Multigrain Bread Recipe

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Multigrain Bread Recipe is a hearty, nutty tasting bread, made with oatmeal, honey, white whole wheat flour, and plenty of seeds and nuts. We love toasting this healthy bread, and topping it with peanut butter and jelly!

Overhead shot of a loaf of sliced multi-grain seeded bread, on a wooden cutting board.

Baking bread is a lot like art. It is a process that starts with yeast, liquid, salt, and flour – and possibly several other ingredients, depending on the type of bread you are making. The ingredients are transformed during the proofing process and completed in the oven. The end product is a beautiful loaf of bread. And if you do it right, it’s delicious as well.

I believe my Mom was an artist in the kitchen. Baking bread was her creative outlet. And it has become mine too. However, while my mom shared her art by giving bread away, I get to complete the process by sharing it with all of you. Because I believe art should be shared.

My sister, Jackie, introduced me to Whole Foods’ Seeduction Bread during our visits to see her family in Colorado. Ever since, I’ve been thinking about making a copycat version, and this is my attempt.

Overhead shot of two loafs of multi-grain-seeded bread on a cooling rack.

Ingredients needed for Multigrain Seeded Bread:

  • Yeast – I use Red Star Active Dry Yeast. (This is a very large amount. I keep a bunch in the freezer, and it lasts a long time.) We have perfect bread-making weather here in Texas, and my bread always rises pretty quickly. You may need a Quick Rise Yeast, depending on where you live.
  • Sugar – Just a pinch of sugar is needed to help activate the yeast.
  • Water – You need to use warm water to activate the yeast. You should be able to keep a finger in it, without it being too hot.
  • Honey – I always use raw honey. This is what gives it a slightly sweetened flavor.
  • Oil – This recipe calls for canola oil, but I’ve used olive oil too.
  • Salt – Kosher salt for the win.
  • Oatmeal – Old fashioned oatmeal is really the only kind I buy now.
  • Seeds – A combo of chia seeds, poppyseeds, and flax seeds.
  • Nuts – A combo of pumpkin seeds and sunflower seeds. You can use raw or roasted, whatever you have or prefer.
  • Flour – This recipe calls for white whole-wheat flour. I’ve also used a combo of regular whole wheat and all-purpose.
  • Butter – Brush the tops of the bread loafs with butter, after baking.
Collage of 1) a white bowl of seeds, and 2) a white bowl of nuts.
Overhead collage of 1) the multi-grain seeded bread dough in mixer, and 2) the bread dough in glass bowl.

How to make Multigrain Bread:

Note: You can definitely make this recipe by hand instead of using a mixer. It will take a little bit more time and some arm strength, but you can do it.

  1. Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm water. Take a spatula, and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready. See above.
  2. Add other liquid ingredients, and salt. Add honey, oil, and salt. Stir again to mix well.
  3. Place dough hook on mixer, and start adding dry ingredients. Add the seeds and nuts, and about three cups of flour. Using dough hook, turn on mixer, and mix well.
  4. Continue adding flour to desired consistency. Let the mixer run, and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.
  5. Let the dough rise. Grease a large bowl with canola or olive oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl, and cover it with a clean dishtowel. Place the bowl in a quiet corner of your kitchen and let rise until approximately doubled in size. The rise may be different each time, and will vary depending on where you live.
  6. Punch the dough down. When the dough doubles, rub a little oil on your hands, and punch bread, starting in the middle, and gently punch sides into the middle of the bowl. This should only take a couple of minutes. No need to over-handle the dough. Lift dough up with your hands, and pour a little more oil into the bowl and spread up the sides. Place the dough back in the bowl, cover with towel, and let rise again.
  7. Form loaves of bread. Once the bread rises twice, it’s time to form the dough into loaves. Prepare bread pans with baking spray. (See below for my favorite pans.) Add a little oil to a pastry mat or a large flat surface (a cutting board works too), and form sections of dough into oblong shapes for bread.
  8. Let rise again. Cover dough with clean dish towels, and let it rise again, until almost doubled in size.
  9. Bake. Bake bread in a preheated 350 degree oven, until done, approximately 30 minutes. The bottoms should be slightly browned, and the tops a nice golden brown. Remove bread to a cooling rack.
  10. Make it shiny. Using a pastry brush, brush softened butter on top of the loaves to get a nice shine.
Side shot of a sliced loaf of multi-grain seeded bread, on a cutting board.

