Finally, a nutritious, homemade multigrain sandwich bread that won't crumble under a thick layer of peanut butter and jelly!
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Table of Contents
🗝️ Key takeaways
- Deliciously nutty, slightly sweet, with a kid-friendly texture and flavor.
- This multigrain sandwich bread is perfect for all kinds of sandwiches from PB&J to ham and cheese.
- Be sure to watch the video. I'll show you how to hand-knead bread so you can make it with or without a mixer!
Do you cringe when you see the words healthy and recipe in the same phrase?
I admit that I do. Maybe it's because generally healthy recipe can be translated "tastes like cardboard. "
I promise you this is not the case here. This homemade multigrain bread is not coarse or dense. It's a little chewy with a thin, crisp crust and a wholesome, nutty flavor.
Since there are flax seeds as well as a ton of other good seeds and whole grains this homemade bread recipe is high in omega-3 fatty acids. That's the stuff that keeps your cholesterol at a healthy level.
Multigrain flaxseed bread is delicious toasted and generously smeared with butter or your favorite jam.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
- Active dry yeast is what causes the dough to rise. You can use active dry yeast or instant yeast. Either is fine. If you use instant yeast you'll add it with the dry ingredients and skip steps 1 and 2.
- Honey is the sweetener of choice here. Strongly flavored honeys will add more of their flavor. You can also use maple syrup or agave for a completely vegan recipe.
- 7 grain cereal is a dry mix of grains. I use Bob's Red Mill but you can use whatever you need.
- Rolled oats add chewiness and nuttiness to the bread. The old fashioned oatmeal is best but you can use quick oats if you want. Just don't try to use instant.
- Whole wheat flour is made by grinding the whole wheat berry so that you get all the vitamins and minerals and fiber.
- Whole flax seed adds fiber, texture, and Omega-3s. Be sure to get the whole seed and not the ground.
- Bread flour has a higher protein content that all-purpose flour so the dough rises a little higher than it would with regular flour.
- Vital wheat gluten helps the bread rise high and increases that soft, fluffy texture.
- Salt
- Butter or use vegetable oil or coconut oil for a vegan recipe.
- I also like to use homemade dough enhancer to help it rise light and fluffy.
📖 Variations
You can substitute any of these ingredients in equal measure for the grains and seeds in this recipe:
- Wheat berries - bring them to a boil in 3 times the water (½ cup wheat berries to 1 ½ cups water) and then let them sit in the water overnight in the refrigerator to soften.
- Cracked wheat
- Pumpkin seeds
- 5-grain, 7-grain, 9-grain ... any of these hot cereal mixes work
- Barley
- Millet
- Quinoa
- Sunflower seeds
- Brown sugar or maple syrup works in place of honey
Also be sure to check out the Muesli Bread recipe. It's another multigrain bread with whole grains, nuts, and dried fruit!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Proof the yeast mixture in a
mixing bowl and set aside for about 5 minutes. - Add the 2 cups of warm water, remaining honey, 7 grain cereal, oatmeal, 1 cup of the whole wheat flour, 1 cup of flaxseed, 1 cup of bread flour, and ¼ cup gluten and stir until mixed.
- Let rise (first rise).
Yeast looks like this when it's proofed properly. It gets foamy. That shows it's alive and kickin' and ready to be used.
- Stir down and add the salt and butter.
- Beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough.
- Knead and form into a smooth ball.
- Let dough rise (second rise).
When the dough has risen properly you can see that it's puffy and has nearly doubled in size. If you push your finger into the dough it won't "push back".
- Punch down.
- Let dough rest for 15 minutes.
- Form into loaves and place seam side down in greased loaf pans. Or make into any desired shape.
- Oil tops and cover, let bread rise for 1 hour or until doubled. Bake.
🎥 How to knead video
What this video to learn how to knead bread by hand.
🥫 How to store leftover multigrain bread
Homemade, from scratch yeast bread doesn't last at room temperature as long as the commercial loaves (and loaves baked from commercial dough that's been frozen).
