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Homemade Multigrain Bread

My Homemade Multigrain Bread is made with tasty seeds and whole grains. Packed full of flavour and natural goodness – this light and fluffy rustic bread is perfect for sandwiches or toast.

Wholemeal/whole wheat flour, whole oats and rye flour are mixed with white bread flour. The white flour helps keep the loaf light and fluffy.

I’ve used a mix of sunflower, linseed/flaxseed and pumpkin seeds but it’s really a matter of your personal taste. Or maybe a matter of what you have in your cupboard !

This super easy multigrain bread recipe makes 1 large multigrain loaf or 8 multigrain rolls. Oven temperature and timings are included for both.

Two loaves and a scoop of seads.

Your homemade multigrain bread can be done and dusted in about 3 hours but that includes the dough rising and baking. Hands on time is less than 15 minutes, so you can do something else as your dough rises and bakes.

You may know by now that I love making bread here at the Kitchen Shed. For me the aroma of freshly baked bread is a genuine delight and it’s something I’ve never tired of. Whether it’s Soft White Rolls, my Crusty White Loaf or Seeded Multigrain Bread, our oven is always busy.

Home Made Multigrain Bread cut and three slices on a cloth with a scoop of seeds.

What equipment do I need ?

  • A stand mixer – I use my KitchenAid stand mixer to knead the dough. Simply add the ingredients and mix on a low speed. But don’t worry if you haven’t got a stand mixer. All you need is a bit of elbow grease and you can easily knead by hand.
  • A baking tray/sheet – a baking tray is required for the loaf and the rolls.

What ingredients do I need ?

A ramekin of seeds  and a bowl of mixed flours and grains.
  • Bread Flour: I’ve used a mix of white and wholemeal/whole wheat flour. Adding white bread flour makes the bread a lot lighter than using all wholemeal flour. I like to use Marriage’s Very Strong Wholemeal and Very Strong White Bread Flour; both are 100 % Canadian flour. These flours have the advantage of being high in protein and so produce more gluten. As a result, the dough holds together well but is also very elastic. A perfect combination for making soft multigrain bread and rolls.
  • Grains and seeds: I’ve used linseed/flaxseed, sunflower seeds, pumpkin seeds, whole oats and rye.
  • Vegetable Oil: Using oil in yeast breads helps create the soft, light texture and increases the bread’s shelf life.
  • Yeast: I’ve used instant yeast in the recipe, often called fast action or quick yeast. This yeast has the advantage that you can add it directly to your flour. My favourite is Dove’s Farm Quick Yeast, which comes in a handy 125g packet. Once opened, Dove’s Farm Yeast will keep for up to two months when stored it in a cool dry place.
  • Honey: Adding a small amount of honey to your dough mixture speeds up the action of the yeast. This way you avoid the long proving time needed when making, for example, French bread or sourdough.
  • Egg white: I’ve used egg white as a glaze.

What temperature water should I use ?

Lukewarm water is best, that is, you should be able to comfortably dip your finger into your water. Cold water will work but it will take longer for the bread to rise.

REMEMBER: too high a temperature will kill your yeast. Just like us, yeast works best at around 37°C / 98°F. Using my Thermapen, I check the temperature is between 37°C / 98°F and no more than 40°C / 104°F.

How to make the Best Homemade Multigrain Bread

Home Made Multigrain Bread cut with one slice at the side.

Make your dough:

Dough in a bowl next to a bowl with risen dough.
  • I use my trusty KitchenAid stand mixer. All you have to do is add the ingredients and set on a slow speed for 10 minutes. Once the dough is smooth and elastic, check it using the window pane test.
  • Equally, the dough can be hand mixed together in a bowl and then kneaded on a counter top. You will get the same results, all you need is a bit of elbow grease.
  • Cover your dough and leave in a warm place to rise until it has doubled in size. This is likely to be about an hour in a warm place. If it’s a cold day the rise may take up to 2 hours.

The windowpane test is a consistently reliable way to check your dough is ready. Pinch off a small piece of dough and gently stretch it apart, pulling and rotating the dough into a thin membrane, or window pane, which is translucent when you hold it up to the light.

