Chestnut Free Classic Multigrain Bread

Total time3 hr

Prep time25 min

Cook time35 min

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 gets stirred together before the dough even comes to life, giving the finished loaf a hearty, nutty depth that store-bought bread simply can't match. Whole wheat and all-purpose flours are combined with honey and butter for a crumb that's tender but substantial — the kind of slice that holds up to a thick spread of jam or a serious sandwich filling. For anyone navigating tree nut allergies or sensitivities, this recipe is refreshingly straightforward: every ingredient is clearly defined, with no ambiguous add-ins or specialty blends that might hide unexpected nuts. The process is approachable whether you're using a stand mixer or working the dough by hand, and the two-rise method rewards your patience with a beautifully domed loaf that sounds hollow and golden when it comes out of the oven. Brushing the top with melted butter before baking gives the crust that irresistible sheen, and the optional oat topping makes it look like it came straight from an artisan bakery. Just be sure to let it cool fully before slicing — the crumb sets as it rests, and the wait is absolutely worth it.

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Ingredients

12 servings

For the grain soaker

½ cup rolled oats
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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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