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Multi-Grain Flaxseed Bread

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 151kcal
Author Marye Audet-White



  • 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


  • 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.


  • 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.


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