I have made this cereal bread many times, especially when I find some leftover oats or rye flakes in the cupboard that no longer have a purpose. It's the kind of dense, filling bread, slightly coarse, that keeps hunger at bay and is great for breakfast or a quick snack. I haven't measured everything to the gram; sometimes I work more by eye, but I've written down what I use each time.
Quick Info
Total Time: about 1 hour
Preparation Time: 10 minutes
Baking Time: 30 minutes + cooling in the oven
Servings: 1 small loaf (4-6 slices, depending on how thick you cut them)
Difficulty: easy
Recipe Type: quick cereal bread, suitable for breakfast or snacks
Ingredients
1 cube of yeast (25 g)
about 200 ml warm water
about 50 g cornmeal
about 100 g white flour (type 650)
about 100 g oats
about 100 g rye flakes
1 teaspoon salt
1 teaspoon sugar
about 20 g grated cheese
2 tablespoons oil (for greasing the pan)
Preparation Method
1. In a medium bowl, mix the yeast with the salt and sugar. I use the yeast directly, without dissolving it separately, because it works fine this way.
2. Pour warm water over it and mix gently until combined.
3. Add the white flour, cornmeal, oats, and rye flakes. Mix with a spoon or directly with your hand. The dough doesn't need to be kneaded much, just enough to combine the ingredients.
4. Transfer the mixture directly into a small pan, well-greased with oil. Level it slightly with a spoon or a damp hand.
5. Let the pan rise for 20 minutes at room temperature. I don't expect it to rise much – the flakes weigh it down, but it needs just enough to not be completely flat.
6. Meanwhile, preheat the oven to 180°C.
7. Place the pan in the oven and bake for 30 minutes at the mentioned temperature.
8. After 30 minutes, turn off the oven, take out the pan, sprinkle the grated cheese over the bread, and put it back in the turned-off oven. Let it cool slowly there, in the pan.
Why I make this recipe often
This bread gets me out of a jam when I want something hearty and don't feel like kneading or waiting for long rising times. It's filling, made from what I already have in the pantry, and doesn't require complicated techniques. It keeps hunger at bay, and I can change the grains depending on what I have on hand.
Tips and Variations
Tips
- Use warm water, not hot, otherwise, the yeast won't rise at all.
- The oil for the pan helps both in releasing the bread and in creating a slightly crispy crust on the outside.
- Don't expect an airy bread – it will be denser due to the large amount of cereal flakes.
Substitutions
- You can also use dry yeast (a 7 g packet) if you don't have fresh yeast.
- If you don't have cornmeal, just use white flour or you can add whole wheat flour for a different texture.
- Instead of cheese, a bit of grated hard cheese works too, if you have some in the fridge.
Variations
- Oats or rye flakes can be replaced with other cereals, such as wheat flakes or a mix of seeds, if you prefer more texture.
- If you want a slightly less dense bread, reduce the amount of flakes a bit and supplement with white flour.
Serving Ideas
It works well cut into thick slices, for breakfast with butter, cheese, or alongside a soup. It can be toasted if you like an even crispier crust. It's also good plain, with yogurt or tomatoes.
Frequently Asked Questions
How long should the dough be left to rise?
Just 20 minutes at room temperature. It won't rise much; the cereal flakes are heavy, but it's enough for this recipe.
Can I use only white flour, without cereals?
You can, but then it won't be the same cereal bread – it will turn out airier and less filling.
If I don't have fresh yeast, can I use dry yeast?
Yes, a 7 g packet of dry yeast replaces a 25 g cube of fresh yeast.
Can I skip the cheese altogether?
Yes, the cheese on top is not essential, but it adds a bit of flavor and color.
Can I freeze the bread?
The multi-grain bread doesn't keep its perfect texture when frozen, but if necessary, you can freeze it sliced, well wrapped.
Nutritional Values
Estimation for one slice (out of 6, with cheese):
Calories: approximately 160 kcal
Protein: about 6 g
Carbohydrates: 27 g
Fat: 2.5 g
Fiber: 3-4 g
Values are approximate and can vary depending on the exact weighing and type of cereals used.
Storage and Reheating
It keeps for 1-2 days at room temperature, in a paper bag or a clean towel. After 2 days it starts to harden, so I recommend slicing it and toasting it if it dries out. I do not recommend storing it in the fridge, as it becomes harder. It can be briefly reheated in a toaster or a few minutes in the oven if you want a crispier crust.
