Almond Free Classic Multigrain Bread

Total time3 hr

Prep time25 min

Cook time35 min

There is something deeply satisfying about a homemade loaf packed with real, wholesome grains, and this one delivers on every level. A grain soaker made from rolled oats, millet, sunflower seeds, and flaxseeds gives the bread incredible texture and a nutty depth that store-bought multigrain loaves rarely achieve. The dough comes together with whole wheat and all-purpose flour, honey for a touch of sweetness, and butter for a tender, rich crumb that slices beautifully. For anyone navigating tree nut concerns, this recipe is naturally free of almonds and almond-derived ingredients — every component is straightforward and easy to verify. The two-rise process takes a little patience, but the result is a tall, golden loaf with a hollow-sounding crust and a soft, seedy interior that makes the wait completely worth it. It's the kind of bread that earns a permanent spot in your weekly baking rotation, whether you're toasting it for breakfast or building a serious sandwich.

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Ingredients

12 servings

For the grain soaker

½ cup rolled oats
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2 tbsp millet
2 tbsp sunflower seeds
2 tbsp flaxseeds
½ cup boiling water

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
1 cup warm water (105–110°f / 40–43°c)
2 tbsp honey
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour, plus more for kneading
1 ½ tsp fine salt
2 tbsp unsalted butter, softened

For finishing

1 tbsp unsalted butter, melted
1 tbsp rolled oats (optional)

Instructions

1
Combine the rolled oats, millet, sunflower seeds, and flaxseeds in a small heatproof bowl. Pour the boiling water over the grain mixture and stir to combine. Let the soaker stand for 20 minutes, until the water is fully absorbed and the mixture has cooled to room temperature.
2
In the bowl of a stand mixer (or a large bowl), combine the warm water and honey and sprinkle the yeast over the top. Let stand for 5–10 minutes, until the yeast is foamy and active.

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