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This is our family’s delicious multigrain bread machine recipe… it’s so easy to make! Enjoy!
Do you love bread, too? Bread is one of our favorite treats to make! Some of our favorites we’ve shared with you over the years are Pretzel Bread With Bread Machine Dough, Easy One Hour French Bread, and Whole Wheat Cinnamon Raisin Walnut Bread.
In the last couple weeks I’d gotten stuck on a french bread recipe that my family really enjoys, and I felt awful feeding them so much white flour. We don’t usually eat much white flour, but the crust on this french bread was sooo good! I tried making it 1/3 wheat, but still wasn’t feeling good about it, and I began to experiment with a simple multigrain bread recipe that we enjoyed as much.
This one is yummy, healthy, simple, and the crust is wonderful. Whether you slather it with a real fruit spread, or with butter, or top it with an egg — this one is sure to be a hit any day of the week!
This recipe is for your bread machine. Please check in advance to be certain you have a multigrain setting on your machine.
Here’s the bread machine I use. It’s been super dependable and lasted me for several years. I highly recommend it!
You might also like my Komo / Tribest Grain Mill review or my Omega J8006 Nutrition Center Juicer review. Have you tried either of them? I’d love to hear about your favorite kitchen tools in the comments below.
Now, without further ado… let’s bake some bread!
Ancient Multigrain Bread Machine Recipe
Yield: 12
Ancient Multigrain Bread: Bread Machine Recipe
Prep Time:
10 minutes
Cook Time:
5 hours
Total Time:
5 hours 10 minutes
This crusty yet soft ancient multigrain bread is easy to throw together in your bread machine.
Ingredients
- 3 and 3/4 cups whole wheat flour
- 2 teaspoons salt
- 2 tablespoons dry milk
- 2 and 1/2 tablespoons butter
- 3 tablespoons brown sugar
- 2 tablespoons quinoa (uncooked)
- 1 tablespoon ground flax seed
- 1 and 3/4 cups water
- 1 and 1/2 teaspoons quick rise yeast
Instructions
- Place all ingredients into the bread pan, in the order recommended by your bread machine's manufacturer.
- Select the multigrain cycle. My Panasonic's multigrain setting takes five hours, but is so worth it!
- Remove and cool for one hour before slicing. Enjoy!
Notes
Variation: Instead of using only whole wheat flour, you can use two cups of whole wheat flour with one and 3/4 cups of white bread flour.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 100Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 362mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 3g
Estimates only.
The multigrain cycle on my Panasonic takes a whopping five hours, but it is worth it!
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Hi! Very pretty blog! I popped over from The Nourishing Gourmet. Does this make a 2 lb. loaf?
Xi don’t understand the measurement of water in a hienz grains bread. Would love to make it
11/16 cup is pretty close to 3/4 of a cup (which would be 12/16), just take about a tablespoon out.
Thanks, Nanny Y! Yes, it makes a 2 lb loaf.
I think I'm going to make this today but my machine doesn't have a multigrain setting. Do you think I could make it using the whole wheat setting? This sounds soooo delicious!
This is my base bread recipe for all the breads I make! Thank you, thank you, thank you!!!!
You’re very welcome, Laura! Thanks for taking the time to circle back and say so!
Sarah, I *think* that would work!
Can I use freshly ground flour with this recipe?
What do I substitute if I don't have dried milk
Thanks! Enjoying your blog!
@Angela, freshly ground wheat is perfect 🙂 And, if you want to omit the powdered milk, I think using milk instead of the water would be fine. I haven't tried it that way, but it should work! 🙂
Im really looking forward to trying this, Im looking for a new everyday bread recipe & it sounds yummy,
have a wonderful day.
Is there any way to get estimated measurements for a 1.5 pound loaf? Really want to try this!
my machine does not have a multigrain setting. Just basic, whole wheat, express, sweet, french and dough/pasta. What do you suggest to use?
I loved this bread. Right before baking I put chia seed and flax seed on the top with an egg wash first. It made a nice crust, could be cut for sandwich bread or just toasted with butter. I used 2% milk instead of powdered and water. It had good rise but I used 2 tsp yeast. I am making it again today with a few modifications just because I am short on whole wheat flour.
So glad to hear it! Thank you!
Is 1 11/16 of water correct? Never seen this amount before! How much is that??
Donna, yes it’s correct 🙂 It’s roughly 1 and 3/4 of a cup. Hope that helps!
Is the quinoa raw, cooked or flour?
What is the nutritional values for this bread?
Fantastic recipe. I added sunflower seeds and a couple of tbsp of rolled oats. Then topped it with oats and a variety of seeds when it started the bake cycle. It is fantastic. Thank you!!
I’m so glad you liked it! <3
My bread turned out horrible! The bottom wasn’t mixed in, it was just dry caked flour. I’ve used my machine many many times and never have had this happen……. I used the whole wheat setting. Any advice? I want to try it again……
Is the quinoa cooked or raw?
Raw is fine.
I want to make it but the water you said 111/16 how many cups
1 and 11/16 is roughly 1 and 3/4 cups… just a hair less
This was fantastic. The bread was fluffy and yet all whole grain. I did unfortunately find the taste to be too salty. Would cutting back to 1.5 tsp dramatically compromise the end result?
Hi Coralie! I’m glad you liked it… cutting the salt down a bit should work fine 🙂
Thank you for the fabulous recipe. I made the bread yesterday. It is delicious and in the words of my 24 year old son, it is a keeper!!
Yay! So happy to hear this!
We make this loaf about 2-3 times a week. We love it! I thought I’d ask if you know of a solution… the top tends to concave by the end of it. Why do you think this is happening? I’m measuring everything but eyeballing butter.
This sounds very good and would like to try it. I would like to substitute olive oil for the butter, and also substitute honey for the brown sugar. Would I need to adjust any of the other ingredients if I did that?
same query, also is it okay to use all purpose flour instead of bread flour?
It should be fine, it just may not rise as much and you’ll have a slightly smaller loaf.