Our Multigrain Cereal is one of Wild Hive’s oldest and best-selling products—and for good reason. This hearty blend brings together cracked ancient grains and seeds to create a cereal that’s deeply nourishing, flavorful, and incredibly versatile.
The mix includes Emmer, Einkorn, Rye, Spelt, Oats, Barley, Corn, Millet, and Flax Seed, each contributing its own texture and character. Cooked as a hot cereal, it’s rich, satisfying, and full of natural grain flavor. Used in baking, it adds depth, moisture, and structure to multigrain breads.
Because the grains are cracked rather than rolled or flaked, they retain their integrity and cook up with a pleasant bite. When soaked or cooked before baking, they integrate beautifully into doughs without weighing them down—making this a favorite among both home bakers and professional bread makers.
Best for:
• Hot cereal and porridge
• Multigrain and seeded breads
• Soaking and adding to sourdough or yeasted doughs
• Grain bowls and savory sides
Baker’s tip:
For bread baking, soak or cook the cereal first until tender, then cool before adding to dough. This improves texture, prevents dryness, and helps the grains blend evenly into the crumb.
Wholesome, time-tested, and made with intention, this multigrain cereal reflects Wild Hive’s commitment to flavor, tradition, and real whole grains—one spoonful or loaf at a time.
Our Multigrain Cereal is one of Wild Hive’s oldest and best-selling products—and for good reason. This hearty blend brings together cracked ancient grains and seeds to create a cereal that’s deeply nourishing, flavorful, and incredibly versatile.
The mix includes Emmer, Einkorn, Rye, Spelt, Oats, Barley, Corn, Millet, and Flax Seed, each contributing its own texture and character. Cooked as a hot cereal, it’s rich, satisfying, and full of natural grain flavor. Used in baking, it adds depth, moisture, and structure to multigrain breads.
Because the grains are cracked rather than rolled or flaked, they retain their integrity and cook up with a pleasant bite. When soaked or cooked before baking, they integrate beautifully into doughs without weighing them down—making this a favorite among both home bakers and professional bread makers.
Best for:
• Hot cereal and porridge
• Multigrain and seeded breads
• Soaking and adding to sourdough or yeasted doughs
• Grain bowls and savory sides
Baker’s tip:
For bread baking, soak or cook the cereal first until tender, then cool before adding to dough. This improves texture, prevents dryness, and helps the grains blend evenly into the crumb.
Wholesome, time-tested, and made with intention, this multigrain cereal reflects Wild Hive’s commitment to flavor, tradition, and real whole grains—one spoonful or loaf at a time.
