Mustard Free Classic Multigrain Bread

Total time3 hr

Prep time25 min

Cook time35 min

4.8

(21)

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 gives the crumb a hearty, nutty depth that store-bought sandwich bread simply can't match. Every ingredient here is straightforward and easy to source, so you never have to squint at a label wondering whether something sneaked in that doesn't belong on your plate. The dough comes together with whole wheat and all-purpose flour, honey for a touch of sweetness, and butter for a soft, rich finish — nothing more, nothing less. Baking it low and slow at 375°F builds a deep golden crust that sounds hollow when tapped, which is one of the most rewarding sounds in the kitchen. Letting it cool for a full hour before slicing is the hardest part, but it's worth every minute for clean, beautiful slices that hold up to anything you pile on top.

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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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