Multigrain Yeast Bread
Elevate your homemade bread game with this hearty and wholesome Multigrain Yeast Bread recipe! Packed with nutritious ingredients like whole wheat flour, rolled oats, flaxseeds, sunflower seeds, and pumpkin seeds, this artisan-style loaf combines a soft, fluffy texture with a satisfyingly nutty crunch. Sweetened naturally with honey and enriched with olive oil, this multigrain bread is as flavorful as it is nourishing. Perfect for making sandwiches, pairing with soups, or enjoying on its own, each slice is brimming with fiber and wholesome goodness. With easy-to-follow steps for proofing, kneading, and baking, this recipe yields a stunning golden loaf that rises beautifully with a delightfully chewy crust. Whether you’re a seasoned baker or a beginner, this multigrain bread will quickly become a favorite in your repertoire of homemade breads.
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Honey
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 2.5 cups Bread flour
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 2 tablespoons Flaxseeds
- 2 tablespoons Sunflower seeds
- 2 tablespoons Pumpkin seeds
- 0.5 cup Additional bread flour (for kneading)
Instructions
In a large mixing bowl, combine warm water, active dry yeast, and honey. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
Add olive oil and salt to the yeast mixture and stir gently.
Mix in the bread flour, whole wheat flour, rolled oats, flaxseeds, sunflower seeds, and pumpkin seeds. Stir to form a rough dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, gradually adding additional bread flour as needed to prevent sticking. The dough should become smooth and elastic.
Place the kneaded dough in a large, oiled bowl. Cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
Punch down the dough to release air. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the loaf pan loosely with a kitchen towel and let the dough rise again for 30-40 minutes until it reaches about 1 inch above the rim of the pan.
Meanwhile, preheat the oven to 375°F (190°C).
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the loaf from the pan and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4751 mg | 207% | |
| Total Carbohydrate | 449.2 g | 163% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 37.2 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 1664 mg | 35% | |
*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.
