Multigrain Bread
Elevate your homemade bread game with this wholesome and hearty Multigrain Bread recipe, bursting with nutrition and rustic flavor. Made with a blend of whole wheat and bread flours, rolled oats, sunflower seeds, and flaxseeds, this bread combines a rich nutty taste with a soft, chewy texture. Sweetened with a touch of honey and enriched with olive oil, it’s as nourishing as it is delicious. Perfectly golden and topped with optional seeds or oats, this loaf is ideal for sandwiches, toast, or as a standalone snack. With simple kneading and two satisfying rises, this recipe guides you to bakery-quality results right at home. Whether you're looking for a healthy bread option or a rewarding baking project, this multigrain bread is an inviting choice for any kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 355 ml Warm water
- 2 tbsp Honey
- 2.25 tsp Active dry yeast
- 250 g Whole wheat flour
- 200 g Bread flour
- 40 g Rolled oats
- 30 g Sunflower seeds
- 20 g Flaxseeds
- 2 tsp Salt
- 2 tbsp Olive oil
- 2 tbsp Milk (for brushing)
Instructions
In a large mixing bowl, combine the warm water and honey, stirring until the honey dissolves. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until frothy.
In a separate bowl, combine the whole wheat flour, bread flour, rolled oats, sunflower seeds, flaxseeds, and salt.
Once the yeast mixture is frothy, add the olive oil to it and stir. Gradually add the flour mixture to the yeast mixture, stirring until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. You may need to sprinkle a small amount of extra flour if the dough is sticky.
Place the dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Punch down the dough and transfer it to a lightly floured surface. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the loaf pan with a towel and let the dough rise again in a warm place for 30-40 minutes until it has doubled in size.
Preheat your oven to 175°C (350°F). Brush the top of the dough with milk and optionally sprinkle with a few extra oats or seeds for decoration.
Bake in the preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom and is golden brown on top.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4775 mg | 208% | |
| Total Carbohydrate | 412.5 g | 150% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 39.5 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 314 mg | 24% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2072 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.
