Rye Free Classic Multigrain Bread

Total time3 hr

Prep time25 min

Cook time35 min

Homemade multigrain bread is one of those kitchen projects that genuinely pays off, and this version delivers a beautifully textured, golden loaf packed with oats, millet, sunflower seeds, and flaxseeds — no rye anywhere in sight. For anyone navigating a rye sensitivity or intolerance, store-bought "multigrain" loaves can be a minefield, since rye flour often sneaks in as a flavor booster or filler. Here, the hearty character comes entirely from whole wheat flour, all-purpose flour, and a grain soaker that gets hydrated before it ever touches the dough, giving the crumb a moist, chewy depth that feels genuinely substantial. The honey adds just a whisper of sweetness, and the butter — both in the dough and brushed on top — gives the crust that irresistible, slightly glossy finish. Kneading develops a smooth, elastic dough that rises beautifully in two stages, so you end up with a loaf that crowns high above the pan and slices cleanly without crumbling. It's the kind of bread that makes a simple sandwich feel like a real meal, and it toasts up spectacularly with a smear of butter or jam.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the grain soaker

½ cup rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!