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
Tina says
Hi Kate,
I have only 2 persons at home. Can I just cut all ingredients to half and make one loaf bread?
Kate says
Hi! I haven’t tried it, but I think it would work out. Good luck!
Sherray Rowe says
Best recipe for multigrain bread ! I’ve made this so many times. One too, I use a teaspoon of honey mixed with a teaspoon of water and baste the rolled dough before rolling in oats and they stick and stay! My husband is so grateful for the recipe ♡♡♡
Kate says
Thank you! I’m so glad that you enjoy the bread! I appreciate the tip about using honey to make the oats stick! Thanks again! =)
Annette says
I meant to note earlier that for those of us out there without a mixer with dough hook, kneading it the old fashioned way on a well floured board (I put a cheesecloth on mine then flour) works great too. Plus I love the feel of kneading dough with my hands. Good arm exercise too!
Kate says
Thank you! I always appreciate hearing from people who have tried the recipe in a different way because those tips are so valuable. Thank you for taking the time to come back and comment!
Annette says
I love this bread and now make it regularly. It’s loaded with healthy ingredients and tastes great! Plus I love seeded multigrain bread! I also started to roll the dough in the oats as another person noted. Thank you for the recipe and the tip!
Kate says
Thank you! I’m so glad you like it! I just bought more of the cereal mix to make some bread, and I’m going to try rolling the dough in oats the next time, too.
Jodie says
I made this bread the other day and I was blown away. It far exceeded my expectations. I gave up on supermarket packaged breads long ago, opting for artisanal breads baked locally. I was never really satisfied though. Many had too hard of a crust or too much of a rye or sourdough taste. I was also tired of paying $6.00 and then some on bread. I was a little worried taking it out after 30 minutes as the crust was a bit darker than I would have liked as well as harder. After removing from the pans, I brushed the tops with melted butter to soften them. By the time they were cool enough to eat, the crust was very soft. Fortunately I was still able to slice it easily. So, I’m not sure if it would have softened up on its own as it cooled or not. I’m vegan, but not strict about honey, so I used that but used vegan butter in place of regular. Again, absolutely delicious and the texture is incredible. I’m drooling as I write this. Thank you for a keeper!
Kate says
I’m so glad you liked it! I love to hear that people are using and enjoying my recipes. I really appreciate that you took the time to come back and comment!
Carol says
Kate, Thank you for this delicious recipe. My search is over! The only change I made was to add 1/2 cup of chopped walnuts. Also, I rolled the dough in the oats before the last rise…that helped the oats to stick.
Kate says
Oh! I’m sure the walnuts were delicious in the bread, and rolling the dough in the oats is a great idea! Thank you for sharing!
Geetha says
Hi Kate,
Thanks for the wonderful recipe!! I have already made it twice, my family loves this bread! The only question i have is although i left the two oavea to rest for 1-1:30 hrs , didnt seem to raise till the brim of the 9×5 tins, hence my loaves didnt have the desired height! This didnt matter much because the taste and texture was absolutely spot on! Do you have suggestions as to what i can change next time, i did use a good quality profesaional active dry yeast.
Kate says
Hi! I’m so glad that you like the bread!
How cool is your kitchen? With a slower rise, my first thought was that it may have been a little cool. One trick to help with that is to turn your oven on to 350 F for 60 seconds. Then turn it off. That little bit of warmth in the oven is the perfect way to help encourage the bread to rise.
Geetha says
Did follow your suggestion, it raised beautifully, got perfect loaves this time, thanks again for this wonderful recipe. I must say the smell of this bread is divine, so is the taste!
Kate says
I’m so glad that it worked out for you! Thank you for coming back to let me know. =)
Cheryl says
This bread was amazing. I used my bread machine to make the dough. I had 12 grain cereal I soaked the cereal in the boiling water, added everything to the bread machine in the order as suggested by the manufacturer. Once the dough was finished I followed the rest of the instructions. This is now my go to multi grain bread.
Kate says
So glad you liked it! Thank you for sharing the info re making this bread in a bread machine! I know that it will be helpful for other people. =)
Shaguna Khatri says
Hi I have a BRM 10 grain flour.. is that ok to use for this recipe…if not what can I substitute the hot cereal mix with… since I don’t get it where I live.
Kate says
I haven’t tried the BRM 10 grain flour in this recipe, but I was googling it, and it looks like it’s just a finer ground version of the hot cereal mix. I’m guessing that it would work, but, since I haven’t tried it, I can’t say for certain.
Karen Townsend says
I could only find 10 grain cereal. Should I use less in the recipe???
Kate says
No, I think a 10 grain hot cereal blend should be ok. Good luck!
Karen Townsend says
Thank you making this bread this morning
Karen Townsend says
Can I make this bread with red river cereal??
Karen says
Can I make this bread with red river cereal??
Kate says
I’m sorry, but I’m not familiar with red river cereal.
Gina Kilby says
This was so easy and delicious and my colleagues at work were begging for more.
I was not able to find 8-grain cereal so I used a 7-grain and it came out fine!
Thank you so much!
Kate says
Thank you! I’m so glad that it was a hit! Thank you for taking the time to come back and leave a comment.
Jennifer says
Hi! I absolutely love this recipe. I’ve made it multiple times now. I actually add flaxseed meal and wheat bran flakes to my hot cereal mixture instead of having the chia seeds. It really is lovely, thank you for the recipe! If you have any extra tricks for getting those oats to stick, I’d love to know. :)
Kate says
I’m so glad to hear that!! I’ll have to try it with the flaxseed meal the next time. Thanks for the suggestions! =)
As far as the oats go, I’ve tried adding them halfway through baking and as written, and the results were about the same. One thing that I’ve thought about but haven’t tried is using an egg wash and then adding the oats.
Glenda says
This bread is amazing! The first loaf didn’t make it 10 minutes out of the oven yesterday. I’m on my 2nd batch now. Thank you. I warmed a bit of honey and brushed the top of the bread today to help the oats stick. I hope it works
Kate says
I’m so glad that you liked it! The honey sounds like a delicious addition! I’m planning to make a loaf this week, and I’m going to try that tip. =)
Jay says
Could you ladies please let me know some brands and names of cereal to use? I live in a small town and I am not sure what would work.
Kate says
I use a blend from Bob’s Red Mill. If it isn’t carried in the health food section of your grocery store, you may have better luck finding a blend on Amazon.
Joy says
Made this today.
It was a process and not a bread for beginners, but I enjoyed making it and it looks so pretty. Love the idea of making healthy homemade bread.
Kate says
Did you find the steps to be difficult? I guess I would consider this an intermediate recipe, but I would be interested to hear your thoughts.
I’m glad that you liked the bread, though!
Chris says
I think that I have found my multigrain homemade bread recipe. I used 7 grain cereal because that is what I had(hope that the “missing grain” won’t come back to bite me LOL) Even though it took a long time to prepare(but isn’t that what bread baking is all about) I will make this again and again. Given as a birthday gift with the recipe and I’m sure that she will make it herself.
Kate says
I’m so glad! What a nice birthday gift! Thank you for taking the time to come back and leave such a nice comment!
Tori says
Yum! I am currently on the search for a good healthy bread recipe and this has inspired me to keep looking.
Kate says
Thanks!
Gloria // Simply Gloria says
Kate, I LOVE multigrain bread! All the textures… I sure wish I could grab right into the screen and grab a loaf for right now. I’m pinning and bookmarking this amazing recipe. It’s always best homemade!