Nightshade Free Classic Multigrain Bread
Homemade bread is one of those kitchen projects that rewards every bit of effort, and this multigrain loaf delivers serious flavor and texture from a handful of wholesome ingredients. A grain soaker — rolled oats, millet, sunflower seeds, and flaxseeds steeped in boiling water — gets folded right into the dough, giving every slice a hearty, nutty depth that store-bought loaves simply can't match. The combination of whole wheat and all-purpose flour keeps the crumb tender while still giving you that satisfying chew. For anyone navigating nightshade restrictions, bread can be a surprisingly tricky category since many commercial loaves and seasoning blends sneak in unexpected additives — but every ingredient here is straightforward and easy to verify. A brush of melted butter over the top before baking creates a gorgeous golden crust that makes the loaf almost too pretty to cut into. Let it cool fully before slicing and you'll be rewarded with clean, even pieces that hold up beautifully for sandwiches, toast, or just eaten warm with a little extra butter.
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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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