Eggless Classic Multigrain Bread

Total time3 hr

Prep time25 min

Cook time35 min

4.8

(21)

There is something deeply satisfying about a homemade loaf 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 depth that store-bought bread simply cannot match. The whole process — from blooming the yeast to that final brush of melted butter before baking — is straightforward enough for a weekend project but impressive enough to keep you coming back. Many commercial breads and even some homemade recipes sneak in eggs for structure or richness, but this loaf gets everything it needs from the grains, honey, butter, and a proper knead. The dough develops beautifully with time and patience, rewarding you with a tall, golden crown and a hollow thump when it's done. Slice into it after that full hour of cooling and you'll find a tender, slightly chewy crumb that holds up perfectly for sandwiches, toast, or just eaten warm with a little extra butter.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!