Go Back
+ servings
Print Recipe
4.67 from 21 votes

The Best Multigrain Bread

This delicious multigrain bread needs to make it onto your baking list, soon. It is simple to make, tasty, and full of whole grains.
Prep Time15 mins
Cook Time35 mins
proofing time.1 hr 30 mins
Total Time2 hrs 20 mins
Course: Bread
Cuisine: American
Keyword: multigrain, multigrain bread, multigrain bread recipes
Servings: 12 servings
Author: Amy- A Red Spatula


  • stand mixer, 5x10 bread pan.


  • cup whole grain cereal I used a 7-grain
  • 1 ¾ cups boiling water
  • ¼ cup brown sugar
  • 2 ½ teaspoon active dry yeast
  • 2 eggs
  • 1 teaspoon salt
  • ¼ cup oil or softened butter
  • 3 ½-4 cups bread flour Use the scoop and scrape method. Meaning, scoop it into the measuring cup with spoon, then scrape the top.
  • 1 egg for egg wash
  • 2 tablespoons milk
  • 1-2 tablespoons grain and nut mix I used flax seeds, poppy seeds, oats, and sunflower seeds. You can use whatever you like. Even just some chopped oats are great.


  • Add boiling water to cereal in a small bowl. Set aside and let it cool. Mine took about 40 minutes. The cereal will absorb the liquid and thicken slightly.
  • You want the cereal to be about 100 degrees.
  • Add in the yeast and brown sugar, and mix well. Let this sit for about 2 minutes to activate the yeast. It will activate quickly in the warm temp with the sugar.
  • Next, add it all to a stand mixer with the remaining ingredients. Start with 3 ½ cups flour. Mix on medium speed for 1-2 minutes. Check the dough at this point. You want it to pull away from the edges of the bowl, but still be slightly "tacky" or sticky. If you need to, add in a little more flour and mix again. Once you have enough flour, mix it on medium for 4- 5 minutes.
  • After it is mixed, cover and give it the first rise. How quickly it rises depends on the temp in your house. Mine took about 35 minutes to double.
  • Remove from the bowl onto your countertop. Press gently into a 12x12- inch square. Now, take both sides in your hand and gently fold over about 1-2 inches on each. Press to keep the folded sides in place. Now, start rolling up the loaf, starting at the top. Roll down once, then press to hold it. Roll again and press. Repeat this until you have rolled the loaf all the way. Pinch the loaf to close. Place the rolled loaf into a buttered 5x10 pan.
  • Cover and give it a second rise. Your loaf should double. Mine took right about 35 minutes again. When it is at the end of the rise, preheat the oven to 350 degrees.
  • Add your egg and milk to a small bowl and mix well. This is your egg wash.
  • Once the bread rises and the oven is heated, brush the top of the bread with an egg wash. Then sprinkle with the whole grain topping. Place it in the oven.
  • It will take between 35-45 minutes to bake, and will be a beautiful golden color. You can check for doneness in 2 ways. First by turning the loaf out into your hand...make sure your hand is covered with a hot pad. Tap the bottom of the loaf. If it sounds hollow, you are good. If not, return to the pan and bake more. You can also check by temp, which is my favorite way. Insert your thermometer into the loaf carefully. The loaf should be between 190-200 degrees.
  • Remove the pan from the oven. Wait about 5 minutes, then turn it out carefully and remove it from the pan.
  • If you can stand it, allow it to cool for about 20 minutes, if not, go for it. The smell is so hard to resist! Cut yourself a big slice and slather it with plenty of butter!