Wholesome Harvest Grain Loaf

Welcome to a delightful journey into the heart of homemade baking with our exceptional Harvest Grain Bread recipe. This rustic, wholesome loaf is more than just bread; it’s a symphony of textures and flavors, expertly crafted with whole wheat flour, hearty wheat bran, plump rolled oats, and a rich multigrain cereal blend. Infused with the natural sweetness and chewiness of golden raisins and dried cranberries, and sweetened with a touch of honey, this bread promises a truly satisfying experience. Whether you’re enjoying a slice toasted to golden perfection in the morning or as a flavorful accompaniment to your favorite meal, this Harvest Grain Bread is designed to nourish your body and delight your palate.

Baking your own bread offers unparalleled freshness and a comforting aroma that fills your home. Unlike store-bought alternatives, this homemade Harvest Grain Bread allows you to control every ingredient, ensuring a product free from unwanted additives and bursting with genuine, wholesome goodness. It’s a perfect way to embrace a healthier lifestyle without compromising on taste or texture. Prepare to impress your family and friends with a loaf that’s both incredibly flavourful and wonderfully nutritious.

If you’re already a fan of my popular
seeded multigrain sandwich bread recipe,
you’re in for a real treat with this Harvest Grain Bread. This recipe takes the wholesome goodness of multigrain baking a step further by incorporating additional whole wheat flour for a deeper, nuttier flavor, along with extra wheat bran and oats for an irresistible texture. We’ve carefully balanced these robust ingredients with just enough all-purpose or bread flour to ensure a light, airy, and fluffy loaf that’s never dense. The thoughtful addition of plump golden raisins and vibrant dried cranberries creates a harmonious blend with the grainy texture of the bread, making each bite a delightful surprise. This bread isn’t just delicious; it’s an ideal companion for your breakfast table, transforming into incredible toast that’s perfect with butter, jam, or your favorite spread. Its hearty nature also makes it superb for sandwiches or simply enjoyed on its own.

Key Ingredients for Your Wholesome Harvest Grain Bread

Crafting the perfect Harvest Grain Bread starts with understanding the role each ingredient plays. Here’s a closer look at the key components that give this bread its distinctive flavor and texture, along with helpful notes and substitution suggestions.

• Whole Wheat Flour: This provides a robust, nutty flavor and a denser crumb compared to white flour. It’s packed with fiber and nutrients, contributing significantly to the bread’s wholesome profile.
• Wheat Bran: The outer layer of the wheat kernel, wheat bran adds incredible fiber and a delightful chewiness to the bread. You can typically find it in small bags in the baking aisle or the “health food” section of most grocery stores. It’s an essential element for that signature “harvest” texture.
• Rolled Oats (Old-Fashioned Oats): These large-flake oats lend a lovely, chewy texture and a mild, earthy flavor. They are different from quick oats or steel-cut oats. For the dough, we use these substantial flakes to enhance the bread’s rustic feel.
• Multigrain Cereal Mix: This is where the “multigrain” magic truly shines. Multigrain cereal mixes, such as 7-grain or 12-grain blends, are available in bulk food stores (like Bulk Barn in Canada) or from brands like Bob’s Red Mill (5-grain or 10-grain mixes). Red River cereal is another excellent option found in both Canada and the US. These blends often contain a variety of grains like rye, barley, flax, and sunflower seeds, offering complex flavors and textures.
  
  Substitution Tip: If a premixed blend is unavailable, you can create your own by combining equal parts of various grains and seeds you have on hand, such as flax seeds, sesame seeds, sunflower seeds, and a bit more oats and wheat bran. Remember, the key is to soak these grains thoroughly to ensure they soften and integrate beautifully into the dough, preventing a gritty texture.
• Golden Raisins: These sweet, plump raisins are a fantastic addition, providing bursts of fruity flavor and moisture. Golden raisins tend to be softer and more succulent than their darker counterparts, often requiring no pre-soaking unless they are exceptionally dry. Their vibrant color also adds visual appeal to the loaf.
• Dried Cranberries: Offering a tart counterpoint to the sweetness of the raisins and honey, dried cranberries add another layer of flavor and a beautiful ruby hue. They contribute to the bread’s overall complexity and moisture.
• Honey: Beyond just sweetness, honey contributes to the bread’s golden-brown crust and helps keep the loaf moist and tender. Its subtle floral notes perfectly complement the grains and fruits.
• Bread Flour: Recommended for its higher protein content, which leads to better gluten development and a chewier, more structured loaf.
  
