Soft Multigrain Sandwich Bread

Finally, a nutritious, homemade multigrain sandwich bread that won't crumble under a thick layer of peanut butter and jelly!

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🗝️ Key takeaways

• Deliciously nutty, slightly sweet, with a kid-friendly texture and flavor.
• This multigrain sandwich bread is perfect for all kinds of sandwiches from PB&J to ham and cheese.
• Be sure to watch the video. I'll show you how to hand-knead bread so you can make it with or without a mixer!

Do you cringe when you see the words healthy and recipe in the same phrase?

I admit that I do. Maybe it's because generally healthy recipe can be translated "tastes like cardboard. "

I promise you this is not the case here. This homemade multigrain bread is not coarse or dense. It's a little chewy with a thin, crisp crust and a wholesome, nutty flavor. 

Since there are flax seeds as well as a ton of other good seeds and whole grains this homemade bread recipe is high in omega-3 fatty acids. That's the stuff that keeps your cholesterol at a healthy level.

Multigrain flaxseed bread is delicious toasted  and generously smeared with butter or your favorite jam.

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

• Active dry yeast is what causes the dough to rise. You can use active dry yeast or instant yeast. Either is fine. If you use instant yeast you'll add it with the dry ingredients and skip steps 1 and 2.
• Honey is the sweetener of choice here. Strongly flavored honeys will add more of their flavor. You can also use maple syrup or agave for a completely vegan recipe.
• 7 grain cereal is a dry mix of grains. I use Bob's Red Mill but you can use whatever you need.
• Rolled oats add chewiness and nuttiness to the bread. The old fashioned oatmeal is best but you can use quick oats if you want. Just don't try to use instant.
• Whole wheat flour is made by grinding the whole wheat berry so that you get all the vitamins and minerals and fiber.
• Whole flax seed adds fiber, texture, and Omega-3s. Be sure to get the whole seed and not the ground.
• Bread flour has a higher protein content that all-purpose flour so the dough rises a little higher than it would with regular flour.
• Vital wheat gluten helps the bread rise high and increases that soft, fluffy texture.
• Salt
• Butter or use vegetable oil or coconut oil for a vegan recipe.
• I also like to use homemade dough enhancer to help it rise light and fluffy.

📖 Variations

You can substitute any of these ingredients in equal measure for the grains and seeds in this recipe:

• Wheat berries - bring them to a boil in 3 times the water (½ cup wheat berries to 1 ½ cups water) and then let them sit in the water overnight in the refrigerator to soften.
• Cracked wheat
• Pumpkin seeds
• 5-grain, 7-grain, 9-grain ... any of these hot cereal mixes work
• Barley
• Millet
• Quinoa
• Sunflower seeds
• Brown sugar or maple syrup works in place of honey

Also be sure to check out the Muesli Bread recipe. It's another multigrain bread with whole grains, nuts, and dried fruit!

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

1. Proof the yeast mixture in a mixing bowl and set aside for about 5 minutes.
2. Add the 2 cups of warm water, remaining honey, 7 grain cereal, oatmeal, 1 cup of the whole wheat flour, 1 cup of flaxseed, 1 cup of bread flour, and ¼ cup gluten and stir until mixed.
3. Let rise (first rise).

Yeast looks like this when it's proofed properly. It gets foamy. That shows it's alive and kickin' and ready to be used.

4. Stir down and add the salt and butter.
5. Beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough.
6. Knead and form into a smooth ball.
7. Let dough rise (second rise).

When the dough has risen properly you can see that it's puffy and has nearly doubled in size. If you push your finger into the dough it won't "push back".

8. Punch down.
9. Let dough rest for 15 minutes.
10. Form into loaves and place seam side down in greased loaf pans. Or make into any desired shape.
11. Oil tops and cover, let bread rise for 1 hour or until doubled. Bake.

🎥 How to knead video

What this video to learn how to knead bread by hand.

🥫 How to store leftover multigrain bread

Homemade, from scratch yeast bread doesn't last at room temperature as long as the commercial loaves (and loaves baked from commercial dough that's been frozen).

Whole grain breads tend to mold even more quickly than white bread so plan on eating or freezing this promptly.

Storing at room temperature

You can keep this multigrain loaf tightly covered with plastic wrap at room temperature for about 2 days - maybe 4 if you use a vacuum sealer carefully.

Don't store homemade yeast bread in the refrigerator - it makes it dry out.

To freeze homemade bread

For longer storage freeze it tightly wrapped in plastic wrap then covered in aluminum foil.

I like to slice it, flash freeze the slices on a cookie sheet, then stack them in a freezer container with parchment in between the slices.

That way I can grab 2 slices of bread for toast or a sandwich without thawing all of it.

💭 Things to know

Expert Tip: Be sure to use bread flour. It keeps whole grain breads like this from being crumbly and falling apart too easily. All purpose flour is not the best choice but will work if that's all you have. Your bread will be a little more coarse. Do not use cake flour in this recipe. More about different types of flour here.

• It takes 5 to 6 minutes to knead the dough by mixer, 15 minutes by hand. It will be a sticky bread dough.
• While many yeast doughs freeze well unbaked this is NOT one of them. I don't recommend freezing.
• This bread is best if it is allowed to cool before slicing.
• If you would like to use all whole wheat flour instead of part bread flour you can - it will be a little more coarse.
• It freezes well, wrapped tightly, for up to 3 months.
• You can make this multigrain bread recipe into a round, oval, or any freeform shape. The dough is stiff enough to handle it.
• It makes great dinner or sandwich rolls!
• I make mine in a bread pan but that's just a personal thing because I love it for sandwiches.
• You need a good stand mixer for this whole grain yeast dough. I've kneaded it by hand in the past but it takes a long time and strong hands.
• I use a Bosch. You can probably use your Kitchen Aid since it's just a little over 2 pounds of dough.
• Multigrain bread has a longer rising time than most of the breads I make. You'll need to be patient but it is worth it.
• It freezes well so you can double up the recipe and make several loaves - or form into rustic dinner rolls.
• Be sure to let it cool on a cooling rack before slicing.

