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.

rustic multigrain bread sliced with butter

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

  • 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.

making multigrain bread dough
scored multigrain bread ready for baking

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:

  1. Soak the wheat. Soak the bulgur wheat with warm water for 30 minutes to soften it.
  2. Warm wet ingredients to active yeast. Heat water, honey, and butter until warm and butter is melted.
  3. Mix dough. Combine yeast, whole wheat, rye flour, salt, soaked bulgur, oats, flax, sunflower seeds, and warm liquids to make a very wet dough.
  4. Add flour and knead. Gradually add all-purpose flour while kneading until dough is smooth, elastic, and only slightly tacky to touch. 
  5. Let dough rise. Place dough in a large bowl, cover, and let rise 1 hour until doubled. 
  6. Shape loaf. Punch down, knead briefly, form a ball, and place in a dutch oven lined with parchment. 
  7. Rise again. Brush with egg wash, sprinkle oats, score top with 3 cuts, and let rise 30–45 minutes. 
  8. 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. 
  9. Let cool. Remove bread from the pot and try to resist cutting into it until it has cooled completely. Then, enjoy!
baked rustic multigrain bread sliced

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

Can I make this bread in a bread machine?

The multigrain texture and soaked bulgur make it tricky, but if your machine has a whole wheat or multigrain setting, you can experiment!

Do I have to use a Dutch oven?

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.

How do I know when the bread is fully baked?

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.

How long does this bread last? 

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

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rustic multigrain bread sliced with butter
4.96 from 42 reviews

Multigrain Bread

Servings: 10 slices
Prep Time: 30 minutes
Cook Time: 45 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 45 minutes
This rustic multigrain bread filled with good stuff like whole wheat and rye flours, flax seeds, oats, and bulgur wheat is both hearty and delicious!
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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

Enameled dutch oven
Dutch oven
dough whisk
Dough whisk

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

If you want to use instant yeast/quick rise yeast: Adjust rising time and check after about 30 minutes for the bulk rise, and 20-30 minutes for the second rise.
Do I have to use a Dutch oven? You really should use a Dutch oven! You’ll end up with a better loaf of bread. 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.
 
Calories: 297kcal, Carbohydrates: 51g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 22mg, Sodium: 477mg, Potassium: 204mg, Fiber: 6g, Sugar: 4g, Vitamin A: 94IU, Calcium: 30mg, Iron: 3mg
Cuisine: American, European, Mediterranean
Course: Breakfast, dinner, lunch
Author: Annalise Sandberg
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