BHA & BHT Free Classic Multigrain Bread
Store-bought multigrain breads are one of the sneakiest sources of BHA and BHT, with those preservatives quietly tucked into the ingredient list to extend shelf life. Baking your own loaf sidesteps all of that, and this recipe does it with a lineup of wholesome, recognizable ingredients — oats, millet, sunflower seeds, flaxseeds, honey, whole wheat flour, and butter. The grain soaker is a small but brilliant step: pouring boiling water over the seeds and oats before they ever touch the dough gives the finished loaf a moist, hearty crumb with real texture in every slice. A slow rise lets the flavors develop naturally, so you get that deep, nutty complexity without any artificial shortcuts. The top gets brushed with melted butter and scattered with oats before baking, which means it comes out of the oven looking genuinely beautiful — golden, rustic, and impossible to ignore. Let it cool fully before slicing and you'll be rewarded with clean, even slices that hold up beautifully for sandwiches or toast. Once you've made it yourself, going back to the packaged stuff is going to feel like a real step down.
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Learn more →Ingredients
12 servings
For the grain soaker
- ½ cup rolled oats
- 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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