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 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!
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
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.
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! 🙂
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
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.
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!
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
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.
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!
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.
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.
perfect!
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!
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!