This hearty Multigrain Bread Recipe is my favorite crusty bread recipe for sandwiches. Packed full of nutrients with flaxseeds, sunflower seeds, and rolled oats, this is not your normal white loaf bread.
A soft bread rich in flavor from whole wheat and buckwheat flours. I even coated the crust with sesame seeds, for a textured crunch.
Most people new to making yeast bread recipes worry about the rise and texture of the bread. Trust me, I’ve been there too. But, you’ve got this!
What is Multigrain Bread?
Multigrain bread consists of two or more types of whole grain and/or flours.
Grains include the following choices:
- Brown Rice
- Whole Wheat
What Seeds Can Be Added to the Multigrain Bread Recipe?
- Sesame Seeds
- Flax Seeds
- Rolled Oats
- Pumpkin Seeds
- Sunflower Seeds
Tips for Homemade Multigrain Bread Recipe:
Make the Dough
- Accurately measure your flours by weighing them with a kitchen scale.
- Sift your flours before whisking together.
- Use only warm water with your active dry yeast, it should be 110 F. Hot water will kill your yeast!
- Slowly spoon in flours on medium low speed using the dough hook.
- At the same time you are spooning in the flour mixture, start to pour in your flaxseeds, sunflower seeds, and oats. Let the dough hook evenly distribute the seeds with the flour.
- Once flours have been added, turn speed up to medium high.
- Dough should start to form and pull away from the sides of the bowl.
- It will be tacky, but not overly sticky.
- Continue to beat dough on medium high for 5-6 minutes.
- Turn off mixer and pull dough away from dough hook.
- Transfer to a lightly oiled bowl, large enough for the dough to grow.
- Cover in plastic wrap and place in a warm location to double in size.
- This could take up to two hours.
Shape and Second Prove
- Once the dough has doubled in size, scrape from the bowl and place on a lightly floured work surface.
- Press the excess air from the dough with your fist.
- Start to shape into a loaf by taking the outside edges and folding inwards towards the center until a round ball is formed.
- Place the shaped loaf onto a parchment paper lined tray, with the seam side down.
- Cover with a tea towel or light weight kitchen towel and set in a warm location.
- The dough will need to ride again.
- The second proof can tale 45 minutes to an hour.
- Your dough is ready to bake when you can gently press with your finger and it springs back into place.
- Take a knife and slice three 1/4-1/2 inch deep slices across the top of the loaf.
- Paint with a thin coat of egg wash.
- Generously sprinkle the egg wash with sesame seeds.
Bake the Loaf
- Place a baking tray on the bottom of the oven and fill 1/2 inch deep with hot water.
- Then place tray with loaf on the middle to lowest rack.
- Close oven and do not open until baking time is over.
- The steam from the water will help the loaf to rise.
- The slices in the top of the loaf help to control the shape.
- Baked bread should have an internal temperature of 190 F and when tapped on the bottom sound hollow.
Mutli Grain Bread Loaf
- 1 1/2 cup (375 ml) Warm Water (110 F)
- 2 1/4 tsp Active Dry Yeast
- 2 Tbsp Honey
- 3 Tbsp Unsalted Butter melted
- 2 3/4 Cups (336 g) Whole Wheat Flour
- 7/8 Cup ( 100 g) Bread Flour
- 1/2 Cup (64 g) Buckwheat Flour
- 2 tsp Kosher Salt
- 1/4 Cup ( 62.5 g) Rolled Oats
- 1/4 Cup (62.5 g) Flaxseeds
- 3 Tbsp Raw Sunflower Seeds (no shell)
- 1 Egg and 1 tsp water beaten with a fork
- 1/4 Cup Sesame Seeds
- In bowl of stand mixer, gently stir together warm water, yeast, and honey.
- Let sit for 5-10 minutes until frothy.
- In a separate bowl mix sifted flours and salt with a hand whisk.
- Using a dough hook on medium/low, add butter, then slowly add flours to yeast mixture. (Add seeds as you add the flour for an even distribution.)
- While you are spooning in the flours, start to add your flaxseeds, sunflower seeds, and oats. I just pour in a little at a time as the dough hook mixes them into the flour.
- Allow hook to knead dough until well formed. Continue to knead with hands for an additional 3-4 minutes.
- Dough should have a tacky elasticity, but not be too sticky.
- Transfer dough into a lightly oiled bowl. Cover with plastic wrap and let sit for 1-2 hours in a warm location until it has doubled in size.
- Remove dough from bowl and set onto a lightly floured surface. (Use bread flour.)
- Press excess air from dough. Fold dough inwards from the edges several times until a smooth ball is formed.
- Transfer to a parchment paper lined tray.
- Cover with tea towel and allow to rest for 30-40 minutes.
- Take a sharp knife and cut 3-4 slits about 1/4 inch deep across the top of loaf.
- Brush with egg wash and sprinkle sesame seeds across the egg wash.
- Place a deep baking tray in the bottom or lowest rack of oven. Fill 1/2 inch deep with hot water. (Steam will aid in the rise and bake of the loaf.)
- Place tray with loaf on the middle to lowest rack.
- Bake at 425 F for 45-50 min, or until golden brown.
- Let cool for 15 min before serving.