Finally, a nutritious, homemade multigrain sandwich bread that won't crumble under a thick layer of peanut butter and jelly!
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Table of Contents
🗝️ 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.
- Proof the yeast mixture in a
mixing bowl and set aside for about 5 minutes. - 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.
- 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.
- Stir down and add the salt and butter.
- Beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough.
- Knead and form into a smooth ball.
- 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".
- Punch down.
- Let dough rest for 15 minutes.
- Form into loaves and place seam side down in greased loaf pans. Or make into any desired shape.
- 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
It's an excellent source of complex carbohydrates and fiber, plus it's low in fat. It's a good source of protein, B vitamins, omega-3s, and many minerals, too.
It's generally prepared with a few different types of grain - and the types used can vary from recipe to recipe. See the ingredients section for alternatives.
Most bread machines can't handle the stiff dough of this multigrain bread recipe so you'd better plan on using your stand mixer or kneading by hand.
📚 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
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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
- 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.
Nutrition Facts
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.
First published August 2016. Last updated July 26, 2023 for editorial improvements and better readability.
Margaret says
Hi I live in Ireland and can’t get the gluten. Can I leave it out or can you suggest a substitute?
Marye says
Leave it out. 🙂 It should be fine.
Susan says
Is the cereal in the recipe the regular cereal ready to eat or is the the cook kind?
Marye says
Hi Susan - it's the kind you need to cook.
Diane rodman says
You said 2 pkgs. of active yeast- 1 pkg. has 2 1/2 tsp. Yeast. Should I use 5 5 tsp. Yeast- seems like a lot. Thank you.
Marye says
I use 2 packages or 2 tablespoons. It's easy to remember that way. It's not that deep - use 2 packages, 2 tablespoons, or 5 teaspoons if you like.
Michelle says
Has this ever been made in a bread machine 🤔?
Marye says
I never have. I've never had a reader say that they had.
Bjorg says
Hey there, this is my first time, and I am a little confused. The link for “yeast” in the recipe is for a 1 pound pack of Red Star Yeast… I am new to dry yeast, but 1 lb yeast sounds too much 🙂
Can you specify in grams, tsp or oz how much is needed for the recipe?
Thank you in advance.
Best Björg
Marye says
In the ingredients list in the recipe card at the bottom of the page it says 2 packets. If you buy yeast in bulk that comes to about 2 3/4 teaspoons or 1/4 ounce. Hope this helps.
Deborah says
Hello there, is the vital wheat gluten essential? Thanks!
Marye says
It helps the bread bake up light and fluffy. It's not essential but it's highly recommended.
Gail says
Very good, chewy, and easy to slice bread. Mine did not brown up very much. Normally when I bake bread it browns up to a nice color. I did put oil on the top before baking as the recipe said. What could have been the reason? It still tastes great.
Marye says
Hmm.. Im not sure? Maybe try brushing it with butter instead of the oil.
lou says
Very good bread, tasty and flavorful, had good chew. (If you reduce the recipe to 1 loaf, the directions do not update the amounts, so beware.) I had to add more water (about 1/2 cup extra) to get the right consistency but it turned out nice. I mixed it up, let it rise until doubled, kneaded it for 5 minutes and let it rest for 15 minutes 3 times. I then shaped it into loaf and did the final rise and baked. Delish ... recommend ... will make again.
lou says
Update: this is now my go-to recipe. I make the one loaf into two mini loaves with reduced yeast (1 tsp) and reduced salt (1 tsp). Works out better when I make the bread by hand as indicated above.
Jennifer says
Hello...this recipe looks delicious. I was curious though if the gluten was necessary? I'm just trying to avoid buying another ingredient. I haven't needed that in other bread recipes I've made. Either way I can't wait to try this! Kindly Jennifer
Marye says
It helps make it lighter but you don't absolutely need it.
Lynn Heron says
Mine turned out beautifully! It was hard to resist cutting into it right away. But this morning when I sliced it up for toast, it was perfect! I do think I'll reduce the salt by half next time and see what happens. Thanks again for another winner bread recipe! (Was so glad I had planned on making this and had ingredients on hand. I'm in Texas too and there is no bread to be found in grocery stores!)
