Rustic Multigrain Bread
Bake this wholesome and hearty rustic multigrain bread loaded up with whole wheat, rye, bulgur, flax seeds, oats and sunflower seeds. It’s perfectly tender and delicious, and easy enough for all skill levels.
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, most of which is really very good for you, plus it’s delicious too! This loaf is plenty hearty, but still soft, tender and not at all too dense. I highly recommend enjoying it slathered in salted butter or jam, or as part of a sandwich.
Table of Contents
- Reasons to bake this hearty multigrain loaf
- Ingredients you'll need
- How to make this rustic multigrain bread
- Why does this bread bake in a Dutch oven?
- Recipe FAQs
- More bread recipes
- Get the recipe
Reasons to bake this hearty multigrain loaf
- It’s wholesome and nutrient-packed thanks to grains like rye, bulgur, flax and oats.
- All that heartiness doesn’t weigh it down, it’s still moist and tender.
- It’s very forgiving and meant to look a little rustic, so there’s no need to fuss about getting it perfect.
- This recipe is great for all skill levels, from beginners to seasoned bakers.
“Second time making this. I’ve never made such a soft multigrain bread before and the flavor is delicious… This is my go-to bread recipe now.⭐⭐⭐⭐⭐” —from reader Dale
Ingredients you’ll need
- Whole wheat flour: Provides a nutty flavor and wholesome base for the bread.
- Rye flour: The recipe using a small amount, but it packs big flavor.
- All-purpose flour: Adding this to the whole grains keeps the loaf from being too dense.
- Bulgar wheat: Provides a nice chewy texture in addition to heartiness.
- Oats: More texture, more heartiness.
- Flax seeds: They have a slight crunch to their texture, and pack a lot of nutrition.
- Sunflower seeds: Also provide crunch and nutty flavor.
- Honey: For a touch of sweetness.
- Butter: Fat adds flavor and also tenderizes the loaf.
- Yeast: You can use traditional active-dry yeast or instant/quick rise yeast.
- Salt: For flavor.
Shopping for ingredients: 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.
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 anyone can make. Here’s a quick overview:
- Soak the wheat. Soak the bulgur wheat with warm water for 30 minutes to soften it.
- Warm wet ingredients to active yeast. Heat water, honey, and butter until warm and butter is melted.
- Mix dough. Combine yeast, whole wheat, rye flour, salt, soaked bulgur, oats, flax, sunflower seeds, and warm liquids to make a very wet dough.
- Add flour and knead. Gradually add all-purpose flour while kneading until dough is smooth, elastic, and only slightly tacky to touch.
- Let dough rise. Place dough in a large bowl, cover, and let rise 1 hour until doubled.
- Shape loaf. Punch down, knead briefly, form a ball, and place in a dutch oven lined with parchment.
- Rise again. Brush with egg wash, sprinkle oats, score top with 3 cuts, and let rise 30–45 minutes.
- Bake. Preheat oven to 425°F, but reduce it to 400°F when you put the bread in. Cover pot with the lid and bake for about 45 minutes until golden brown.
- Let cool. Remove bread from the pot and try to resist cutting into it until it has cooled completely. Then, enjoy!
Why does this bread bake in a Dutch oven?
Baking in a covered Dutch oven traps steam released by the dough, creating a humid environment that helps the bread rise fully and makes a nice crisp, shiny crust. Without this steam, moisture escapes, causing the crust to harden too quickly and the bread to become dense and squat.
This is the dutch oven I use, but here is another great affordable option. Want more info on this method? This thorough post from The Perfect Loaf is very helpful, as is this one from King Arthur Flour.
Recipe FAQs
The multigrain texture and soaked bulgur make it tricky, but if your machine has a whole wheat or multigrain setting, you can experiment!
You really should use a Dutch oven! You’ll end up with a better loaf of bread. It conducts heat very well, making it ideal for this recipe, but if you don’t have a cast iron Dutch oven any heavy, oven-safe pot with a lid will work. Even covering a regular pot with foil can help mimic these ideal baking conditions and elevate your loaf.
It should be deep golden brown with a hollow sound when tapped on the bottom. You can also use a thermometer and bake to 195–205°F internal temp.
This hearty multigrain bread will keep at room temperature for several days, though I recommend enjoying it within 48 hours for the most freshness. It also freezes really well. Wrap it in 2 layers of plastic wrap and freeze for up to 1-2 months. Thaw at room temperature, then warm uncovered in a 350°F for
More bread recipes
Get the recipe
Multigrain Bread
Ingredients
- 3 tablespoons (30 grams) bulgur wheat
- 1 ¼ cup (283 grams) water , divided
- 2 tablespoons (43 grams) honey
- 2 tablespoons (28 grams) unsalted butter
- 2 ¼ teaspoons (7 grams) active-dry yeast
- 1 ½ cup (170 grams) whole wheat flour
- ½ cup (50 grams) rye flour
- 2 teaspoons coarse salt
- ¼ cup (25 grams) old-fashioned rolled oats
- ¼ cup (35 grams) flaxseed
- 2 tablespoon (20 grams) raw sunflower seeds
- 1 – 1 ½ cups (120-170 grams) all-purpose flour
- 1 large egg + 1 tablespoon water , beaten for egg wash (optional)
- Additional rolled oats , for sprinkling (optional)
Equipment
Instructions
- Soak the bulgur wheat in ¼ cup warm water for 30 minutes, or until all water is absorbed.3 tablespoons (30 grams) bulgur wheat, 0.25 cup (56.6 grams) water
- 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).1 ¼ cup (283 grams) water, 2 tablespoons (43 grams) honey, 2 tablespoons (28 grams) unsalted butter
- 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 bulgur wheat and mix until combined.2 ¼ teaspoons (7 grams) active-dry yeast, 1 ½ cup (170 grams) whole wheat flour, ½ cup (50 grams) rye flour, 2 teaspoons coarse salt, ¼ cup (25 grams) old-fashioned rolled oats, ¼ cup (35 grams) flaxseed, 2 tablespoon (20 grams) raw sunflower seeds
- 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.1 – 1 ½ cups (120-170 grams) all-purpose flour
- 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 heavy pot lined with parchment paper. Brush with egg wash and sprinkle with rolled oats, if desired. 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.1 large egg + 1 tablespoon water, Additional rolled oats
- 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.
Notes
I buy whole grain cereals and bread that my family enjoys.
We eat oats for breakfast quite often in fall and winter and we eat multi grain cereals with no extra sugars
We use multi grain breads 🙂 Have yet to find a good multi grain pasta
tweet–https://twitter.com/mami2jcn/status/373585306143817728
We have oatmeal for our healthy grains.
I try to make easy switches – like brown rice instead of white rice. Healthier but not really super noticeable
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 🙂
https://twitter.com/ElenaIstomina/status/373549846977724417
I like to make quinoa salad and buckwheat pancakes
I buy my bread from Great Harvest who stone grinds their grain in house!
I definitely prefer using multigrain bread for sandwiches. And i love making granola!
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!
Whole grain? Totally makes my daily sandwich a delicious reality! It’s the best part of my lunch!
i like making side dishes using whole grains–quinoa, bulgur, and cracked wheat are all so versatile!
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!!