Quick Info
Total Time: about 1 hour
Preparation Time: 10 minutes
Baking Time: 30 minutes + cooling in the oven
Servings: 1 small loaf (4-6 slices, depending on how thick you cut them)
Difficulty: easy
Recipe Type: quick cereal bread, suitable for breakfast or snacks
Ingredients
1 cube of yeast (25 g)
about 200 ml warm water
about 50 g cornmeal
about 100 g white flour (type 650)
about 100 g oats
about 100 g rye flakes
1 teaspoon salt
1 teaspoon sugar
about 20 g grated cheese
2 tablespoons oil (for greasing the pan)
Preparation Method
1. In a medium bowl, mix the yeast with the salt and sugar. I use the yeast directly, without dissolving it separately, because it works fine this way.
2. Pour warm water over it and mix gently until combined.
3. Add the white flour, cornmeal, oats, and rye flakes. Mix with a spoon or directly with your hand. The dough doesn't need to be kneaded much, just enough to combine the ingredients.
4. Transfer the mixture directly into a small pan, well-greased with oil. Level it slightly with a spoon or a damp hand.
5. Let the pan rise for 20 minutes at room temperature. I don't expect it to rise much – the flakes weigh it down, but it needs just enough to not be completely flat.
6. Meanwhile, preheat the oven to 180°C.
7. Place the pan in the oven and bake for 30 minutes at the mentioned temperature.
8. After 30 minutes, turn off the oven, take out the pan, sprinkle the grated cheese over the bread, and put it back in the turned-off oven. Let it cool slowly there, in the pan.
Why I make this recipe often
This bread gets me out of a jam when I want something hearty and don't feel like kneading or waiting for long rising times. It's filling, made from what I already have in the pantry, and doesn't require complicated techniques. It keeps hunger at bay, and I can change the grains depending on what I have on hand.
Tips and Variations
Tips
- Use warm water, not hot, otherwise, the yeast won't rise at all.
- The oil for the pan helps both in releasing the bread and in creating a slightly crispy crust on the outside.
- Don't expect an airy bread – it will be denser due to the large amount of cereal flakes.
Substitutions
- You can also use dry yeast (a 7 g packet) if you don't have fresh yeast.
- If you don't have cornmeal, just use white flour or you can add whole wheat flour for a different texture.
- Instead of cheese, a bit of grated hard cheese works too, if you have some in the fridge.
Variations
- Oats or rye flakes can be replaced with other cereals, such as wheat flakes or a mix of seeds, if you prefer more texture.
- If you want a slightly less dense bread, reduce the amount of flakes a bit and supplement with white flour.
Serving Ideas
It works well cut into thick slices, for breakfast with butter, cheese, or alongside a soup. It can be toasted if you like an even crispier crust. It's also good plain, with yogurt or tomatoes.
Frequently Asked Questions
How long should the dough be left to rise?
Just 20 minutes at room temperature. It won't rise much; the cereal flakes are heavy, but it's enough for this recipe.
Can I use only white flour, without cereals?
You can, but then it won't be the same cereal bread – it will turn out airier and less filling.
If I don't have fresh yeast, can I use dry yeast?
Yes, a 7 g packet of dry yeast replaces a 25 g cube of fresh yeast.
Can I skip the cheese altogether?
Yes, the cheese on top is not essential, but it adds a bit of flavor and color.
Can I freeze the bread?
The multi-grain bread doesn't keep its perfect texture when frozen, but if necessary, you can freeze it sliced, well wrapped.
Nutritional Values
Estimation for one slice (out of 6, with cheese):
Calories: approximately 160 kcal
Protein: about 6 g
Carbohydrates: 27 g
Fat: 2.5 g
Fiber: 3-4 g
Values are approximate and can vary depending on the exact weighing and type of cereals used.
Storage and Reheating
It keeps for 1-2 days at room temperature, in a paper bag or a clean towel. After 2 days it starts to harden, so I recommend slicing it and toasting it if it dries out. I do not recommend storing it in the fridge, as it becomes harder. It can be briefly reheated in a toaster or a few minutes in the oven if you want a crispier crust.