Homemade Multigrain Bread

By Sarah On January 5, 2015 | Updated: February 1, 2026

This homemade multigrain bread is packed with all kinds of hearty grains and incredibly soft in texture at the same time! Ideal for toast, sandwiches, or pairing alongside soup for dipping.

Your regular lunch sandwich is getting a major transformation today with pretty much the BEST sandwich bread in all the land.

Multigrain bread is no longer something you need to shell out big $$ for at your local co-op or health-food grocery store. This bread is a fraction of the cost, makes two big loaves, and you definitely don’t need to be a professional baker to nail it.

And oh gosh, the texture alone is convincing me to ditch the storebought bread altogether. If you’re a fan of lots of texture and hearty ingredients in your bread, this is definitely the recipe for you!

I can’t even count all the different ways I’ve been enjoying slices of this bread lately. From avocado toast to a soup dipper to just a simple lunch sandwich, it’s definitely been making the rounds.

Trust me, this is a bread bandwagon you’re gonna want to hop on.

This Bread features…

A perfectly soft and fluffy texture
Hearty grains including a 10-grain hot cereal mix, oats, sunflower seeds, and chia seeds
An easy dough that can be made both in a stand mixer or by hand

Making the Bread

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Hot cereal mix
Boiling water
2% or skim milk
Active dry yeast
Vegetable oil
Honey
Egg
Kosher salt
Sunflower seeds
Chia seeds
Whole wheat flour
All-purpose flour
Oats

Stand Mixer vs. Mixing Bowl

Both a stand mixer and a mixing bowl + wooden spoon will work for mixing this bread. Obviously, by hand requires a little more elbow grease and arm power, but it will definitely work.

If you choose to go the stand mixer route, make sure you use the dough hook for mixing and let the machine knead the dough on medium speed 5-7 minutes until the dough is stretchy and elastic.

If you are making the dough by hand, use a large bowl and a wooden spoon for mixing the dough. For kneading, turn the dough onto a floured surface and knead about 10 minutes or whenever the dough is stretchy and elastic.

Tips for Perfect Multigrain Bread

Soften cereal – pour boiling water over the hot cereal mix to soften and allow to sit about 30 minutes until the mixture is cooled down to 110F.
Heat milk to 110F degrees – I recommend temping the milk to ensure it’s not over 110F. If you use liquid that is too warm, it will kill the yeast and your dough will not rise.
Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. For the highest level of precise measuring, weigh the flour in grams.
Knead dough properly – this step is where you will develop the gluten in the dough which is crucial for forming the structure of the rolls. You can knead by hand or use your stand mixer with the dough hook attachment.
Allow dough to rise until doubled – turn the dough into a clean greased bowl, cover with plastic wrap, and allow to rise until doubled in size, about 1 to 1-1/2 hours. Once shaped, the dough will require a second rise for about 30 minutes until the dough is just slightly puffy.
Let dough rise in a warm place – yeast dough loves warm environments for rising. I recommend 75F-80F for a rising environment in your kitchen.
Roll dough out – punch the dough down and divide into two even portions. Roll each portion out into a 9×12 rectangle, tightly roll up into a cylinder, tuck ends underneath, and place in 9×5 loaf pans. This rolling step is a little tip for getting extra bread height.
Brush loaves with egg wash – this helps the loaves brown nicely while they bake.
Bake bread at 375F – the bread will be a deep golden brown and should register 190F on a kitchen thermometer when it’s done. I recommend using a kitchen thermometer for this part.

Ways to Enjoy Bread

Sandwiches
Toasted
Served alongside a soup for dipping
Fresh with butter, jam, or a drizzle of honey

Storing and Freezing Bread

This bread stores well in an airtight container at room temperature up to 4 days. For best results, reheat or toast individual slices for serving.

To freeze bread, allow to cool completely, wrap well, and freeze up to 2 months. Defrost bread on the counter and reheat for serving.

Your carb life is definitely about to be changed for the better! It’s insane how soft this bread is inside yet every bite is packed with fantastic whole grains that contribute so much amazing texture.

Boring sandwiches? We don’t know them anymore.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More yeast bread baking projects!

Print Pin

4.80 from 5 votes