Multigrain Bread

Multigrain Bread, with its hearty texture and nutty aroma, has always been a staple in my kitchen. I still remember the first time I baked a loaf – the sense of accomplishment as I pulled that golden-brown creation from the oven. It reminds me a bit of my endeavors baking carrot bread, both are so wholesome.

What Makes This Multigrain Bread So Special?

What I adore about this Multigrain Bread is its simplicity and the sheer satisfaction of creating something so nourishing from scratch. With just 30 minutes of prep time and 45 minutes in the oven, I can have a loaf that’s far superior to anything store-bought. The blend of whole wheat flour, bread flour, rolled oats, flax seeds, and sunflower seeds creates a symphony of flavors and textures that I find irresistible. It reminds me of my love for baking all sorts of breads.

Ingredient Notes for Multigrain Bread

For my Multigrain Bread, I always opt for active dry yeast to give my dough the perfect rise. I’ve found using quality yeast makes a world of difference in the final texture. Also, I love adding flax seeds for their nutty flavor and nutritional benefits. If you don’t have flax seeds, chia seeds would also be a great substitute. Making bread is so fun, kind of like my experiences with no-knead whole wheat bread.

Emma

Homemade Multigrain Bread

This hearty multigrain bread is packed with flavor and texture, perfect for sandwiches or enjoying with a warm bowl of soup. It's surprisingly easy to make at home with simple ingredients.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Main Course, Side Dish

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 1 1/2 cups warm water (105-115°F)
• 2 1/4 tsp active dry yeast
• 2 tbsp honey
• 2 tbsp olive oil
• 1 1/2 cups whole wheat flour
• 1 1/2 cups bread flour
• 1/2 cup rolled oats
• 1/4 cup flax seeds
• 1/4 cup sunflower seeds
• 1 tbsp vital wheat gluten (optional, for a chewier texture)
• 1 1/2 tsp salt

For topping

• 1 tbsp rolled oats (optional)

Equipment

• Stand Mixer
• Loaf Pan (9x5 inch)
• Mixing Bowls

Method

 

Mixing the Dough

• In the bowl of a stand mixer, dissolve yeast in warm water. Let stand for 5-10 minutes, or until foamy.
• Add honey and olive oil to the yeast mixture. Stir to combine.
• Add whole wheat flour, bread flour, rolled oats, flax seeds, sunflower seeds, vital wheat gluten (if using), and salt to the bowl. Mix on low speed with the dough hook attachment until the dough comes together.
• Increase the speed to medium-low and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until it pulls away from the sides of the bowl.

First Rise

• Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Shaping and Second Rise

• Gently punch down the dough to release the air. Turn it out onto a lightly floured surface.
• Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan.
• Cover the loaf with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until almost doubled in size.

Baking

• Preheat oven to 375°F (190°C).
• Sprinkle the top of the loaf with rolled oats (optional).
• Bake for 40-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, tent it with foil during the last 15 minutes of baking.
• Remove the loaf from the pan and let it cool completely on a wire rack before slicing and serving.

Notes

For a richer flavor, try adding a tablespoon of molasses to the dough. Store cooled bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Bringing It All Together in My Kitchen

Let me walk you through how I make this Multigrain Bread. First, I mix the dough, combining the wet and dry ingredients until it forms a cohesive mass. Then comes the first rise, where patience is key as the yeast works its magic. After that, I shape the dough into a loaf and let it rise again. Finally, I bake it until it’s golden brown and the aroma fills my kitchen.

My Tips for the Perfect Outcome

• Make sure your warm water isn’t too hot, as it can kill the yeast.
• Don’t skip the vital wheat gluten; it’s essential for a good rise.
• Let the dough rise in a warm, draft-free place.
• Give the loaf a good score before baking to control expansion.

Serving Suggestions and Storage Tips

I love serving this Multigrain Bread toasted with a smear of butter or alongside a hearty soup. It’s also fantastic for sandwiches! To store leftovers, I wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. It stays fresh for about 3-4 days at room temperature. For longer storage, I slice it and freeze it. You can easily toast it from frozen! I also like this Multigrain bread for making my favorite sandwiches with einkorn sandwich bread.

How can I make my Multigrain Bread softer?

For a softer Multigrain Bread, try adding a tablespoon of honey or molasses to the dough. Also, ensure you’re not adding too much flour, as this can make the bread dense. A little extra olive oil can also contribute to a more tender crumb.

Can I substitute other grains in this recipe?

Absolutely! Feel free to experiment with different grains in your Multigrain Bread. You can substitute the rolled oats with quinoa flakes, or add in some rye flour for a deeper flavor. Just be mindful of the overall hydration of the dough, as different grains absorb water differently.

What is vital wheat gluten and why is it important?

Vital wheat gluten is a natural protein found in wheat, and it’s crucial for giving your Multigrain Bread structure and elasticity. It helps the bread rise properly and prevents it from becoming too crumbly. If you can’t find vital wheat gluten, you can try using a high-protein bread flour instead.

How do I know when my Multigrain Bread is done baking?

Your Multigrain Bread is done when it’s golden brown and sounds hollow when you tap the bottom. An internal temperature of 200-210°F (93-99°C) is ideal. If the top is browning too quickly, you can tent it with foil during the last 15 minutes of baking.

This recipe holds a special place in my heart, and I truly hope it brings as much joy to your table as it does to mine. If you try it, I’d absolutely love to hear what you think and see your creations in the comments below!

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