Xanthan Gum Free Classic Multigrain Bread
There is something deeply satisfying about a loaf of bread built from real, whole ingredients — oats, millet, sunflower seeds, and flaxseeds all working together to create something hearty and genuinely nourishing. The grain soaker is the secret weapon here: soaking those seeds and grains in boiling water before they ever touch the dough gives the finished loaf a moist, tender crumb with subtle texture in every slice. Honey adds just a whisper of sweetness, and a final brush of melted butter before baking gives the crust that gorgeous, deep golden finish. What makes this recipe especially appealing is that every bit of structure and chew comes naturally from the flours, the kneading, and the double rise — no gums or additives needed to hold things together. Many store-bought multigrain loaves rely on stabilizers and binders that can be hard to track down on an ingredient label, so baking your own puts you completely in control. The process is straightforward and rewarding, whether you use a stand mixer or go old-school with your hands on a floured counter. Let it cool fully before slicing and you'll be rewarded with clean, even slices that hold up beautifully for sandwiches or thick-cut toast.
About FigFig 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
See all
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled OatsBobs 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 - 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!