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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
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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


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


  • 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


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.


  • 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