Paraben Free Classic Multigrain Bread

There is something deeply satisfying about a loaf of bread built from scratch with real, whole ingredients you can actually name. This multigrain beauty starts with a grain soaker — rolled oats, millet, sunflower seeds, and flaxseeds steeped in boiling water — which gives the finished loaf a hearty, slightly chewy texture that store-bought bread simply cannot replicate. A blend of whole wheat and all-purpose flour keeps the crumb tender while still delivering that wholesome, nutty depth you want from a multigrain. Honey adds just a whisper of natural sweetness, and a little softened butter worked into the dough makes every slice rich and satisfying. The whole process is straightforward: bloom the yeast, knead until smooth, let it rise twice, and bake until the crust turns a deep, gorgeous gold. Brushing the top with melted butter before it goes into the oven is a small step that makes a big difference in both flavor and appearance. Slice it thick, toast it, or use it for sandwiches — this is the kind of loaf that earns a permanent spot in your weekly baking rotation.

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