Multigrain Bread Recipe (With Step-by-Step Images)

Yield:

2 loaves

Sandwiches are our go-to lunch (and sometimes dinner) any day of the week. They are versatile, satisfying, and crowd-pleasing. When you’re making sandwiches, it’s nice to have a slightly more wholesome and nutritious alternative to regular sandwich bread. This multigrain bread loaf is as soft and fluffy as a loaf of standard white bread that you'd pick up from the supermarket, but it has more flavor, nutrition, and a unique texture.

A combination of different flours, grains, and seeds adds a variety of flavors and textures to the yeasted dough. Each soft and pillowy bite has the perfect amount of chew, and the texture holds its own against just about anything you want to pile onto your sandwiches. The grains and seeds bring a nutty flavor and extra bite here and there. We highly recommend making a few loaves (our recipe makes two) to use for sandwiches, morning toast, and anything else you can think of.

The Flours and Seeds Used For Our Multigrain Bread

Though it's a light and fluffy bread, the loaf is packed with a combination of hearty flours, grains, and seeds.

Whole wheat and all-purpose flour: We incorporate equal parts whole wheat and all-purpose flour in this recipe. Both do the usual job we expect from flour (providing structure and forming gluten proteins), but the whole wheat flour adds a subtle nutty flavor and overall wholesome vibe to the loaf.
Rye flour: This dark flour adds a slightly earthy and malty underlying note to the bread. Rye also makes the dough slightly more dense than white flour.
Bulgur wheat: A cracked grain, bulgur adds some chewiness to the dough.
Rolled oats: They give this bread a rustic, homemade feel, and rolled oats add another layer of texture. They are substantial enough that they maintain some of their chew and don't disintegrate entirely into the dough.
Flaxseeds: Flaxseeds have a mildly nutty flavor, similar to sesame seeds. (You could use sesame seeds in their place if you prefer.)
Sunflower seeds: They are the single ingredient that adds the most texture to this bread. The sunflower seeds bring small pockets of crunchiness throughout the loaf.

Why Our Recipe Uses Both All-Purpose and Whole-Wheat Flour

All-purpose flour gets its name because you really can use it for anything. It provides structure to everything from yeasted breads like this one to quick breads, delicate scones, and flaky pastries. We use it as the base for this dough but also incorporate an equal amount of whole-wheat flour.

This recipe uses that much because wheat flour is more absorbent than white flour, so it soaks up much of the liquid as the dough proofs. The combination results in a light, airy, and not-too-dense texture. Whole-wheat flour also adds a unique nutty flavor that makes the bread taste hearty and nutritious.

Directions

Ingredients for multigrain bread — Rachel Marek

Soak bulgur:

Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside.

Rachel Marek
Dissolve yeast:

Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.

Rachel Marek

Rachel Marek
Transfer to mixer, and add butter and honey:

Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey.

Rachel Marek
Mix flour with salt, and add 3 cups to yeast:

Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth.

Rachel Marek
Add bulgur, rolled oats, seeds:

Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds.

Rachel Marek
Add remaining flour:

Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.

Rachel Marek
Knead dough:

Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes.

Rachel Marek
Shape dough:

Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.

Rachel Marek
Let dough rise; prep loaf pans:

Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans.

Rachel Marek
Punch down dough and divide:

Punch down dough; divide in half.

Rachel Marek
Shape one loaf:

Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick).

Rachel Marek
Fold and seal:

Fold long sides of dough in to middle, overlapping slightly. Press seam to seal.

Rachel Marek
Move dough to pan; repeat with other dough:

Transfer dough, seam side down, to pan. Repeat with remaining dough.

Rachel Marek
Brush with egg wash; sprinkle with oats and seeds; preheat oven:

Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450°F.

Rachel Marek
Let rise; preheat oven; bake:

Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400°F. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes.

Rachel Marek
Cool:

Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

Rachel Marek

Storing

Once the loaves are cool, you can either place them in resealable bags or tightly cover them in plastic wrap. Store them at room temperature for up to three days.

Freezing

The bread also freezes beautifully. Before placing in freezer-safe bags, slice the loaves and freeze for up to three months. This way, you can defrost a slice or two as you need it, rather than having to wait for an entire loaf to defrost.

How to Enjoy This Multigrain Bread

This multigrain bread is delicious sliced and served warm. The exterior is crisp and crusty, and the interior is hearty, yet has a fluffy crumb. Enjoy it as is, or slather it with butter or honey. It's also wonderful served on the side of a bowl of soup or used for your favorite sandwich, whether that's tuna salad, avocado and sprouts or grilled chicken.

Frequently Asked Questions

How is multigrain bread different from whole grain or wheat bread?

Multigrain bread is different from whole grain or wheat bread because it has a variety of grains and seeds throughout. Wheat bread is bread made using whole-wheat flour only. Whole-grain bread might have one type of grain incorporated into the dough, but not as many grains as are used for multigrain bread.
Can I use other seeds or nuts in multigrain bread dough?

Yes, you can use other seeds or nuts in multigrain bread dough. Any sort of seeds, such as pepitas or sesame seeds, can be substituted in this recipe. You can also add spices like whole fennel, coriander, and caraway seeds to create even more flavor.
How do I know when my bread dough is kneaded properly?

There are two ways to know when your bread dough is kneaded properly. To check the elasticity of your dough, simply press the dough with your finger. If it doesn't spring back almost immediately, keep kneading. You can also tear off a small piece of dough and stretch it between your fingers. You should be able to stretch the dough into a pretty thin line without it breaking.