  Substitution Tip: While bread flour is ideal, all-purpose flour can be used. You might need to adjust the flour quantity slightly, potentially adding a tiny bit more to achieve the desired dough consistency.
• Quick Oats (for topping): For the topping, quick oats are preferred over large-flake rolled oats. Their smaller size creates a more cohesive, attractive crust and helps them adhere better to the loaf during baking.
  
  Substitution Tip: If you only have large-flake oats, a quick pulse in a food processor will break them down sufficiently for use as a topping.
• Walnuts (Optional): Finely chopped walnuts add another layer of crunch and nutty flavor, enhancing the “harvest” theme. They are entirely optional, and the bread is delicious with or without them.
• Yeast, Milk, Water, Butter, Salt: These foundational ingredients play crucial roles: yeast for leavening, milk and water for hydration and texture, butter for richness and tenderness, and salt for flavor balance and yeast control.

Baking Your Perfect Harvest Grain Bread: A Step-by-Step Guide

This section provides a detailed, visual summary of the steps involved in creating this magnificent Harvest Grain Bread. For precise measurements and complete instructions, always refer to the full recipe card below.

1. Prepare Your Grains: Begin by soaking the multigrain cereal mix in very hot water for a full 30 minutes. This crucial step softens the grains, preventing a hard or gritty texture in your final loaf. Drain thoroughly before adding to the dough.
2. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine lukewarm water and milk with the active dry or instant yeast. Allow it to proof for 5 minutes until foamy, indicating the yeast is active. Then, stir in the honey, wheat bran, rolled oats, soaked and drained cereal, and whole wheat flour. Mix these ingredients thoroughly.
3. Incorporate Butter and Bread Flour: Add the softened butter in small pieces, mixing it into the dough until fully incorporated. Next, gradually add the bread flour, a bit at a time, mixing continuously. Observe the dough’s consistency: it should start to wrap around the dough hook and clean the sides of the bowl, feeling moist but not overly sticky. Adjust the flour quantity as needed – you might use slightly more or less than the specified amount, depending on your environment and flour type. Knead for 3-4 minutes with a stand mixer or 6-8 minutes by hand to develop the gluten.

4. Add Fruits (and Nuts): Once the dough is properly kneaded, incorporate the dried cranberries, golden raisins, and optional chopped walnuts. Knead them gently into the dough until evenly distributed.
5. Perfect Dough Consistency: The dough should be smooth, elastic, and just slightly tacky. When using a stand mixer, the dough should cleanly pull away from the sides of the bowl and wrap around the dough hook.
6. First Rise (Bulk Fermentation): Transfer the dough to a lightly greased bowl or large measuring cup. Cover it tightly with plastic wrap to prevent a skin from forming. Allow the dough to rise in a warm, draft-free place until it has doubled in size. This is a fast-rising dough, so keep a close eye on it; it can often double in as little as 40 minutes, but times may vary based on your kitchen environment.

7. Deflate and Shape: Once doubled, gently remove the dough to a lightly floured work surface. Gently deflate it and press it out into a rectangle approximately 8 inches wide and 12 inches long, with the shorter side facing you.
8. Forming the Loaf: To shape the loaf, fold the two corners closest to you inwards, almost meeting in the center. Then, starting from the folded edge closest to you, tightly roll the dough away from you, pressing the roll into the base with your fingertips as you go. Pinch the seam firmly to seal it. This jelly-roll method ensures a tight, even crumb structure.

10. Second Rise (Proofing): Place the shaped loaf into a greased 8 1/2 x 4 1/2 inch loaf pan. Lightly spray a piece of plastic wrap with cooking spray and loosely cover the loaf, sprayed side down. Allow the loaf to rise until it crests the top of the pan by at least an inch, typically 30-45 minutes. Avoid over-proofing, which can lead to a collapsed loaf or “shoulders” (bulging sides).
11. Prepare for Baking: While the loaf is proofing, preheat your oven to 350°F (175°C) (non-convection). For the topping, soak 2 tablespoons of multigrain cereal mix in hot water for 10 minutes, then drain. Combine this with the quick oats in a small bowl. Whisk one large egg with 1 tablespoon of cold water for the egg wash.
12. Egg Wash and Topping: Once the loaf has adequately risen, gently brush the top with the egg wash. This will give your bread a beautiful golden crust and help the topping adhere. Carefully press the soaked cereal and quick oats mixture onto the top of the loaf.
13. Bake to Perfection: Bake for 35-40 minutes, rotating the pan halfway through for even browning. The loaf is done when it reaches an internal temperature of at least 190°F (88°C) using an instant-read thermometer.
14. Cooling: Immediately remove the baked loaf from the pan and transfer it to a wire cooling rack. Allow it to cool on its side for 10 minutes, then upright to finish cooling completely. This step is vital to prevent a gummy texture inside. Slice and enjoy only once fully cooled.

