Multigrain Bread Recipe with Flaxseed

If you are looking for a hearty multigrain bread recipe that you can make at home here it is. It’s full of  healthy ingredients and a generous splash of honey to give it just enough sweetness. Soft, chewy slices make a delicious sandwich or the crunchiest toast imaginable. 

If you’re family prefers white bread you can’t go wrong with this honey buttermilk bread!

Ingredients for Multi-Grain Flaxseed Bread

• Active dry yeast is what causes the bread dough to rise. You can use active dry yeast or instant yeast. Either is fine.
• Honey is the sweetener of choice here. The more flavor the honey has the more it will flavor the bread.
• 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 flaxseed 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 bread rises a little higher than it would with regular flour.
• Vital wheat gluten
• Salt
• Butter

Nutritious AND Delicious!

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 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. Homemade multi-grain flaxseed bread is delicious toasted  and generously smeared with butter or your favorite jam.

When this bread is in my house I do not low-carb. It’s impossible. Lock the loaf in a tin breadbox. Have one of my kids (all of them are taller than me…all of them!) put it on the highest pantry shelf. It still calls to me until I drag a chair over, pick the lock, and cut a slice of this wholesome flaxseed bread.

I don’t even feel guilty afterwards. Not even a little.

Where Are All the Crunchy Moms?

In the late 60’s and early 70’s people rediscovered whole grains and homemade bread. I think it was brought about by the Wonder Bread Generation rebelling against that soft, spongy whiteness. We traded cornflakes for granola, embraced chewy brown rice, and eschewed limp canned vegetables. My parents were way ahead of their time. They were born in 1917 and 1918, teenagers during the Depression. By the time I came along in 1960 they were adept at growing lush, organic gardens in the backyards of the various houses we lived in. Although Dad never did give up his Corn Flakes he fell in love with granola and added it to the breakfast menu.

Fresh vegetables were on our table all summer long and in the autumn the kitchen counters were lined with Mason jars. Stewed tomatoes, pickles, pears… The list goes on and on. They had lived through the Depression and they knew the value of being self sufficient even in the midst of prosperity. Until Mom was in her 80’s she’d find pear trees in the neighborhood that weren’t being harvested and ask if she could gather the pears. She’d can them and take a few jars back as a gift to the owner of the tree. She knew where the best wild pecan trees were, too.

I’m definitely a product of my parents.

I used to can jams, pickles, and preserves but haven’t done that in years. The one thing I have made time for is homemade bread. It relaxes me and baking bread makes me feel connected to history

Need a Kneading Tutorial?

Kneading bread can be tough to explain even though it’s so easy to do. Here’s a tutorial that should help!

Baking Tips for This Rustic Bread Recipe

Multigrain bread is even easier when you use these handy baking tips –

• Make this loaf in a round, oval, or any freeform shape. The dough is stiff enough to handle it.
• 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 bread 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.
• This has a longer rising time than most of the breads I make. You’ll need to be patient but it is worth it.
• Let cool completely, wrap and freeze for up to 3 months – it’ll taste great when you’re ready to eat it.

Get more bread baking tips here.

How to Make this Flaxseed Multigrain Loaf

I put together the sponge for this multi-grain flaxseed bread 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.

• When you make this just leave the sponge to rise for 30 minutes or up to 4 hours.
• After it has risen stir it down and add the remaining ingredients.
• Knead the dough for about 5 to 6 minutes by mixer, 15 minutes by hand, and let rise for 90 minutes.
• You punch that down and shape the loaves, letting them rise for another hour before baking.
• 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 probably work. Do not use cake flour in this recipe.
• This bread is best if it is allowed to cool before slicing.
• It freezes well, wrapped tightly, for up to 3 months.

If you’ve never made bread before you’ll want to check out this post with all my tips and experience.

Multigrain Bread FAQs

Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!

Is multigrain bread good for you?

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, and many minerals, too.

What is multigrain bread made of?

It’s generally prepared with a few different types of grain – and the types used can vary from recipe to recipe. Commonly used grains are:

• Flax
• Oats
• Wheat berries
• Whole wheat flour
• Seven grain cereals
• Barley
• Millet
• Quinoa
• Sunflower seeds

Can I make multigrain bread in a bread machine?

Most bread machines can’t handle the stiff dough so you’d better plan on using your stand mixer or kneading by hand.

If you have more questions check out this Bread Baking FAQs post!

More Yeast Bread Recipes

I love baking 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!

Here are some of my favorite bread recipes here on Restless Chipotle.

• Buttermilk bread is a reader favorite. It never fails and it is so soft and fluffy that even the family members that like the soft commercial kind love it.
• 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!

You May Need…

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What’s new? Check out my Restless Chipotle & Co. Store on Amazon!  Thanks so much for being a part of Restless Chipotle!

If you make a lot of bread, especially a lot of whole grain bread, consider getting a Bosch. It can handle up to 6 pounds of whole grain dough and kneads the bread so well that it is light and fluffy.

Multi-Grain Flaxseed Bread Recipe

Here’s the flaxseed multigrain bread recipe! It freezes well so you can double up the recipe and make several loaves – or form into rustic dinner rolls.

Also be sure to check out the Harvest Bread with whole grains, nuts, and dried fruit!

Need to adjust for high altitude? Check out the instructions from Utah State University.

4.3 from 17 votes

Multi-Grain Flaxseed Bread

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Healthy whole grain bread with plenty of Omega-3s and a slightly sweet, nutty flavor. Makes incredible toast!

Course Bread

Cuisine Amercian Heritage

Keyword 7 grain,comfort food,flaxseed,homemade bread,multigrain

Prep Time 45 minutes

Cook Time 40 minutes

Rising Time (estimated) 4 hours 30 minutes

Total Time 5 hours 55 minutes

Servings 22

Calories 151

Author Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

• Stand mixer
• Bosch Stand Mixer
• loaf pans

Ingredients

• 2 packages yeast
• 1/4 cup warm water, (110F)
• 5 tablespoons honey, , divided use
• 2 cups warm water
• 1/2 cup 7 grain cereal
• 1 cup old fashioned oatmeal
• 2 cups whole wheat flour
• 1 cup flaxseed
• 3 cups bread flour, more as needed
• 1/4 cup vital wheat gluten
• 1 1/2 tablespoons salt, yes, that is tablespoons
• 1/2 cup melted butter

US Customary – Metric

Instructions

• Add the yeast and 1 tablespoon honey to the warm water
• Set the mixture aside for about five minutes. It will get bubbly.
• 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 1/4 cup gluten.
• Stir until well mixed.
• Cover and set in a warm place to rise – about 30 minutes and up to 3 hours.
• Stir the dough 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 10 minutes.
• Cover and place in a warm spot to rise.
• Let rise until double, about 1 1/2 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 40-45 minutes.
• Loaves will sound hollow when tapped.
• Cool completely before slicing! Bread will slice VERY thin when it’s completely cool.

Notes

• Make this loaf in a round, oval, or any freeform shape. The dough is stiff enough to handle it.
• 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 bread 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.
• This has a longer rising time than most of the breads I make. You’ll need to be patient but it is worth it.
• Let cool completely, wrap and freeze for up to 3 months – it’ll taste great when you’re ready to eat it.

Nutrition

Calories: 151kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 522mg | Potassium: 111mg | Fiber: 4g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1.1mg

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