Carrageenan Free Classic Multigrain Bread
There is something deeply satisfying about a loaf of bread built from real, whole ingredients you can actually see and name. This multigrain beauty starts with a grain soaker — rolled oats, millet, sunflower seeds, and flaxseeds steeped in boiling water — which gives the finished loaf incredible texture and a nutty, hearty depth that store-bought bread rarely delivers. Many commercial breads and dairy-free alternatives sneak in additives as stabilizers or emulsifiers, so baking from scratch with simple pantry staples like whole wheat flour, honey, butter, and yeast means you stay in complete control of every ingredient. The dough comes together with a proper knead, a slow rise, and a second proof in the pan, rewarding your patience with a tall, golden crown and a tender crumb that slices beautifully. Brushing the top with melted butter before it goes into the oven gives the crust a rich, glossy finish that makes it almost too pretty to cut into — almost. Let it cool fully before slicing so the crumb sets up properly, then enjoy it toasted with butter, layered into a sandwich, or honestly just torn straight from the loaf.
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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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