Rustic Multigrain Bread
This rustic multigrain bread filled with whole wheat and rye flours, flax seeds, oats, and bulgur wheat is both hearty and delicious!
Who can resist a loaf of homemade bread still warm from the oven? Not me! And this rustic multigrain bread is my current obsession. I bake it all the time!
There’s so much stuff going on in this loaf and almost all of it is good for you, plus it’s delicious too! This loaf is hearty, but still a little tender and not at all too dense. I highly recommend enjoying it slathered in salted butter or as part of a sandwich.
Ingredients You’ll Need
(Full recipe below)
- Whole wheat flour
- Bulgar wheat
- Rye flour
- Flax seeds
- Oats
- Sunflower seeds
- All-purpose flour
- Honey
- Butter
- Active-dry yeast
- Salt
You should be able to find most of the grains and flours at any major grocery store in the specialty flour section or a well-stocked bulk section. If you can’t find them locally, you can always shop online.
So let’s get baking, shall we?
How to make this Rustic Multigrain Bread
Like most yeast bread recipes, this rustic multigrain bread takes some time to make. But it’s not difficult! And it’s definitely a recipe for all levels of skill.
Let’s break down the steps:
- Soak the wheat. Soak the bulgur wheat with water to soften it.
- Warm wet ingredients. Heat water, honey, and butter until warm and butter is melted.
- Combine with remaining ingredients. Add all of the ingredients except for the all-purpose flour to the bowl of a stand mixer (if you plan to knead with a dough hook, or in a large bowl if kneading by hand) and combine to make a wet dough.
- Add flour. Start kneading the dough, adding the all-purpose flour a little at a time until the dough clears the side of the bowl but still feels moist and tacky. You may need less than 1 cup, or you may need more. Every time I make a loaf it’s different!
- Knead dough. Continue to knead the dough until it’s smooth and doesn’t break immediately when you stretch it.
- Let rise. Cover the bowl with plastic wrap and let the dough rise for about 1 hour until it’s doubled in size.
- Shape loaf. Gently punch down the dough to release the trapped air, knead it a few times and bring it back into a ball.
- Prep for baking. Place it in a dutch oven or large oven-proof pot with a lid and brush with egg wash and sprinkle with oats. Use a sharp knife to slice 3 cuts into the top of the bread. These cuts will help control the rise of the bread in the oven so it’s doesn’t burst open at a random spot.
- Rise again. Let rise for another half hour or so, while you preheat the oven to 425°F.
- Bake. Cover pot with the lid, put in oven, and reduce oven temp to 400°F. After about 45 minutes of baking, bread should be slightly golden on top and baked all the way through.
- Let cool. Remove bread from the pot and try to resist cutting into it until it has cooled.
Then, enjoy!
Why does this bread bake in a dutch oven?
A covered pot, like a cast iron dutch oven, mimics the conditions inside a professional baker’s oven— intense heat and moisture. The dutch oven traps moisture released during baking, helping with rise and giving the crust a nice crisp and shiny finish.
Without a dutch oven to trap the moisture released during the first 20 minutes of baking, it would evaporate and the crust would develop a tough outer crust. This crust prevents the bread from rising further and you’re left with a squat loaf. But if you use a dutch oven, this problem is solved!
Want more info on this method? This thorough post from The Perfect Loaf is very helpful, as is this one from King Arthur Flour.
Do I have to use a dutch oven?
If you scroll through the comments you’ll find lots of bakers wondering how to bake this bread without a dutch oven. Which is part of the reason I’ve added the explanation above. You really should use a dutch oven! You’ll end up with a better loaf of bread.
This is the dutch oven I use, but here is another great affordable option.
If you don’t have a cast iron dutch oven, you can use any oven-proof pot with a lid. The thicker the pot, the better job it’ll do at insulating the heat. And if you don’t have a lid, simply cover it with foil or a sheet pan.
Still interested in skipping the pot? Bake this bread on a sheet pan (or better yet, a baking stone or steel) at 400° with a small loaf pan or square pan on the lower rack filled with about 1 cup of water. This water will help add moisture to the environment inside your oven.
More bread recipes to try
Now that you’ve mastered this hearty bread recipe, here are a few more you might enjoy:
Shop Tools for this Recipe
Multigrain Bread
Ingredients
- 3 tablespoons bulgar wheat (30 grams)
- 1 ¼ cup water , divided
- 2 tablespoons honey (43 grams)
- 2 tablespoons unsalted butter (28 grams)
- 2 ¼ teaspoons active-dry yeast (1 envelope, 7 grams)
- 1 ½ cup whole wheat flour (170 grams)
- ½ cup rye flour (50 grams)
- 2 teaspoons coarse salt
- ¼ cup old-fashioned rolled oats (25 grams)
- ¼ cup flaxseed (35 grams)
- 2 tablespoon raw sunflower seeds
- 1 - 1 ½ cups all-purpose flour (120-170 grams)
- 1 large egg + 1 tablespoon water , beaten for egg wash (optional)
- Additional rolled oats , for sprinkling (optional)
Instructions
- Soak the bulgur wheat in ¼ cup warm water for 30 minutes, or until all water is absorbed.
- In a small saucepan, combine the remaining 1 cup water, honey, and butter. Place over medium heat until butter is melted. Remove from heat and let cool for about 5 minutes (to about 120-130°F).
- Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the yeast, whole wheat flour, rye flour, and salt. Pour in the warm water mixture and mix until combined. Add the rolled oats, flaxseed, sunflower seeds and soaked bulger wheat and mix until combined.
- Add the all-purpose flour a few tablespoons at a time until the dough clears the bowl (you may not use all 1 ½ cups of the flour). Continue kneading in the mixer until the dough is smooth and elastic, about 3-4 minutes. This dough is heavier than many bread dough, but you should be able to pull it a bit without it immediately breaking.
- Gather dough into a ball and place in a greased bowl. Cover with plastic wrap and place in a warm place. Let rise until doubled and it doesn’t bounce back when pressed, about 1 hour. Punch down dough and knead a few times until smooth. Let rest for about 5 minutes.
- Place dough in a dutch oven or large pot lined with parchment paper. Brush with egg wash and sprinkle with rolled oats. Use a sharp knife to slice 3 cuts into the top of the bread. Cover with plastic wrap and let rise for an additional 30-45 minutes.
- Meanwhile, preheat oven to 425°F and place oven rack in the center of the oven (or lower if necessary to fit the pot). When ready to bake, cover the dutch oven with a lid and place in the oven. Turn the oven temp down to 400°F and bake for about 45 minutes, until the top of the bread is golden brown.
- Let bread cool before slicing. It is best enjoyed the day it is baked, but will keep in an airtight container at room temperature for several days.
366 Comments on “Rustic Multigrain Bread”
this is serious loaf! look at that crumb, perfect! I would love to make this in a tomato sandwich with the late harvest
I have made this recipe 4 times now. While the flavor is fabulous, there are things wrong with the recipe.
First, never heard of baking bread at 400 degrees for 45 minutes, Burnt!!!. The second recipe, bake at 350 degrees for 40 minutes. Beautiful, flavor fabulous! It crumbles when sliced with my very sharp serrated knife. Third recipe, still Fabulous flavor, still crumbles when sliced.
Fourth recipe, still Fabulous flavor, still crumbles. Can’t hear from you my dear, you don’t answer my emails. So I called King Arthur Flour and the nice lady said she never heard of kneading bread for 10-12 minutes ???? Or bake at 400 degrees for 45 minutes.
I had better success when I lowered the temp to 350 for 40 minutes in a glass loaf pan.
The nice lady at King Arthur Flour was a New England Culinary School graduate. They know bread.
