This hearty bread filled with good stuff like whole wheat and rye flours, flax seeds, oats, and bulgur wheat is tasty too!
I get on bread baking kicks where I make several a week, just for fun, so we can have fresh homemade bread for morning toast, sandwiches, snacking etc. Often I’ll lose my enthusiasm after a while and stop baking bread for a bit, but during the winter it’s almost nonstop. It’s just so comforting.
Can you beat a loaf of homemade bread still warm from the oven?
This rustic multigrain bread is my current obsession. I originally shared this recipe back in 2013 and kind of forgot about it for a while. I found it in the archives during my latest bread baking spree, fell in love all over again, and it’s been on repeat ever since.
There’s so much stuff going on in this loaf and almost all of it is good for you— whole wheat flour, bulgur wheat, rye flour, flax seeds, oats, sunflower seeds, and just enough all-purpose flour to keep it from getting too heavy. Plus a little honey and butter for sweetness and flavor.
It’s bread that I don’t feel so bad about snacking on, and that’s something I can really get behind.
Odds are there’s a lack of homemade bread in your life, and I’m here to tell you that needs to be remedied! This is the perfect loaf of bread to get you hooked. Not only is it delicious, but it’s also easy! And so forgiving. It’s rustic on purpose, and if it turns out a little lopsided (as most of mine do) then you’ve succeeded! We’re going for flavor over presentation, and on that it gets an A+.
baking tip:Baking with whole grains
It can be intimidating, I’ve been there! The best way is just to dive in with a recipe from a source that you trust. Start with one that’s been developed for whole grains, that way you’ll have a greater chance of success. You can always experiment with making your favorite recipes whole grain once you’re more comfortable. You’ll also need a good resource for some of the less common baking ingredients. I like the bulk section at my local specialty foods store. I can find all the ingredients I need and buy the right amount needed for the recipe. If you can’t find something local, you can always purchase it online.
Rustic Multigrain Bread
- 3 tablespoons (30 grams) bulgur wheat
- 1 ¼ cup (300 ml) water, divided
- 2 tablespoons (43 grams) honey
- 2 tablespoon (28 grams) unsalted butter
- 2 ¼ teaspoon (1 packet, 7 grams) active-dry yeast
- 1 ½ cup (170 grams) whole wheat flour
- ½ cup (50 grams) rye flour
- 2 teaspoons coast salt
- ¼ cup (25 grams) rolled oats
- ¼ cup (35 grams) flaxseeds
- 2 tablespoons (18 grams) raw sunflower seeds
- 1 - 1 ½ cup (170 grams) all-purpose flour
- 1 egg, beaten with 1 tablespoon of water, for wash (optional)
- Additional rolled oats, for sprinkling (optional)
- 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 degrees 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 1/2 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 450 degrees 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 degrees 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.
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Disclosure: This post was originally published August 2013 and was sponsored by The Grain Foods Foundation. Minimal improvements to the recipe have been made and photos have been updated. All opinions are still 100% my own, as always. Thank you for supporting partnerships like this that enable me to create new and special content. And thank you to The Grains Foundation for sponsoring a timeless recipe!