Capsaicin Free Classic Multigrain Bread
There is something deeply satisfying about pulling a golden, hearty loaf from the oven, and this multigrain version delivers on every level. A grain soaker made from rolled oats, millet, sunflower seeds, and flaxseeds gives the bread a wonderfully chewy, nutty texture that store-bought loaves simply cannot replicate. Honey adds a gentle sweetness to the dough, while whole wheat and all-purpose flours combine for a crumb that's sturdy enough for sandwiches but still soft and tender. For anyone managing capsaicin sensitivity, this recipe is a natural fit — every ingredient is straightforwardly mild, with zero hot peppers, spice blends, or hidden heat to worry about. The process is approachable whether you use a stand mixer or knead by hand, and the two-rise method rewards your patience with a beautifully domed loaf. Brushing the top with melted butter before baking gives the crust that irresistible deep golden finish. Let it cool fully before slicing and you'll be rewarded with clean, even slices that are perfect toasted with butter or layered into a hearty sandwich.
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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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