Ali says, " ⭐⭐⭐⭐⭐ This is my favorite sandwich bread recipe! I LOVE IT. It works every time without fail."

👩‍🍳 FAQs

📚 Related recipes

I love making homemade bread - I made my first loaf in 1974 and I haven't stopped since! I probably love to eat it as much as to bake it - which may not be such a good thing!

• Oatmeal honey bread is moist, soft, and a little chewy with a slightly sweet honey and oat flavor that makes it irresistible. This is my go to bread for peanut butter and jelly sandwiches — there is no bread that is better for that!
• Onion cheese bread is light with a crisp crust, tender crumb, and great onion and sharp cheddar flavor. Try it for your next grilled cheese or ham sandwich!
• Kalamata olive bread has a crispy crust and a chewy crumb that just can’t be beat. Serve along side your favorite pasta dishes or use as sandwich rolls.
• Whole wheat bread with the chewy goodness of cracked wheat and the sweetness of honey is much easier to make than you might think! This soft, fluffy wheat bread makes fantastic sandwiches, toast, and even dinner rolls.
• Buttermilk bread is a light sandwich bread that is probably the most popular recipe here on Restless Chipotle. It's got hundreds of comments and 5 star reviews. It's an easy for beginners, too. It's the first yeast recipe my kids used when they were learning.

📞 The last word

Last time I put together the sponge for my multigrain bread recipe Sunday before church.

I figured it could do the first rise when I was at church and I'd finish it up when I got home. Although I hadn't tried it this way before it was actually better than the old method.

The longer rising time for the sponge made the bread even more soft in texture and seemed to give it more flavor, too.

If you have more questions check out this Bread Baking FAQs post!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Multigrain Bread with Flaxseed

4.68 from 186 votes

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Easy multigrain bread recipe is soft and fluffy (think Wonder bread) but is hearty, nutritious, and full of flavor. I developed this recipe when my kids were small and wanted those soft store-bought loaves. You can make this even if you're a beginner!

Course Bread

Cuisine Amercian Heritage

Prep Time: 45 minutes minutes

Cook Time: 40 minutes minutes

Rising Time (estimated): 4 hours hours 30 minutes minutes

Total Time: 5 hours hours 55 minutes minutes

Servings:22 (2 Loaves)

Calories:151

Author:Marye Audet-White

Ingredients

• ▢ 2 packages yeast
• ▢ ¼ cup warm water, (110F)
• ▢ 5 tablespoons honey, divided use (use maple syrup or agave to make it vegan)
• ▢ 2 cups warm water
• ▢ ½ cup 7 grain cereal
• ▢ 1 cup old fashioned oatmeal
• ▢ 2 cups whole wheat flour
• ▢ 1 cup flaxseed
• ▢ 3 cups bread flour, more as needed
• ▢ ¼ cup vital wheat gluten
• ▢ 1 ½ tablespoons salt, yes, that is tablespoons
• ▢ ½ cup melted butter, use coconut oil or vegetable oil to make it vegan

Instructions

• Add the yeast and 1 tablespoon honey to the warm water.
• Set the mixture aside for about five minutes. It will get bubbly.

Sponge

• Add the 2 cups of warm water, remaining honey, 7 grain cereal, oatmeal, 1 cup of the whole wheat flour, 1 cup of flaxseed, 1 cup of bread flour, and ¼ cup gluten.
• Stir until well mixed.
• Cover and set in a warm place to rise - about 30 minutes and up to 3 hours.

Bread

• Stir the sponge down and add the salt and butter.
• Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough.
• Knead for 6 - 10 minutes, or until smooth and elastic.
• Cover and place in a warm spot to rise.
• Let rise until double, about 1 ½ hours.
• Punch down.
• Let rest for 15 minutes.
• Form into loaves and place in greased pans.
• Oil tops and cover, let rise for 1 hour or until doubled.
• Bake at 375F for 40 minutes or until golden brown.
• Loaves will sound hollow when tapped if they are done.
• Cool completely before slicing!

Notes

Storage

You can keep this tightly covered at room temperature for about 2 days - maybe 4 if you use a vacuum sealer carefully.

For longer storage freeze it. I like to slice it, flash freeze the slices on a cookie sheet, then stack them in a freezer container with parchment in between the slices

Tips: 

• Be sure to use bread flour. It keeps the bread from being crumbly and falling apart too easily. All purpose flour is not the best choice but will work if that's all you have. Your bread will be a little more coarse. Do not use cake flour in this recipe. 
• When you make this just leave the sponge to rise for 30 minutes or up to 4 hours.
• It takes 5 to 6 minutes to knead the dough by mixer, 15 minutes by hand.
• You need a good stand mixer for this whole grain yeast dough. I've kneaded it by hand in the past but it takes a long time and strong hands.
• This whole grain sandwich bread has a longer rising time than most of the breads I make. 

You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Serving: 1slice | Calories: 151kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 522mg | Potassium: 111mg | Fiber: 4g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1.1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published August 2016. Last updated July 26, 2023 for editorial improvements and better readability.