There is something deeply satisfying about a homemade loaf that's genuinely packed with 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 without a single tree nut in sight — making it a natural fit for anyone navigating hazelnut concerns. Store-bought multigrain breads can be a minefield of shared-facility warnings and ambiguous "mixed nut" seed blends, so baking your own puts you firmly in control of every ingredient. The dough comes together with whole wheat and all-purpose flour, honey for a subtle sweetness, and a little butter for richness, then rises into a beautifully domed loaf that smells incredible in the oven. Brushing the top with melted butter and a scatter of oats before baking gives it that bakery-worthy finish you'll want to show off before you even slice it. The instructions walk you through each rise and the proper internal temperature so you get a fully set, sliceable crumb every single time. Once you pull this golden loaf from the pan and let it cool on the rack, plain toast or a thick sandwich will never feel ordinary again.
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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.
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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