loaf, about 2 lb (900 g)
You want grains? We’ve got grains! Try amaranth, flax, quinoa, chia, spelt and wheat. Mixed into a multi-grain flour, each one contributed to this irresistible bread’s dense yet fluffy texture. Delicious for sandwiches or served with a smear of salted butter alongside a bowl of soup.



  1. In a blender, finely grind the amaranth, quinoa, flaxseed and chia with the spelt flour. Scrape the sides of the container several times while grinding.
  2. In a stand mixer fitted with the dough hook, combine the spelt flour mixture with the all-purpose flour, wheat flour, yeast and salt. Add the water and knead for 5 minutes. The dough will be very sticky. Cover with plastic wrap and let rise in a warm, humid place for 2 hours or until the dough has doubled in volume.
  3. Place the mixed grains and seeds in a large bowl.
  4. Knead the dough by folding it onto itself several times for 30 seconds. Place it in the bowl with the grains and seeds and turn to coat. Transfer to a 4 x 10-inch (10 x 25 cm), 6-cup (1.5 litre) loaf pan. Cover with plastic wrap and let rise in a warm, humid place for 30 minutes or until the dough has risen above the edge of the pan.
  5. With the rack in the middle position, preheat the oven to 425°F (220°C).
  6. Bake for 50 minutes. Let cool on a wire rack before unmoulding.


  1. Added 1/2 cup of dried cranberries it was great...

  2. I love making this bread, and the family loves eating it! It's easy, consistent, and not too much work.

  3. It tastes wonderful but it collapses as soon as I put it in the oven. The bottle of instant yeast calls for only one rise, so I tried to let it rise for 1 hour and 1 and 1/2 hour and still it collapsed. Any ideas as to why, could I be mixing it too much ans the dough is very wet?

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.