Multi Grain Bread Recipe

Name: Multi Grain Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached bread flour or 2 cups all-purpose flour; 5 teaspoons active dry yeast (2 packages); 1/4 cup raw sunflower seeds; 1/4 cup flax seed; 1 1/2 cups milk; 3/4 cup water; 1/4 cup whole grain red teff; 1/4 cup cracked wheat; 1/4 cup whole grain cornmeal; 1/4 cup packed brown sugar; 3 tablespoons canola oil (I used walnut last time); 1 1/2 teaspoons salt; 1/2 cup soy flour; 2 1/2 - 3 cups whole wheat flour; 1/2 cup rolled oats; rolled oats, for garnish

Servings: persons

2 cups unbleached bread flour or 2 cups all-purpose flour
5 teaspoons active dry yeast (2 packages)
1/4 cup raw sunflower seeds
1/4 cup flax seed
1 1/2 cups milk
3/4 cup water
1/4 cup whole grain red teff
1/4 cup cracked wheat
1/4 cup whole grain cornmeal
1/4 cup packed brown sugar
3 tablespoons canola oil (I used walnut last time)
1 1/2 teaspoons salt
1/2 cup soy flour
2 1/2 - 3 cups whole wheat flour
1/2 cup rolled oats
rolled oats, for garnish

1
In a large mixing bowl combine bread flour, yeast, sunflower seeds, and flax seeds. Set aside.
2
In a medium saucepan, combine milk through salt. Heat and stir over medium-low heat until warm (120-130 degrees). Add to dry mixture. Beat with electric mixer on low to medium 30 seconds, scraping sides of bowl often. Beat on high 3 minutes. Using a wooden spoon, stir in soy flour, rolled oats, and as much whole wheat flour as you can.
3
Turn dough out onto a lightly floured surface. Knead in enough of the whole wheat flour to make a moderately stiff dough that is smooth and elastic. (6-8 minutes total) Shape into a ball. Place in a lightly greased bowl, turning to grease top. Cover and let rise until nearly double. (approx 1 hour).
4
Punch dough down. Turn dough out onto a lightly greased surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease 2 loaf pans.
5
Shape each portion into a loaf. Place in prepared pans. Cover, let rise till double. (approx 30 minutes).
6
Brush tops of loaves with water, sprinkle with additional rolled oats.
7
Bake in a 375F oven for 30-35 minutes until center of loaf reads 190F on an instant read thermometer. If necessary, cover loosely with foil for last 10 minutes to prevent over browning. Immediately remove bread from pans. Cool on wire racks.

916

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups unbleached bread flour or 2 cups all-purpose flour, 5 teaspoons active dry yeast (2 packages), 1/4 cup raw sunflower seeds, 1/4 cup flax seed, and more.

Yes, Multi Grain Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Multi Grain Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions