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    Home » Multigrain Bread Recipe

    Multigrain Bread Recipe

    Published: Jan 18, 2020 · Modified: Mar 22, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print 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!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!

    • 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!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Multigrain Bread Recipe

    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!
    4.97 from 53 votes
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Resting: 1 hour 40 minutes
    Total Time: 2 hours 30 minutes
    Servings: 24
    Calories: 142kcal
    Author: Kate @ I Heart Eating

    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
    • ½ tablespoon salt
    • â…“ cup honey
    • ¼ cup butter melted
    • 2 ½ teaspoons active dry yeast
    • ½ cup unsalted sunflower seeds
    • 1 tablespoon chia seeds optional
    • ½ 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, ½ 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

    Serving: 1serving | Calories: 142kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 165mg | Potassium: 90mg | Fiber: 2g | Sugar: 4g | Vitamin A: 60IU | Calcium: 13mg | Iron: 1.3mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 5/9/14. Updated with new photos and tips 1/18/19.

    Adapted from Our Best Bites

     

     

    « No Knead Cranberry Nut Bread
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Karen

      April 07, 2022 at 10:09 am

      The bread was absolutely delish. I'm not a bread maker and it turned out perfect. Is a serving 1 slice or 2?

      Reply
      • Kate

        April 07, 2022 at 9:34 pm

        Thank you! It's one slice.

        Reply
    2. Sophie

      April 01, 2022 at 2:19 pm

      I found this recipe easy to follow and it turned out perfectly the first time I made it. Hubby-approved for sandwiches.

      Reply
      • Kate

        April 04, 2022 at 10:38 am

        I'm glad that it worked out well for you!

        Reply
    3. Rose Ann

      January 22, 2022 at 10:04 am

      Can I substitute bread flour for the all purpose flour?

      Reply
      • Kate

        January 25, 2022 at 9:22 pm

        I haven't tried that with this recipe, but I would guess that it would work.

        Reply
    4. Jacinta

      January 11, 2022 at 7:17 pm

      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?

      Reply
      • Kate

        January 13, 2022 at 11:27 am

        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.

        Reply
    5. Kelly L Stuart

      December 02, 2021 at 12:36 pm

      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.

      Reply
      • Kate

        December 02, 2021 at 2:10 pm

        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.

        Reply
    6. Darla

      November 07, 2021 at 6:46 pm

      5 stars
      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.

      Reply
      • Kate

        November 09, 2021 at 9:54 pm

        Thank you! I'm glad that you liked it!

        Reply
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