Deb says
Hi Marye,
I have been a professional bread baker for years and I must've taken a wrong turn somewhere when making this bread. It has been my experience that bread sponges are slack. This sponge was very very stiff. I let it proof for about an hour and a half in a nice warm place. "Stirring" it down was not possible. I had to put it in the stand mixer to stir it down before adding the salt and butter. I probably only used about 1 cup of the bread flour after adding in the remaining whole wheat flour. I panned it up and let it rise until it was doubled in size. Baked according to directions. I let the bread cool thoroughly. Once cooled I bagged it up and let it sit on the counter over night. I cut two slices this morning and I was hoping for the best. It was soooooo dense. What did I do wrong?
Deb
Marye says
The only thing I can think of is the bread wasn't kneaded well?
Deb says
Don't think so. Knead time was within the 8-10 minutes recommended and tested @ 8 gave the desired elasticity and smoothness. Is the sponge slack when you put yours together?
Marye says
It was easy to stir down. I'm just coming off of 2 months of bedrest for a broken foot but I will make it again as soon as I can stand long enough and take pictures of each stage. I don't know what else to do - I've had lots of people tell me how much they loved it and were successful so I don't know what happened.
Sharon Juarez says
Do you know if it is safe for someone diagnosed with prediabetes?
Marye says
Sharon - you should discuss this with your doctor.
Oleatha says
Is that much salt necessary? I need to watch my sodium content and am wondering if salt is for the taste or somehow necessary for the recipe. I have made the bread once and like it but want to cut the amount of salt if it doesn' tcompromise the recipe.
Marye says
You can cut it in half. The salt is for flavor but it also helps ensure that the yeast doesn't take over the dough. Half should be fine.
K McWherter says
I have made this twice. The first loaves were like large hockey pucks. The second I let it rise the max amount of time with new dry yeast. I may use instant quick rise this time.
Hand kneaded for 7 minutes. The rise was not that much. Very dense crumb and underproofed. Third time should be the charm or I go recipe hunting again. Any suggestions??
Tired of kneading!
Marye says
What are you using to knead? This is a super light loaf for a multigrain bread - you can tell in the picture. I use a bosch universal kitchen machine and let it knead it until it feels like playdough. You also might try using a bit more vital wheat gluten... but if it's dense I'd say it was underkneaded. A Kitchen Aid will have trouble with this and you may have to knead it by hand afterwards to get the right texture.
Kendy says
I hand kneaded for seven minutes. It felt like it was pretty smooth. I don’t have a good mixer any more. I hand kneaded for 7 minutes.
Maybe it needed less flour. It just did not rise very well. I don’t give up easily! Will try again. Thank you for replying.
Tammy says
Can I just add more oats instead of a 7 grain cereal
Marye says
I've never tried so I'm not sure.
Denise Powell says
Here’s some tips if you start to make this bread.
1. It takes a long time so plan accordingly.
2. Before starting your yeast get all the dry ingredients in your bowl first. Then start proofing your yeast and while it’s proofing add your warm water and honey.
3. Nest your flour measurements. Also add the final cup of wheat flour and knead in your mixing bowl with dough hook and add the bread flour as needed. Could be the weather but mine was very dry so I had to add water to moisten it up.
Mine is rising for second time so hoping it works out good for all this trouble. I love the bread recipes on this website! My favorite is Honey Oatmeal so next time I may experiment with that recipe to include flax seed and 7 grain cereal.
FYI 5 T of honey is equal to 1/3 c. So I did mine that way to make it easier to measure.
Jane says
What happens if the gluten is left out?
Marye says
It's not quite as light and fluffy. It's more dense.
Denise Powell says
My favorite recipe is the Honey Oatmeal. Can I add 1/2 grain cereal to that recipe? Do I have change anything else? I was going to try doing that next time plus add in hulled sunflower seeds, poppy seeds and sesame seeds. Maybe some dried cranberries as well. Will that work? I was going to add the cereal with the oatmeal and then soak it like I normally would. Will this work? Thank you
Marye says
I've never done any of that so I don't really know, sorry!
Denise Powell says
Do you mean ground flax seed or whole flax seed?
Marye says
whole flax seed
Catherine says
Hello, I can’t seem to find anything labeled 7 grain cereal at my local grocery store. Do you you have any suggestions for substitutions?
Marye says
Any multi-grain hot cereal should be fine. Try this- https://amzn.to/33BiFdd or this - https://amzn.to/2VxIFlf
Betsy says
Health food stores and bulk food stores should have it. You can buy the amount you need.