Whole grain breads tend to mold even more quickly than white bread so plan on eating or freezing this promptly.
Storing at room temperature
You can keep this multigrain loaf tightly covered with plastic wrap at room temperature for about 2 days - maybe 4 if you use a vacuum sealer carefully.
Don't store homemade yeast bread in the refrigerator - it makes it dry out.
To freeze homemade bread
For longer storage freeze it tightly wrapped in plastic wrap then covered in aluminum foil.
I like to slice it, flash freeze the slices on a cookie sheet, then stack them in a freezer container with parchment in between the slices.
That way I can grab 2 slices of bread for toast or a sandwich without thawing all of it.
💭 Things to know
Expert Tip: Be sure to use bread flour. It keeps whole grain breads like this from being crumbly and falling apart too easily. All purpose flour is not the best choice but will work if that's all you have. Your bread will be a little more coarse. Do not use cake flour in this recipe. More about different types of flour here.
- It takes 5 to 6 minutes to knead the dough by mixer, 15 minutes by hand. It will be a sticky bread dough.
- While many yeast doughs freeze well unbaked this is NOT one of them. I don't recommend freezing.
- This bread is best if it is allowed to cool before slicing.
- If you would like to use all whole wheat flour instead of part bread flour you can - it will be a little more coarse.
- It freezes well, wrapped tightly, for up to 3 months.
- You can make this multigrain bread recipe into a round, oval, or any freeform shape. The dough is stiff enough to handle it.
- It makes great dinner or sandwich rolls!
- I make mine in a bread pan but that's just a personal thing because I love it for sandwiches.
- You need a good stand mixer for this whole grain yeast dough. I've kneaded it by hand in the past but it takes a long time and strong hands.
- I use a Bosch. You can probably use your Kitchen Aid since it's just a little over 2 pounds of dough.
- Multigrain bread has a longer rising time than most of the breads I make. You'll need to be patient but it is worth it.
- It freezes well so you can double up the recipe and make several loaves - or form into rustic dinner rolls.
- Be sure to let it cool on a cooling rack before slicing.
Ali says, " ⭐⭐⭐⭐⭐ This is my favorite sandwich bread recipe! I LOVE IT. It works every time without fail."
👩🍳 FAQs
It's an excellent source of complex carbohydrates and fiber, plus it's low in fat. It's a good source of protein, B vitamins, omega-3s, and many minerals, too.
It's generally prepared with a few different types of grain - and the types used can vary from recipe to recipe. See the ingredients section for alternatives.
Most bread machines can't handle the stiff dough of this multigrain bread recipe so you'd better plan on using your stand mixer or kneading by hand.
📚 Related recipes
I love making homemade bread - I made my first loaf in 1974 and I haven't stopped since! I probably love to eat it as much as to bake it - which may not be such a good thing!
- Oatmeal honey bread is moist, soft, and a little chewy with a slightly sweet honey and oat flavor that makes it irresistible. This is my go to bread for peanut butter and jelly sandwiches — there is no bread that is better for that!
- Onion cheese bread is light with a crisp crust, tender crumb, and great onion and sharp cheddar flavor. Try it for your next grilled cheese or ham sandwich!
- Kalamata olive bread has a crispy crust and a chewy crumb that just can’t be beat. Serve along side your favorite pasta dishes or use as sandwich rolls.
- Whole wheat bread with the chewy goodness of cracked wheat and the sweetness of honey is much easier to make than you might think! This soft, fluffy wheat bread makes fantastic sandwiches, toast, and even dinner rolls.
- Buttermilk bread is a light sandwich bread that is probably the most popular recipe here on Restless Chipotle. It's got hundreds of comments and 5 star reviews. It's an easy for beginners, too. It's the first yeast recipe my kids used when they were learning.
📞 The last word
Last time I put together the sponge for my multigrain bread recipe Sunday before church.
I figured it could do the first rise when I was at church and I'd finish it up when I got home. Although I hadn't tried it this way before it was actually better than the old method.
The longer rising time for the sponge made the bread even more soft in texture and seemed to give it more flavor, too.
