Is there such a thing as "healthy" bread? I know most people consider it to be loaded with carbs, but I think this multigrain bread has some great health benefits! It's full of fiber and protein, which helps it stick with you throughout the day.
Looking for other healthy breads? You'll love this whole wheat molasses bread and overnight pumpernickel bread.
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Ingredients
Fortunately, multigrain bread takes the same basic ingredients that any yeast loaf requires: flour, salt, yeast, and water. It's the extras that make it special.
Feel free to swap out different flours or grains, but realize that it may not turn out with the same texture as the original recipe.
- Flours: I'm using predominately bread flour for the best rise and texture, but adding a little whole wheat flour and rye flour adds extra texture and flavor.
- Yeast: I prefer to use fast-action for all my bread recipes so I can skip the 10 minute blooming in warm water and sugar that active dry yeast requires.
- Salt: Fine table salt is the best choice for baking.
- Fat: A little softened unsalted butter is what I'm using here. Feel free to substitute with vegan butter, or add some lard or shortening for a softer texture.
- Sweetener: A touch of blackstrap molasses adds a rich color and depth of flavor. Substitute with your favorite sweetener if you prefer.
- Liquid: Room temperature water is all you need. Use warm water if you're using active dry yeast or your kitchen is cold.
- Grains & Seeds: Rolled oats are the third grain in this multigrain bread. Quinoa and flax seeds provide additional nutrition.
How to Make
Gather the ingredients.
- Pour the flours, salt, and yeast into a mixing bowl. Stir the yeast and salt into the flour, making sure to keep them separate so the salt doesn't kill the yeast.
- Mix in cooked quinoa, the oats, and the flax seeds along with the molasses, melted butter, and half of the water. Gradually add the remaining water to create a sticky dough.
3. Knead the dough with the hook for 4 minutes on medium-low speed, or until the dough passes the windowpane test. (See the recipe card for a description of this technique.)
4. Shape the dough into a ball and coat with flour.
5. Cover the dough and let it rise in a warm place until it has at least doubled in size, about 1 hour.
6. Punch down the dough and divide it into two pieces. Roll each one into a log to shape into loaves.
7. Spritz the top of each loaf with water and roll in oats to decorate the top.
8. Cover the loaves and let them rise until they have crowned above the rim of the tin and are springy to the touch, about 30-45 minutes.
9. Bake at 400°F for 25 minutes, or until the loaves have an internal temperature of 190-200°F on a meat thermometer.
10. Let them cool completely on a wire rack, about 1 hour, then slice and serve with butter. Enjoy!
Recipe FAQs
Technically, no. Multigrain simply means that the bread contains multiple grains, while whole wheat means that the loaf is made from whole, unrefined grains. It's important to keep these terms straight, especially when you're shopping for multigrain bread at a bakery or grocery store.
Yes! This recipe makes 2 loaves, but doubling it will yield 4 loaves. Freeze the extras for when you're ready to eat them.
Yes, you absolutely can! Pre-slice for ease, or wrap the whole loaf in foil, then seal inside of a zip-top freezer bag and freeze for up to 1 month. Defrost at room temperature, in the microwave, or in the toaster.
Multigrain bread is rich in fiber, protein, and vitamins from the grains in it. Adding seeds or nuts also adds additional nutrients.
That depends upon the brand of bread or recipe used. This recipe contains wheat, rye, and oats, along with the seeds quinoa and flax.
Variations
- No Stand Mixer? Simply crush the ingredients together by hand, then knead on a lightly floured surface for 10-15 minutes.
- Different Flours: Experiment with different flours such as whole wheat, barley, spelt, and rye in different ratios and combinations. For a lighter and chewier result, make sure to keep the predominate flour as white bread flour, or add a couple tablespoons of vital wheat gluten (affiliate) to help with the rise.
- Different Seeds: Pepitas, sunflower seeds, quinoa, flax, poppy seeds, sesame seeds, and chia seeds are all tasty additions to this loaf.
- Nuts: Chopped pecans, walnuts, pistachios, hazelnuts, almonds, or Brazil nuts are good ideas.
Expert Tips
- Be sure to use bread flour here, not all-purpose. AP lacks the protein content necessary to help this heavy dough rise higher.
