Homemade Multigrain Bread

Aryane @ Valises & Gourmandises
Forget about store-bought bread with this easy-to-make chunky multigrain loaf.
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Prep Time 3 hrs 30 mins
Cook Time 40 mins
Total Time 4 hrs 10 mins
Course Bread
Cuisine healthy, vegan, vegetarian
Servings 2


  • 2 cups bread flour
  • 1 ½ cups whole wheat flour
  • 1 cup old fashioned oats
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1 tablespoons ground flax seeds
  • 1 ½ teaspoon active dry yeast
  • 1 teaspoon salt
  • 1 ½ cup warm water
  • A mix of sunflower seeds pumpkin seeds, flax seeds and oats for garnish


  • In a big bowl, combine the flours, the oats, the seeds, the yeast and the salt.
  • Add water gradually and mix until the dough holds together. Add some water if it is too dry and won’t come together, or flour if it is too sticky.
  • Knead on a lightly floured surface until the dough forms a soft and elastic ball. Approximately 10 minutes.
  • Turn on the oven for a minute and then turn it off. Place a bowl of hot water in the oven. Place the dough in a lightly oiled bowl, cover with a clean towel and let rise in the oven until it has doubled in size, approximately 2 hours.
  • Once doubled, punch down the dough ball and let sit for 10 minutes. If making two loaves, cut the dough in two equal parts with a sharp knife. Give them a cylinder shape.
  • Place the loaves on an oiled cookie sheet. Humidify the top of the dough and press the garnishes to help them stick.
  • Cover with the towel and let rise in the oven for one last hour or until the loaves have doubled in size.
  • Remove from the oven and preheat to 375°F.
  • Bake for approximately 40 minutes, or until the top is golden and the bread sounds hollow when knocking on it.
  • Remove from the oven and let cool on a grid.
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