Multigrain cereal bread from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 42) by Alexandra Stafford

  • whole wheat flour
  • maple syrup
  • all-purpose flour
  • instant yeast
  • ten-grain cereal

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Almond butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on February 15, 2021

    Delicious bread - and so quick and easy! I formed it into a single standard loaf pan, and it was the perfect size. Great texture with a little crunch in the crust, and lovely flavor with just a hint of sweetness from the maple.

  • Jviney on July 09, 2019

    I was craving a grainy bread and this was perfect. Just a hint of sweet from the maple syrup and a lovely flavor and texture. With all her breads, I use Diamond Kosher salt and round the two teaspoons she calls for. Made this bread with avocado toast in mind, and it will be excellent.

  • stockholm28 on December 19, 2018

    I also liked this bread. I used Bob’s 10 grain cereal which was leftover from my experiment with the Smitten Kitchen bread. I did not care for the SK bread which I thought tasted too much of beer. I liked this much better. I really preferred it as toast for breakfast. My second rise was about 40 minutes and I baked it to an internal temperature of 205 F as suggested on chowhound COTM thread.

  • hirsheys on October 07, 2018

    As per usual, I added the extra 5 minutes to my bake time (knowing my oven). Just like the others, this bread is delicious and super easy. It was a great way to use up the cereal I bought for a different recipe. I liked the texture the cereal added to the bread, though I don't think the taste is terribly different than the other wheat breads.

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