Pescatarian Classic Multigrain Bread
There is something deeply satisfying about a homemade loaf that is genuinely packed with texture and nutrition, and this multigrain bread delivers on every level. A grain soaker made from rolled oats, millet, sunflower seeds, and flaxseeds is the secret weapon here — soaking those ingredients before they go into the dough keeps the crumb moist and gives every slice a hearty, nutty chew that store-bought bread simply cannot replicate. The combination of whole wheat and all-purpose flour strikes a nice balance between wholesome density and a soft, open crumb, while a touch of honey and butter round out the flavor beautifully. The two-rise process takes a little patience, but it rewards you with a loaf that crowns dramatically above the pan and bakes to a deep, glossy golden brown. Brushing the top with melted butter before it goes into the oven is a small step that makes a big difference in both appearance and flavor. This is the kind of bread that makes your kitchen smell incredible and turns an ordinary Tuesday into something worth sitting down for. Slice it thick for sandwiches, toast it for breakfast, or just tear into it warm with a little extra butter — it holds up beautifully every way.
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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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