Storing and Freezing Your Harvest Grain Bread

Proper storage is key to keeping your homemade Harvest Grain Bread fresh and delicious.

• Room Temperature Storage: Once completely cooled, store the loaf in an airtight container or a bread bag at room temperature for up to 3 days. This helps to maintain its softness and prevent it from drying out.
• Freezing for Longer Freshness: For extended storage, wrap the cooled loaf tightly in plastic wrap, then an additional layer of aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it at room temperature, or slice and toast directly from frozen for a quick treat. Freezing is an excellent way to enjoy fresh-tasting bread whenever the craving strikes, making your baking efforts last even longer.

Harvest Grain Bread Recipe

Get the Recipe:
Harvest Grain Bread

This mixed-grain bread uses whole wheat flour, wheat bran, rolled oats and multigrain cereal, together with golden raisins and dried cranberries.

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Prep Time:

20 minutes
mins

Cook Time:

35 minutes
mins

Rising Time:

1 hour
hr
15 minutes
mins

Total Time:

2 hours
hrs
10 minutes
mins

Yield:

14
servings

Ingredients

• 
  1/4
  cup
  
  
  (35
  g)
  
  multigrain cereal mix,
  soaked and drained *see Note 2 below
• 
  3/4
  cup
  
  
  (180
  ml)
  
  whole milk,
  lukewarm (about 105F)
• 
  1/4
  cup
  
  
  (60
  ml)
  
  water,
  lukewarm (about 105F)
• 
  1 1/2
  Tablespoons
  
  
  Active dry or instant yeast
• 
  1/4
  cup
  
  
  (80
  g)
  
  honey
• 
  1/2
  cup
  
  
  (30
  g)
  
  wheat bran
• 
  1/4
  cup
  
  
  (20
  g)
  
  old-fashioned oats,
  plus more for topping
• 
  1
  cup
  
  
  (125
  g)
  
  whole wheat flour
• 
  1 1/2
  tsp
  
  
  fine salt
• 
  3
  Tablespoons
  
  
  (42
  g)
  
  butter,
  at room temp
• 
  1 3/4
  cups
  
  
  (220
  g)
  
  bread flour,
  *see Note 1 below
• 
  1/4
  cup
  
  
  dried cranberries
• 
  1/4
  cup
  
  
  golden raisins
• 
  1/4
  cup
  
  
  chopped walnuts,
  finely chopped (optional)

For topping:

• 
  1
  large
  
  
  egg,
  *see Note 3 below
• 
  1
  Tablespoon
  
  
  cold water
• 
  2
  Tablespoons
  
  
  multigrain cereal mix,
  soaked and drained
• 
  3
  Tablespoons
  
  
  quick oats,
  *see Note 4 below

Equipment

• 8 1/2 x 4 1/2-inch metal loaf pan

Instructions

 

