Multigrain Bread
Multigrain Bread: My best recipe yet! Sweet, packed with 13 heart-healthy grains, its like my favorite store-bought seed bread, but tastier!
I wanted to make a hearty multigrain bread loaded with whole grains and seeds, but juggling work, a huge garden, and three active teenagers meant I had to simplify things. Instead of tackling sourdough, I opted for dried yeast and created my Multigrain Seed Bread. It’s just as flavorful and wholesome as the store-bought version but way more budget-friendly! The best part? I can whip it up in one evening while multitasking in the kitchen. It cools overnight, and by morning, we’ve got fresh, homemade toast ready for breakfast.
This bread is a total game-changer! Packed with nutritious grains and seeds, it’s soft, flavorful, and makes perfect toast or sandwich bread.
How to choose the right yeast for Multigrain Bread?
Dried yeast makes baking so much easier. You’ve got options like active dry yeast, instant yeast, rapid-rise yeast, and more. For this recipe, I went with rapid-rise yeast since it speeds up the process and helps the seeds and grains rise nicely without weighing down the dough. It’s a total win for quick bread making!
Why Molasses and Brown Sugar?
Molasses and brown sugar are key players in this recipe. They not only add a touch of sweetness and moisture but also give the bread a deep, rich flavor. Plus, they help the yeast do its job, leading to a beautifully soft, fluffy loaf.
Types of Flour in This Bread
- All-purpose flour: The go-to for soft, tender baked goods.
- Whole wheat flour: Adds a nutty flavor and boosts the nutrition, making your bread heartier.
- Vital wheat gluten: A must for that chewy, airy texture and extra lift in your loaves.
- Cornmeal: Brings a rustic crunch and mild sweetness.
- Old-fashioned oats: Adds a hearty texture and extra fiber.
- Buckwheat flour: Perfect for a gluten-free twist, with a rich, earthy flavor.
- Amaranth flour: Packs a protein punch, with a slightly nutty, light texture that works wonders in bread.
Seeds and Other Grains
Sunflower seeds: Add a toasty crunch and a bit of nuttiness.
Sesame seeds: Give a subtle nutty flavor and look great sprinkled on top.
Pumpkin seeds: Earthy, crunchy, and perfect for fall-inspired bread.
Quinoa: Adds a great texture and extra protein, making your bread more filling.
Chia seeds: Tiny but mighty, these little seeds add omega-3s and a fun pop of texture.
Versatility of Multigrain Bread
This Multigrain Bread isn’t just great for toast—it’s a multi-purpose superstar! Slice it up for hearty sandwiches packed with protein-rich fillings like turkey, avocado, and hummus, or use it to create a nutritious base for an open-faced breakfast toast with smashed avocado, a poached egg, and a sprinkle of chia seeds. If you’ve got a sweet tooth, this bread pairs beautifully with almond butter, honey, or a dollop of Greek yogurt and berries for a wholesome snack.
You can also use it as a base for croutons in a crunchy, nutrient-packed whole grain salad, or toast it up for a healthy homemade bruschetta topped with fresh tomatoes, basil, and a drizzle of olive oil. And if you’re feeling indulgent, this bread makes amazing French toast for breakfast, with all those seeds adding a delicious texture!
Baking Tips for Multigrain Bread Success
- Let the dough rise properly: Make sure your dough doubles in size for a fluffy, well-risen loaf.
- Use warm water: When mixing your yeast with water, make sure it’s warm (not hot!) to activate the yeast effectively.
- Knead the dough thoroughly: Kneading helps develop the gluten, which is crucial for a nice, chewy bread texture.
- Don’t skip the seeds: The combination of sunflower, sesame, and pumpkin seeds not only adds crunch but also ups the nutritional value. You can even toss in flaxseeds or hemp seeds for a bigger omega-3 boost!
- Freeze for later: This bread freezes beautifully. Slice it up, freeze the individual slices, and just pop them in the toaster when you need them.
Love this and want some more bread recipes?
- Challah Bread: Challah Bread, a traditional Jewish bread, has a rich and slightly sweet flavor, thanks to ingredients like eggs, sugar and honey.
