Celery Free Classic Multigrain Bread

Total time3 hr

Prep time25 min

Cook time35 min

4.8

(21)

There is something deeply satisfying about a homemade loaf that's packed with real 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 character that store-bought sandwich bread simply can't match. Honey adds a gentle sweetness, while whole wheat and all-purpose flours combine for a loaf that's substantial without being dense. The process — soaking the grains, proofing the yeast, a slow double rise — sounds involved, but each step is straightforward and the results are genuinely impressive. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden plant extracts sneaking into your bread. Brushing the top with melted butter before baking gives the crust a gorgeous golden finish, and that hollow-tap test at the end is one of the most rewarding sounds in home baking. Let it cool fully before slicing and you'll be rewarded with a beautifully set crumb that holds up perfectly for toast, sandwiches, or just a thick slab with good butter.

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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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