Ginger Free Classic Multigrain Bread
There is something deeply satisfying about a homemade loaf that's packed with real texture and wholesome ingredients from the very first slice. A grain soaker made from rolled oats, millet, sunflower seeds, and flaxseeds gives the crumb a hearty, nutty character that store-bought multigrain bread rarely delivers. The dough comes together with whole wheat and all-purpose flour, honey for a gentle sweetness, and a little softened butter that keeps everything tender without weighing it down. Many packaged breads sneak in unexpected spice blends or flavoring agents, so baking your own means you know exactly what went into every bite — no label-reading required. The double rise builds flavor and structure, and that final brush of melted butter before baking gives the crust a gorgeous, golden finish. Let it cool fully before slicing and you'll be rewarded with clean, even pieces that hold up beautifully for sandwiches, toast, or just eaten warm with a generous spread of butter.
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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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