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Multigrain Bread Recipe

Posted by: Kate / Breads, Yeast Breads / Posted: / Last updated:

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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!Slice of multigrain bread next to the loaf

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

Multigrain bread dough in a silver mixing bowl

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.

Loaf of multigrain bread on a wire cooling rack

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.

Two loaves of multigrain bread on a wire cooling rack

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.

Loaf of multigrain bread with a slice cut off the end

More Bread Recipes!

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Multigrain Bread Recipe

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!
Author:I Heart Eating
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting: 1 hour 40 minutes
Total Time: 2 hours 30 minutes
Servings:24
Course: bread
Cuisine: American
Keyword: healthy homemade bread recipe, multigrain bread recipe
Multigrain Bread Recipe
Print Rate Pin
4.98 from 47 votes

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.

Video

Notes

  1. 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. 
  2. Looking for a basic bread recipe? Check out this white bread recipe. 
  3. Nutrition values are estimates. 

Nutrition Information

Serving: 1servingCalories: 142kcal (7%)Carbohydrates: 23g (8%)Protein: 4g (8%)Fat: 4g (6%)Saturated Fat: 1g (5%)Cholesterol: 5mg (2%)Sodium: 165mg (7%)Potassium: 90mg (3%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 60IU (1%)Calcium: 13mg (1%)Iron: 1.3mg (7%)
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Originally published 5/9/14. Updated with new photos and tips 1/18/19.

Adapted from Our Best Bites

 

 

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    • Kate says

      Hi! Unfortunately, I don’t have a bread machine to test that out. However, I’ve heard from a few people who have used their bread machine to make the dough. One person said that she soaked the cereal in the boiling water, added everything to her bread machine in the order suggested by the manufacturer, and then finished the dough according to the recipe instructions. Another person said that she made the dough in the bread machine and then finished it in the oven. If you try making the bread completely through in the bread machine, I’d love to hear how it turns out!

      Reply

      • JESSICA BERRIOS says

        Thank you!! Sorry I had forgotten that I had asked about this previously and asked again. Please disregard. I will try it and let you know how it turns out. The appearance of the bread reminds me of First Watch. Are you familiar with them? Do you think it’s similar to the artisan multigrain bread they have?

        Reply

        • Kate says

          Hi! Don’t worry about it! I am, but I haven’t eaten at First Watch in years! Thanks! I look forward to hearing how it turns out and whether it’s similar to First Watch’s multigrain bread. =)

  4. Christine says

    4 stars
    This is a beautifulbread. I had trouble with my multi-grain cereal. Many of the seeds were hard. I was more concerned with the temperature, so I I don’t know how long the mixture sat in the water. The temp was under 100 and I was worried the yeast wouldn’t work. Next time. Maybe I should simmer it on the stove first for 8- 10 minutes as per directions on the package then cool down. Any thought? I don’t want to change the texture which was great.

    Reply

    • Kate says

      Hi! What which multigrain cereal did you use? When I’ve used Bob’s Red Mill 10 grain cereal mix, there is millet and some other grains that don’t completely soften. So, I’m wondering whether you may have a mix that some grains like millet in it.

      Reply

    • Kate says

      Multigrain hot cereal is a mix of cereal grains that can me made into a hot cereal. Bob’s Red Mill makes different blends of multigrain hot cereal, and I think it’s the easiest to find in stores.

      Reply

  7. Rich says

    5 stars
    I made this bread today and it was fantastic! The only changes I made was after the 20 minute rest I kneaded it for about 8 minutes on medium speed (We like our bread a bit chewier) I also ended up adding nearly 8 additional Tbsp of flour while kneading as it was still very soft and sticky. It was still sticky when I set it to rise but it wasn’t sticking to the bowl. I had no sunflower seeds and I added shelled pumpkin seeds which were great in it! I got 2 large loaves out of the recipe.

    Reply

  8. Joan says

    I have made this recipe twice and my loaves are smaller than yours. The bread is delicious, but I can’t get the mixture to take more than 2 1/2 cups of flour maybe almost three. Any thoughts?
    Thanks

    Reply

  9. Kathy says

    Hi Kate,

    Do you have the nutrition info for this recipe? And can you use a higher portion of whole wheat or all whole wheat instead of white?
    Thank

    Reply

    • Kate says

      Hi! All of the nutrition info for the recipe is just below the instructions and notes in the recipe. I haven’t tried to use more whole wheat flour in the recipe, but I think it could work. However, I wouldn’t go more than about 50/50 on the two to start. Hope that helps!

      Reply

  10. Carol says

    5 stars
    Love this bread, stays soft and delicious even a few days later, freezes well too. I love bread that doesn’t have to be toasted to taste good!

    Reply

    • Kate says

      Hi! It’s a hot cereal blend that comes premixed in packages. I’ve lived in several parts of the U.S., and Bob’s Red Mill has been the brand that has been the easiest to find.

      Reply

    • Kate says

      Hey! I’m not sure whether you saw my answer or not, but I’ve used 7, 8, and 10 grain cereal mixes, and they’ve all worked out well. No, you add the oats in step 17.

      Reply

  16. Sudha Gurtoo says

    5 stars
    Tried it, it’s wonderful. Thanks for sharing. We don’t get hot cereal mix, how do we prepare at home?

    Reply
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