Cinnamon Free Classic Multigrain Bread
Hearty, wholesome, and packed with real texture, this multigrain loaf is the kind of bread that makes you want to keep a cutting board on the counter at all times. The grain soaker — a blend of rolled oats, millet, sunflower seeds, and flaxseeds softened in boiling water — gives every slice a satisfying chew and nutty depth that you just can't get from a standard white sandwich loaf. Honey and whole wheat flour round out the flavor with a gentle earthiness, while a final brush of melted butter gives the crust that gorgeous, golden finish. For anyone navigating spice sensitivities, store-bought multigrain breads can be a minefield of hidden seasonings and flavoring blends — baking your own means you know exactly what went in. The ingredient list here is clean and straightforward, with nothing that doesn't belong. It does take a little patience through two rises, but the process is approachable even if you're relatively new to yeast breads. Slice it thick for toast, use it for sandwiches, or just tear into it warm from the rack — it earns its place on any table.
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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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