Shaping and baking your Multigrain Loaf:

  • Transfer your dough onto a lightly oiled work surface. Use oil not flour as you want your bread to be nice and soft. If you were to use flour, this would be adding flour to your dough and give you a drier loaf.
  • I don’t knock back the dough as such. Removing the dough from your bowl and then shaping your bread will take enough air out of it. Why punch all that air out after you’ve patiently waited for it to rise ? I’ve experimented with both approaches, knocking back and shaping without knocking back. Without a doubt, I’ve had the best results when not knocking back the dough.
  • Shape your loaf by gently working your dough into a rectangle.
  • Roll up your dough tightly from the short side. If you roll up loosely you will end up with big air pockets in your bread.
  • Pinch the seams together and turn the loaf over so you have the long seam on the bottom. Tuck under the ends of the loaf to form the loaf shape.
  • Place on a greased baking tray/sheet.
  • Cover and leave to rise in a warm place for about 45 minutes.
Unbaked loaf next to a baked loaf.
  • Brush with egg white and sprinkle with porridge oats.
  • Using a sharp knife, make 3 slashes in your loaf at a 45° angle.
  • Place in the oven at 230°C for 20 minutes.
  • Turn your oven down to 200°C and continue cooking for a further 20 minutes until golden brown.
  • Tip your loaf onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow.
  • Leave to cool.

Shaping and baking your Multigrain Bread Rolls:

  • Divide your dough into 90 g portions to give 8 balls. I prefer to weigh the portions to make sure they all get an even bake. You can of course simply divide the dough by eye.
  • Shape dough into balls by cupping each portion in your hands before placing them on a large baking sheet. Leave no more than 2½ cm (1 inch) between each dough ball. This means the finished rolls will be touching and they will come out of the oven nice and soft.
  • Flatten the balls of dough a little by gently pressing them.
  • Cover with greased clingfilm or a damp tea towel. Leave to rise in a warm place for 30 to 45 minutes.
Step by step images of shaping and baking of bread rolls.
  • Preheat your oven to 200°C/180°C Fan/400°F/Gas Mark 6
  • Brush your rolls with egg white and sprinkle with porridge oats.
  • Place in the oven for approximately 25 minutes. Check halfway through the cooking time and turn the baking sheet around if some rolls are browning too quickly.
  • Place on a baking rack to cool.
  • Wait until cooled before breaking apart.
Bread rolls cooling on a rack.

How Long Will It Keep ?

Like most homemade bread, fresh is best but this Multigrain Bread will keep for a couple of days.

Can I Freeze It ?

Yes, Homemade Multigrain Bread freezes well. Make sure your loaf is fully cooled and place in a freezer bag before freezing for up to three months. It can also be sliced and then frozen so you can take out slices as needed and avoid waste.

Cooled Multigrain Rolls can be placed straight in a bag and popped in the freezer. Defrost frozen bread at room temperature for a couple of hours before you need it.

Serving suggestions

We love slices of multigrain bread toasted and served with our favourite topping of creamy mushrooms.

A plate of mushrooms on toast.

These soft and fluffy multigrain bread rolls are perfect for burgers, pulled pork or your favourite sandwich filling. The rolls are also a perfect match for a bowl of warming soup.

A bowl of soup with a basket of bread.

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Homemade Multigrain Bread

My Homemade Multigrain Bread is made with tasty seeds and whole grains. Packed full of flavour and natural goodness – this light and fluffy rustic bread is perfect for sandwiches or toast. Makes 1 large multigrain loaf or 8 multigrain rolls.
5 from 39 votes
Print Pin Rate this Recipe Save Recipe
Course: bread, Breakfast, Lunch, Side Dish
Cuisine: British
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 2 hours 15 minutes
Total Time: 3 hours 10 minutes
Servings: 12 slices
Calories: 225kcal
Author: Sarah James
slices

Equipment

  • 1 KitchenAid or stand mixer
  • 1 large baking tray/sheet

Ingredients

  • 225 g very strong white bread flour
  • 175 g very strong wholemeal/whole wheat bread flour
  • 50 g rye flour
  • 50 g porridge oats and extra for topping
  • 20 g sunflower seeds
  • 20 g linseeds
  • 20 g pumpkin seeds
  • teaspoons salt
  • 2 teaspoons instant yeast I use Doves Farm
  • 300 ml tepid water
  • 1 teaspoon honey
  • 4 tablespoons rapeseed oil
  • 1 Egg white to glaze

Instructions

Make your dough by hand:

  • Mix the flours, oats, seeds, salt and yeast in a large bowl and make a well in the centre.
  • Mix water, honey and rapeseed oil together and then pour about a third of the mixture into the well. Mix thoroughly adding a little more liquid at a time until you have formed a ball of dough.
  • Transfer to a floured surface and knead for 10 to 12 minutes until smooth and elastic.