White whole-wheat Flour has the same nutritional value as whole-wheat flour but is made from a different grain of wheat. It has a milder taste and a paler color. It also has a nuttier flavor than regular all-purpose flour, but not as nutty as 100% whole-wheat. I love how this bread turned out using white whole-wheat flour.

 Some tips for making epic Seeded Bread.

  1. When you add the warm water to the yeast, sugar, and salt – be careful to use WARM water, not hot. If the water is too hot, the yeast will disappear and you can’t make bread without yeast. Also, do not use cool water because it won’t activate the yeast.
  2. Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
  3. The dough shouldn’t be overly sticky when ready. It should bounce back slightly to the touch. Over time, you will learn exactly how much flour is needed to make the ultimate bread.
  4. When done, the bottom of the bread should be slightly brown and crunchy, and the top, a nice golden brown.
  5. Be sure to brush some butter on the top of the loaves of bread to get a nice shine.
  6. You can also change up the seeds, and use whatever you have on hand.

Active Dry Yeast vs Instant Yeast:

As a rule, I only use Active Dry Yeast in my bread baking. You can use Instant Yeast as well, but will need just a little bit less. Instant Yeast also requires less time to rise, but since I live in a fairly warm, humid climate (Texas), I’ve never had a problem with my bread rise.

  1. Active Dry Yeast – A type of dry yeast that’s granular, similar to cornmeal. This yeast is a living organism that’s dormant until proofed, requiring a small amount of lukewarm water and a pinch of sugar to activate. 
  2. Instant Yeast – Also known as quick-rise, rapid-rise, or even bread machine yeast. This yeast is milled into smaller particles so it doesn’t need to be dissolved into water. The dough rises faster with this yeast because enzymes and other additives are included to make this happen. You don’t ever need to do more than one rise with this yeast.
My hand holding a slice of multi-grain seeded bread, with peanut butter and jelly on top.

Kitchen Tools used for this recipe:

Make this bread recipe next: Whole Wheat Honey Bread

xoxo ~Sue

Overhead shot of a loaf of sliced multi-grain seeded bread, on a wooden cutting board.

Multi-Grain Seeded Bread

Multigrain Bread Recipe is a hearty, nutty tasting bread, made with oatmeal, honey, white whole wheat flour, and plenty of seeds and nuts. We love toasting this healthy bread, and topping it with peanut butter and jelly!
4.64 from 30 votes
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 18 slices (or two loaves)
Calories: 162kcal
Author: Sue Ringsdorf


  • 1 Tablespoon yeast – I use Red Star
  • 1 teaspoon sugar
  • 1 3/4 cups warm water – not hot, not cold
  • 1/3 cup raw honey
  • 1/3 cup canola oil
  • 3 teaspoons kosher salt
  • 1 cup old fashioned oatmeal
  • 1 Tablespoon chia seeds
  • 1 Tablespoon poppyseeds
  • 1 Tablespoon flax seed
  • 1/2 cup pumpkin seeds/sunflower seeds – any combo
  • 3 1/2 cups white whole wheat flour – add flour until dough pulls away from the side of the bowl
  • few pats butter – to brush on top of bread


  • Prepare the yeast mixture. Combine the yeast, sugar, and warm water in a large standing mixer. Be careful to use WARM water, not hot. If the water is too hot, the yeast will disappear and you can't make bread without yeast. Mix and let sit for about 15 minutes to get the yeast working.
  • Add the honey, oil, and salt. Stir with a spatula. Attach dough hook to mixer and add the oats, chia seeds, poppyseed, flax seeds, and pumpkin seeds (or sunflower seeds). Start the mixer and mix until fully combined.
  • Then add about three cups of flour. Start mixer and let the flour absorb. Then gradually add more flour, a little bit at a time until dough is less sticky and pulls away from the sides of the mixer. You want the bread dough to be slightly sticky but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
  • Grease a large bowl with canola oil. Add dough to the bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough.  Place dough with smooth side up and cover with a clean towel. Let the dough (approximately) double in size.
  • Punch down the dough again – by pushing down with your fists in the middle of the dough, pulling the outer edges in towards the middle. Re-grease the bowl with oil and place the dough with smooth side up. Let rise until doubled in size again.
  • Form dough into shapes for loaf pans, or any pan shape you desire. Use same punch down method for each loaf, making sure smooth side is facing up. Let loaves rise again until doubled in size.
  • Bake loaves on 350 degrees for approximately 30 minutes, or until bottom is nicely browned. Remove from pans to wire racks and brush tops with butter.
  • Cool completely before storing in storage/freezer bags.


