Gut Friendly Classic Multigrain Bread

Total time3 hr

Prep time25 min

Cook time35 min

4.8

(21)

There is something deeply satisfying about a loaf of bread that actually works *with* your digestive system rather than against it. The secret here is the grain soaker — rolled oats, millet, sunflower seeds, and flaxseeds are hydrated before they ever hit the dough, which softens their texture and makes those nutrients far easier for your gut to process. Whole wheat flour brings additional fiber to the mix, giving this loaf a hearty, nutty backbone that store-bought sandwich bread simply cannot match. Honey feeds the yeast naturally, and the slow double rise gives the dough time to develop in a way that supports better digestibility. The result is a tall, golden loaf with a tender crumb that slices beautifully and holds up to everything from avocado to almond butter. Letting it cool fully before cutting is a small act of patience that pays off in texture — the crumb finishes setting on the rack, so every slice is clean and satisfying rather than gummy. Whether you're toasting it for breakfast or building a serious sandwich, this is the kind of homemade bread worth keeping in your weekly rotation.

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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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