Lactose Free Classic Multigrain Bread
There is something deeply satisfying about a loaf of bread packed with real texture and nutty, wholesome flavor — and this multigrain version delivers exactly that. A grain soaker made from rolled oats, millet, sunflower seeds, and flaxseeds gets stirred together before the dough even comes together, giving every slice a hearty chew and subtle crunch that store-bought bread simply cannot replicate. The dough uses butter rather than any milk or cream-based ingredients, which means the only dairy present is a small amount of unsalted butter — something many people managing lactose sensitivity handle without any issue at all. Honey adds just a touch of natural sweetness that plays beautifully against the earthiness of the whole wheat flour. The two-rise process takes a little patience, but it builds a gorgeous, domed loaf with a deep golden crust that makes the wait completely worth it. Letting the bread cool for a full hour before slicing is the hardest part, but it ensures the crumb sets up perfectly so you get clean, sturdy slices ideal for sandwiches, toast, or eating straight off the cutting board.
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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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