Hi Vivienne! Are you baking the bread in a cast iron pot as instructed in the recipe? I’m guessing you didn’t, and that’s why the bread burned at 400 degrees. I actually learned this baking method from King Arthur and other reputable bread sites. If you need more information, I highly recommend you read this article from King Arthur Flour. Lots of great information and background! As for the crumbling, that is a bit puzzling and something I haven’t faced with this recipe and I’ve made it many, many times. It is multigrain, so with all the coarse ingredients like flax seed and oats, perhaps the bread is having a hard time staying together. Perhaps cut back on some of those ingredients and see if that makes a difference? Thanks for reading, I hope this helps!
@vivienne-seaman
Your comment was so rude! I am sure you didn’t tell the “nice Culinary School graduate” you were supposed to make this in a Dutch oven!
I hope you are at least a little bit humbled now
You didn’t by any chance sub in gluten free flour did you? That could explain the crumbling. Usually a yeasted wheat dough with hold together — gluten’s handy that way.
The longer you knead, the denser the bread will be. Most of the breads I make have been kneaded 10-12 minutes. My Polish neighbour makes a bread that she bakes at 400 for 45 minutes.I did not find Annalis’s reply rude but did find Rachel Lacow’s certainly was.
Vivian Seaman
So surprised your bread burned! I had to cook mine longer than the 45 minutes but I was using a pot, not a dutch oven. Maybe I should buy a dutch oven because I will be using this recipe a LOT! I made this yesterday and it was SUPER. Nice whole wheat nutty taste.
You didn’t need to be so nasty in your comments!!
i like making side dishes using whole grains–quinoa, bulgur, and cracked wheat are all so versatile!
Whole grain? Totally makes my daily sandwich a delicious reality! It’s the best part of my lunch!
That is one gorgeous loaf of bread! I like to incorporate whole wheat flour into my favorite baking recipes-it makes me feel better about eating them, and I know my husband is getting some whole grains in his diet, even if he doesn’t know it!
I definitely prefer using multigrain bread for sandwiches. And i love making granola!
I buy my bread from Great Harvest who stone grinds their grain in house!
I like to make quinoa salad and buckwheat pancakes
https://twitter.com/ElenaIstomina/status/373549846977724417
This bread seriously looks amazing! I”ll be trying it soon. My son loves bread, but we’ve also been eating alot of quinoa and buckwheat 🙂
I try to make easy switches – like brown rice instead of white rice. Healthier but not really super noticeable
We have oatmeal for our healthy grains.
tweet–https://twitter.com/mami2jcn/status/373585306143817728
We use multi grain breads 🙂 Have yet to find a good multi grain pasta
We eat oats for breakfast quite often in fall and winter and we eat multi grain cereals with no extra sugars
I buy whole grain cereals and bread that my family enjoys.
tweet
https://twitter.com/kellydsaver/status/373613486477029376
My family loves oatmeal, so we always have it on hand!
We love gorgeous whole grain loaves of bread! What could be better? Or bulgar wheat pizza crust with honey… Yum!
I try to make things with whole wheat as much as possible!
We love eating quinoa with dinner, and I enjoy plain oats with yogurt, berries, and chia seeds.
My family loves whole grains.
We like brown rice, whole wheat bread, and whole wheat pasta.
I probably eat most of my whole grains for breakfast. My go-tos for the morning include oatmeal, Kashi Go Lean (7 whole grains!) and scrambled eggs with 100% whole wheat toast.
I make sure to never shop when hungry so I (mostly) bring healthy foods and whole grains home. What is it about being starving and tired that makes you reach for the junk food?
I make a simple muffin with whole grain flour, cranberries (reconstituted dried ones are so good this way) and almonds very often that everyone eats.
I posted a tweet: https://twitter.com/AnnaZed/status/373679147823808513
I used to not like anything whole grain; I used to only want to eat white breads. Now that I am older, I appreciate the fiber, and choose whole grain pasta over regular, oat breads over white bread, and even whole grain snacks over regular snacks. 🙂
I love bread, so much. Whole grain, or multigrain wheat bread, especially. It is most perfect toasted with some goat cheese and a little local honey, with my morning coffee. Magic. The best way to start the day.
Oh, how good does this look?! It reminds me of the rustic homemade loaves my grandmom made when we were on vacation together! I SO love multi grain bread and always buy it at the bakery’s, but now I’ll be able to make it at home myself!
xo, Elisa
Homemade breads is where I use whole grains-Just like this! Though my bread doesn’t usually turn out so beautiful!! Thanks for the recipe!!
My favorite way to enjoy whole grains is to bake all kinds of different breads in my bread machine.
jslbrown_03 at yahoo dot com
tweet – https://twitter.com/LuLu_Brown24/status/373777085765926912
jslbrown_03 at yahoo dot com
We bake/buy lots of whole grain breads etc.
I enjoy whole grains by making whole grain flour biscuits with buttermilk. So yummy! I also use grains when I make healthy “burgers,” like tuna burgers or black bean burgers.
https://twitter.com/kravcvad/status/373810806715985921
We eat buckwheat brown rice, and whole wheat bread.
I buy organic whole wheat bread, pasta, buckwheat…love this recipie and will def try it!!!!
I’m so excited to try this recipe! I love using whole grains like oatmeal, quinoa, and whole wheat flour in baking. I just feel like the results are always more hearty; and it’s a plus to know that they are healthful ingredients your body can use.
I just like whole grain bread!
I LOVE seedy bread! Definitely saving this recipe.
We actually bought a grain mill a few years ago and use it two or three times a week, so whole grain flour goes into every single thing we make. Kamut, spelt and white wheat in our noodles, oat, barley and sorghum flour in cookies, white wheat, rye and popcorn (corn meal) in bread, etc. The whole grains are cheap to buy in bulk and store forever, whereas the pre-milled flour can go rancid if you don’t put it in the freezer. It’s super easy if you have a kitchen scale to measure out how much you need, then just grind it up fresh and throw it straight into your recipe! Even as little as half a cup! It’s way fun to try out new grains from the kitchen store, too. I just bought a bag of millet last weekend that I need to bust out.
But I’d especially recommend the oat flour for cookies. It’s sweet and goes really well in them. And, AND! Nobody has ever been able to tell. 😉 It doesn’t make cookies healthy, but it does displace some of the white flour which is only ever a good thing.
So if you use flour once a week or more, I’d say it’s definitely a good investment to get a grain mill. We’ve used the socks off of ours and will never be without one again.
We enjoy whole grains by starting our day with steel cuts oats. I also make whole grain bread, not only is it healthy the whole grain has more flavor and character!
Tweet!
https://twitter.com/ALmoonsong/status/373848380926988288
I always bake using whole grains, my husband especially loves it when I make home made whole wheat buns to ear burgers on. I even use whole grain flours to make our muffins and cookies!
One way is I make crackers – all different kinds, with various grains and seeds. It’s so easy! Another way is I like to buy whole grains, crack them, and then have it for breakfast, it is so fresh that way. I also like making breads with whole grains, sometimes sprouting them first.
I try to incorporate whole grains by choosing multigrain bread, whole wheat flour and buns.
Your bread looks incredibly delish! My family and I eat a lot of whole wheat pasta and whole grain breads:)
I love whole grains such as oatmeal for breakfast!
We enjoy eating whole grains in our breakfast food when it is colder such as in Oatmeal. But we also love a great sandwich with 7 grained bread that we make.
I try to get my grains in the form of oatmeal, brown rice, quinoa (took my a few tries, but now really like it), etc. and try to vary it with salads as well as traditional sides.
