Black Pepper Free Classic Multigrain Bread
There is something deeply satisfying about a homemade loaf that is genuinely packed with texture and flavor, and this multigrain bread delivers on every level. A grain soaker made from rolled oats, millet, sunflower seeds, and flaxseeds gives the crumb a hearty, nutty depth that store-bought bread rarely comes close to matching. The honey adds just a whisper of sweetness that balances the whole wheat flour beautifully, and the softened butter keeps the crumb tender rather than dense. For anyone avoiding black pepper, this recipe is a natural fit — every ingredient is straightforward and easy to verify, with no spice blends or seasoning mixes hiding anything unexpected. The two-rise method takes a little patience, but it rewards you with a loaf that crowns beautifully above the pan and bakes to a deep, glossy golden brown. Brushing the top with melted butter before it goes into the oven is a small step that makes a big difference in both flavor and appearance. Let it cool fully before slicing and you will be rewarded with clean, even slices that hold up perfectly for sandwiches, toast, or just eaten warm with a little extra butter.
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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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