- Measure the flours and grains with a kitchen scale. It's easy to pack the flour into the measuring cups, giving an inaccurate measurement.
- Speed up the proving time by putting the loaf in a warm place. Put the bowl of dough in a cold oven, then place a metal pan of boiling water on the shelf below the dough. The steam will gently warm the oven, encouraging the dough to grow.
- Spritz the loaf with water before topping with the oats. The damp surface helps the oats stick to the dough much better.
- Store leftover multigrain bread in a plastic bag at room temperature. The fridge will make it go stale really quickly. For long term storage, place in a freezer bag and freeze.
Other Savory Breads You'll Enjoy
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Recipe
Hearty Multigrain Bread
Ingredients
For the Dough
- 3 ⅓ cups bread flour
- ¾ cup whole wheat flour
- ¾ cup rye flour
- 4 ½ teaspoons fast-action yeast
- 2 teaspoons salt
- 3 ½ tablespoons unsalted butter, melted and cooled
- 3 tablespoons blackstrap molasses
- 1 cup white quinoa, cooked
- 1 cup old-fashioned rolled oats
- ¼ cup whole flax seeds
- 1 ¾ cups room-temperature water
For the Topping
- ½ cup old-fashioned rolled oats
- Few spritzes of water from a spray bottle
Instructions
Making the Dough
- Put the three flours into the bowl of a stand mixer, then add the salt and yeast on opposite sides of the bowl and stir in each with your finger. Keeping the salt away from the yeast is the goal.
- Mix in the cooked quinoa, oats, and flax seeds on low speed with the paddle attachment, then pour in the melted butter, molasses, and half of the water and mix until a dry dough forms.
- Keep the mixer running on low and gradually trickle in enough water to create a somewhat sticky dough. Depending upon the brands of flour and the humidity, you may not need all the water, or you may need more.
- Switch attachments to the dough hook and knead for 4 minutes on medium low, or until the dough passes the windowpane test. This means that a lump of dough can be stretched until it's translucent without tearing.
- Form the dough into a ball, lightly coat it in bread flour, and cover tightly with plastic wrap. Leave it to prove in a warm place until it's at least doubled in size, about 1 to 1 ½ hours.
Shaping
- Line two 9x6-inch metal loaf pans with parchment paper, leaving a slight overhang of paper to make it easy to remove the loaves later.
- Turn out the dough onto a lightly floured surface and shape the dough into a rough rectangle about the width of the long side of the loaf pan you will be using. Roll the dough up into a very tight log and pinch the seam to seal.
- Lightly spritz the top of the loaves with water or brush with a wet pastry brush. Spread the rolled oats onto the work surface and roll the wet part of the loaves over the oats to coat.
- Place the loaves oat-side up in the pan, cover with plastic wrap, and let them prove until the dough has risen above the tin and springs back when pressed lightly with a fingertip, about 30-45 minutes.
- About 10 to 15 minutes before the loaf is fully risen, preheat the oven to 400 F.
Baking
- Remove the plastic wrap and bake at 400 F for 25 minutes. If the loaves start to get too dark on top, cover them with foil. They are done baking when they have an internal temperature of 190 F.
- Use the parchment to lift the loaves out of their tins, then place them on a wire rack and let them cool completely before serving, about 1 hour.
- Cut in thick slices and serve with butter.
Notes
- Be sure to use bread flour here, not all-purpose. AP lacks the protein content necessary to help this heavy dough rise higher.
- Measure accurately by using a kitchen scale to measure dry ingredients.
- Slow rising dough? Place it in a cold oven and put a pan of boiling water on the shelf beneath.
- Leftovers? Store sealed in a plastic bag at room temperature for up to 24 hours for the best freshness. Otherwise, freeze for up to 1 month.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
This post was originally published on October 4, 2017.
Alex
This bread is very soft, and the crust is chewy. The seeds inside are crunchy. The bread tastes amazing with butter!
Emma
Thank you, Alex! I'm glad that you enjoyed it!
Beth
Bread tastes so much better with molasses in it! This bread is really nice. It is soft and fluffy with a beautifully crispy top and yummy oats. I could keep eating this bread slice after slice!
Emma
Thanks, Beth! Molasses does give bread a nice color and flavor.