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Home Made Multigrain Bread with Easy Step By Step Instructions

Home Made Multigrain Bread with easy step by step instructions – full of tasty seeds & grains. You can’t beat a homemade loaf!

You may know by now that I love making bread here at the Kitchen Shed. For me, you really can’t beat a home made loaf – you can choose what to put in it, you can avoid any unwanted added extras often found in mass produced bread and as an added bonus, it’s much cheaper to make your own.

This dough produces a tasty and light rustic bread full of seeds and grains. It will make a large loaf or 8 rolls – I’ve included instructions and timings for both. I’ve use white bread flour with wholewheat bread flour and oats because 100% wholewheat generally struggles to rise and can result in quite a dense loaf. For the seeds, I’ve used a mix of sunflower, linseed and pumpkin but it’s really a matter of your personal taste – or what might be in your cupboard !

Home Made Multigrain Bread

  • 1 large loaf or 8 rolls


  • 275 g strong white bread flour
  • 175 g wholewheat bread flour
  • 50 g porridge oats and extra for topping
  • 20 g sunflower seeds
  • 20 g linseeds
  • 20 g pumpkin seeds
  • 1½ teaspoons salt
  • 2 teaspoons instant yeast (I use Doves Farm)
  • Approximately 300 ml tepid water
  • 1 teaspoon honey
  • 4 tablespoons rapeseed oil
  • Egg white to glaze
Preheat oven:
  • 230°C / Gas Mark 8 for loaf


  • 200°C / Gas Mark 6 for rolls
  • 1 large baking tray


I make the multigrain bread dough in my KitchenAid with a dough hook fitted but mixing and kneading by hand produces the same results.

By hand:
  • Mix the flours, oats, seeds, salt and yeast in a large bowl and make a well in the centre.
  • Mix the water with the honey and rapeseed oil and then add about a third of the mixture into the flour. Mix well 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.
  • Add flours, oats, seeds, salt and yeast to the mixing bowl.


Kitchen Shed Top Tip

Place your salt and yeast away from each other to ensure the salt doesn’t kill the yeast.


  • Mix the water with the honey and rapeseed oil and add half the liquid to the mixing bowl.
  • Mix on slow speed for 1 to 2 minutes.
  • Add the rest of the liquid and mix on number 2 speed for 8 to 10 minutes until your dough is smooth and elastic.
  • 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.
  • Transferred the dough to a floured work surface.
Shaping and baking your Multigrain Loaf:
  • Shape your loaf by gently working your dough into a rectangle.
  • Roll up your dough from the short side.
  • Pinch the seams together and turn the loaf over so you have the long seam on the baking tray.
  • Tuck the long sides of the loaf under – do this a couple of times.
  • Cover with a large upturned bowl (or greased clingfilm) and leave to rise in a warm place for 30 to 45 minutes.
  • 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:
  • For the bread rolls, divide into 90 g portions to give 8 balls. I like to weigh the portions to make sure they all get an even bake but you can 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 and you will end up with the rolls touching each other – this will keep them nice and soft.
  • Gently press the balls of dough to flatten them a little.
  • Cover with greased clingfilm or a damp tea towel and leave to rise in a warm place for 30 to 45 minutes.
  • Brush with egg white and sprinkle with porridge oats.
  • Place in the oven for approximately 25 minutes, checking halfway through the cooking time and turning the baking sheet around if some rolls are browning too quickly.
  • Place on a baking rack to cool.
  • Wait until cooled before breaking apart.


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