Whole Grain Bread Recipe Food And Wine

Easy multigrain bread recipe is soft and fluffy (think Wonder bread) but is hearty, nutritious, and full of flavor. I developed this recipe when my kids were small and wanted those soft store-bought loaves. You can make this even if you're a beginner!

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want.

This bread is a favorite in my household. I never thought I'd be any good at making bread and then I found this website and haven't looked back! I was intimidated by this recipe at first, but when I decided to give it a try, I was amazed at how easy it really was. And did I mention delicious? Thank you, Marye for such easy to follow recipes and teaching me that I can make my own bread! 🙂

Easy Whole Wheat Bread

I promise you this is not the case here. This homemade multigrain bread is not coarse or dense. It's a little chewy with a thin, crisp crust and a wholesome, nutty flavor.

Since there are flax seeds as well as a ton of other good seeds and whole grains this homemade bread recipe is high in omega-3 fatty acids. That's the stuff that keeps your cholesterol at a healthy level.

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

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Yeast looks like this when it's proofed properly. It gets foamy. That shows it's alive and kickin' and ready to be used.

When the dough has risen properly you can see that it's puffy and has nearly doubled in size. If you push your finger into the dough it won't push back.

Homemade, from scratch yeast bread doesn't last at room temperature as long as the commercial loaves (and loaves baked from commercial dough that's been frozen).

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You can keep this multigrain loaf tightly covered with plastic wrap at room temperature for about 2 days - maybe 4 if you use a vacuum sealer carefully.

I like to slice it, flash freeze the slices on a cookie sheet, then stack them in a freezer container with parchment in between the slices.

If you want a soft crust on this flaxseed bread rub it with butter as soon as it comes out of the oven then cover with a tea towel while it cools.

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Expert Tip: Be sure to use bread flour. It keeps whole grain breads like this from being crumbly and falling apart too easily. All purpose flour is not the best choice but will work if that's all you have. Your bread will be a little more coarse. Do not use cake flour in this recipe. More about different types of flour here.

It's an excellent source of complex carbohydrates and fiber, plus it's low in fat. It's a good source of protein, B vitamins, omega-3s, and many minerals, too.

It's generally prepared with a few different types of grain - and the types used can vary from recipe to recipe. See the ingredients section for alternatives.

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Most bread machines can't handle the stiff dough of this multigrain bread recipe so you'd better plan on using your stand mixer or kneading by hand.

I love making homemade bread - I made my first loaf in 1974 and I haven't stopped since! I probably love to eat it as much as to bake it - which may not be such a good thing!

I figured it could do the first rise when I was at church and I'd finish it up when I got home. Although I hadn't tried it this way before itwas actually better than the old method.

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The longer rising time for the sponge made the bread even more soft in texture and seemed to give it more flavor, too.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

You can keep this tightly covered at room temperature for about 2 days - maybe 4 if you use a vacuum sealer carefully.

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For longer storage freeze it. I like to slice it, flash freeze the slices on a cookie sheet, then stack them in a freezer container with parchment in between the slices

Serving: 1 slice | Calories: 151 kcal | Carbohydrates: 17 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 3 g | Cholesterol: 11 mg | Sodium: 522 mg | Potassium: 111 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 130 IU | Vitamin C: 0.1 mg | Calcium: 27 mg | Iron: 1.1 mg

With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.This hearty multigrain loaf bakes up light and chewy, not crumbly, with a nibby crunch—perfect for your morning toast or favorite sandwich.

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Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.

While there's no denying my love for the simplicity of a100% whole wheat sandwich loaf, I also see it as a canvas for a seedy, multigrain loaf. For many folks, myself included, the nibby pop and nutty flavor of added grains and seeds can make our favorite sandwiches and morning toast all the more enjoyable.

To that end, this recipe follows the same process and technique as my whole wheat sandwich loaf: an autolyse to hydrate the flour, a spin in a food processor for intensive gluten development, and a late-stage addition of water and oil to boost hydration without interfering with gluten development.

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This recipe differs only with an extra step to prepare the seeds and grains and another to incorporate them at the end.

I'll break down each step here, but I highly recommend reading through the original article and making that 100% whole wheat loaf at least once before jumping in with this multigrain variation. It's an unusual recipe, and mastering the basic dough will be essential for success before complicating the process with mix-ins.

With the wrong flour and equipment, the bread is doomed from the start. But even when those variables are locked down, it's still a recipe that requires skill at a number of stages: gauging proper gluten development, resisting the urge to add more flour to the sticky dough, learning to shape a well-formed loaf, judging the proofing process twice, and then baking.

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Done right, it's a technique that will produce a chewy, high-rising, 100% whole wheat loaf that bakes up fluffy and light. But with the wrong flour, it will be a soupy mess; with the wrong equipment, it will be heavy and dense, too unstructured to rise; with a poor shape, the loaf will have an uneven, lumpy top; when overproofed, it will be spongey and coarse; and when underproofed, it will be heavy and dense.

I don't mean to suggest this is an outrageously difficult recipe, only that it requires both attention to detail and familiarity with the behavior of the basic loaf. With those under your belt, you can bake up a multigrain loaf that's chewy, not crumbly, for a perfectly sliceable sandwich loaf loaded with the hearty texture of seeds and grains.

My favorite blend is a mix of rolled oats, flaxseed, chia, and wheat germ, with hemp hearts sometimes standing in for the flax (I live in Kentucky; we're a little obsessed with hemp down here).

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Rolled oats add their signature flavor and chewiness to the loaf; flaxseed underscores the earthy nuttiness of whole wheat; chia has a toasty yet semi-fruity vibe, almost like poppyseed; and wheat germ doubles down on the graham-like qualities of whole wheat bread.

Together this mix layers in some earthy flavors and textures without overtaking the bread. It's the same tasty-yet-subtle blend I use to bulk up mybuttermilk granola, as well.

In this recipe, the first step is to soak the grains/seeds in a little water, so they won't interfere with the hydration of the dough by absorbing its moisture later on. In turn, this allows for proper gluten development and moisture retention in the loaf, keeping it well structured and moist.

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While the grains are soaking, the whole wheat flour is combined with water and allowed to autolyse for two-and-a-half hours. This ensures it's well hydrated, to kick-start gluten formation and soften the coarse bran and germ.

When the time is up, the hydrated dough is combined with brown sugar, salt, and yeast in the bowl of a food processor fitted with the regular metal blade (not the dough blade!). It's processed until silky smooth and strong enough that a small piece can be pulled into a thin, translucent sheet. This step utterly depends on the power of the food processor