Ultimate Multigrain Bread Recipe – Healthy, Nutritious & Homemade (Edit recipe)

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Discover the ultimate multigrain bread recipe packed with wholesome grains, seeds, and fiber. Perfect for sandwiches, toast, or healthy meals. Follow our professional step-by-step instructions for bakery-quality results at home. Read all our recipes to master your bakery skills!”

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PREP TIME

20 minutes

COOK TIME

35 minutes

INGREDIENTS

11

Serves: 8

Ingredients

2 cups Whole Wheat Flour, Sifted
0.33 cup Gluten-Free Rolled Oats, Lightly toasted
0.33 cup Pearl Barley, Barley flour, Sifted
0.125 cup Millet Flour, Sifted
0.125 cups Quinoa, (cooked or flaked)
1.5 Tbsp Active Dry Yeast, Dissolved in warm water
0.75 cup Hot Water, For dough
1.5 Tbsp Honey, Honey or sugar, Liquid or granulated
0.75 tsp Salt, Fine
1.5 Tbsp Olive Oil, Olive oil or vegetable oil, For dough
2 Tbsp Sesame Seeds, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Multigrain Bread – Professional Instructions
1. Prepare the Yeast:
In a small bowl, dissolve 1.5 tsp of active dry yeast in 0.75 cups of warm water (approximately 110°F / 43°C).
Add 1.5 tbsp of honey or sugar to feed the yeast.
Let the mixture sit for 5–10 minutes until frothy and activated.
2. Combine Dry Ingredients:
In a large mixing bowl, sift together 1.5 cups whole wheat flour, 0.33 cups barley flour, 0.33 cups rolled oats, and 0.125 cups millet flour.
Stir in 0.75 tsp of salt.
3. Mix the Dough:
Make a well in the center of the dry ingredients.
Pour in the activated yeast mixture, 1.5 tbsp of olive oil, and 0.125 cups cooked or flaked quinoa.
Mix until a rough dough forms.
4. Knead the Dough:
Turn the dough onto a lightly floured surface.
Knead for 8–10 minutes until smooth, elastic, and slightly tacky.
Add a small sprinkle of flour if the dough is too sticky, but avoid adding too much.
5. First Proofing (Fermentation):
Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap.
Let it rise in a warm, draft-free area for 1–1.5 hours, or until doubled in size.
6. Shape the Loaf:
Punch down the risen dough gently to release air.
Shape it into a loaf and place it in a greased loaf pan or on a baking sheet.
Optionally, sprinkle 1.5 tbsp of mixed seeds on top and press lightly.
7. Second Proofing:
Cover the shaped dough and let it rise for 30–45 minutes, until slightly puffy.
8. Bake:
Preheat the oven to 375°F (190°C).
Bake the bread for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Optional: Brush the top with water or milk before baking for a shinier crust.
9. Cool:
Remove the bread from the pan and let it cool completely on a wire rack for at least 1 hour before slicing.
Cooling ensures the texture sets and slices cleanly.
10. Serve:
Slice and enjoy fresh, toasted, or as a healthy sandwich base.

Notes

Flour Choices: Use 100% whole grain flours for maximum nutritional benefit. You may substitute with spelt or rye flour, but adjust water slightly as absorption varies.
Quinoa Preparation: Quinoa should be cooked and cooled before adding to the dough to prevent excess moisture. Flaked quinoa is a convenient alternative.
Yeast Activation: Ensure water is warm (105–110°F / 40–43°C). Water too hot will kill the yeast, too cold will delay fermentation.
Kneading Tips: Proper kneading develops gluten for structure. Dough should be smooth, elastic, and slightly tacky but not sticky.
Proofing Environment: A warm, draft-free location ensures even fermentation. Ideal temperature: 75–80°F (24–27°C).
Baking: Baking times may vary depending on oven type. Check for a hollow sound when tapping the loaf to confirm doneness.
Seed Topping: Lightly toasting seeds before adding enhances flavor and crunch. Optional brushing with water or milk improves crust appearance.
Storage: Cool completely before slicing. Store in an airtight container at room temperature for 2–3 days, or freeze for longer shelf life.
Texture Tips: Denser than white bread, multigrain bread benefits from overnight fermentation for enhanced flavor and crumb structure.
Serving Suggestions: Ideal for sandwiches, toast, or alongside soups and salads. Enhances both flavor and nutrition of meals.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	241
Fat:	5 g
Carbohydrates:	38 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	201 mg
Fiber:	6 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.