Red Meat Allergy Friendly Classic Multigrain Bread
Homemade bread is one of those kitchen projects that rewards every bit of effort, and this multigrain loaf delivers serious flavor with a hearty, satisfying crumb. The grain soaker — rolled oats, millet, sunflower seeds, and flaxseeds steeped in boiling water — gives the finished loaf a nutty depth and chewy texture that store-bought sandwich bread simply can't match. Everything in this recipe is naturally free from red meat and any animal-derived ingredients beyond butter, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bread. The combination of whole wheat and all-purpose flour keeps the loaf sturdy enough to hold up to thick slices while staying soft and tender inside. A final brush of melted butter before baking gives the crust that gorgeous deep-golden finish you'd expect from a proper bakery loaf. Letting it cool fully before slicing is the hardest part, but it's worth every minute — the crumb sets beautifully and slices clean. Whether you're toasting it for breakfast or building a serious sandwich, this is the kind of bread that earns a permanent spot in your weekly rotation.
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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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