Best Multigrain Bread Recipe (Soft & Hearty)
This isn't just another dense, dry loaf that crumbles the moment you slice it. It's soft on the inside, golden and chewy on the outside, and packed with the nutty, earthy flavor that only a blend of whole grains can give.
Equipment
- Large mixing bowl
- Stand mixer with dough hook - or you can knead by hand
- Digital kitchen scale - for precise measurements
- Instant-read thermometer - for checking water and bread doneness
- 9x5-inch loaf pan
- Plastic wrap
- Clean kitchen towel
- Bench scraper
- Wire cooling rack
- Pastry brush - for egg wash
- Measuring cups and spoons
Ingredients
- 1 cup warm water - 240ml, around 110°F / 43°C
- 1 cup whole milk - 240ml, warm
- 2 tablespoons honey - 30ml
- 2 1/4 teaspoons active dry yeast - 7g, one standard packet
- 2 tablespoons unsalted butter - 28g, softened
- 1 1/2 teaspoons salt - 9g
- 1 cup old-fashioned rolled oats - 90g
- 1/4 cup flaxseeds - 40g, ground or whole
- 1/4 cup sunflower seeds - 35g, hulled
- 2 tablespoons sesame seeds - 18g
- 2 tablespoons millet - 16g
- 1 cup whole wheat flour - 120g
- 2 to 2 1/2 cups bread flour - 240-300g, plus more for kneading
For the Topping
- 1 egg - lightly beaten, for egg wash
- 2 tablespoons rolled oats - for sprinkling
- 1 tablespoon mixed seeds - for sprinkling
Instructions
- Activate the yeast: Combine warm water and milk in a large bowl. Stir in honey, sprinkle yeast on top, and let sit for 5-10 minutes until foamy.
- Soak the grains: Combine oats, flaxseeds, sunflower seeds, sesame seeds, and millet in a small bowl. Pour in 1/4 cup of hot water, stir, and let sit for 5 minutes. Drain any excess liquid.
- Build the dough: To the foamy yeast mixture, add softened butter, salt, soaked grain mixture, and whole wheat flour. Stir until combined. Gradually add bread flour, one cup at a time, mixing until a soft, slightly tacky dough forms.
- Knead the dough: Using a stand mixer with dough hook, knead on medium-low speed for 8-10 minutes until smooth and elastic. If kneading by hand, knead on a lightly floured surface for 10-12 minutes.
- First rise: Place dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the loaf: Punch down the dough and turn out onto a lightly floured surface. Press into a rough rectangle, then roll tightly into a log. Pinch the seam and ends closed.
- Second rise: Place the shaped loaf seam-side down into a greased 9x5 inch loaf pan. Cover loosely and let rise for 45-60 minutes, until the dough crowns about 1 inch above the pan rim. Preheat oven to 375°F (190°C).
- Apply egg wash and topping: Gently brush the risen loaf with beaten egg and sprinkle with rolled oats and mixed seeds.
- Bake the bread: Place on the center rack and bake for 35-40 minutes until deep golden brown. The internal temperature should reach 190-200°F (88-93°C). Tent with foil if browning too quickly.
- Cool before slicing: Remove from the pan immediately and transfer to a wire rack. Cool for at least 45 minutes to 1 hour before slicing.
Notes
- Measure by weight: For the most accurate results, use a kitchen scale to measure flour and grains. Volume measurements can vary significantly.
- Don't rush the rise: Allow the dough to fully double in size for the best flavor and texture. In a cooler kitchen, this may take longer than the stated time.
- Check your yeast: If the yeast doesn't foam after 10 minutes, your liquid may have been too hot or the yeast may be expired. Start over with fresh yeast.
- Soak the grains: Don't skip this step! Soaking prevents the seeds and oats from absorbing moisture from the dough, which can lead to a dry crumb.
- Resist over-flouring: Multigrain dough is stickier than white bread dough. Use a bench scraper to handle it and avoid adding too much extra flour.
- Cool completely: Cutting into a hot loaf will result in a gummy, compressed crumb. Let it cool fully for the best texture.
- Freezer-friendly: This bread freezes beautifully. Slice before freezing for easy portioning, wrap tightly in plastic wrap and foil, and freeze for up to 3 months.
- Variation - Seeded loaf: Double the seeds and add 2 tablespoons of poppy seeds for an extra crunchy, seed-heavy loaf.
- Variation - Vegan: Use plant-based milk, replace butter with coconut oil, and brush with plant-based milk instead of egg wash.
- Add-ins: For a festive twist, stir in 1/4 cup dried cranberries and 1 teaspoon of orange zest with the grains.