Multigrain Bread Recipe

A closeup side view of two loaves of multigrain bread with seeds and nuts.

4.66 from 63 votes

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!

Course Snack

Cuisine American

Keyword multigrain bread, multigrain bread recipe, seeded oatmeal bread

Prep Time 1

Cook Time 40

Rise Time 2

Total Time 3 40

Servings slices (or more if making three loaves)

Calories 214kcal

Author Sue Ringsdorf

Ingredients

1 ½ Tablespoon yeast - I use Red Star
2 teaspoons sugar
2 cups warm water - not hot, not cold
1/2 cup raw honey
1/2 cup canola oil
1 Tablespoon kosher salt
1 cup old fashioned oatmeal
1 Tablespoon chia seeds
1 Tablespoon poppyseeds
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup pistachios - chopped
6 cups (720 grams) white whole wheat flour - or to desired consistency
few pats butter - to brush on top of bread

Instructions

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.
1 ½ Tablespoon yeast, 2 teaspoons sugar, 2 cups warm water
Add other liquid ingredients, and salt. Add honey, oil, and salt. Stir again to mix well.
1/2 cup raw honey, 1/2 cup canola oil, 1 Tablespoon kosher salt
Place dough hook on mixer, and start adding dry ingredients. Add the seeds, nuts, oatmeal, and about 3/4 of the flour. Add the dough hook and start mixer. Let it run for a couple of minutes and then use a spatula to scrape down the sides as needed.
1 cup old fashioned oatmeal, 1 Tablespoon chia seeds, 1 Tablespoon poppyseeds, 1/2 cup sunflower seeds, 1/2 cup pepitas, 1/2 cup pistachios, 6 cups (720 grams) white whole wheat flour
Continue adding flour to desired consistency. Let the mixer run, and continue to 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.
Let the dough rise. Grease a large bowl with 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 dish towel. Place the bowl in a quiet corner of your kitchen and let rise until approximately doubled in size, about one hour. The rise may be different each time, and will vary depending on where you live.
Form loaves of bread. Once the bread rises, 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.
Let rise again. Cover dough with a clean dish towel, and let it rise again until the dough rises about 1/2 inch over the top of the pans, about an hour.
Optional Step: If you want to add some nuts to the top, brush the dough with some water and adds nuts to the top before baking.
Bake. If making two loaves, bake bread in a preheated 375 degree oven, until done, approximately 40-45 minutes. If making three smaller loaves, bake bread for about 35-40 minutes. The bottoms should be slightly browned, and the tops a nice golden brown. Remove bread to a wire rack.
Add butter. Using a pastry brush, brush softened butter on top of the loaves to get a nice shine. Let cool before slicing.
few pats butter

Notes

This recipe makes two LARGE loaves or three smaller ones. Adjust baking time as needed to cook completely.
If you can't find white whole-wheat flour, use a combo of whole wheat and all-purpose flour. I recommend using a cup of whole wheat and the remaining all-purpose.
This bread freezes well for up to three months. Use freezer bags and seal tightly.

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.

Nutrition