Rice Free Classic Multigrain Bread

Total time3 hr

Prep time25 min

Cook time35 min

4.8

(21)

Hearty, wholesome, and packed with real texture, this multigrain loaf is the kind of bread that makes you want to clear your whole afternoon just to bake it. The grain soaker — a simple mix of rolled oats, millet, sunflower seeds, and flaxseeds steeped in boiling water — is the secret weapon here, giving every slice a nutty depth and satisfying chew that store-bought loaves can never quite replicate. Both whole wheat and all-purpose flour go into the dough, creating a sturdy crumb that's still tender enough to pull apart warm from the rack. A touch of honey and softened butter round out the flavor without making it sweet, just rich and deeply satisfying. For anyone navigating a rice-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there's no hidden grain filler to second-guess. The double rise gives the loaf that beautiful crown above the pan, and a brush of melted butter before baking seals in a gorgeous golden crust. Let it cool the full hour before slicing — it's worth the wait, and the crumb will thank you for it.

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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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