If you have more questions check out this Bread Baking FAQs post!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Multigrain Bread with Flaxseed
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2 packages yeast
- ¼ cup warm water, (110F)
- 5 tablespoons honey, divided use (use maple syrup or agave to make it vegan)
- 2 cups warm water
- ½ cup 7 grain cereal
- 1 cup old fashioned oatmeal
- 2 cups whole wheat flour
- 1 cup flaxseed
- 3 cups bread flour, more as needed
- ¼ cup vital wheat gluten
- 1 ½ tablespoons salt, yes, that is tablespoons
- ½ cup melted butter, use coconut oil or vegetable oil to make it vegan
Instructions
- Add the yeast and 1 tablespoon honey to the warm water.
- Set the mixture aside for about five minutes. It will get bubbly.
Sponge
- Add the 2 cups of warm water, remaining honey, 7 grain cereal, oatmeal, 1 cup of the whole wheat flour, 1 cup of flaxseed, 1 cup of bread flour, and ¼ cup gluten.
- Stir until well mixed.
- Cover and set in a warm place to rise - about 30 minutes and up to 3 hours.
Bread
- Stir the sponge down and add the salt and butter.
- Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough.
- Knead for 6 - 10 minutes, or until smooth and elastic.
- Cover and place in a warm spot to rise.
- Let rise until double, about 1 ½ hours.
- Punch down.
- Let rest for 15 minutes.
- Form into loaves and place in greased pans.
- Oil tops and cover, let rise for 1 hour or until doubled.
- Bake at 375F for 40 minutes or until golden brown.
- Loaves will sound hollow when tapped if they are done.
- Cool completely before slicing!
Notes
- Be sure to use bread flour. It keeps the bread from being crumbly and falling apart too easily. All purpose flour is not the best choice but will work if that's all you have. Your bread will be a little more coarse. Do not use cake flour in this recipe.
- When you make this just leave the sponge to rise for 30 minutes or up to 4 hours.
- It takes 5 to 6 minutes to knead the dough by mixer, 15 minutes by hand.
- You need a good stand mixer for this whole grain yeast dough. I've kneaded it by hand in the past but it takes a long time and strong hands.
- This whole grain sandwich bread has a longer rising time than most of the breads I make.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published August 2016. Last updated July 26, 2023 for editorial improvements and better readability.
Cindy says
I can imagine. This bread’s wonderful potential, but I’ll be throwing the first attempt away due to way too much salt. I’ll prolly reduce it to only about 1:5 teaspoons. I’m truly bummed about it, but I’ll try again. Totally bummed.
Marye says
Are you using table salt or Kosher salt?
Leo chartrand says
I dont try it now but bi sure i gone try it the recipe look good
Sarah says
Hi Marye!
At what point in the process do you add the homemade dough enhancer? Do you still use the vital wheat gluten if you use the enhancer?
Marye says
I add it mixed with the first cup of flour. Yes, I still use the gluten.
Sarah says
Thank you! I made the bread and it seems very heavy and not very fluffy - I didn’t end up using all the bread flour / I had about 1/2 cup left. How do I know when I have added enough? I have a Bosch mixer - maybe I kneaded it too long? I let the sponge rise for 3 hours. I must be doing something wrong - help? 😆
Peg says
Well, I tried this but made some substitutions buckwheat for the whole wheat). I also couldn't find the wheat gluten. It tastes great, but didn't rise much. I used a warmed oven for all the rising steps to counter our cold weather. It rose ok the first 2 times, but not much at all the second time. Maybe I just didn't wait long enough? I used all the highest lengths of time in the recipe.
Marye says
So Buckwheat has very little gluten - and you didn't use the gluten called for in the recipe. The dough requires gluten to rise. If you want a nice, fluffy loaf of bread you'll need to get the gluten (Amazon has it) and use whole wheat flour.
