Gelatin Free Classic Multigrain Bread
There is something deeply satisfying about a loaf of bread built from real, whole ingredients you can actually see and name. The grain soaker — rolled oats, millet, sunflower seeds, and flaxseeds steeped in boiling water — gives this bread a hearty, nutty depth that sets it apart from anything you'd pull off a grocery store shelf. Honey adds a gentle sweetness, whole wheat and all-purpose flours create a sturdy but tender crumb, and a brush of melted butter over the top gives the finished loaf that gorgeous, golden crust. Every single ingredient here is straightforward and plant- or dairy-based, with absolutely no animal-derived setting agents hiding anywhere in the recipe. That makes it a genuinely clean choice for anyone navigating foods that commonly sneak in unexpected additives. The process is hands-on but approachable — mix, knead, rise, bake — and the reward is a tall, beautifully domed loaf that smells incredible coming out of the oven. Slice it thick for sandwiches, toast it with butter, or just tear into it warm; this is the kind of bread that earns a permanent spot in your weekly rotation.
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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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