Multi Grain Honey Wheat Bread
Discover the wholesome goodness of homemade Multi Grain Honey Wheat Bread, a hearty and nutritious loaf that's as satisfying as it is flavorful. This recipe combines whole wheat flour, rolled oats, sunflower seeds, and ground flaxseed for a nutrient-packed base, sweetened naturally with honey and enriched with a touch of olive oil. With its soft, slightly chewy texture and nutty undertones, this bread is perfect for sandwiches, toast, or a wholesome snack straight out of the oven. Ideal for both beginner and seasoned bakers, the dough comes together effortlessly with a simple kneading process, and the irresistible aroma of freshly baked bread will fill your kitchen. Ready in just over two hours, this recipe yields a golden-brown loaf with a rustic touch—perfect for anyone seeking homemade bread that looks and tastes bakery-worthy. Try this high-fiber, multi-grain bread today for a delicious addition to your healthy eating routine!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Instant yeast
- 0.25 cup Honey
- 2 tablespoons Olive oil
- 2.5 cups Whole wheat flour
- 1 cup All-purpose flour
- 0.5 cup Rolled oats
- 0.25 cup Sunflower seeds
- 2 tablespoons Ground flaxseed
- 1.5 teaspoons Salt
Instructions
In a large mixing bowl, combine the warm water and instant yeast, letting it sit for 5 minutes until the yeast is bubbly and activated.
Stir in the honey and olive oil until fully combined.
Gradually add the whole wheat flour, rolled oats, sunflower seeds, ground flaxseed, and salt. Mix until the dough starts to come together.
Slowly incorporate the all-purpose flour, 1/4 cup at a time, kneading the dough by hand or with a dough hook on a stand mixer. Knead for 8–10 minutes until the dough is smooth and elastic, and slightly tacky to the touch.
Form the dough into a ball and place it into a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Punch down the dough and transfer it to a lightly floured surface. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the loaf pan loosely and let the dough rise again for about 30 minutes, or until it has risen just above the rim of the pan.
Preheat your oven to 375°F (190°C) during the second rise.
Bake the bread in the preheated oven for 35–40 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 400.7 g | 146% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 51.6 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2046 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
