Hearty, fluffy, and packed with texture — perfect for toast, sandwiches, or on its own.
Overview
Prep Time: 25 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 30 minutes
Total Time: About 2.5 hours
Yield: 1 loaf (standard 9x5 or pull-apart style)
This multigrain bread is everything you want in a homemade loaf — soft interior, golden crust, and full of wholesome grains and seeds. The blend of oats, flax, and sunflower seeds gives it character without compromising the pillowy texture.
It slices cleanly, toasts beautifully, and holds up well for sandwiches. Whether you're baking for health or just want something more satisfying than store-bought, this loaf delivers.
Ingredients
For the Dough:
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3 cups (375g) bread flour or all-purpose flour
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1/2 cup (50g) rolled oats
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2 tablespoons flax seeds
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2 tablespoons sunflower seeds
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2 tablespoons brown sugar or honey
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2 1/4 teaspoons (1 packet) active dry yeast
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1 teaspoon salt
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3/4 cup (180ml) warm milk
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1/4 cup (60ml) warm water
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2 tablespoons unsalted butter, softened
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Optional: 2 tablespoons chopped dried fruit (apricots, cranberries, etc.)
For the Topping:
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1 egg, beaten (for egg wash)
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Extra oats, flax seeds, and sunflower seeds for sprinkling
Instructions
1. Make the Dough
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In a small bowl, combine warm water, milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
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In a large mixing bowl, combine flour, oats, flax seeds, sunflower seeds, and salt.
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Add the yeast mixture and softened butter. Mix to form a shaggy dough.
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Knead by hand or with a stand mixer for 8–10 minutes, until smooth and elastic.
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If using, knead in the dried fruit during the last minute.
2. First Rise
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Transfer the dough to a lightly greased bowl, cover with a damp cloth or plastic wrap.
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Let rise in a warm place for 1 hour, or until doubled in size.
3. Shape the Loaf
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Punch down the dough and turn it out onto a lightly floured surface.
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Divide into two equal parts, roll each into a log, and place side-by-side in a greased 9x5 loaf pan for a double rise style. (Or shape into a single loaf.)
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Cover and let rise again for 30–45 minutes, until the dough has domed slightly above the pan edge.
4. Bake
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Preheat oven to 375°F (190°C).
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Brush the loaf with beaten egg and sprinkle with extra seeds and oats.
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Bake for 28–32 minutes, or until golden brown and the loaf sounds hollow when tapped.
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Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage
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Store in an airtight bag or bread box at room temperature for up to 3 days.
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For longer storage, slice and freeze. Toast straight from frozen when needed.
Tips for Success
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Don’t over-flour the dough. It should be slightly tacky but manageable.
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For a richer flavor, let the dough rest overnight in the fridge before the final rise.
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Use warm, not hot, liquid to activate yeast properly without killing it.
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To make it vegan, substitute dairy milk with plant-based milk and skip the egg wash (use oil or milk instead).
Final Thoughts
This soft multigrain bread is more than just a healthy option — it’s a comfort bake. It combines the nutrition of whole grains with the soft texture of a traditional sandwich loaf. Whether you’re building a stacked lunch or just toasting a slice with butter, this bread holds its own and keeps you coming back.