Raven7146 says
I am giving it 5 stars even though I "tweaked" the recipe. I only using 1 1/2 tsp salt NOT the TABLESPOONS in the recipe. (Why is there so much salt- what is the purpose? Salt inhibits yeast growth so this seems to be counteractive) I also decreased the butter to 6 Tbsp instead of 8 and only had to use 2 C bread flour not 3. I added 1/4 tsp ginger and the bread turned out GREAT so changing this recipe didn't seem to do anything negative.. Still curious about all of that SALT- that is not heart healthy.
It also doesn't say anywhere what size pans to use.
Marye says
This recipe has been working for me as written since the 1970s so I've never seen a need to change it. I'm glad you liked it. I use glass 1.5 quart loaf pans that I've had since the 80s and they are no longer a standard size. I'd guess 5x11 pans would be what you'd want.
Lonnie says
I love this recipe, but this time I ran out of active dry yeast. If I use instant yeast do I still use the honey and warm water in the later steps? I’m assuming I don’t, but I wanted to double check. Thank you!
Marye says
You'll skip the first 2 steps of proofing the yeast. You'll add the yeast with the first batch of flour and follow from there.
Jean Sim says
My family loved this! Excellent! I make this every week.
kelly says
can i sub flax meal for the flax seed?
Marye says
No, the meal is too small of a grind and it will change the texture.
Georgianne says
I finally made the Multigrain bread and it was wonderful! I even put the flaxseed in as instructed and was delicious. Tomorrow will be my third time to make it. I am making some for a neighbor.
I made a batch today, but I think I messed up the rise a little. In an effort to have a nice even rise I rolled it out and rolled it up like a jelly roll and then pressed into place to fill the pan up….i will still enjoy it …but the set I make tomorrow I will go back to shaping into a loaf.
Georgianne says
Can I leave out the flaxseed? I am making this for my neighbor and they requested no seeds, but wanted multi-grain bread…
Marye says
I've never left it out but you could, I'm sure.
Susan Weidner says
This sounds delicious and I can’t wait to make it. Any chance that I can make it in my bread machine? I use it occasionally when I’m going to be gone all day. Thanks, Susan
Marye says
I've never tried. The dough might be too heavy.
Georgianne says
Can I leave out the flaxseed? I am making this for my neighbor and they requested no seeds, but wanted multi-grain bread…
Georgianne says
Can I use my 13x4 Pullman pan and just make one loaf? If not what size loaf pan do you use? Also if I use the Pullman pan ..how long do I cook it with lid and without..because I know that sometimes it continues to cook after you take lid off.
Marye says
Im not sure? I've never done it that way.
Peggy says
What is vital wheat gluten and is it necessary for the making of bread.
Marye says
It is pure gluten flour - available at most whole foods, health foods, or amazon. It helps whole grain and multigrain breads rise and be lighter. It's not totally necessary but without it the bread will be heavy and coarse in texture and it will be hard to knead.
Linda says
This is the best multi grain bread recipe I ever made. Easy to follow and simple ingredients. Thanks
Aniko Hager says
Perfect bread!!!!!
Mel says
Can I substitute White Whole Wheat Flour for the whole wheat flour?
Marye says
Sure! That's what I usually use.
Ken says
Thank you for sharing this recipe. Any chance you have a sourdough version available? Thank you.
Marye says
No, not for this recipe.
Sissy says
Why does this bread need so much salt? Is there a reason for this or a preference? Thank you so much for taking time to answer this.
Marye says
Salt helps to control the yeast growth as well as give flavor to the bread.
Valerie says
A question for my clarity -- in the first step, is proofing the yeast and making the sponge two separate activities? As in, the sponge ingredients are not added to the proofed yeast after it sits for the 5 minutes. I've only made one bread dough with a biga, so the sponge concept is pretty new to me. If they're kept separate, which I kind of think that's the intent, and the upper end of the resting time is used for the sponge (3-4 hours), would it be advisable to delay proofing the yeast until closer to the end of the sponge resting time? Will it adversely affect the yeast if it's proofed and left to sit in theory for several hours?
Marye says
First you proof the yeast (5 minutes or so) then you add the sponge ingredients and continue. 🙂