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Multigrain Bread

Linda M. Harris
This homemade multigrain bread is soft, hearty, and packed with fiber-rich grains.
Perfect for sandwiches, toast, or enjoying on its own, this bread combines whole wheat flour, oats, flaxseeds, and other grains to create a nutritious and flavorful loaf.
With a golden crust and tender crumb, it's a wholesome alternative to store-bought bread.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course bread, Breakfast, Side Dish
Cuisine American, European
Servings 12 Slices
Calories 180 kcal

Equipment

  • 2 Mixing Bowls
  • 1 measuring cup set
  • 1 kitchen scale (optional)
  • 1 Stand Mixer (or for hand kneading)
  • 1 Bread Pan (9x5-inch)
  • 1 Dough Scraper (Optional)
  • 1 Clean Kitchen Towel or Plastic Wrap
  • 1 Oven Thermometer (Optional)

Ingredients
  

Dry Ingredients

  • 2 ½ cups Whole Wheat Flour
  • ½ cup Rolled Oats
  • ¼ cup Flaxseeds
  • ¼ cup Sunflower Seeds
  • 1 ½ teaspoons Salt

Wet Ingredients

  • 1 cup Warm Water 110°F or 45°C
  • 2 teaspoons Active Dry Yeast
  • 2 tablespoons Honey or Maple Syrup
  • 2 tablespoons Olive Oil or Melted Butter

Toppings (Optional)

  • 1 tablespoon Rolled Oats or Seeds for garnish

Instructions
 

Step 1: Activate the Yeast

  • In a small bowl, combine warm water and honey (or maple syrup).
    Sprinkle yeast on top and let it sit for 5–10 minutes until foamy.

Step 2: Mix the Dry Ingredients

  • In a large mixing bowl, combine whole wheat flour, rolled oats, flaxseeds, sunflower seeds, and salt.
    Stir to evenly distribute the grains.

Step 3: Form the Dough

  • Add the activated yeast mixture and olive oil (or melted butter) to the dry ingredients.
    Mix until a sticky dough forms.

Step 4: Knead the Dough

  • Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
    If using a stand mixer, knead with a dough hook on low speed for 5–7 minutes.

Step 5: First Rise

  • Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 6: Shape the Loaf

  • Once risen, punch down the dough and shape it into a loaf. Place it into a greased 9x5-inch bread pan.

Step 7: Second Rise

  • Cover the pan and let the dough rise again for 30–45 minutes, until it slightly puffs over the edge of the pan.

Step 8: Bake the Bread

  • Preheat the oven to 375°F (190°C). If desired, brush the top with water or milk and sprinkle extra rolled oats or seeds.
  • Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped.

Step 9: Cool and Serve

  • Remove the bread from the pan and let it cool on a wire rack for at least 1 hour before slicing.

Notes

  • For a Softer Crust: Brush the loaf with butter immediately after baking.
  • To Add More Grains: Try adding chia seeds, sesame seeds, or quinoa for extra nutrition.
  • For a Gluten-Free Version: Use a gluten-free flour blend and ensure grains are certified gluten-free.
  • Storage Tips: Keep in an airtight container for up to 3 days or freeze for up to 2 months.
Keyword Multigrain Bread