Seed Oil Free Classic Multigrain Bread

There is something deeply satisfying about a loaf of bread that earns every bit of its hearty reputation, and this multigrain does exactly that. The grain soaker — rolled oats, millet, sunflower seeds, and flaxseeds steeped in boiling water — gives the crumb incredible texture and a nutty, wholesome flavor that you just can't fake with a store-bought loaf. The fat in this recipe comes entirely from real unsalted butter, so you can feel confident there are no refined vegetable or seed oils hiding in the mix. That matters more than people realize with commercial breads, which routinely rely on canola, soybean, or sunflower oil as a cheap shortcut. Here, butter does the job beautifully, lending a subtle richness that plays perfectly against the earthy whole wheat flour and honey. The bake itself is straightforward — mix, knead, rise twice, and brush the top with a little more melted butter before it goes into the oven — and the result is a tall, golden loaf with a hollow-sounding crust and a soft, seedy crumb. Let it cool fully before you slice it, and then try not to eat half the loaf in one sitting.

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