Vegan Classic Multigrain Bread

Total time3 hr

Prep time25 min

Cook time35 min

This hearty loaf gets its character from a hearty grain soaker — rolled oats, millet, sunflower seeds, and flaxseeds bloomed in boiling water until soft and fragrant — folded into a whole wheat and all-purpose flour dough that kneads up smooth and elastic. The dough gets two long, slow rises, giving it time to develop that classic tender, slightly chewy multigrain crumb. Rolled into a tight log and baked until deep golden brown, the finished loaf sounds hollow when tapped and has a hearty, nubby crust from the scattered oats on top. It's the kind of everyday sandwich bread that toasts beautifully and holds up to hearty fillings without falling apart. This one's a great pick for a vegan bread rotation, delivering that homemade bakery feel without any fuss.

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Ingredients

12 servings

For the grain soaker

½ cup rolled oats
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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For finishing

1 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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