Turkey Free Classic Multigrain Bread
There is something deeply satisfying about pulling a golden, hearty loaf out of the oven, and this multigrain bread delivers that feeling every single time. A grain soaker made from rolled oats, millet, sunflower seeds, and flaxseeds gives the bread a wonderfully chewy, nutty texture that you simply cannot get from a standard white sandwich loaf. The combination of whole wheat and all-purpose flour keeps the crumb tender while still packing in that wholesome, earthy flavor. Honey adds just a touch of natural sweetness, and a brush of melted butter over the top before baking creates a gorgeous, glossy crust with a little extra richness. Every ingredient here is straightforward pantry and produce-aisle staple — no meat, no poultry, no hidden animal proteins to second-guess on a label. The two-rise method takes a little patience, but the result is a deeply flavorful loaf with real structure that slices beautifully for sandwiches, toast, or just eaten warm with a generous smear of butter. Let it cool fully before cutting and you will be rewarded with a perfectly set crumb that holds together slice after slice.
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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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