Why You’ll Love This Multigrain Bread Recipe
When you take your first bite of this multigrain bread, you’ll instantly understand why it’s a favorite among home bakers. The warm, nutty flavor envelops your senses, and the delightful texture keeps you coming back for more.
It’s not just a loaf; it’s a wholesome experience. I love how versatile it is—you can enjoy it with butter, jam, or even as a sandwich base.
Plus, knowing that I’m baking something nutritious makes it even better. The aroma wafting through my kitchen while it bakes is pure bliss.
Trust me, once you try it, you’ll be hooked!
Ingredients of Multigrain Bread
When it comes to baking, having the right ingredients is half the battle. For this multigrain bread, you’ll want to gather some wholesome, hearty components that not only contribute to the flavor but also pack a nutritional punch.
You’ll be amazed at how simple ingredients can come together to create something truly delightful. Plus, there’s something incredibly satisfying about mixing up a dough that feels alive in your hands, don’t you think?
So, let’s explore what you’ll need to make this delicious loaf.
Ingredients for Multigrain Bread:
- 1 tablespoon granulated sugar
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 cup whole wheat flour
- 2 tablespoons molasses
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1/4 cup shelled sunflower seeds
- 2 tablespoons flax seeds
- 2/3 cup rolled oats (not instant)
- Approximately 3 cups all-purpose flour
Now, let’s talk about these ingredients a bit more. If you’re like me, you might’ve some of these items lying around in your pantry already, while others might require a quick trip to the store.
Whole wheat flour and rolled oats aren’t just for this bread; they can be great for other baking adventures too. And don’t shy away from the molasses—its rich, deep flavor is what makes this bread unique. Plus, it’s packed with nutrients.
Sunflower seeds and flax seeds add a nice crunch and extra health benefits, so if you’ve got any extra on hand, toss them in.
How to Make Multigrain Bread
Making multigrain bread is like starting a delightful adventure in your kitchen. First, let’s get the yeast party started. Grab 1 tablespoon of granulated sugar and dissolve it in 1/2 cup of warm water. Then, sprinkle in 2 1/4 teaspoons of active dry yeast. Give it a little whisk together with 1/4 cup of whole wheat flour and let it sit in a warm place until it gets all bubbly and frothy—about 10 minutes. This is the yeast waking up, and honestly, it’s kind of cute, isn’t it?
While that’s happening, you can gather the rest of your ingredients. In a large bowl, mix together 2 tablespoons of molasses, 2 tablespoons of melted butter, 1 teaspoon of salt, and the remaining sugar and warm water. Stir in 1/4 cup of shelled sunflower seeds and 2 tablespoons of flax seeds, then add in the bubbly yeast mixture and 1/2 of the rolled oats (remember, that’s 2/3 cup total, so you’re using about 1/3 of it now).
Now, here’s where it gets a bit messy but oh-so-satisfying: start stirring in the remaining whole wheat flour and enough all-purpose flour, which is about 3 cups, to create a stiff dough. Once your dough is formed, turn it out onto a lightly floured surface and knead it for about 10 minutes. You’re going to want to get in there, really work it until it’s smooth and elastic. It’s a workout, but your bread will thank you later.
Now, place your dough in a greased bowl, turning it to coat all sides, and cover it with plastic wrap. Let it rise in a warm place until it doubles in size—this should take about 2 hours. Here’s a tip: if your kitchen is a bit chilly, preheat your oven to the lowest setting for a few minutes, turn it off, and then place your dough inside.
After it’s risen, punch it down (yes, really) and turn it out again onto a floured surface. Roll it into an 11 x 8 rectangle, then roll it up tightly into a log and pinch the seam to seal. Place it seam-side down in a greased 9 x 5 loaf pan, cover it, and let it rise again for about 1 1/2 hours. Don’t forget to make a deep slash down the center before baking.
Brush with a bit of water and sprinkle with the remaining oats. Bake at 350°F (180°C) for about 40 minutes, or until it sounds hollow when tapped. And there you have it—a beautiful loaf of multigrain bread that will fill your kitchen with a warm, inviting smell you won’t soon forget. Just try not to eat it all in one go.
Multigrain Bread Substitutions & Variations
While you can stick to the classic multigrain bread recipe, experimenting with substitutions and variations can lead to exciting new flavors and textures.
I love swapping whole wheat flour for spelt or adding a mix of seeds like pumpkin or chia for added crunch. You can also try incorporating nuts for richness or dried fruits for a hint of sweetness.
If you’re aiming for a gluten-free version, using almond or oat flour works well. Don’t forget to play with the liquid—try adding yogurt or buttermilk for moisture.
Each tweak opens up a delicious new possibility for your bread!
Additional Tips & Notes
Although I’ve shared the main steps for baking multigrain bread, there are a few additional tips that can elevate your loaf.
First, I recommend letting the dough rise in a warm, draft-free spot; this helps it develop better flavor.
Second, don’t skip the slashing before baking—it allows steam to escape, ensuring a nice crust.
If you want a softer crust, brush the loaf with melted butter right after it comes out of the oven.
Finally, be patient when cooling; slicing too soon can make the bread gummy.
Enjoy experimenting, and happy baking!