I have never baked whole grain bread. My bread and dinner rolls are delicious. Your whole grain bread looks very good!
I am not ignoring your question about what I do with whole grains. I just don’t do anything. I mean, I eat oats and brown rice, and that’s about as wholesome as my grains get so far.
https://twitter.com/jnbwrs/status/373965075612053506
I buy whole grain cereals.
We always have a whole wheat baguette in the freezer. We let it defrost, split it in half and brush it with some evoo and herbs, garlic, salt – whatever sounds good. We then grill it for an easy side for dinner Obviously best with a fresh ww baguette, but its so nice to have on hand whenever we want some.
I don’t give them another option…and then they eat the whole grain 😉
Haha, Sheila. There you go!
I only purchase whole grain bread, use whole grain crust on pizzas, etc. 🙂 rachelmarietravis at gmail dot com
Whole grain breads, cooking with grains
by only buying healthier bread and foods
We enjoy grains by adding them to muffin and quick bread recipes. We also like to eat brown rice and whole grains
Tweeted
https://twitter.com/mummytotwoboys1/status/374206159751622656
Muffins & Chocolate and whole grains fit in perfectly!
We actually just tried a new recipe using the spent grain from my husband’s home brew beer! Tasty!
Tweeted! https://twitter.com/chelseyln/status/374310261189918721
I use whole grains as much as possible, and am always looking for new ideas. My favorite way is to use them in breads. Sometimes I grind them into my flour.
I try to use whole grains in breads & even desserts like cinnamon rolls. My hubby loves white bread so I make whole wheat breads for me and the kids, luckily they’re like mom and can’t get enough 🙂
tweeted https://twitter.com/mosquints/status/374359095068741632
I love to eat oatmeal and I only ever use whole grain bread for everything.
I have a hard time getting my boys to eat whole grains but if I hide them with spaghetti sauce it jelly it makes it easier!
I tweeted this. https://mobile.twitter.com/AtheistNoMore/status/374365735797014529
Gorgeous loaf! I’d start with this bread – this would make a great swap for the loaf of French bread I typically buy.
We do a lot of oatmeal and quinoa in our kitchen, but my favorite way to incorporate whole grains is this: a piece of toast with safflower mayo, half a ripe avocado mushed on top, salt + pepper. So good. I can’t wait to try it on this bread.
Sounds fabulous! Love avocado toast!
Making fresh bread for sandwiches to pack in their lunches everyday 🙂
I’ve just discovered Ezekiel bread this year and have been swapping that out for regular bread — it’s yummy and so filling! Would love to try making my own some time…
One question: Your recipe calls for 1/4 teaspoon of flax (seems like it’s not even worth putting in there) and Martha’s calls for 1/4 pint. Was this part of the liberal adaptation, or a typo?
-And while I’ve made plenty of white loaves, I’ve never made whole grain bread before. Considering how much my husband and I love bread, this would be an awesome way to get some more whole grains into our diet 🙂
Thanks!
Thanks for catching my typo! It is 1/4 cup flaxseed (not 1/4 teaspoon). My apologies, it’s been fixed! Let me know if you end up trying the recipe, I’d love to know what you think!
i make grain bagel or bread
https://twitter.com/HappyTina0115/status/374640468417474560
Usually I make a list of foods that I can cook that month ( for example, in September, there’ll be lots of dishes with squash, and pumpkins, and a “meat of the month” and a variety of grains. I let my family choose their favorites and then make a menu for the month, making sure there’s plenty of whole grains with every meal.
What a great idea, thanks!
We have oatmeal with fresh blueberries for breakfast
-https://twitter.com/tcarolinep/status/374706167991115776
Whole grain is all I eat, and cook with.I am raising my daughter so she’ll never eat white bread.
I tweeted https://twitter.com/FloydSara/status/374716152867323905
Multigrain toast every morning with a smoothie. As simple as that…
I’m a carb-a-holic. Bread is my weakness and this looks like a fantastic option. I love it!
I make homemade granola or oatmeal to get more whole grains in our diet…no more expensive boxed cereals, and I can control the ingredients!
We use whole grain bread and lots of oatmeal and whole grain noodles in our cooking. I love all the ideas here and can’t wait to try that delicious looking bread! That looks like something my taste buds and tummy will enjoy. Some breads just don’t have the flavor even if they are better for you. You won’t eat what you can’t enjoy. =)
The bread looks amazing! I love whole grains – brown rice in place of white, baked oatmeal, and using whole wheat white flour in cookies and quick breads.
I use it to make fresh sandwiches for lunch everyday!
This bread looks amazing! I love whole grains – from brown rice to oatmeal, to whole grain bread – yum! Can’t wait to try this recipe! 🙂
I eat brown rice pasta instead of white pasta, brown rice instead of white, and I try to eat quinoa instead of those two when I can since it is a complete protein…and it is so versatile!
I like to use whole wheat flour for baking.
I love oatmeal blender pancakes!
I add oats to my smoothies. The bread looks delicious!
Cook with more seeds like celery seed, anise seed. black mustard seed in yellow dahl soup,.
Really it’s just simple choices. We replaced things we use every day like bread or pita bread and replace them with whole wheat. It’s a lot easier than you might think!
I tweeted about this promotion at https://twitter.com/JCHARRIES/status/375053241991458816
We eat alot of hot bread for dinner…especially loaves, and also do fiber friendly cereals for breakfast.
This bread looks incredible! I enjoy whole grains by eating oatmeal every day!
Annalise- this bread is gorgeous! I want to butter it liberally and slather with some homemade jam!!
I really like cooking with whole grain pasta.
My family loves steel cut oatmeal with a little brown sugar added and topped with my homemade chunky applesauce!
Quinoa salad with herbs and citrus vinagrette is great.
I use quick cooking oatmeal whenever a recipe calls for bread crumbs. My “white bread only” husband never knows the difference!
I love having whole grain bread with avocado spread for a mid morning snack, its one of my favorites!
i love to make homemade granola bars with old fashioned oats, rice krispies, honey, PB and add ins like chocolate chips or dried fruit… technically, I would love to also add nuts in but with braces in the house, we haven’t had many nuts in the past 4 years- I am a firm believer that if 1 can’t have it, then I’m not going to make it for the others and leave him out!
I really enjoy my whole grains in the form of oatmeal. A bowl of steel-cut oats and brown sugar is so comforting, especially when it is cold outside.
Thanks for the chance to win!
wildorchid985 at gmail dot com
There is NOTHING like whole grain bread. I grew up on white bread, and almost can’t stand it now because there is nothing to it. Sandwiches get soggy! It smashes down to the thickness of paper. I’m hungry again in 1/2 hour. Give me whole grain! (plus it’s better for my diabetes).
My family thinks they don’t like whole grains, so I have to be sneaky. I throw flax seed, ground up flax, and/or wheat germ in smoothies, pancakes, cookies, muffins, etc. One of our favorites is no bake chocolate cookies – you can throw a lot in that and they don’t notice it because of the chocolate and peanut butter flavor!
I try to buy whole grain pasta products and limit our use of white flour in baking.
I eat a bowl of rolled oats for breakfast and after dinner (right before bed) – weird, but I love it!
I get grains in my diet by eating a large bowl of steel cut oats for breakfast. I love them, especially in the fall!
Thanks for the chance to win!
wildorchid985 at gmail dot com
tweet–https://twitter.com/WildOrchid985/status/375677600078655488
This loaf looks awesome!! I like to use whole wheat flour in different recipes instead of using all white flour. Like in pancakes, waffles, muffins etc.
I use brown rice, whole wheat pasta, steel cut oats, whole wheat flour and pastry flour in my baking. I think this loaf looks fabulous!
