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!
How to Make Multigrain Bread
Mix the hot cereal and boiling water together. Let it stand until it reaches 100F, about 1 hour.
Once it reaches temperature add it to the bowl of a stand mixer. Add the butter, honey, yeast, and salt. Stir to combine. Let it sit for 10 minutes.
Stir in flours and salt a little at a time. Let the dough rest for 20 minutes.
Knead until the dough clears the sides of the bowl. Let the dough rise until doubled in size.
Form the dough into two loaves and place in greased loaf pans. Let the dough rise for about 30 minutes. Bake.
Tips
- Hot Cereal Mix: You can use a similar hot cereal mix, like a 7 grain or a 9 grain. Also, if you have leftover hot cereal mix, try it in these multigrain pancakes.
- Mixing: You can mix this bread by hand, but you will need to add additional time to the kneading time.
- Seeds: Feel free to sub in other seeds, like pumpkin or flax, in place of the sunflower or chia seeds.
- Texture: This bread is soft but it holds together well. It can be sliced and used as a sandwich loaf.
How to Serve
This bread can be used to make sandwiches. It’s also great served warm with butter (or butter and honey or jam).
How to Store
This bread can be stored in a resealable container at room temperature for up to 4 days. The baked loaves can also be wrapped and frozen for up to 1 month.
More Bread Recipes!
- No Knead Cranberry Nut Bread
- White Bread Recipe
- 60 Minute Whole Wheat Dinner Rolls
- 30 Minute Honey Wheat Rolls
If you’ve tried this multigrain bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Multigrain Bread Recipe
Ingredients
- 1 ¼ cups eight-grain hot cereal mix1
- 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 unsalted sunflower seeds
- 1 tablespoon chia seeds (optional)
- 1/2 cup old-fashioned rolled oats or quick oats
Instructions
- 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 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.
Notes
- A similar hot cereal mix, such as a 7 grain, will work. Also, if you have leftover hot cereal mix, you can use it to make multigrain pancakes.
- Looking for a basic bread recipe? Check out this white bread recipe.
- Nutrition values are estimates.
Nutrition Information
Originally published 5/9/14. Updated with new photos and tips 1/18/19.
Adapted from Our Best Bites
Mary says
I’ve tried 3 times and thrown out 6 loaves of this bread. Bricks instead of bread. Falls apart so a big no for sandwiches.
I’ll be surprised if this review makes the list. The last time I tried to post asking for help – nothing.
Kate says
Mary – First, let me address your second comment. I receive hundreds of comments and emails every single week, and I spend countless hours doing my absolute best to answer each and every one of them. It may have been that your comment ended up getting caught in my spam filter because I never saw it.
Second, not only have I made this recipe countless times, but I’ve had years of feedback from other people. I know this recipe works. Obviously something is going wrong when you’re baking the bread. However, you’ve provided me with no information beyond the consistency of the finished loaf, so I have no way to know what’s going wrong when you’re making the bread. It may be that your yeast is expired. You may be killing the yeast by not letting the multigrain cereal mix cool enough. You may be adding too much flour in, which would give you a dense, heavy bread. But, again, I have no way to provide any feedback or help without more to go on.
Marge Baukema says
Do you have a cook book published? I love your simple to follow recipes.
Kate says
I don’t, but thank you! That’s very kind of you to say! =)
Doris Healey says
I am new to bread making but so far successful! This was my 2nd try (first was basic white). I followed the recipe exactly except used 12 grain cereal. Fantastic!
Kate says
Yay!! I’m so glad that it worked out well for you!
Amanda says
Trying it out now! My local store doesn’t carry multigrain cereal, so i got multigrain baby cereal. Hope it goes well!
Kate says
Unfortunately, the multigrain cereal can be difficult to find at times. I would love to hear how it turns out with the baby cereal!
Linda says
I love this bread and have made it three times. I’m new to bread baking. Question: The bread turns out very dense. Is that the way it should be, or am I probably not letting it rise long enough? Thanks so much for sharing your expertise.
Kate says
Thank you! No, it shouldn’t be dense. It should still be soft (though not fluffy) inside. I would guess that it’s the rising time. Rising times aren’t an exact science, and you may find that you need to create a warmer environment for your bread to rise or that you need to let it rise longer. If you’d like ideas for the former, please let me know!
Dan says
A very tasty bread. Thank you for the recipe.
Kate says
Thank you! =)
Delton says
I am new to breadmaking. During this Stay-at-Home restriction decided to give it a try. The recipe is clearly written and easy to follow. Results were great and delicious. Is it possible to mix this recipe in a bread machine on the Dough Only setting? I will make it again.
Kate says
Thank you! I’m sorry, but I haven’t tried to make it in a bread machine.
Kerry says
Excellent recipe! This is only the second time I attempted homemade bread. I skipped the cereal part in the beginning and just used the hot water. I also added one tablespoon of cinnamon to the flour mixture. Yummy! It took me about 45 minutes of bake time to get the bread to 200 degrees. I had to put a layer of foil on top to keep the top of the bread from burning, but it worked perfectly! I will definitely make this again!
Kate says
I’m so glad that it turned out well for you! Thanks for commenting! =)
Carol says
Delicious multigrain bread with easy-to-follow instructions. I used less than half the batter in a loaf pan and the remainder in a le creuset 3.5 quart dutch oven, baking in two sessions due to the higher temperature used for dutch oven baking. I substituted ingredients during the Stay at Home restrictions: Patagonia Provisions breakfast grains (without the apples) plus buckwheat flour and oatmeal to complete the last 1/4 cup of grains. I froze the sandwich loaf while we enjoy the boule. This bread is better than the multigrain I buy weekly from my favorite small-town bakery. And the scent of bread lingering in the house the next morning was wonderful. Thank you!
Kate says
Thank you so much! And thanks for sharing your notes! =)
Vidhee says
Hey,
Can I make rolls out of these recipes like burger buns?
Kate says
Hi! I haven’t tried to make buns out of this recipe. If you try it, I’d love to hear how it turns out! =)
Cecille Maxwell says
This recipe was delicious! The instructions were clear, even for beginning bakers. Thank you!
Kate says
Thank you! And I’m so glad that the instructions were clear. Thank you for commenting! =)
Wishtrik says
It helps to be able to make bread over two days. Can I do the first rise overnight in the refrigerator?
Kate says
I haven’t tried an overnight refrigerator rise with this recipe. If you try it, I’d love to hear how it turns out!