This bread freezes well for up to three months. Use freezer bags and seal tightly.


Calories: 162kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 65mg | Fiber: 3g | Sugar: 5g | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. This bread is delicious! Mine turned out light, tender with just the right amount of texture with the nuts and seeds. The dough was easy to work with and shape and the baked loaves were a beautiful golden brown. My new go to recipe!

  2. The bread was easy to make, rose well, and was delicious when baked. My granddaughter, who just turned four and loves to bake with me, was fascinated by the different kinds of seeds. The loaf was a little sticky and difficult to shape nicely, but a little more flour should take care of that. I love the big seeds, and probably would add more next time. I used two cups of whole wheat flour, and 1 1/2 cups of unbleached, unbromated white flour. I can’t wait to toast some.

    1. Suebee Homemaker says:

      Hi Meg! Sounds like a fun baking activity with your granddaughter! Enjoy!

  3. Recipe turned out well, based on the size of my loaf pan, this was a single loaf, which was what I was looking for. I swapped in some milk for the water, nice soft bread. Will be giving it a try again soon.

    1. Suebee Homemaker says:

      Sounds like a great substitution, Jacob! Enjoy!

  4. This was just what I was looking for. I used walnuts because I was out seeds. Delicious bread. Thank you

    1. Suebee Homemaker says:

      So happy to hear this, Ellen! Thanks so much for your feedback! 🙂

      1. Char Menker says:

        Suebee, if I use instant rise yeast, what amount would I need to use? Can’t wait to make this….thanks for sharing!

        1. Suebee Homemaker says:

          The rule of thumb is to use 25% less instant rise yeast compared to active. Good luck Char!

  5. Easy-to-make, delicious bread!

    1. Suebee Homemaker says:

      I’m so glad you enjoyed the bread, Deborah!

  6. Pat Melby says:

    Hi, I love this bread, but it always falls. I have been using whole wheat flour and wonder if it would make a difference if I used white whole wheat. Could you suggest what I am doing wrong?

    1. Suebee Homemaker says:

      What do you mean by “it falls”? Is it sinking before you bake it? Or after baking? Could you send me a picture? And yes, using white whole wheat would make it lighter, most definitely!

  7. What is old fashioned oatmeal? Is that the same as rolled oats?

    1. Suebee Homemaker says:

      Yes it’s the same thing!

  8. Lorraine A Bost says:

    I made the bread. it was great. I used half whole wheat flour and half white. I noticed you said one serving was 162 calories. Is that for one or two slices of bread. Please tell me its two slices…

    1. Suebee Homemaker says:

      Well I’m sorry, but it’s just one slice! I know what you mean though. So glad you liked the bread!

    1. Suebee Homemaker says:

      Thanks Teri!

  9. Teri Thompson says:

    My bread did not rise. My yeast was good. I don’t know if the seeds made it too heavy, it if my oven was warmer than I thought when I set it in there to raise. I will try one more time, but it’s a waste of ingredients if it’s too heavy.

    1. Suebee Homemaker says:

      I’m sorry you didn’t have success with this bread, Teri. I have had a lot of positive feedback on this recipe, so I’m not sure what happened. You might try to process the seeds and oatmeal. Make sure you use white whole wheat flour as well.

  10. Michele Irwin says:

    I loved this bread will now be my go-to. Made it as directed.
    Making again but want to make one large loaf. Is the cooking time the same for one loaf?
    *Can you please update the instructions after the recipe to add the salt to the water/yeast as it is missing. You do mention it in the initial comments but not in the instructions.
    Thanks for sharing this great healthy bread recipe.

    1. Suebee Homemaker says:

      Hi Michele. I believe you may need a few more minutes of time if you choose to bake one large loaf. That will be a big one! Also, I don’t see that the salt is missing in the instructions. It’s included where you add the honey and oil. I’m really glad you are enjoying the bread!

  11. This was delicious! I have been making whole wheat bread for some time and discovered early on to add more yeast than most. This is what drew me to this recipe.

    I omitted the sunflower seeds as mine tasted off and added caraway seed and more flax seed. I added 2 T everything bagel seasoning instead of salt (as there is salt in there). I used 3 C flour and 1.25 C water. Tip: measure oil first then honey, and all the honey will slide off easily—no waste.