Switch to whole wheat cereal! 🙂
That is one gorgeous loaf of bread! And I am definitely going to make this for my family. We eat whole grains with almost every meal, whether in bread, side dishes or entrees. A staple, you could say. 🙂
I don’t know if you’ve ever checked out Zoe Francois’ book, Healthy Bread in 5 Minutes a Day. It has tons of fantastic whole grain bread ideas.
That book has been on my list for ages, thanks for the reminder! Picking it up soon.
by baking my own whole grain breads
pryfamily5@gmail.com
tweeted https://twitter.com/pryfamily5/status/376291709472083968 pryfamily5@gmail.com
I get grain into my families diet by making sandwiches out of whole wheat bread and oatmeal in the mornings for breakfast
https://twitter.com/susan1215/status/376411947689721856
I buy whole grain cereals.
We eat a lot of grain cereals for breakfast and make oatmeal with oats!
tweeted https://twitter.com/pittsy82/status/377117237259157504
I use multi grain breads.
austma7@aol.com
We usually eat oatmeal or whole grain cereals. Thanks so much.
I tweeted: https://twitter.com/peg42/status/377228123449745408
Thanks
By using better bread.
Simple…that’s all i buy 🙂
https://twitter.com/unevenfist/status/377244890901385216
We are allergic to wheat, but enjoy whole grains in our oatmeal, flax granola and but adding flax and chia to our smoothies.
we eat alot of whole grain cereals.
I always buy multigrain bread and that’s actually what my family likes the most.
Digicats {at} Sbcglobal {dot} Net
I have switch all our pastas to whole grain.
We’ve swithched from white bread to wheat bread and my girls love oatmeal. We are working towards getting them to eat healthier meals. Thank you!
I get whole grains every morning by eating oatmeal or a whole grain cereal.
Tweet
https://twitter.com/clc408/status/377404176864518144
I make sure I only buy healthy food while I’m at the grocery-store.
I add whole grains into my diet by buying whole wheat breads/sandwich thins/muffins/etc, but maybe I will try baking – your bread looks delish
I’ve been sneaking a little whole wheat flour into some of the things I bake.
I implemented healthy eating from the start and I keep cooking healthy
We have started buying more organic whole grains.
I use grains as side dishes for our dinners. Things like quinoa, wild rice, etc. I add things to them to make them more appealing for my family.
I always bake with whole grains – in bread, muffins, scones, even pancakes! kids love it too!
tvollowitz at aol dot com
I enjoy using quinoa and multigrain breads. I also eat a lot of oats.
well i am blessed with already healthy eaters. So its no effort at all! 🙂
Oh its Wheat Everything in my house!
Tweet: https://twitter.com/femalebiker21/status/377606293902483456
We all love whole grains!
Every month we try a new one & take turns picking which grain it will be.
Thank you.
Tweeted
https://twitter.com/JalapenoMama/status/377616551613980672
I try to add them into foods, like soups and stews, etc.
twoofakind12@yahoo.com
I try to add healthy grains to soups
sweepymummy at yahoo dot com
I use whole grain bread, pasta and use brown rice
https://twitter.com/mkjmc/status/377857741877829632
i don’t give them the option of non whole grains! 🙂
we do quinoa, wheatberry and others all the time
I buy only whole grain bread & cereals! They love them!
andysavi.mom@gmail.com
buying whole grain cereal
i enjoy whole grains in bread and pasta!
One way is to buy the pasta that has extra whole grain in it.
They love whole grain breads, crackers, cereals, granola bars, and all kinds of nuts. I have no trouble with them eating whole grain foods.
https://twitter.com/smilekisses/status/378032338770206720
dolniaks at consolidated dot net
I eat whole grain cereal and bread. I would love to try the beautiful bread you made!
smchester at gmail dot com
We load up on multi-grain bread
usually just by eating oatmeal BUT i’m sure they would love your multi grain bread recipe!
tweeted here:
https://twitter.com/bellows22/status/378341831320154114
I add whole grains into our everyday food, such as pasta, pancakes and they do not seem to notice
https://twitter.com/johnhutchens1/status/378342455063486464
I love grains in chips and in breads.
I love to use whole grain pasta and I always mix a little wheat flour into the bread that I bake to add healthier grains in my family’s diet. I love this loaf that you bake. Looks delicious.
amy [at] utry [dot] it
tweeted:
https://twitter.com/uTry_it/status/378384835401613312
amy [at] utry [dot] it
We like to eat whole grain cereal, bread, pastas and oatmeal.
tweet https://twitter.com/neiddy_ruiz/status/378518230211366912
I eat multigrain bread every day
We eat whole grain bread when we make sandwiches.
Tweeted: https://twitter.com/rhoneygee/status/378806563323904000
I bake all of my bread (always whole wheat) and eat lots of quinoa.
my family eats alot of whole grain cereals for breakfast, and we love a hardy grain bread for lunch!
tweeted
https://twitter.com/hbbs55/status/378927950738886656
This bread looks fantastic! I love incorporating whole grains in my family’s meals through pasta!
I love to eat whole grain but bread but so far have only attempted half wheat half white flour muffins and bread but after reading this post I think I will give it a try! I can imagine this loaf dipped in some yummy fall soups or with a seasonal jam. Yum!!
I try to eat while grains as much as I can or as it is available to me. I eat oatmeal, multi-grain breads or pasta.
I only bake bread with whole grains and we use the leftover dough for pizza crust.
https://twitter.com/ky2here1/status/379049418688704512
My family honestly doesn’t have much of a choice. I buy whole wheat, quinoa, etc and they eat what I buy or don’t eat LoL Harsh but I try not to buy unhealthy options to leave around. Start the kids early and they don’t know anything but healthy choices. It’s a win.
We’re just getting started with whole grains. Starting with pasta–so far so good!
We have switched to whole grain pasta, and I also am baking more with whole grain flour.
I like adding oatmeal to muffins and smoothies
i make grained bread in my breadmaker for my family
We have/are incorporating more and more whole grains into our every day meals including bread and pasta. Though not quite totally using whole grain flour, I combine it with regular flour about 50/50 in recipes so we are on our way. Your bread pics are mouth watering good! Thank you for hosting this giveaway!
zuzu.wilson(at)yahoo(dot)com
Tweeted: https://twitter.com/Zuzuz_Petalz/status/379543229038735361
zuzu.wilson(at)yahoo(dot)com
I make sure the bread we have is 100% whole wheat, I make oatmeal muffins and have ground up oats to put in smoothies.
I don’t have much experience using whole grains in my foods yet but I do use whole grain spaghetti noodle when I make spaghetti and my family loves the flavor.
lisalmg25 at gmail dot com
What we do at our house to eat more healthy grains it usually eat oatmeal. I also buy whole grain bread at grocery store.
tweeted here;
https://twitter.com/doozercries/status/379691046206074880
whole wheat bread and oatmeal
We eat oatmeal or raisin bran most mornings, use whole grain bread for sandwiches and add wheat germ/flax seed to salads and smoothies.
lots of oatmeal
We always eat whole wheat bread, brown rice and oatmeal just to name a few. Wherever there is an option that is what I will choose.
jweezie43[at]gmail[dot]com
I always buy 100% whole wheat bread. For breakfast, we eat oatmeal with chia seeds or I make a hot cereal from quinoa, nuts and fruit. I also use brown rice with my stir fry. Our favorite snack is Dr. Kracker crackers with organic almond butter.
We always buy whole wheat breads and pastas.
I sneak whole grains in by making recipes with quinoa (like tabbouleh and turkey quinoa meatloaf) and using whole grain pasta when making pasta dishes.
