Nitrate & Nitrite 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. The grain soaker — rolled oats, millet, sunflower seeds, and flaxseeds steeped in boiling water — gives the crumb a hearty, nutty depth that store-bought sandwich bread simply can't match. Every ingredient here is straightforward and naturally free of the cured-meat additives and preservatives that can sneak into processed foods, so you're baking with complete peace of mind. The combination of whole wheat and all-purpose flour keeps the loaf sturdy enough to slice cleanly while still staying soft and a little chewy inside. Honey feeds the yeast and adds a subtle sweetness that plays beautifully against the earthy grains. Brushing the top with melted butter before it goes into the oven gives the crust that gorgeous deep-golden finish you want to show off. Let it cool fully before slicing — if you can wait that long — and you'll be rewarded with a loaf that's just as good toasted the next morning as it is fresh from the oven.
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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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