🌾 Soft & Aromatic Multigrain Bread Recipe

🕒 Time:

• Prep: 20 mins
• Rise: 1.5 to 2 hours
• Bake: 35-40 mins

🧺 Ingredients

For the soaker (optional, for softness + grain flavor):

• ¼ cup rolled oats
• 2 tbsp flaxseeds
• 2 tbsp sunflower seeds
• 2 tbsp millet or quinoa (optional)
• ½ cup boiling water

For the dough:

• 2½ cups bread flour
• 1 cup whole wheat flour
• 2 tbsp dry milk powder (optional but makes it softer)
• 1½ tsp salt
• 2 tbsp honey or maple syrup
• 2 tbsp olive oil or melted butter
• 1 tbsp instant yeast
• ¾ to 1 cup warm water (adjust as needed)
• All of the soaker (once cooled)

For aroma (optional but recommended):

• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp orange or lemon zest

🍞 Instructions

1. Prepare the Soaker (30 min ahead)

• Mix the oats, seeds, and grains with boiling water in a small bowl.
• Let it sit for 30 minutes to soften and cool.

2. Make the Dough

• In a large bowl (or stand mixer), mix bread flour, whole wheat flour, dry milk, salt, and spices/zest if using.
• Add honey, olive oil, instant yeast, soaked grain mixture, and ¾ cup warm water.
• Mix until dough forms. Add more water (a tablespoon at a time) if too dry.
• Knead by hand or mixer for 8-10 minutes until smooth and elastic.

3. First Rise (Bulk Fermentation)

• Shape the dough into a ball. Place in a lightly oiled bowl and cover with a damp towel.
• Let rise in a warm spot until doubled in size (about 60–90 minutes).

4. Shape & Second Rise

• Punch down the dough and shape into a loaf.
• Place into a greased 9×5 inch loaf pan. Cover and let rise again until it domes about 1 inch over the edge (30–45 minutes).

5. Bake

• Preheat oven to 375°F (190°C).
• Optionally brush the top with milk or egg wash for a shiny crust.
• Bake for 35–40 minutes until golden brown and it sounds hollow when tapped.
• Optional: Tent with foil in last 15 minutes if browning too fast.

6. Cool

• Let cool in the pan for 10 minutes, then remove and cool fully on a wire rack.

🌟 Tips

• Add 1–2 tbsp yogurt for extra softness and aroma.
• Swap seeds as preferred (chia, sesame, etc.).
• To keep bread soft for days, store in a sealed bag once fully cool.

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