I do 90% of the cooking so just by using more grain in my dinners will make them eat more.
I love fresh whole grain rolls and also nut bread.
I like too use flax seed.
I tend to make grains with fresh fruit in them so the kids eat. Instead of thinking they are eating healthy muffins they think blueberry muffins.
https://twitter.com/SC_Deb/status/379946085797482496
To be honest – I do all of the shopping and focus on healthy grains. They really don’t like white bread flavor now that they eat whole wheat all the time
I shared on Twitter at https://twitter.com/GMERRELL/status/379966384978935808
i have a bread machine and my daughter loves helping me create the dough and bake the bread- and by being involved she is more inclined to eat the finished product
I get my family to eat more Whole Grains by serving them bread and cereals made with whole grains!!
ptavernie at yahoo dot com
They don’t have a choice the eat whatever they get
Whole grain cereals are easy and healthy.
Usually with breakfast of oatmeal and a whole grain bread for toast and sandwiches.
https://twitter.com/greenhome1/status/380037013782552578
(greenhome1)
I try to buy as many whole grain products as I can. It’s not as good as homemade but it’s a start.
https://twitter.com/tlcfromtn/status/380051445338222592
We eat lots of whole grain.
I always bread made with whole wheat grains
I get my fam to eat healthy grains by putting them into chicken breading.
I love to eat whole grain cereals and I love granola cereals. I eat a lot of oatmeal as well.
eat whole grain breads
We eat wheat bread, brown rice and try out different whole grain cereals
annabella @ centurytel dot net
I am in the learning phase of whole grains..i thought that all wheat bread was good..and come to find out it has to be whole wheat bread. I am learning as I go and reading labels
I eat a lot of oatmeal and whole grain cereal.
https://twitter.com/electricstar/status/380163700558028800
I’d like to cook the Multigrain…I usually only buy multigrain bread, but would love to make this from scratch.
I get them to eat more grains by only buying whole wheat products 🙂
Some good seed sprinkling going on. Last time I made something like this though I went completely overboard with the toasted seeds and it was a bit difficult to eat…
How do you get your family to eat more healthy grains?
I use pastas and breads and side dishes that say they have whole grain.
We have made a lot of easy switches- only buying whole grain breads and rolls, pastas, switching to brown rice, using quinoa and other grains etc.
Tweeted https://twitter.com/dddiva/status/380314099667595266
We eat a lot of oatmeal. Oatmeal and chocolate chip cookies is also a favorite of ours. I love multigrain bread, but my family not so much. I love a nutty texture of bread! This bread recipe looks so good.
I get my family to eat more healthy grains by always having healthy grains in the house and offering a selection at each meal time.
We are really bad at NOT doing this. We eat a lot of junk food and stuff we don’t need, but we are poor and can’t do any better… 🙁 I’m hoping this will inspire us to do better.
Tweet!!! https://twitter.com/mya98604/status/380347126510669824
Tweet – https://twitter.com/willitara/status/380356757408608256
I buy mostly products with healthy grains, so that is the choice they have!
I get my hubby and I to eat healthy grains by buying organic 100% whole wheat breads and pastas, along with other healthy whole grains that we can use in every day recipes.
I tweeted here: https://twitter.com/MsTofuFairy/status/380381807192973312
i buy whole grain pasta
https://twitter.com/aes529/status/380384309233741825
I buy all kinds of whole grains and some I crack and make with bread or cereal, or health bars. I also use whole grains in salads. I love making my own pasta with whole grains such as buckwheat (my own 100% soba noodles), also lemon fettucini, etc with white whole wheat. I like to make whole grain crackers and roll them in a variety of seeds, and cut with cutters. Sometimes I roll herbs from the garden into the whole-grain dough. Of course, I like making desserts, like a whole-grain rye cake with honey. I also buy rolled whole rye and scatter it over the top of homemade breads, including pumpernickel. I used to have my own grain mill, and miss it, I would like to have one again. Nothing is so nice as freshly milled grains!
Wow, so many great ideas. Thanks Rosie!
we eat whole grain bread.
https://twitter.com/thomasmurphy40/status/380426355990478848
That bread looks delicious. I like the whole grain breads, and buy them a lot. I haven’t made any myself yet, but I may try your recipe. Thanks for having this contest.
I bake fresh bread and make sure that all of our cereal is multigrain.
We eat breads with whole grains and also breakfast cereals with them
brich22 at earthlink dot net
https://twitter.com/rrich2222/status/380451298983702528
I have only been buying whole wheat bread and not white anymore.
jofo120 at yahoo dot com
buy bread with grain
I tweeted https://twitter.com/anzhie_luv/status/380495235471515649
I am trying to eat more whole wheat bread and less french.
We usually purchase multi-grain breads.
I bake whole grain bread which my family loves. We also eat a lot of oatmeal.
I always eat whole grain toast everyday
winz135 at gmail.com
tweet
https://twitter.com/itsjustme62613/status/380524721533485056
winz135 at gmail.com
My daughter loves the feel of a healthy body, so getting her to eat healthy grains is not as difficult when you lead by example. It is what she knows. It is what is available. That coupled with an active lifestyle ensures she is a healthy, happy child.
I like to make chocolate chip muffins with whole wheat flour. So delicious! And I eat old-fashioned oatmeal every morning.
Tweet link: https://twitter.com/shala_darkstone/status/381405771734327296
I try to swap out wheat flour in recipes that all for white flour. I also only buy whole grain breads and cereals.
tweeted
https://twitter.com/MelindaJoy926/status/383636733536919554
We eat cereal frequently, so that helps
My friend sent me this recipe – she makes it all the time! Does this recipe work for a bread maker? Does anything need to be adapted significantly, other than maybe changing the order in which the ingredients are added?
Hi Stephanie! You know, I’ve never actually baked in a bread maker so I can’t make any adjustment recommendations. But when I googled “how to adapt recipes for bread machine”, I found a lot of useful results. Hope this helps!
This bread was delicious! I didn’t have rye flour so I just used more wheat flour instead & only needed 1 cup as it was already pulling away from the sides of the mixing bowl. This is definitely a keeper!
The dough is rising and I will be baking it in a Dutch oven, however can you bake this in a regular loaf pan? And if so, at what temperature, and for how long?
I’m sure you could, but I’ve never tried it! I’d probably try baking it at 375 degrees and check on it after 30 minutes. Good luck!
Hello!
Thank you for sharing this recipe. I came across it today at school during recess. I had to make some adjustments because I do not have a Dutch oven or cast iron and I kneaded the dough because I do not have stand mixer.
I followed the recipe as directed until item #5. There, I let the dough rest for 1h 30 min (I realized I did not have it on a warm environment the first 30 min. After it doubled nicely, I greased a 3×9 and placed the dough there. The dough rose beautifully.
I baked the bread at 350F for about 40-45 min.
The bread was soft, but not crumbly. It had a nice golden color. My partner enjoyed it and I plan to make this recipe
Could wheat germ be substituted for the bulgur in this recipe? Thanks.
I don’t have enough experience with wheat germ to give you a concrete answer, but after a little googling it appears they’re very similar and can be used the same way. Maybe some other readers can say for sure. If you try it, will you please come back and let me know how it went? 🙂
What steps would I take to make this into rolls? Thank you!
Excellent recipe
I couldn’t find any rye flour at my grocery store. Would it be okay to just use an extra 1/2 cup wheat flour instead of adding rye? I’d love to make this sometime this week!
Yes, that should work fine!
What size is your dutch oven, is 6 quarts sufficient?
Can I make this bread without White Flour?
