Lupin Free Classic Multigrain Bread
There is something deeply satisfying about a homemade loaf that's packed with real texture and flavor, and this multigrain bread delivers on every level. A grain soaker made from rolled oats, millet, sunflower seeds, and flaxseeds gets stirred together before the dough even comes to life, giving the finished loaf a hearty, nutty depth that store-bought bread simply can't match. The combination of whole wheat and all-purpose flour keeps the crumb tender while still giving you that wholesome, substantial bite you want from a multigrain. Honey adds just a whisper of sweetness, and a final brush of melted butter before baking creates a gorgeous, golden crust that makes it almost impossible to wait the full cooling hour. Lupin flour has quietly crept into a surprising number of commercial breads and flour blends, so baking from scratch with clearly labeled pantry staples is genuinely the safest and most satisfying route. Every ingredient here is straightforward and easy to source, so you know exactly what's going into each slice. Whether you're toasting it for breakfast or building a serious sandwich, this loaf is the kind of recipe you'll come back to every single week.
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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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