Multigrain Bread

This post may contain affiliate links, see my Privacy Policy.

Multigrain Bread made with whole wheat flour, sunflower seeds and cracked wheat.

Today my boys turn 14! For their birthday I made them a loaf of bread! Okay….not really! That would never fly with them. Birthdays are for special dinners, cake, friends and family, and in their case, soccer….not a loaf of bread.

If it was my birthday, I’d love a homemade loaf of bread. But it isn’t my birthday….don’t worry, the boys are getting the full birthday treatment today. 

I’ve been playing with this recipe for a few weeks. My first batch made three loaves. I decided to tweak the recipe. I often make four loaves at a time, but most people prefer two loaves. How many people have more than two loaf pans?

I also added more honey and more salt to the original batch. It needed just a bit more and now I think I’ve made a most delicious loaf of bread.

I use White Whole Wheat Flour in this recipe.  This isn’t a bleached or a refined flour. White wheat is a whole wheat flour made from a lighter grain than the normal whole wheat flour.

Whole wheat flour can create a dense bread. When I use all whole wheat flour, I also add Vital Wheat Gluten. It helps lighten the texture of the bread.

This multigrain bread is perfect for sandwiches or toasted with butter and jam!

Homemade Bread Recipes:

• Honey Oat Bread
• White Wheat Bread
• No Knead Bread
• Apple Cinnamon Babka
• Cheesy Pesto Bread
• Pita Bread
• English Muffins
• Cheddar Beer Bread
• Cracked Wheat Bread
• Sourdough English Muffins

5 from 2 votes

Print

Multigrain Bread

Prep Time

2 hrs 30 mins

Cook Time

40 mins

Total Time

3 hrs 10 mins

 

Homemade multigrain bread

Course: Bread

Cuisine: American

Keyword: homemade bread, multi grain bread recipe

Servings: 2 loaves

Calories: 2792 kcal

Author: Kathy

Ingredients

• 2 1/2 cups warm water
• 2 1/4 teaspoons active dry yeast
• 1/2 cup honey
• 1 cup cracked wheat
• 1 cup uncooked oatmeal
• 1 cup unsalted sunflower seeds
• 1/2 cup sesame seeds
• 1/2 cup wheat germ
• 1/4 cup flax seeds
• 1/2 cup canola oil
• 2 teaspoons salt
• 1/4 cup vital wheat gluten
• 4-5 cups white whole wheat flour

Instructions

1. In a large bowl of a stand mixer add water and honey. Sprinkle yeast on top. Let sit for 5 minutes.
2. Stir in cracked wheat, sunflower seeds, sesame seeds, wheat germ and oats.
3. Add oil, salt and vital wheat gluten. Mix on low speed.
4. Add flour 1 cup at a time, mixing between each cup. You might not need all 5 cups of flour. Once you've added 4 cups, begin adding at 1/4 cup at a time until the dough comes together but isn't too dry.
5. Knead with mixer on a low speed for 5 minutes.
6. Remove dough to a greased bowl. Cover with plastic wrap or a clean dry towel.
7. Let rise until doubled, approximately 1 1/2 hours.
8. Lightly punch dough down and place on a clean surface.
9. Divide dough in half. Shape into loaves and place in a greased bread pan.
10. Cover and let rise for at least 30 minutes.
11. Bake in a preheated 375 degree oven for 40 minutes.
12. Remove bread from pan 5-10 minutes after baking.
13. Let bread fully cool on a baking rack before slicking.

Nutrition Facts

Multigrain Bread

Amount Per Serving (25 g)

Calories 2792 Calories from Fat 1179

% Daily Value*

Fat 131g202%

Saturated Fat 11g69%

Sodium 2364mg103%

Potassium 1827mg52%

Carbohydrates 351g117%

Fiber 57g238%

Sugar 72g80%

Protein 91g182%

Vitamin A 35IU1%

Vitamin C 1.3mg2%

Calcium 680mg68%

Iron 22.5mg125%

* Percent Daily Values are based on a 2000 calorie diet.

Other Great Recipes to Try:

Quinoa Banana Bread