Is there such a thing as multi grain flour?
I also don’t have a dutch oven or a small pot to put in my oven.
Can’t I bake this in a reg bread glass/metal pan?
Can I make this bread without White Flour?
Is there such a thing as multi grain flour?
I also don’t have a dutch oven or a small pot to put in my oven.
Can’t I bake this in a reg bread glass/metal pan?
Can I make this bread without White Flour?
Is there such a thing as multi grain flour?
I also don’t have a dutch oven or a small pot to put in my oven.
Can’t I bake this in a reg bread glass/metal pan?
Cooking is complicated!
Made this today and it’s the best bread ever. OMG so good. The only change I made was swapping out barley for the bulgur wheat (only because I didn’t have any bulgur on hand). Its delicious! I am looking forward to making toast with it in the morning. Definitely a keeper recipe. Thanks for sharing!
Yay! I’m so happy to hear you enjoyed it. Thanks for the feedback. 🙂
This recipe is “Simply The Best”… I invested in all of the ingredients, so worth it…Followed the recipe steps and have made it multiple times. I found that using Red Star yeast, really made a difference. TY! for such a wonderful recipe!
I made this bread twice, back to back, because I was disappointed in the rise and texture of the first loaf. Loved the flavor, but the crumb was a bit dense. There was no oven spring. Followed the recipe without any tweaks. Used the weight measures. Used regular whole wheat flour. Didn’t add all the all-purpose flour, but even without the full measure I felt the dough was a bit too firm. Baked the bread in an oblong clay baker following the recipe directions to preheat the oven. The bread baked for 50 minutes to an internal temperature of 205 degrees F.
The second time I made it I tweaked the recipe slightly and the bread was excellent. It had great oven spring and the crumb was moist and tender. It was delicious toasted and as a sandwich bread. Once again I used the weight measures. I subbed white whole wheat flour for the regular whole wheat, added grated orange zest, subbed molasses for the honey, and vegetable oil for the butter. I thought this loaf had a nicer flavor than the first one. I also added 2 tbsp of vital wheat gluten and subbed Red Star Platinum yeast for the active. I’ve found that Platinum yeast and vital wheat gluten help with the rise in a seeded bread. One other change I made was to allow the dough to rest, without the salt added, for about 30 minutes before adding the salt and kneading. Although it wasn’t a textbook autolyse, it may have helped to hydrate the dough. As with the first loaf, I used a clay baker, but didn’t preheat the oven this time. The second proof was in the clay baker with the lid on. When the dough had doubled I put it in a cold oven and started timing after the oven had reached 400°. The bread baked, covered, for 20 minutes, then I removed the cover, lowered the temperature to 375° and baked it for another 15 minutes to an internal temperature of 205°. Definitely 5 star!
Thank you for this incredible recipe! I have been making bread 4 to 5 times a week for the past two years and this is hands-down the best multi grain bread recipe that I have come across. The only thing that I did not do was brush egg on the top because I did not have one available, but otherwise I followed the recipe to a T. This is definitely a keeper! Wow!!!!
Is it possible to makethis bread without whiteflour?
Great Multigrain Loaf!
I didn’t have bulgar wheat so used Sunny Boy cereal & it worked great.
Also didn’t have a cast iron dutch oven so used a pizza stone – baked it @375 for 30 minutes & it was perfect!
Thanks for the recipe, will definitely use this again.
In the last 7 Years, every weekend I made bread. Thanks for sharing your most useful 8 directions for making Rustic Multigrain Bread. Last week, I posted a learning Idea that How to Bake Dutch Oven Bread. I think this is very important for bread lovers.
I just mad this for the first time and it was great, I ate half the loaf. I made a few changes as it is what I had or preferred but it still worked perfectly. I use olive oil instead of butter because I prefer it. I used maple syrup instead of honey as it is what I had, and I used chia, flax and sunflower seeds as they were what I had. I did not use the egg wash, I milled my rye and wheat berries and the taste was so good,. I will definitely make again. Thanks
AWESOME whole grain bread recipe! I was looking for a hearty whole wheat recipe to make for my European exchange students (American “toast” bread just wasn’t the same!) It is an easy, wonderful recipe! I added 2 Tbsp of Nonfat dry milk powder (Bob’s Red Mill) and I think it made the bread even better…I also had to adjust the temperature down because my LeCruset dutch oven made bottom of crust too brown. That worked well. This one is definitely a KEEPER! Thank you so much for sharing it!
Hi! Just the type of recipe i was looking for! I have a condition on my hands and try to use the diugh cycle on my bread machine. I always do the final proof after and cook in the oven.
For anyone interested in how I had excellent success with this recipe this way read on:
Combine water, honey and butter as per instructions. Add WW, rye and yeast while dough cycle is running. Basically follow the steps fir addition exactly while kn dough cycle. Do not stop and restart cycle. Prevent over kneading. I aired lightly on the addition of white flour (maybe humidity ) but i got the dough to a consistency that was indicative of a lower water concentration. Pretty stiff; but pull.
Shaped and rose to double (surprised it worked so well) and baked at 350 for 35 or So min. Used regular oiled bread pan not Dutch w lid hence temp drop.
Excellent. Will be my new stand by.
Highly recommend.
I do have a question however; i like molasses. Could i sub molasses for the honey and have an equally desirable product?
Thank you for this yummy!
Can I use this recipe for bagels also?
I’ve never tried it with bagels, sorry!
Nice Post
I made 2 loaves of this bread (one for me to taste and the other for gifting) and it was delicious! The dough is so easy to work with and the flavours of all the grains that are in there are very well balanced. Thank you for sharing!
Best whole grain bread I’ve ever made. Recipe directions true.
Okay, I’ve made this recipe probably 1/2 dozen times now…finally got a better rise and less hard loaf…though multigrain should be dense and heavier, it was a bit over the top. Anyway, I also added 2 TBSP Vital Wheat Gluten and 2 TBSP Milk powder (Both Bob’s Red Mill brand) and it is fantastic. Baked at 375 for 45 minutes.
Yes, indeed an excellent bread recipe if you want something more than soft bread. More like European breads! Thanks again for sharing this!
Multi grain breads are always healthy and full of fiber. While I was searching online buying multi gain bread, I found out how to make it! This is just perfect!
Hello! This recipe was my first attempt at baking bread and I pretty much followed it exactly as indicated, aside from adding all of the white flour at the end … I felt that it didn’t really need it and that I would have lost some of the elasticity of the dough. That being said, it came out perfectly (my Wife’s comment, not mine)! Now that I know it works, and that it’s delicious … I wanted to play with the recipe a bit. I’m thinking of adding a couple of tablespoons of unsulphered molasses to the recipe (which might have me also use more of the white flour than I previously did … any reason why not to do this?
Does anyone have experience making dinner rolls from this recipe? Loved the loaf. Looking to take to my next book club …
I should try making these into individual rolls – love that idea! Will report back when I do. 🙂
I made this today and loved it. Very easy to make and delicious. I used a cast iron deep skillet and aluminum foil on top since I did not have a lid. Baked it for the time indicated in recipe and was perfectly brown. I doubled the recipe and made 2 loaves. I only had to add about 1/2 cup of the white flour to have it hold together. I will be making it again!! I was surprised to find rye flour is difficult to locate is small town groceries. I did find it though!
Hello, can you tell me what “coast salt” is? Do you mean coarse salt? Or is this a kind of salt I’ve not heard of? If you do mean coarse, do you use kosher coarse? Thank you! The bread looks delicious!
Lol, definitely supposed to say “coarse salt”. I’ve fixed it, thanks!
