Chicken Free Classic Multigrain Bread
There is something deeply satisfying about pulling a golden, hearty loaf out of 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 incredible texture and a nutty depth that store-bought loaves simply can't match. The honey adds just a whisper of sweetness, while the combination of whole wheat and all-purpose flour keeps the crumb tender without being too dense. Every single ingredient here is plant and grain-based, so there's nothing to second-guess — no hidden animal proteins, no surprise additions, just wholesome baking from start to finish. The process itself is genuinely rewarding: watching the dough double in size, shaping it into a tight log, and brushing the top with melted butter before it goes into the oven feels like a proper kitchen project. Once it comes out deep golden brown and hollow-sounding when tapped, the hardest part is waiting the full hour before slicing. Toast a thick slab with a little extra butter and you'll understand why homemade bread is always worth the effort.
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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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