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Variations

Whole Wheat Multigrain Bread

Substitute 1 to 2 cups (250 to 500 ml) whole wheat flour for the same quantity of all-purpose flour in the recipe. The more whole wheat flour you use, the denser the bread will be — so experiment gradually until you know what you like best.

Oatmeal Raisin Multigrain Bread

Omit the wheat germ and bran, and increase the oats to 1⅔ cups (400 ml). Soak ½ cup (125 ml) raisins in boiling water for 10 minutes, then drain and stir into the dough along with the egg.

Multiseed Multigrain Bread

Stir in 1 tbsp. (15 ml) each flaxseed, poppy seed and sunflower seed when you’re mixing the dough.