    I did an egg wash w milk and a few pinches of cheddar powder (the kind for popcorn!) and caraway on top. (The rest of the egg was scrambled eggs!) Baked for 35 min due to me opening the oven to turn the pan as my oven has hot spots. Then let it sit in the oven for 5-7min with oven off. You must try this! Thank you suebee!

    1. Suebee Homemaker says:

      Sounds like an interesting version of my bread, Debby! Enjoy!

  12. Hi
    I havent made this recipe yet-looking for one that mimics La Brea Honey Sunflower loaf and this recipe looks close:) On their label it says it has cracked wheat and cracked corn-Have you ever included these elements in this bread?
    Can I form this into boules and bake this on a baking sheet rather than a loaf pan? I prefer the crusty sides as well as the top of a loaf-Appreciate your reply!

    1. Suebee Homemaker says:

      I do have a cracked wheat recipe you could combine with this one, if you’d like. And yes, you could try baking boules instead of loafs. I often use cast iron skillets for this bread as well. Good luck!

  13. Andrea Walz says:

    Can I use instant yeast? if so do I have to use the warm water? If I use warm water-what is then temperature of the warm water? Can I knead this in a bread machine?

    1. Suebee Homemaker says:

      Hi Andrea. I updated this post with some info regarding active dry yeast vs. instant yeast. You will still need water but the temperature isn’t crucial if using instant yeast. I’ve never used a bread machine, so I don’t know if this recipe would work in one. Hope that helps.

  14. Coffee by the Lake says:

    I made a lot of substitutions, but it came out perfect! I only had whole wheat flour, I used molasses instead of honey, I used 3 c flour (sifted) and 1/2 c flax meal, then at the end needed to add more flax meal cause dough was too sticky. I also chopped all the oats and seeds in the food processor well because I don’t like big chunks in my bread. Oh my goodness, got it out of the oven and put butter and molasses on top, YUM!!! Very tender, delicious, thank you!!! PS, I let it rise almost an hour in the baking pans so it wouldn’t be too flat. 3 rises, about an hour each.

    1. Suebee Homemaker says:

      These sound like great ideas! Thanks so much for trying the bread and for your feedback. 🙂

  15. Aamina baig says:

    Hi ,
    Nice taste but not fluffy. Please guide me 😊

    1. Suebee Homemaker says:

      This is not a light, fluffy bread. It’s more dense and hearty. The only thing I’d say is to make sure you let it rise until doubled in size.

    2. Aamina baig says:

      Thanks for replying, do u have any nice whole meal seeds bread recipe. Please 😊

  16. In step 2 it says to add additional cold water but there is no cold water listed in the ingredients. Is this correct? Does it need more water? Thanks.

    1. Suebee Homemaker says:

      Sorry Beth. I just made a few changes to this recipe, and forgot to fix that. Just ignore it. No cold water! I’ll fix it now!

  17. Hi Sue, I made your bread recipe with some changes due to Covid 19 and my being 75 yrs old and considered most vulnerable. I ended up with a 50/50 mixture of honey and molasses. The seeds I had were brown sesame, flax, and roasted sunflower. I added 2/3 cup of chopped pistachios and and 1 cup of Nature’s Path Pumpkin and Flax Seed Granola. It turned out well and when I can get to the market I will get all the ingredients and try it again . It is a very good bread and glad I went ahead and took a chance with it. Thank you

    1. Suebee Homemaker says:

      Hi Tom! I’m so happy that the bread turned out so well for you. It IS a pretty flexible bread, so all of your adaptations sound pretty great. Enjoy, and stay safe! 🙂

  18. Had to change quite a lot as I don’t understand American cups measurements, haven’t got a mixer so did it by hand and used olive instead if granola oil, BUT IT TURNED OUT PERFECT!
    Many thanks

    1. Suebee Homemaker says:

      I’m so glad the bread turned out for you, Mo! Thanks for your feedback. 🙂

  19. Hi Sue,
    Tried your recipe. My family loved it. Thank you. However, my bread didn’t turn a lovely brown like yours. Where did I go wrong?

    1. Suebee Homemaker says:

      Hi Pearl. You could try baking the bread on a higher rack. Also, make sure you brush the tops with butter after baking. That will help you get that pretty shine. I’m so glad you enjoyed this bread! 🙂

  20. Best bread! Will make again and again.

    1. Suebee Homemaker says:

      So glad you enjoyed the bread, Connie! ?

  21. I love your bread recipes! You have something special going with them!

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