Multigrain Bread Recipe (2024)

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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’sfull 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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4.97 from 64 votes

Multigrain Bread Recipe

Author Kate @ I Heart Eating

Course bread

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting 1 hour hour 40 minutes minutes

Total Time 2 hours hours 30 minutes minutes

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!

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.
See Also
Foolproof 30 minute dinner rolls recipe 40 Homemade Bread Recipes That Will Warm The Soul Homemade Crescent Rolls (No-Knead Recipe)Hawaiian Rolls Recipe
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

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Created by 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.

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