Multigrain Bread Recipe is an easy, healthy yeast bread recipe that’s full of good-for-you ingredients like chia seeds and whole wheat flour!
There are some days when nothing beats white bread. It’s just so soft and fluffy!
Other times, though, you need a bread with a little more to it. A bread with a little substance that’s still soft and moist but that doesn’t fall apart when you spread anything on it.
This Multigrain Bread recipe is the latter. It’s full of good-for-you ingredients like chia seeds, grains, whole wheat flour, and sunflower seeds.
It’s a great bread for sandwiches or for snacking. And even though there are quite a few steps, the bread still comes together easily.
I have a hard time getting my kids to eat any wheat or whole grain bread. This multigrain bread recipe, though, is one that they ask for and happily gobble up. And I love any healthy bread that my kids are happy to eat!
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Multigrain Bread Recipe
- 1 ¼ cups eight-grain hot cereal mix
- 2 ½ cups boiling water
- 2 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1/2 tablespoon salt
- 1/3 cup honey
- 1/4 cup butter (melted)
- 2 ½ teaspoons active dry yeast
- 1/2 cup sunflower seeds
- 1 tablespoon chia seeds
- 1/2 cup old-fashioned rolled oats or quick oats
- Place cereal mix in bowl of stand mixer fitted with dough hook, and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100-105 degrees (F), about 1 hour.
- Meanwhile, whisk flours and salt together in separate bowl; set aside.
- Once grain mixture has reached 100-105 F, add honey, butter, and yeast and mix stir until combined.
- Let mixture sit for 5-10 minutes.
- Add flour mixture, 1/2 cup at a time, and knead until dough starts to come together.
- Cover bowl tightly with plastic wrap, and let dough rest for 20 minutes.
- Knead on medium-low speed until dough clears sides of bowl, 3-4 minutes. If it does not clear sides, keep adding 2 tablespoons additional all-purpose flour and knead until it does.
- Once it comes together, continue to knead dough for 5 additional minutes.
- Add seeds, and knead until seeds are evenly dispersed throughout the dough and dough forms smooth, round ball.
- Place dough in large, lightly greased bowl; cover tightly with plastic, and let rise at room temperature until nearly doubled in size, 45-60 minutes.
- Grease two 9×5 inch loaf pans.
- Transfer dough to lightly floured counter and divide in half.
- Stretch first piece of dough into 9×6 inch rectangle.
- Roll dough into a cylinder, and place dough seam-side down in prepared loaf pan.
- Repeat with second piece of dough.
- Spray loaves lightly with water or vegetable oil spray.
- Sprinkle both loaves in oats.
- Cover loaves loosely with greased plastic, and let rise at room temperature until nearly doubled in size 30-40 minutes.
- Preheat oven to 375 F.
- Bake until loaves register 200 degrees, 30-40 minutes.
- Transfer pans to wire rack, and let loaves cool in pan for 5 minutes.
- Remove loaves from pans, and let them cool to room temperature on wire cooling rack.
Adapted from Our Best Bites