• Place the multigrain cereal in a small bowl and cover it with very hot water. Stir and let stand for 30 minutes before starting the bread.
• Warm the water and milk and place into the bowl of a stand mixer fitted with the kneading hook or a large bowl. Add the yeast and stir. Let stand 5 minutes, then stir in the honey. Add the wheat bran, rolled oats, whole wheat flour and salt to the bowl. Drain the multigrain cereal and add the cereal to the bowl as well. Stir the mixture together and then add the butter in small pieces, mixing in as you add it.
• Measure out the flour and have ready in a medium bowl. With the mixer running (or stirring with a wooden spoon if making by hand), start adding the bread flour a bit at a time, mixing or stirring as you add it. As you near adding most of the flour, check the consistency of the dough in the bowl. The dough should begin wrapping the dough hook and start cleaning the bowl. It should be moist, but not sticky. Add only as much of the flour as you need to reach this point. You may not need quite all of the flour or you may need a few Tablespoons more. Once the dough reaches this point, allow it to knead with the kneading hook for 3-4 minutes or knead by hand for 6-8 minutes.
• Add the raisins, dried cranberries and walnuts (if using) to the dough and knead in.
• Remove to the dough to a lightly floured work surface. Knead the dough briefly, adding additional flour only if the dough is sticking to the work surface or to your hands. Form the dough into a ball and place it into a greased bowl or large measuring cup. Cover the bowl with plastic wrap and allow to rise just until doubled in size, about 45-75 minutes. *This dough is a fast riser, so don’t wander far. Rising time will vary from kitchen to kitchen. Watch the dough and not the clock. Let it rise just until doubled.
• Remove the dough to a lightly floured work surface and gently deflate. Press the dough into a rectangle about 8-inches wide and 12-inches long, with the short side closest to you.
• *If these shaping instructions aren’t clear, please refer to the step-by-step photos above this recipe card where it is demonstrated. Fold the two corners closest to you in towards the centre, almost meeting each other. Starting with the edge closest to you, roll up the dough tightly, pressing the roll into the base with your fingertips as you roll. Pinch the seam together.
• Spray an 8 1/2 x 4 1/2-inch metal loaf pan with cooking spray. Place the rolled dough into the loaf pan with the seam at the bottom. Spray a piece of plastic wrap with cooking spray and cover the loaf with the sprayed side down.
• Allow the loaf to rise until the dough crests the pan by at 1 – 1 1/2 inches, about 30-45 minutes.
• Preheat the oven to 350F (non-convection/not fan-assisted). Place the topping multigrain cereal in a small bowl and cover with hot water. Let sit for 10 minutes then drain. Combine the soaked cereal with the quick oats in a small bowl and set aside.
• When the loaf has risen, combine the egg and cold water and stir together with a fork. Brush the top of the loaf with the egg wash, then press the oat/cereal mixture onto the top of the loaf. You may not need it all.
• Bake the loaf for 35-40 minutes, turning once front to back half way through baking. The loaf should reach at least 190F internal temperature.
• Remove the loaf from the oven and immediately remove the loaf to a cooling rack. Place the loaf on its side to cool for 10 minutes, then place upright to finish cooling. Allow the loaf to cool completely before slicing to prevent a gummy loaf.
• Once cooled, store the loaf in an airtight container for about 3 days or wrap tightly and freeze for up to 3 months.

Notes

Note 1: Bread flour is recommended for its higher protein content, which yields a chewier, more structured loaf. However, if necessary, you can use all-purpose flour. When substituting, you may need to use a tiny bit more all-purpose flour to achieve the desired moist but not sticky dough consistency.

Note 2: Multigrain cereal mixes are widely available. In Canada, you can often find 7-grain and 12-grain cereal mixes at Bulk Barn. Bob’s Red Mill also offers 5-grain or 10-grain cereal mixes, which are excellent options. Additionally, Red River cereal is a popular choice and is typically available in both Canada and the US. If you cannot find a premixed cereal blend, you can easily substitute it by using a bit more old-fashioned oats and wheat bran to maintain a similar texture and wholesome quality. If you opt not to use multigrain cereal in the main dough, you can simply omit it from the loaf topping as well.

Note 3: If you’re conserving eggs or prefer an alternative for brushing the loaf, you can substitute cream or milk for the egg wash. This will still give your bread a pleasant golden sheen.

Note 4: Quick oats are ideal for the loaf topping due to their smaller size, which helps them adhere better and creates a more uniform crust. If you only have large-flake oats on hand, simply process them briefly in a food processor to break them down into smaller pieces before using them for the topping.

Cuisine:
American, Canadian

Course:
Bread

Author:

Jennifer Maloney

Serving:
1
serving

,

Calories:
180
kcal

,

Carbohydrates:
32
g

,

Protein:
5
g

,

Fat:
4
g

,

Saturated Fat:
2
g

,

Polyunsaturated Fat:
1
g

,

Monounsaturated Fat:
1
g

,

Trans Fat:
0.1
g

,

Cholesterol:
21
mg

,

Sodium:
280
mg

,

Potassium:
144
mg

,

Fiber:
3
g

,

Sugar:
9
g

,

Vitamin A:
117
IU

,

Vitamin C:
0.1
mg

,

Calcium:
31
mg

,

Iron:
1
mg

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