- Italian Submarine Sandwich Bread: Italian Submarine Sandwich Bread is so easy to make and super low effort. I show you how to make them in this post.
- Italian Bread Bowls: These Italian bread bowls are more than just a vessel for your culinary creations; they are a testament to the art of bread-making.
- Brioche Bread: Brioche bread ranks in my top 3. Soft, buttery, and rich, it’s easier to make than you’d think. Perfect for French Toast or Strawberry Shortcake!
- Multigrain Maple Cinnamon Yeast Bread: With a blend of six nourishing grains, pure maple syrup, and cinnamon, this Multigrain Maple Cinnamon Bread embodies both flavor and wholesome goodness.
- Soft, Delicious Hamburger Bun: The perfect hamburger bun is soft yet sturdy with a lightly sweet flavor, a soft interior, and a slightly toasted exterior. It should be properly sized to complement the burger patty, maintain moisture without becoming soggy, and optionally feature sesame seeds for added texture and flavor.
🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.
Multigrain Bread
Equipment
- 2 Bread Loaf Pans
Ingredients
- 1¾ cups warm water
- 2¼ tsp active dry yeast
- 2 tbsp molasses
- 4 tbsp butter (melted)
- 1 Large eggs
- ½ cup milk
- 3 tbsp Dark Brown Sugar
- 2 cup all-purpose flour (more if dough is super sticky)
- 2 cups whole wheat flour
- â…“ cup vital wheat gluten
- ¼ cup coarse ground cornmeal
- ¾ cup old fashioned oats
- 2 tbsp buckwheat flour
- 2 tbsp amaranth
- 1¼ tsp salt
- 2 tbsp sesame seeds
- 3 tbsp roasted sunflower seeds
- 2 tbsp pumpkin seeds
- 2 tbsp quinoa
- 2 tbsp chia seeds
- 2 tbsp flax seed
- 1 tbsp water
- 1 Large eggs (for egg wash)
Instructions
- In the bowl of a stand mixer fitted with the dough hook, mix 1¾ cups warm water and 2 tbsp molasses. Add 2¼ tsp active dry yeast and give it a quick twirl. Let this sit for 5 minutes or until nice and frothy.
- Turn standmixer to the knead speed. Add 4 tbsp butter (not too hot), 1 Large eggs and ½ cup milk. Let the mixture stir for a minute or until the egg is broken up.
- With dough hook still mixing, add 3 tbsp Dark Brown Sugar, 2 cup all-purpose flour, 2 cups whole wheat flour, ⅓ cup vital wheat gluten, ¼ cup coarse ground cornmeal, ¾ cup old fashioned oats, 2 tbsp buckwheat flour, 2 tbsp amaranth, 1¼ tsp salt, 2 tbsp sesame seeds, 3 tbsp roasted sunflower seeds, 2 tbsp pumpkin seeds, 2 tbsp quinoa, 2 tbsp chia seeds, and 2 tbsp flax seed. Knead for 8-12 minutes or until you press in on the dough and the hole fills in quickly. The dough should form a smooth ball, that may be somewhat sticky, that's okay! Add flour a couple tablespoons at a time if it's super sticky.
- Form dough into a ball. Cover and let sit in a warm place for 1 hour or until it doubles in size.
- Prepare 2 9×5" loaf pans by coating with butter. Gently remove the dough from the bowl and place on a large work surface covered in flour. Cut the dough in half. Gently pat one half into an even loaf shape by folding the sides underneath and pinching to seal. Place the loaf, seam side down, into the prepared loaf pan. Repeat with the second piece of dough.
- Cover the loaf pans with a clean towel and let rise for 30 minutes or until about doubled in size.
- Meanwhile, preheat the oven to 350 degrees F. Mix 1 tbsp water and 1 Large eggs. Using a pastry brush, brush on all exposed surfaces of the dough. Bake for 1 hour until golden brown, and the loaf sounds hollow when you tap it. Let cool for 5 minutes, then remove from the baking pan, and allow to cool completely before slicing.
Please leave a comment! I love this recipe so much and would feel delighted if you did also. Thanks! Georgie B.