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Multigrain Bread

Maria G. Brooks
This homemade multigrain bread is packed with wholesome grains and seeds, offering a perfect balance of texture, flavor, and nutrition.
With a soft interior and a slightly crunchy crust, this bread is ideal for sandwiches, toast, or simply enjoying with butter.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Bread
Cuisine American, European
Servings 12 slices
Calories 170 kcal

Equipment

  • 1 large mixing bowl
  • 1 Small bowl (for activating yeast)
  • 1 measuring cup
  • 1 Measuring Spoon Set
  • 1 Whisk or wooden spoon
  • 1 stand mixer with a dough hook (optional)
  • 1 9x5-inch Loaf Pan
  • 1 Clean kitchen towel
  • 1 Cooling Rack

Ingredients
  

For the Bread Dough

  • 1 ¼ cups 300 ml warm water (about 110°F or 45°C)
  • 1 tablespoon maple syrup or honey for non-vegan option
  • 2 ¼ teaspoons 1 packet active dry yeast
  • 2 cups 240g whole wheat flour
  • 1 cup 120g bread flour
  • ¼ cup 30g rolled oats
  • ¼ cup 30g sunflower seeds
  • 2 tablespoons flaxseeds
  • 1 tablespoon chia seeds
  • 1 teaspoon salt
  • 2 tablespoons olive oil

For Topping (Optional)

  • 1 tablespoon rolled oats
  • 1 teaspoon sesame seeds

Instructions
 

Step 1: Activate the Yeast

  • In a small bowl, combine warm water, maple syrup, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy.
    This step ensures the yeast is alive and active.

Step 2: Mix Dry Ingredients

  • In a large mixing bowl, combine whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, chia seeds, and salt. Mix well.

Step 3: Combine Wet and Dry Ingredients

  • Pour the activated yeast mixture and olive oil into the dry ingredients.
    Mix using a wooden spoon or a stand mixer fitted with a dough hook until a rough dough forms.

Step 4: Knead the Dough

  • Knead the dough for 8–10 minutes until it becomes smooth and elastic.
    If it's too sticky, add a little flour; if too dry, add a teaspoon of water.

Step 5: First Rise

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

Step 6: Shape the Loaf

  • Punch down the dough to release air bubbles, then shape it into a loaf.
    Place it into a greased 9x5-inch loaf pan.

Step 7: Second Rise

  • Cover and let it rise again for 30 minutes. Meanwhile, preheat the oven to 375°F (190°C).

Step 8: Bake the Bread

  • Brush the top with a little water and sprinkle oats and sesame seeds for extra crunch.
    Bake for 35–40 minutes, or until the bread sounds hollow when tapped.

Step 9: Cool and Serve

  • Remove the loaf from the pan and let it cool on a wire rack before slicing.

Notes

  • Make it Gluten-Free: Swap whole wheat and bread flour with a 1:1 gluten-free flour blend and add 1 teaspoon of xanthan gum.
  • Sweeter Variation: Add 1 tablespoon of brown sugar or molasses for a slightly sweet taste.
  • Storage Tip: Store at room temperature for 3–4 days or freeze for up to 3 months.
Keyword Multigrain Bread