Pork Free Classic Multigrain Bread

Total time3 hr

Prep time25 min

Cook time35 min

4.8

(21)

There is something deeply satisfying about a homemade loaf packed with real, wholesome grains, and this one delivers on every level. A grain soaker made from rolled oats, millet, sunflower seeds, and flaxseeds gives the bread incredible texture and a nutty depth that store-bought multigrain loaves rarely achieve. The dough comes together with whole wheat and all-purpose flour, honey for a touch of natural sweetness, and a little softened butter for a tender, rich crumb. Every single ingredient here is straightforward and free from any pork-derived additives — no lard, no hidden animal fats — so you can bake and share with complete confidence. The two-rise method takes patience, but it rewards you with a beautifully domed loaf that sounds hollow when tapped and slices cleanly once cooled. Brushed with melted butter and finished with a scatter of oats on top, it comes out of the oven looking like something from a serious bakery. Toast it, sandwich it, or just tear into a warm slice — this is the kind of bread that makes you want to bake every weekend.

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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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