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A slice of bread leaning against the loaf.
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5 from 1 vote

Homemade Multigrain Bread

This homemade Multigrain Bread is not only healthy but also delicious. Made with 2 types of flour, six grain cereal or your choice of seeds.
Prep Time15 mins
Cook Time30 mins
Resting Time2 hrs
Total Time2 hrs 45 mins
Course: Side Dish, Snack
Cuisine: American
Keyword: multigrain bread, multigrain bread recipe, seed bread
Servings: 1 loaf
Calories: 1213kcal


  • teaspoon active dry yeast
  • ¼ cup milk (lukewarm - I used 2 %) (55 grams)
  • ½ cup + 3 tablespoons water (lukewarm) (168 grams)
  • 1 cup + 2½ tablespoons bread flour (150 grams)
  • 1 cup + 3½ tablespoons whole wheat flour (150 grams)
  • cup 6 grain cereal or seeds* (variety) (45 grams)
  • ¾ tablespoon molasses
  • ¾ tablespoon granulated sugar
  • 1 tablespoon butter (softened)
  • 1 teaspoon salt

*I buy a salad seed variety that includes about 4 different types, make sure they are raw with no salt or oil added. I also pulse the seeds a few times in a food processor to break them down a bit.


    • In the mixing bowl add the water and milk, sprinkle the yeast on top and let sit 10 minutes, then stir to combine.
    • Add the bread flour and whole wheat flour on top of the yeast mixture, and the six grain cereal or seeds, molasses, sugar, butter, and salt on top of the flour. Using a dough hook, mix on first speed just until blended.
    • Increase the speed #2 and knead until the dough is smooth and elastic and leaves the sides of the bowl. Approximately 7-9 minutes.
    • Move the dough to a lightly floured flat surface and form into a round ball. Cover it with plastic and let the dough rest for 40 minutes.
    • Punch the dough down, let the dough rest again for 10 minutes.
    • Line a cookie sheet with parchment paper and sprinkle with rice or semolina flour.
    • Pre-heat oven 400F (200C). Line a cookie sheet with parchment paper and sprinkle with a little rice or semolina flour.
    • Form the dough into desired shape, place on the prepared cookie sheet. Dust the top of the dough with a little rice/semolina flour, cover and let rise in a warm draft free area until doubled in bulk, approximately 1 - 1½ hours. Score the dough, then bake for approximately 30 minutes.. Move the loaf immediately to a wire rack to cool completely. Enjoy!


    Before adding the 6 grain or seeds you may want to soak them in 1 cup of water for about 10-15 minutes, then drain well before adding to the dough.
    If you haven't cut your loaf yet, you can keep it on your counter at room temperature untouched. Once sliced, to avoid moisture loss and having your bread becoming stale quickly, wrap in plastic wrap or an airtight container and keep at room temperature for up to 4 days.
    Once the loaf is completely cooled, wrap it tightly in plastic wrap and place in an air tight freezer safe bag for up to 3 months.


    Calories: 1213kcal | Carbohydrates: 224g | Protein: 39g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 2519mg | Potassium: 708mg | Fiber: 11g | Sugar: 27g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 9mg