Great flavor. Great texture. My wife is going to love this bread. One question and I’m new to the baking world, What is the purpose Punching down the dough?
Thanks for your help.
Patrick
That’s a great question! I’ve learned a lot about bread baking through one of my clients, Red Star Yeast. Here’s what their website says (they explain it better than I could!): “After the dough has risen in the mixing bowl, it has to be punched down. Despite the harsh sounding name of this step, you must be gentle to your dough. Punching down removes some of the gas bubbles formed by the yeast during rising and produces a finer grain. It also redistributes the yeast cells, sugar and moisture so they can ferment and rise the dough during the proofing stage.” I hope this helps!
I got into baking when my kids were little and primarily stuck with cakes and cupcakes but lately had the desire to try my hand at bread making (without a machine). My first go was sourdough bread and I crashed and burned but then I stumbled upon your site and your multigrain bread was a huge success. Followed your directions to the letter and turned out great. The family asked me to make it again this weekend. Thank you for sharing and restoring my confidence to keep making bread. I will need to try some of your other recipes and compare.
Annalise,
Thank you so much for this recipe! I was looking for a multi-grain dinner roll recipe and came across this. I hope you don’t mind that I made it into rolls. I always make 100% whole wheat bread for my family and wanted to try these with all whole wheat and rye flour. I increased the rye as well. I know I’m supposed to try a recipe first just like it is written, and I do hope you don’t mind me making changes. I used my 15 inch cast iron skillet with a lid to bake the rolls. They were delicious! My family loved them!
This was wonderful. I followed the recipe exactly (with one tiny adjustment because I didn’t have Rye flour so I used whole wheat for that small amount). It was fabulous!
Thank you for posting this. My only issue is trying to have the willpower to not eat too much of it right now!
This bread is extremely satisfying to make and the results have been picture perfect every time. I have made this bread almost every weekend for the past month now (as global pandemics tend to make people into bread bakers) and I’ve added or substituted a couple of things with the following results:
Substituted: Buckwheat flour for Rye Flour = Bread that is as dense as a piece of cardboard. Didn’t have rye flour on hand at the time so figured buckwheat would be somewhat similar. Came out like thick multigrain scandanavian bread. Rye flour definitely makes it fluffier.
Substituted: 7 Grain Hot Cereal for Bulgur Wheat = Similar texture; I just didn’t have bulgur wheat on hand but it works just the same it seems.
Added: I make a seed topping of rolled oats, sunflower seeds, flax seeds, black & white sesame seeds, and pepitas. Adds a great texture on top but tends to get a little messy. It’s like a birdfeeder exploded every time I cut the loaf but I personally think it’s worth it.
Added: I used gluten free flour (rice and potato flour) to dust my countertop when kneading/folding the dough before placing in the dutch oven and letting it rest for another 45 mins. Bread noticeably rose higher than before when I didn’t do this. I think it has something to do with the added gluten for the yeast to eat?
All in all, thank you for providing a beautiful foundational recipe for multi-grain bread!
I wanted to let you know that I made this bread today. It is absolutely delicious! It’s not crumbly or anything when I cut it like some of the people commented on. Great recipe… Delicious flavor… Super easy to make! I baked mine in an Emile Henry Artisan Baker! Perfect. Thanks for sharing.
Delicious and yum-yum multigrain bread.
Multigrain bread is healthy and tasty. Better than other bread.
I am gonna try it! Yemmyyyyyyy
Thanks for sharing this lovely recipe
This is the perfect grainy bread to satisfy the craving for a dense bread.
This looked beautiful and round going into the oven and smelled amazing while baking but turned out flat! :/ don’t know what went wrong. First time with seeded bread.
I’ve just learned about this Andrea. It is likely that your yeast was dead, either from age or from the water being too hot. If you had good luck with the rising process, it may be that you used too much yeast.
Absolutely delicious bread! It was the perfect size for my small Dutch oven. It was perfect and this was the first time I had tried the recipe!
Wonderful rustic bread! I adjusted for altitude per King Arthur’s website, and it turned out perfectly. I used hazelnuts instead of sunflower seeds because I didn’t have sunflower seeds, and that was a delicious modification. I baked it in a cast iron pot, increased the temp by 25 degrees because of altitude, and it was golden right at 45 min. So delicious warm with butter!
I’m so happy to hear you loved this bread! Thanks so much for the feedback!
Amazing! I made a loaf on a Friday and loved it so much I made another loaf on the Saturday to give to gift away. It’s absolutely the best multigrain bread I’ve ever had. It’s so moist it’s unbelievable.
I’m hoping to try this bread recipe over winter break, and I’m wondering if I can add dried cranberries and pecans (and take the sunflower seeds out). Any advice on how best to do this–will I need to make other adjustments? Thanks!
Absolutely Delicious. This has become a staple in our household. We make this bread once a week. Thank you for the great recipe.
I made this bread today. It was very easy and turned out great. Thanks.
This is a great recipe. I did bake it for about another 15 minutes and it came out perfect. Will definitely use this recipe again and again. Thank you.
This is the best multigrain bread that I have ever made! I make it once a week & it is just as fresh on day 7 as it was on day one. I have made just a few changes. I add 1/2 cup of toasted pecans, 2 tablespoons of brown sugar, & five different types of seeds. DELICIOUS!
I am really happy with how this bread turned out. It is delicious with meals or for breakfast, and also good for sandwiches. I needed only 1 cup of the all purpose flour at the end where it says 1 – 1.5 cups. I did weigh all of my dry ingredients; that makes a big difference. I baked it in a cast iron dutch oven with the lid on for 40 minutes and it was perfect. Pretty proud of myself, and I feel like it is much healthier than just plain white bread
Thanks for sharing these delicious recipes.
Made this last weekend and it was great. Made a mistake and grabbed my whole wheat bread flour instead of regular whole wheat flour. Realized before I added the AP flour so didn’t use as much of that. Still turned out great even with my goof. So easy. My first bread in my cast iron dutch oven. Bourbon spiked banana bread is on this weekend’s baking list.
Really yummy, grainy and nutty bread. Also looks so pretty! Using the dutch oven really made a difference. I usually use a bread maching and get good results but not this good!!! I had to take photos when it was done and share!
Your recipe looks wonderful! Could I make the dough for this recipe in a Bread Machine and bake in a Dutch Oven?
I would bet you can! Though I actually don’t have experience with bread machines.
Hi Annalise, I had fun with your recipe today. I haven’t baked bread for over 10 years, and I’ve never made a multigrain bread, so it was a bit of an adventure! The first problem I encountered was my bulgur wheat – it had gone rancid. I opted for wheat bran instead. I live in Europe, so it was easy (and cheap) to get fresh yeast. I used maybe 18 grams of it, dissolving it in the warm water along with the last tablespoon of honey in the jar. To top it up, I added a tablespoon of “stroop,” an apple molasses that is popular in the Netherlands. Along with my King Arthur whole wheat flour, I added fresh rye flour from the Val Dieu Abbey in Belgium and used a white flour from Germany for the kneading. Probably because I used wheat bran instead of bulgur, which didn’t absorb the water as thoroughly as bulgur would, the dough was somewhat sticky, so I kept adding flour as I kneaded it (by hand, cuz that’s the way I roll).
As for my Dutch oven, I was excited to use my new Le Creuset, which I bought at the factory open house day in France only a year or so ago (before the pandemic, of course).
