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Nothing is quite as daunting as walking into the kitchen with the expectation of churning out bakery-quality bread. However, this deliciously soft multigrain bread recipe will help you do just that!
We make our multigrain bread with our favorite homemade 9-grain blend. We have all the detailed instructions you need for foolproof results.
Gluten Free Multigrain Seeded Bread
If you’d rather not make your own multigrain cereal mix, you can buy one ready-made, such as Bob’s Red Mill hot cereal mixes, which come in 5-grain, 6-grain, 7-grain, 8-grain, and 10-grain varieties. Beyond that, you just need 7 additional ingredients and some boiling water.
This homemade bread is as indulgent as it is nutritious. It’s ready for sandwiches, buttery morning toast, and grilled cheese. It really is the perfect everyday sandwich bread! That said, we usually demolish a whole loaf when it comes out of the oven, because who can resist fresh warm bread with butter!
Note: This updated version of our original recipe (published April 23, 2014) includes new photos, more detailed instructions, and a few minor recipe improvements! We hope you give it a try and enjoy our family’s favorite soft homemade multigrain bread!
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I have a very vivid image of my first attempt at homemade bread. A yeast-loaded black hockey puck was what came out of the oven. Hard as a rock and pitch black, the thing resembled a football—only not as soft!
I’ve redeemed myself from that horrible hockey puck with many bread recipes on our blog, including this homemade multigrain bread. I developed the skill during the few years we lived in Beijing.
When we first moved there, we looked for a high quality multigrain sliced bread, but couldn’t find anything that suited our tastes (and let’s be honest—standards).
Baking Bread With My Kitchenaid Stand Mixer
Naturally, we turned to our own kitchen. During those years, we mastered all our favorite breads, from this multigrain bread to English muffins (plain English muffins , multigrain English muffins , and even pumpkin English muffins ), and our famous Asian milk bread .
After some online research, I found out that you can grind your own grains to make a homemade multigrain flour. Since then, I’ve never looked back. Now, I make large batches of the multigrain mix and store it in the refrigerator for easy future use.
Over the years, Bill has perfected our family’s go-to multigrain flour recipe. It’s a 9-grain blend that is well-rounded, nutty, nutritious, and overall, delicious!It includes brown rice, millet, barley, quinoa, oats, flaxseed, cornmeal, buckwheat flour, and whole wheat flour.
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To make it, you just need a powerful blender such as a Vitamix or Blendtec to grind the grains down to a flour. Again, if you’d rather not make your own mix, you can also buy one ready-made. Bob’s Red Mill is the most common brand offering multigrain cereal mixes.
Or, if you’d prefer something even simpler, you can try our Perfect Whole Wheat Bread . However, once you try this nutrient packed multigrain bread recipe, you may never go back!
…A proofing reminder: The proofing time given is just a guideline. It depends on the temperature and humidity in your kitchen, and you may need more or less time. Keep in mind that proofing is done only when the dough has doubled in size.
Multigrain Bread Recipe
…Make sure you have plenty of time: This is the perfect recipe to do on a lazy day. There’s some waiting time between steps, but each step is very quick and easy.
…Figure out your preferred equipment: You can use a KitchenAid mixer with a dough hook attachment, or make the dough the old-fashioned way. If you use a bread maker, you will need to halve the recipe, as this makes 2 loaves, and most bread machines can only make the equivalent of one loaf at a time.
…Get the right yeast and make sure it’s fresh: Rather than active dry yeast, we’re using instant yeast here, which does not need to be activated (stirred with warm water and sugar until bubbly) before adding it to the dough. You can just add Instant Yeast directly to the dough mixture. Find it near the active dry yeast in the baking aisle of the grocery store. As always, make sure your yeast is fresh/within date!
Kitchen Aid Mixer Bread
Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water…
Stir in the butter until well combined. You’ll be surprised at how much flavor 4 tablespoons of butter adds to the bread (2 tablespoons per loaf)!
Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the instant yeast (and vital wheat gluten if using, in that order). It’s important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
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This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
I proof my dough in a closed microwave with a large mug of boiling water next to it to make a warm, humid environment.
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Sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.
Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you’ll need another large mug of boiling water for the second proofing.
While the dough is proofing, grease 2 loaf pans (9” x 5”) with cold butter and set them aside. I use cold butter, as it’s easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.
The Best Homemade Multigrain Bread
On a clean work surface, spread the rolled oats in a thin layer. This will be for topping the loaf. In addition to rolled oats, you can use flax seeds, sunflower seeds, pumpkin seeds/pepitas, and/or sesame seeds for the topping.
You can skip this step, but it adds a nice texture and additional flavor to the bread, and a contrast to the bread’s soft crumb.
Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats (and whatever other seeds you’ve added). The oats will cling to the loaf.
Soft Multigrain Sandwich Bread
When you’re halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it’s done.
Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan.
At this point, your house will smell amazing. Is there any better smell than fresh bread baking? Usually, a few slices will get eaten well before the bread has cooled, but this will not hurt the final product. Who can resist a loaf of freshly baked bread with butter?
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Calories: 168 kcal (8%) Carbohydrates: 31 g (10%) Protein: 5 g (10%) Fat: 2 g (3%) Saturated Fat: 1 g (5%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 1 g Cholesterol: 5 mg (2%) Sodium: 163 mg (7%) Potassium: 79 mg (2%) Fiber: 2 g (8%) Sugar: 5 g (6%) Vitamin A: 58 IU (1%) Calcium: 14 mg (1%) Iron: 2 mg (11%)
Is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
Mighty Multigrain Bread
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Judy is the mom of The Woks of Life family. Born in Shanghai, she arrived in the U.S. at age 16. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes
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