Vegan Multigrain Bread

Total time3 hr 5 min

Prep time25 min

Cook time40 min

4.9

(9)

There is something deeply satisfying about pulling a golden, seed-studded loaf from the oven, and this multigrain bread delivers that moment every single time. Maple syrup feeds the yeast and adds the faintest hint of sweetness, while a blend of bread flour, whole wheat flour, and rolled oats gives the crumb real body and a slightly nutty depth. Sunflower seeds, flaxseeds, and sesame seeds are folded right into the dough, so every slice is packed with texture — and a second scatter of oats and sesame on top makes the crust genuinely beautiful. The whole thing is built from pantry staples and olive oil, with zero animal products anywhere in the formula, so there is no need to hunt for substitutes or second-guess labels. Two rises keep the process straightforward and the payoff is a loaf that sounds hollow when you tap it and slices cleanly once it has had time to cool. At 12 slices per loaf, it is an easy choice for meal prep, whether you are stacking it with avocado, toasting it for breakfast, or just eating it warm with a drizzle of good olive oil.

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Ingredients

12 servings

For the dough

1 ¼ cups warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp maple syrup
1 ½ cups bread flour
¾ cup whole wheat flour
½ cup old-fashioned rolled oats
2 tbsp sunflower seeds
2 tbsp flaxseeds
2 tbsp sesame seeds
1 ½ tsp fine salt
2 tbsp olive oil

For topping

1 tbsp old-fashioned rolled oats, for topping
1 tbsp sesame seeds, for topping
1 tbsp water, for brushing

Instructions

1
Combine the warm water, yeast, and maple syrup in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the bread flour, whole wheat flour, rolled oats, sunflower seeds, flaxseeds, sesame seeds, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms with no dry flour remaining.

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