Finally—a wholesome multigrain sandwich bread that won’t fall apart the second peanut butter shows up to the party. It’s nutty, slightly sweet, and soft enough for the kids but sturdy enough for a proper sandwich stack.
Table of Contents
No cardboard texture here—just chewy, golden goodness with a crisp crust and a load of feel-good ingredients like flaxseeds and whole grains (hello, omega-3s!). Whether you're toasting it, jamming it, or piling it high with ham and cheese, this bread delivers. And if the words healthy recipe make you flinch? I get it. But trust me—this one actually tastes like something you want to eat.
🧾 Ingredient Notes
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. You can often find hot mixed grain cereals at Whole Foods and health food stores.
- 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. More about different types of flour here.
- Vital wheat gluten helps the bread rise high and increases that soft, fluffy texture.
- Salt helps control the yeast (it can get a little wild otherwise) and gives flavor to the bread. I always use kosher 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.
🔪 How to make multigrain bread
Yeast looks like this when it's proofed properly. It gets foamy. That shows it's alive and kickin' and ready to be used.
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".
Multigrain bread often takes longer to rise than other types of bread. Be patient and keep it in a warm place.
Shape this homemade multigrain bread into loaves or rounds before baking.
Can I make this recipe in a bread machine?
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. Here's a video I made showing you how to knead by hand.
📖 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
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.
If you have more questions check out this Bread Baking FAQs post!
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.
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Maggie says
Unfortunately, this recipe calls for way way too long of a rise. I over proofed the bread by a long shot. Followed the directions exactly.
Marye says
Maggie - bread dough is unpredictable and so the rise times are only suggestions based on how it performs here in my area.You need to adjust for your own location and it will change according to season, heat in the house, humidity, etc.
Linda says
I plan to convert this recipe to sourdough.
Do you use whole flaxseed or ground?
Marye says
Whole
Bethany says
Just made this today and it was delicious!!! This will stay in my recipe box. Thank you!
Marye says
I'm so glad you liked it Bethany!
Janelle says
I have found that letting dough sit for 24 hours in the refrigerator before the second rise helps with flavor. Have you done this with this recipe?
Marye says
Janelle I have not - you could certainly try it.
Ali says
This is my favorite sandwich bread recipe! I LOVE IT. It works every time without fail. I do 1/2 multicolored quinoa and 1/2 flax. Thank you!
Marye says
Thanks Ali! I am so glad you like it!
Sarah says
Hi, I use bulk yeast and am also in Australia so I can't get some of the same products you have in the States.
I was wondering what the weight of each yeast packet is or do you have a teaspoon or tablespoon measurement for your "2 packets" so I can substitute please?
Thanks,
Sarah
Marye says
Sarah - I just use a tablespoon per packet but the actual measurement is 2 1/4 teaspoons per packet.
Mary says
What is dimension of loaf pan used and was it baked in a metal pan or other material. Any recommendation of loaf pan to buy?
Marye says
9x5 I believe. I always use glass pans but any will work.
Arlene says
Do I need that much salt? I am on a low-sodium diet. The amount of salt in your recipe seems extreme.
Marye says
The salt give the bread flavor with that many whole grains and it helps control the growth of the yeast. If you'd like to cut the salt you may - it won't taste the same, however.
Arlene Robinson says
I don't see anywhere on your recipe that tells me how many loaves this makes. Only one, two???
Marye says
It makes two loaves.
Maggie says
Can you tell me what size bread pans please. I look forward to making this wonderful bread, thanks so much .
Tayler says
Is it 151 calories per serving? Or for the whole loaf? And if per serving, what is the serving size your information is going from? Thank you!
Marye says
per serving, figuring 8 slices per loaf.
Ida says
Where do I find vital gluten?
Marye says
Ida - this is what I use and I get it on Amazon (affiliate link) https://amzn.to/39q0Pel
Melissa says
Is it possible to use a bread machine for this recipe?
Marye says
If it can handle a heavy dough - yes.
Sonya says
What is 7 grain cereal?
Marye says
It's a hot cereal made of up several grains. You'll find it by the oatmeal or in health food stores.
Koohn Vogt says
Any chance you might be able to provide the recipe by weight rather than by volume?
Tks. JLV.
Marye says
Nope, sorry.
Janna says
How much yeast in the one package? I am in Canada and I always buy yeast in the 113 gr. jar
Marye says
about 2-1/2 teaspoons I think.... I just use a tablespoon.
Marye says
2 packages. 🙂
Julie says
That's a beautiful loaf of bread and I can't wait to try it. The more grains the better!
Sue says
Are the nutritional facts based on one slice of
Bread or the whole loaf?
Marye Audet says
One slice.
Christine says
What an amazing tutorial on kneading the dough. I've always been a little scared of making bread at home because it seems so complicated but you did a great job of explaining that. Thank you! Not sure if i'm up for the challenge of making this recipe without a stand mixer but perhaps I'll work up to it....it looks soooo good!!
Marye Audet says
Thanks! It's really easy once you've done it a couple of times