Alas, after setting the dough to rise, I decided to learn more about using fresh yeast. What I learned brought on a bit of a panic – it looked like I had used too much! I made the baker’s mistake of trusting Google, converting the 7 grams of dry yeast mentioned in your recipe to what they said should be 17 grams. My research after the fact showed that I should have been using the weight of the flour to figure it out. Everything I’ve read said 1.5 to 2% of the weight of the flour. I had used 150% of what I needed by this formula! I rushed downstairs to look at the dough. It seemed to be rising appropriately, and it didn’t smell like a beer brewery, so I carried on.
In the end, the proof was in the pudding… er… in the bread, which turned out perfectly fine. The crust was softer than I expected (does the egg wash do that?) and the grain was exactly right. There was a noticeable flavor of yeast, though. I will definitely make this bread again, with less yeast next time and with nice, fresh barley.
The next time, I might choose to use my stonewear bread pan, but put it in the Dutch oven. I would prefer a traditional break shape over the round loaf for a soft break such as this.
Thank you for sharing a great recipe that survived this baker’s every crisis!
Ha! I just realized that I said “with nice, fresh barley.” I meant nice, fresh bulgur wheat! I’ve been playing with barley this week, so it’s on my mind. Don’t think it would be right for this bread, however.
This was fabulous and not at all difficult! I didn’t have bulgur so I substituted quinoa. I also didn’t have raw sunflower so substituted raw pumpkin seeds. One “trick” I used from previous bread baking adventures is that I laid the Parchment paper flat, put the dough on it and lifted it into the Dutch oven. I’m not sure why the reviewer who complained the oven temperature was too high had an issue. I actually had to bake for the full 45 minutes and the bread was a beautiful golden color. It’s one of the best bread recipes I’ve tried and definitely will be baking it again and again and… you get the point!
Delicious! I am not much of a baker so I used my bread machine to make the dough. Then I baked it in my Dutch oven. I am afraid I couldn’t wait until it cooled off to taste it. Scrumptious and hearty! Thank you!
perfect!
This is a fantastic recipe. I’ve made it many many times. As I learn it it’s getting better and better. I suffer from migraines and I have to make most everything from scratch. This is easy, healthy and tastes great.
Why didn’t you show a picture of the bread without butter covering the inside cut?
There’s a photo near the bottom of the post.
Made this bread today, the whole family loved it. TIP: if your house is o the cool side, set bowl of dough on a heating pad on med, perfect temp. to make that dough rise!!
Love that tip, thanks for sharing!
Made this yesterday, exactly as presented and it was perfect. Perfect crumb, perfect flavor, perfect amount of crunch for a multigrain and super easy to make. Sandwiches or drizzled with honey, this recipe is a keeper! Thanks for sharing.
Great recipe! First time making bread and it turned out awesome! Thank you!!
P.s. Regarding the rudeness of the comment section, I happen to find Vienne Seaman’s comment to be in poor taste and Rachel Lacow’s to be A-okay
I have made this bread quite a few times and it turns out perfectly every time! It is so delicious and I love that it has so many grains! My Danish husband loves it! Thanks for the great recipe!
Made this bread today, followed directions as written, baked in my le cruset Dutch oven. came out really really good. Great texture and taste. Will be making again.
do you have links to REPUTABLE products for this recipe – trying to begin making it for myself – rye flours is 10-36, don’t know if you get what youpay for or being scammed by people taking advantage
bread LOOKS delish and reminds me of the german breads I grew up with
How much of the ingredients do you use? No measurements for flour or other ingredients…Do you just guess and wing it?
All ingredients lists in the recipe card at the bottom of the post! 🙂
Math conversions are incorrect
The first time I baked the bread according to the reccipe I had a disappointing outcome. The bread was dense and did not rise as expected. I began thinking that the cups to grams was incorrect. I bake according to grams; not cups or tbsp or tsp. the second time I weighed the ingregients according to the recipes cups/tbsp and tsp in grams and found that the equivalents were not ccorrect. For example: 2 tbsp of honey is not 43 grams, it is 28. 1 1/2 cups of whole wheat flour is 210 grams, not 170 grams. 1/2 cup of rye flour is 65 grams not 50 grams. The 1 1/2 cups of all purpose flour is only used when kneading. and 1 1/2 cups of all purpose flour is 190 grams, not 120-170. The kneading by hand is 10-15 minutes. The first rise takes at least 2 hours not 1 hour. The oven must be at 425 degrees using an oven thermometer. The egg wash only uses a few strokes of brushing so save the egg for tomorrows scrambled eggs. Slash the top of the bread only right before putting into the dutch oven at exactly 425 degrees. Baking time is longer too…about 50-55 minutes.
Hi Diane, thank you for your feedback. However, I just checked gram measurements and can confirm that they are all correct. I use my own experience as a guide for gram measurements, and double check them again the conversions listed on King Arthur Baking website, which I highly trust as a baking resource. I’m wondering how you are measuring ingredients? All flours should be measured with the “scoop and sweep” method (I need to add a note about that in this recipe). If you are using a different method, you could be adding more flour than required, causing the bread to be denser (which will affect rise and baking time too). Love the tip of saving the egg wash for scrambled eggs, I’m going to have to remember that! 🙂 Anyway, I hope this helps.
Dear Annilise,
Thank you for your response. I neglected to mention that I am a novice baker. I have only practiced bread baking since I retired 3 years ago. (I am 72 years old). I bought a book called “Bread Baking for Dummies” which was 100% helpful. This is why I measure everything in grams which includes solids and liquids. I was confused about this, since as as RN for 50 years, we know that only liquids are measured in millimeters and solids are measured in grams. But, for baking, to make sure that your cup measurement whether it be liquid or solid, should be weighed out in grams. After eyeballing the ingredient in a cup, tablespoon or teaspoon and after the ingredient is weighed out on your digital scale, then you will know in grams how much should be included in your bread recipe. It is an extra step in the recipe, but doing it once and writing it down helps produce a product that satisfies you.
Diane
I love this recipe. I made this bread over 10 times now and everybody at home loves it! I love to eat it just like that with a little bit of butter!
Thank you!
Question: Your recipe calls for flax seed but your product link is for ground flax seed. Which do you recommend, ground or whole? (I’m purchasing ingredients now.)
I have been looking for a recipe for Ukrainian Bread since my local supermarket bakery stopped carrying it. I was so excited to find this recipe! I made it yesterday. It looks like the other bread and was delicious, but was denser. Next time I will try an hour for the second rise, the way I do with other breads. Modifications: The recipe says flax seeds, but the product link shows ground flax seeds. I used whole flax seeds. Also, since I could not find raw sunflower seeds locally, I substituted unsalted roasted sesame seeds. This recipe is a real winner and has already been added to our family cookbook!
Great recipe…. thanks for the detailed instructions!
Hello! I have made this bread for the first time today! And this is my first Pinterest review. Having read most of the other reviews and found them unhelpful, I felt I had to say something. First, t(is bread is delicious! Secondly, I thought it would be difficult because I don’t have a stand mixer with a dough hook. However, I have tried my Cuisineart with the little dough blade before with pretty good luck, so I tried it. Of course you need to know a little bit about dough, too. Well I ran the machine to blend flours, then to mix the rest, then after adding several large tablespoons of AP flour several times, checking dough after each addition. If dough was sticky or broke off easily, I repeated. I didn’t use quite 1 cup of AP flour. I quickly shaped it once I felt it was ready by stretching into a ball by bringing it together at the bottom. I did not use egg wash or knead it any further…. Baked as directed in cast iron Dutch oven. Thank You! Great bread! Will be making again!,,,
I like this recipe but my stand mixer cannot mix this dough. It actually burnt out the motor. I tried in a food processor and it also struggled to mix the dough. Do you have any suggestions. What mixer did you use? Can this be done by hand vs in a mixer?
Yes, this bread can definitely be mixed by hand if needed!