Multigrain Bread Recipes With Yeast

This homemade soft multigrain bread is prepared with multigrain hot cereal mix, such as 5 grain, 7 grain or 10 grain cereal. Whole or quick oats are an excellent option, too. It’s soft and fluffy like regular white sandwich bread, but has a hearty and satisfying flavor. Either instant or active-dry yeast work and you can even turn this dough into multigrain rolls.

Learn to bake homemade bread. I’ve noticed that’s a common baking goal at the start of each year. Today I’m sharing a new homemade bread recipe, one I’ve been perfecting for months. Using my regular white sandwich bread as the starting point for this new variation, I finally mastered a multigrain bread that’s both soft and sturdy. If you love homemade bread and crave added texture, you’ll enjoy this multigrain loaf. Bonus: You can use this dough for homemade rolls, too!

If you love wholesome, hearty homemade bread like this, you’ll enjoy no knead honey oat bread and no knead seeded oat bread recipes too.

Multi Grain Beer Bread

We need a careful blend & ratio of ingredients to produce a grain loaf that (1) rises tall, (2) maintains a soft fluffy texture, and (3) has legitimate structure for sturdy slices. The ingredients are practically the same as this sandwich bread, but we’re skipping the milk, using hot boiling water, adding grain cereal mix and seeds, slightly reducing the butter, and swapping regular sugar for brown sugar. Took lots of tweaking to perfect.

Add-ins are completely optional, but I encourage seeds and/or nuts for a little texture. I usually use sunflower seeds. Other options include chopped pecans or walnuts, pepitas, raisins, dried cranberries, or a blend of these. You could also throw in smaller seeds such as chia, flax, or sesame. See recipe note below before starting.

Below left: After it cools down, whisk in the yeast and brown sugar. Below right: After 5-10 minutes, you’ll notice foam or bubbles on the surface. This means the yeast is active and ready.

Multigrain Sandwich Bread

The dough will feel heavy. As instructed in the recipe below, knead it before letting it rise. If you’re new to bread-baking, my How to Knead Dough tutorial will be helpful here.

Below left: After you make and knead the dough, let it rise until doubled in size. Below right: Punch it down to release the air, then place on a lightly floured work surface.

Below left: Roll it up tightly starting with the 8-inch side, so you have an 8-inch roll to fit into your 9×5 inch loaf pan. (Unlike cinnamon rolls where you roll up the dough starting with the larger side.) Below right: Let it rise until it’s 1-2 inches above the rim of the pan.

Multigrain Bread Recipe (bread With Seeds)

How do I test for doneness? Give the loaf a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195–200°F (90–93°C).

This multigrain bread is phenomenal when sliced and served warm. The exterior is crisp and crusty while cloaking a hearty, yet fluffy crumb inside. The whole slice is just so, so satisfying and cozy. This is definitely a homemade bread to try!

I thought you’d ask! I tested this dough to make multigrain rolls and it worked wonderfully. Not quite as soft as regular dinner rolls and not quite as heavy as whole wheat dinner rolls. I will say that I preferred the multigrain sandwich bread because it had a little more texture from the crust. Served warm with a pat of butter, however, the rolls were fantastic. See recipe note for instructions. Though I haven’t tested it, I imagine you could use this dough to make 3-4 bread bowls, too.

Easy No Fail Whole Wheat Bread

This is wholesome multigrain bread with an irresistibly soft and fluffy interior. For best success, take the time to review the recipe notes before starting. Though not required, an instant read thermometer is helpful in a few of these steps.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onEasy 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.

Multigrain Bread Rolls

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! 🙂

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.

Cook's Country Multigrain Dakota Bread

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.

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.

Easy Whole Wheat Artisan Bread Recipe

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).

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.

Homemade Multigrain Bread

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.

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.

Whole Grain Sprout Bread Recipe

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.

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!

Multigrain Bread Recipe With Seeds

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.

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.

Bread Machine Multigrain Loaf Recipe

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

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

Easy Multigrain Bread Recipe

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all