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 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 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
lots of 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.
whole wheat bread and oatmeal
tweeted here;
https://twitter.com/doozercries/status/379691046206074880
What we do at our house to eat more healthy grains it usually eat oatmeal. I also buy whole grain bread at grocery store.
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
I make sure the bread we have is 100% whole wheat, I make oatmeal muffins and have ground up oats to put in smoothies.
Tweeted: https://twitter.com/Zuzuz_Petalz/status/379543229038735361
zuzu.wilson(at)yahoo(dot)com
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
i make grained bread in my breadmaker for my family
I like adding oatmeal to muffins and smoothies
We have switched to whole grain pasta, and I also am baking more with whole grain flour.
We’re just getting started with whole grains. Starting with pasta–so far so good!