Why You’ll Love This Recipe

This multigrain bread combines whole wheat flour, rolled oats, and seeds for a satisfying, earthy flavor and texture. It’s perfect for anyone looking to add more whole grains into their diet without sacrificing taste. The process is simple, and the result is a loaf that’s as delicious as it is nutritious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup warm water
2 teaspoons active dry yeast
1 tablespoon honey
1 ½ cups whole wheat flour
1 cup all-purpose flour
1/2 cup rolled oats
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 teaspoon salt
2 tablespoons olive oil

Directions

In a large bowl, combine the warm water, yeast, and honey. Let it sit for about 5 minutes until frothy.
Add the whole wheat flour, all-purpose flour, oats, sunflower seeds, sesame seeds, and salt to the yeast mixture. Stir to combine, then knead until smooth (about 6-8 minutes by hand or 4-5 minutes with a stand mixer).
Drizzle the olive oil into the dough and knead it in.
Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise for 1 to 1 ½ hours, or until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise for another 30-45 minutes.
Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped.
Let the bread cool on a wire rack before slicing.

Servings and Timing

Servings: 12 slices
Prep Time: 20 minutes (plus rising time)
Cook Time: 30-35 minutes
Total Time: 2.5 to 3 hours (including rising time)

Variations

Add more seeds: You can add flaxseeds, chia seeds, or pumpkin seeds to customize the bread to your liking.
Use different grains: Substitute some of the whole wheat flour with rye flour or barley flour for a different flavor profile.
Make it sweeter: Add dried fruits like raisins or cranberries to the dough for a slightly sweeter bread.

Storage/Reheating

Store the bread in an airtight container at room temperature for up to 3-4 days.
For longer storage, slice and freeze the bread. Reheat slices in the toaster or oven.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, but using all-purpose flour will make the bread less dense. Whole wheat flour adds both flavor and nutrition.

Can I add more grains to the dough?

Yes, you can experiment by adding other grains like quinoa or spelt, but make sure to adjust the liquid accordingly.

How do I know when the bread is done?

The bread is done when it’s golden brown on top and sounds hollow when tapped on the bottom.

Can I make this bread in a bread machine?

Yes, you can use the dough cycle on your bread machine. Shape the dough and bake it in the oven for the best results.

How can I make this bread fluffier?

To make the bread fluffier, add a little more all-purpose flour and ensure the dough rises long enough.

Can I freeze the dough before baking?

Yes, you can freeze the dough after the first rise. Let it thaw and rise again before baking.

How can I prevent the crust from becoming too hard?

If you prefer a softer crust, you can cover the bread with foil during the last 10 minutes of baking.

Can I substitute the seeds?

Yes, you can use other seeds or even nuts, such as chopped walnuts or almonds, for a different texture.

How long does this bread last?

It should last 3-4 days at room temperature or up to 3 months if frozen.

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but you may need to proof it in warm water first.

Conclusion

This rustic multigrain bread is perfect for anyone who loves hearty, flavorful bread. With its mix of whole grains and seeds, it’s both nutritious and delicious. Whether you’re making sandwiches or enjoying it with soups, this bread will quickly become a staple in your home.

Rustic Multigrain Bread

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Author: Julia
Total Time: 2.5 to 3 hours (including rising time)
Yield: 12 servings
Diet: Vegetarian

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Description

This rustic multigrain bread is a hearty, flavorful loaf packed with whole grains and seeds. It has a dense, chewy texture and a beautiful golden crust, making it perfect for sandwiches, soups, or simply toasted. With a mix of whole wheat flour, oats, sunflower seeds, and sesame seeds, this bread offers a nutritious and delicious alternative to white bread.

Instructions

Activate the Yeast: In a large bowl, combine the warm water, yeast, and honey. Let it sit for about 5 minutes until frothy.
Mix Dry Ingredients: Add the whole wheat flour, all-purpose flour, oats, sunflower seeds, sesame seeds, and salt to the yeast mixture. Stir to combine, then knead until smooth (about 6-8 minutes by hand or 4-5 minutes with a stand mixer).
Add Olive Oil: Drizzle in the olive oil and continue kneading until incorporated.
First Rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise for 1 to 1 ½ hours, or until doubled in size.
Preheat the Oven: Preheat the oven to 375°F (190°C).
Shape the Dough: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise for another 30-45 minutes.
Bake: Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Cool: Let the bread cool on a wire rack before slicing.

Notes

Add More Seeds: Customize your bread by adding flaxseeds, chia seeds, or pumpkin seeds.

Grain Variations: You can substitute part of the whole wheat flour with rye or barley flour for a different flavor.

Make It Sweeter: Add dried fruits like raisins or cranberries to the dough for a touch of sweetness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Bread, Healthy, Whole Grains
Method: Baking
Cuisine: American