Vegetarian Classic Multigrain Bread
There is something deeply satisfying about a loaf of bread that earns its "multigrain" label honestly, and this one delivers on every count. A grain soaker made with rolled oats, millet, sunflower seeds, and flaxseeds gets stirred together before the dough even comes to life, giving the finished loaf a hearty, nutty depth that store-bought versions rarely match. Honey adds just a whisper of sweetness, while whole wheat and all-purpose flours combine for a crumb that's substantial without being dense or heavy. The two-rise process takes a little patience, but it's what gives the loaf that gorgeous crown above the pan and the kind of chewy, open texture that makes every slice worth waiting for. A brush of melted butter right before baking turns the crust a deep, burnished gold that looks like it came straight from a bakery window. Every ingredient here is straightforwardly plant-and-dairy based, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bread. Let it cool fully before slicing — the crumb sets as it rests, and the payoff is absolutely worth the extra hour.
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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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