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 have made this recipe a number of times, each one successfully. Takes adaptations well and always tastes delicious!!
Amazing bread. I made this without the rye flour. Using more while wheat instead. It was soft and tasty.
can i make 2 loaves
Of course! You can always double and bake 2 loaves. If you want to use this recipe as-is and make 2 mini loaves, I’m sure it can be done, but it’s a little tricky since it’s baked in a dutch oven pot. If you give it a try, please come back and tell me how it turns out!
Excellent, as per the recipe!! I just subbed quinoa for the bulgar wheat and skipped the egg wash. Will save this recipe for sure!
Could you make this in a bread machine?
Is it possible to incorporate sourdough starter into this recipe rather than yeast? I am currently in Poland and looking to recreate some of the fabulous and healthy breads I have experienced here!
Just made my first loaf of this bread and it turned out great, so tasty and will be making it again tomorrow.
I did use my 3 quart Dutch oven to bake it in and followed the recipe and instructions and it perfection 10 out of 10.
Fabulous recipe! This recipe was easy to follow and the results were wonderful! Not only did my loaf of bread look fabulous, it tasted amazing! I will definitely be making this again and again!
Do you have a bread maker recipe? I love using the dough selection then baking it in the oven.
Thanks ?
I used extra water. The extra water content made for a less crumbly loaf.
I like this recipe but my stand mixer cannot mix this dough. It actually burnt out the motor. I tried in a food processor and it also struggled to mix the dough. Do you have any suggestions. What mixer did you use? Can this be done by hand vs in a mixer?
Yes, this bread can definitely be mixed by hand if needed!
Hello! I have made this bread for the first time today! And this is my first Pinterest review. Having read most of the other reviews and found them unhelpful, I felt I had to say something. First, t(is bread is delicious! Secondly, I thought it would be difficult because I don’t have a stand mixer with a dough hook. However, I have tried my Cuisineart with the little dough blade before with pretty good luck, so I tried it. Of course you need to know a little bit about dough, too. Well I ran the machine to blend flours, then to mix the rest, then after adding several large tablespoons of AP flour several times, checking dough after each addition. If dough was sticky or broke off easily, I repeated. I didn’t use quite 1 cup of AP flour. I quickly shaped it once I felt it was ready by stretching into a ball by bringing it together at the bottom. I did not use egg wash or knead it any further…. Baked as directed in cast iron Dutch oven. Thank You! Great bread! Will be making again!,,,
Great recipe…. thanks for the detailed instructions!
I have been looking for a recipe for Ukrainian Bread since my local supermarket bakery stopped carrying it. I was so excited to find this recipe! I made it yesterday. It looks like the other bread and was delicious, but was denser. Next time I will try an hour for the second rise, the way I do with other breads. Modifications: The recipe says flax seeds, but the product link shows ground flax seeds. I used whole flax seeds. Also, since I could not find raw sunflower seeds locally, I substituted unsalted roasted sesame seeds. This recipe is a real winner and has already been added to our family cookbook!
Question: Your recipe calls for flax seed but your product link is for ground flax seed. Which do you recommend, ground or whole? (I’m purchasing ingredients now.)