Nutmeg Free Classic Multigrain Bread
There is something deeply satisfying about pulling a golden, seeded loaf from the oven, and this multigrain version delivers on every level. A grain soaker made from rolled oats, millet, sunflower seeds, and flaxseeds gives the bread a hearty, nutty depth and a wonderfully tender crumb that store-bought loaves rarely match. Honey adds just a whisper of sweetness to balance the whole wheat flour, while softened butter works into the dough for a rich, pillowy texture that holds up beautifully for sandwiches or thick-cut toast. The two-rise method takes a little patience, but the result — a tall, domed loaf with a deep golden crust — is absolutely worth the wait. Many warming spices and baking blends sneak unwanted ingredients into bread recipes, but every component here is straightforward and easy to verify, making this a genuinely worry-free bake. Letting the loaf cool for a full hour before slicing is the hardest part, but it ensures clean cuts and a perfectly set crumb from edge to edge.
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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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