Make your dough with a stand mixer

  • Add flours, oats, seeds, salt and yeast to the mixing bowl.
  • Mix the water with the honey and rapeseed oil before adding half of the liquid to the mixing bowl.
  • Mix on slow speed for 1 to 2 minutes.
  • Add the rest of the liquid to the mixing bowl. Mix on number 2 speed for 8 to 10 minutes until your dough is smooth and elastic.

Resting time:

  • Place your dough in a large greased bowl and cover.
  • Leave to rest in a warm place for at least one and a half hours or until doubled in size.
  • Transfer the dough to a lightly oiled work surface.

Shaping and baking your Multigrain Loaf:

  • Shape your loaf by gently working your dough into a rectangle.
  • Tightly roll up the dough from the short side. If you roll it up too loosely you will end up with big air pockets in your bread.
  • Pinch the seams together and turn the loaf over so you have the long seam on the bottom.
  • Tuck under the ends of the loaf to form the loaf shape.
  • Cover and leave to rise in a warm place for 30 to 45 minutes.
  • Preheat oven to 230°C /210°C Fan/450°F/Gas Mark 8.
  • Brush your loaf with egg white and sprinkle with porridge oats.
  • Using a sharp knife, make 3 slashes in your loaf at a 45° angle.
  • Place in pre-heated oven for 20 minutes.
  • Turn your oven down to 200°C/180°C Fan/400°F/Gas Mark 6. Continue cooking for a further 20 minutes until golden brown.
  • Tip your loaf onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow.
  • Leave to cool.

Shaping and baking your Multigrain Bread Rolls:

  • For the bread rolls, divide into 90 g portions to give 8 balls. I weigh the portions to help with an even bake but divide the dough by eye if you prefer.
  • Shape into balls by cupping each portion in your hands before placing them on a large baking sheet.
  • Leave no more than 2½ cm (1 inch) between each dough ball. This means the finished rolls will be touching and they will come out of the oven nice and soft.
  • Flatten the balls of dough a little by gently pressing them.
  • Cover with greased clingfilm or a damp tea towel and leave to rise in a warm place for 30 to 45 minutes.
  • Preheat your oven to 200°C/180°C Fan/400°F/Gas Mark 6
  • Brush your rolls with egg white and sprinkle with porridge oats.
  • Place in the oven for approximately 25 minutes, checking halfway through the cooking time. Turn the baking sheet around if some rolls are browning too quickly or unevenly.
  • Place on a baking rack to cool.
  • Wait until cooled before breaking apart.

Notes

  • Makes one large loaf (12 to 16 slices) or 8 rolls.
  • Like most homemade bread, fresh is best but Multigrain Bread will keep for a couple of days.
  • Multigrain Bread freezes well. Make sure your loaf is fully cooled and place in a freezer bag before freezing for up to three months. It can also be sliced and then frozen so you can take out slices as you need them and avoid waste. Cooled Multigrain Rolls can be placed straight in a bag and popped in the freezer.
  • To defrost, remove your bread from the freezer a couple of hours before you need it and defrost at room temperature. 
  • Nutrition information is approximate and meant as a guideline only.
Serving: 1slice | Calories: 225kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 295mg | Potassium: 160mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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Recipe Rating




Juls

Tuesday 25th of September 2018

Made this lovely bread to go with home-made carrot & lentil soup. Everyone enjoyed it so much they have taken the recipe home

Angela

Monday 1st of May 2017

I made this bread with my bread machine and it tastes great!! I used whatever nuts I had home. Thank you for the recipe!!

sarahj

Monday 1st of May 2017

You're most welcome Angela, it's great to get feedback and I'm pleased the recipe worked well in your bread machine.

Gillian

Thursday 4th of February 2016

Hi, This multi seed loaf looks lovely. I have run out of bread, have a new Kitchenaid and all the ingredients except the linseed oil. Is there an easy substitute please? Regards Gillian

sarahj

Friday 5th of February 2016

Thanks Gillian, I used rapeseed oil in the loaf but it's not essential, it tends to make a softer crumb but any vegetable oil will work well. You can leave out the linseeds altogether or you could substitute with poppy seeds or sesame seeds. Hope this helps and it's not too late, I didn't see your comment until this morning. Let me know how you get on :)

Mother Mands

Tuesday 16th of June 2015

I'm trying this one next! :) I love all types of bread, so any you put up I will have a bash at after the success of Ted's rolls! ;)

sarahj

Wednesday 1st of July 2015

Oh lovely, let me know how you get on. You'll have to try my Garlic & Herb Twister Bread now you've caught the bread baking bug :-)

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