Homemade Multigrain Bread
A hearty, nutrient-packed multigrain loaf with whole wheat flour, sunflower seeds, flaxseed, and oats for sustained energy and a chewy, flavorful texture that rivals commercial versions.
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Servings: 12 servings
Calories: 170kcal
Ingredients
- 2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/4 cups warm water (110°F/45°C)
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1/4 cup milk, warm
- 1/3 cup sunflower seeds
- 2 tablespoons flaxseed meal
- 1/4 cup rolled oats
- 1 tablespoon honey (optional for sweetness)
Instructions
- Combine warm water, sugar, yeast, and 1/2 cup of all-purpose flour in a bowl. Let rest 5-10 minutes until foamy.
- Mix 1/2 cup warm water with milk and honey (if using), then blend into the yeast mixture.
- Add whole wheat flour, remaining all-purpose flour, salt, oats, and flaxseed. Knead 8-10 minutes until elastic.
- First rise: Cover and let rest 90 minutes until doubled in size.
- Punch down dough, add sunflower seeds, knead briefly, then shape into a loaf.
- Place in a greased 9x5-inch loaf pan, cover, and let rise 45 minutes.
- Preheat oven to 375°F (190°C). Bake 38 minutes until golden and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing.
Notes
Use a clean kitchen towel over the bowl during rising. For best flavor, let dough cool slightly before slicing. Store in an airtight container for 3–5 days.
Substitute rolled oats with 1/4 cup barley flakes or rye grains if preferred.
If dough is too sticky during kneading, add 1–2 tablespoons vital wheat gluten.
Substitute rolled oats with 1/4 cup barley flakes or rye grains if preferred.
If dough is too sticky during kneading, add 1–2 tablespoons vital wheat gluten.
Nutrition
Serving: 1g | Calories: 170kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 240mg | Fiber: 4g | Sugar: 2g