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.
Video
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
Did You Make This Recipe?
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Originally published 5/9/14. Updated with new photos and tips 1/18/19.
Adapted from Our Best Bites
Reader Interactions
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Comments & Reviews
Christi says
Do you have another link to the video?
Kate says
Hi! The video should be working now. Please let me know if you don’t see it.
Donna says
Love this recipe. It makes delicious tuna melts. Does the 24 servings (approximately) for one loaf or 2? I’m trying to figure carbs so was curious.
Kate says
Thank you! The 24 servings is for 2 loaves, so it’s 12 servings per loaf. Hope that helps!
Andrea McAvoy says
Used flax seeds not chia but followed the recipe. Very delicious bread. I froze a loaf and after defrosting at room temp it was as good as the day it was baked. It did sink in the center so very small slices, probably bc of all the good seeds and grains. Will make it again. Thanks much for a great recipe.
Kate says
Thank you! I’m glad you liked it!
June Barker says
come on Kate, you know its three!
Kate says
Haha, I think that’s more accurate!
Tracy says
This bread is seriously great! I have to make it weekly now. It holds up to slicing and toasting and is a wonderful sandwich bread! Great and easy recipe!
Kate says
Thank you so much!
Karen says
The bread was absolutely delish. I’m not a bread maker and it turned out perfect. Is a serving 1 slice or 2?
Kate says
Thank you! It’s one slice.
Sophie says
I found this recipe easy to follow and it turned out perfectly the first time I made it. Hubby-approved for sandwiches.
Kate says
I’m glad that it worked out well for you!
Rose Ann says
Can I substitute bread flour for the all purpose flour?
Kate says
I haven’t tried that with this recipe, but I would guess that it would work.
Jacinta says
I use 14 grain store bought bread but would like to make a healthy bread at home. If I switched the quantities of whole wheat flour and white flour, do I need to add more liquid? Also, can I substitute all the white flour for whole wheat flour?
Kate says
It’s difficult to say for certain without testing those changes. However, whole wheat flour normally requires more liquid than ap flour. I would try increasing the amount of wheat flour to see how it works out and then going from there.
Kelly L Stuart says
Could you use this recipe to make rolls? I’m looking for a hearty vegan roll to have with soup, and everything I find says ‘light and fluffy’… looking for something with some fiber and a nice crunchy/chewy texture.
Kate says
Hi! I think it would work for rolls. However, the bread has a fairly soft texture, so I’m not sure whether that’s what you’re looking for or not.
Darla says
The bread was amazing! The texture was soft on the inside and had a great crunchy crust, just the way we like it. Nothing better than homemade bread warm from the oven with butter.
Kate says
Thank you! I’m glad that you liked it!