This amazing Multigrain Bread is soft and hearty, packed with whole grains, seeds, and a touch of honey for the perfect balance of wholesome flavor and texture.
I've been making Multigrain Bread on repeat!
I've been making Multigrain Bread on repeat!Whether I’m making toast in the morning, sandwiches for lunch, or just enjoying a warm slice straight from the oven, no one can resist this easy multigrain bread recipe. It bakes up beautifully every time with the perfect soft texture and hearty flavor, thanks to the blend of whole grains, oats, and a hint of honey. Best of all, it’s a healthier bread recipe that my kids adore, and I can feel good feeding it to them.
Try my other bread recipes, like Date Nut Bread, Whole Wheat Bread, Lemon Blueberry Bread, or Chocolate Banana Bread!
How to make Multigrain Bread:
Make Bread Dough and Rise: In a large mixing bowl or stand mixer add 2 cups bread flour, ½ cup whole wheat flour, cereal grains, salt, and yeast. In a separate bowl, mix water and honey. Add to dry ingredients, along with milk and melted butter (or oil). Mix well to combine. Add extra flour as needed until it forms a very soft dough that isn’t overly sticky (you may not use all the flour!). Knead for a few minutes, until the dough is very smooth and elastic. Place dough in a greased bowl and cover with plastic wrap. Allow to rise for 1 hour.
Second Rise: Punch down dough and shape into a log. Place in a 8 ½ x 4 ½ x 2 ½ loaf pan, cover with a light kitchen towel and allow to rise again for 1 hour or until about 1-inch above the pan.
Optional: Gently brush a beaten egg white on top and sprinkle with 2-3 Tablespoons (total) seeds/oats on top.
Bake at 350°F for about 35-40 minutes, or until internal temperature reads 190°F. (Tent lightly with aluminum foil if it’s getting too browned on top). Remove homemade multigrain bread to a wire rack to cool before slicing.
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Recipe
Multigrain Bread
Equipment
- Stand Mixer , optional
Ingredients
- 2 cups bread flour
- ½ to 1 cup whole wheat flour
- 1/2 cup cereal grains blend* , or quick-cook oats
- 1 ½ teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 ½ Tablespoons honey
- ½ cup warm water
- ¾ cup milk , warmed
- 3 Tablespoons melted butter , olive oil or avocado oil
- Optional: 2 Tablespoons seeds of choice (i.e. pumpkin/flax/chia/sesame/poppy/sunflower)
Optional Oat/Seed Topping:
- 1 egg white , beaten
- 1 Tablespoon seeds of choice (pumpkin, flax, chia, sesame, poppyseeds, sunflower)
- 1 Tablespoon quick oats
Instructions
- Dough: To a large mixing bowl or stand mixer add 2 cups bread flour, ½ cup of the whole wheat flour, cereal grains, salt, and yeast.2 cups bread flour, ½ to 1 cup whole wheat flour, ½ cup cereal grains blend*, 1 ½ teaspoons kosher salt, 2 teaspoons instant yeast
- In a separate bowl, mix water and honey. Add to dry ingredients, along with milk and melted butter (or oil). Mix well to combine.2 ½ Tablespoons honey, ½ cup warm water, ¾ cup milk, 3 Tablespoons melted butter
- Add extra flour as needed until it forms a very soft dough that isn’t overly sticky (you may not use all the flour!). Add extra seeds of choice, if using. Knead for a few minutes, until the dough us very smooth and elastic.Optional: 2 Tablespoons seeds of choice (i.e. pumpkin/flax/chia/sesame/poppy/sunflower)
- First rise: Place dough in a greased bowl and cover with plastic wrap. Allow to rise for 1 hour.
- Second rise: Punch down dough and shape into a log. Place in a 8 ½ x 4 ½ x 2 ½ loaf pan, cover with a light kitchen towel and allow to rise again for 1 hour or until about 1-inch above the pan.
- Optional: Gently brush a beaten egg white on top and sprinkle with 2-3 Tablespoons (total) seeds/oats on top.1 egg white, 1 Tablespoon seeds of choice (pumpkin, flax, chia, sesame, poppyseeds, sunflower), 1 Tablespoon quick oats
- Bake at 350F for about 35-40 minutes, or until internal temp of 190F. (Tent lightly with aluminum foil if it’s getting too browned on top). Remove to a wire rack to cool before slicing.
Notes
Nutrition
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