Multigrain Bread
A soft, hearty loaf made with whole wheat flour, oats, and seeds for a nutty flavor and wholesome bite. It slices well for toast or sandwiches and brings bakery-style bread to your kitchen with simple pantry staples.
For 12 servings
- prep
Prepare the loaf tin and measure the ingredients.
Lightly grease a loaf tin with a little oil. Keep the whole wheat flour, all-purpose flour, rolled oats, flax seeds, sunflower seeds, sesame seeds, instant yeast, jaggery, salt, milk, water, and oil ready.
- mix · ~3 min
Mix the dry ingredients.
1.Add whole wheat flour and all-purpose flour to a large bowl.2.Add rolled oats, flax seeds, sunflower seeds, and sesame seeds.3.Add instant yeast, jaggery, and salt.4.Mix well so the seeds and yeast are evenly spread through the flour. - knead · ~10 min
Knead the dough.
Pour in the lukewarm milk and oil, then add lukewarm water little by little to make a soft dough. Knead for 8 to 10 minutes until smooth and slightly tacky.
TIPA soft dough gives a lighter loaf. Avoid adding too much extra flour while kneading. - rest · ~60 min
Let the dough rise.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled in size.
- assemble · ~4 min
Shape the loaf.
1.Punch down the risen dough gently.2.Shape it into a tight log that fits your loaf tin.3.Place the dough in the greased tin seam-side down.4.Sprinkle a few extra rolled oats on top and press them lightly so they stick. - rest · ~30 min
Let the shaped dough rise again.
Cover the tin loosely and let the dough rise until it crowns about 1 inch above the rim.
TIPDo not overproof the loaf or it may sink while baking. - bake · ~35 min
Bake the bread.
Bake in a preheated oven at 180°C until the top is golden brown and the loaf sounds hollow when tapped.
- rest · ~60 min
Cool the loaf completely.
Remove the bread from the tin and cool on a rack before slicing. This helps the crumb set properly.
- serve
Slice and serve.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If your kitchen is cool, let the dough rise in a switched-off oven with the light on for steadier proofing.
- 2Because oats and seeds absorb moisture, keep the dough slightly tacky rather than firm for a softer loaf.
- 3Press the rolled oats on top firmly after shaping so they do not fall off after baking.
- 4For an even crumb, roll the dough into a tight log before putting it seam-side down in the tin.
- 5Bake until the loaf is deep golden and sounds hollow on the bottom, not just on the top crust.
- 6Cool the loaf fully before slicing; cutting early can make the seeded crumb seem gummy.
- 7Store wrapped at room temperature for 2 days, or slice and freeze for quick toast and sandwiches.
Adapt it for your goals.
Vegan
Replace the milk with lukewarm water or unsweetened plant milk for a dairy-free loaf with a similar soft texture.
high seedHigh-seed
Increase sunflower, flax, and sesame slightly and scatter more on top for a heartier loaf with extra crunch.
jaggery freeJaggery-free
Use honey or sugar if needed; the small sweetness mainly helps round out flavor and support browning.
sandwich loafSandwich-loaf
Reduce the topping oats and shape very evenly for cleaner slices that stack well for sandwiches and toast.
Why this is on our healthy list.
Whole-Grain Goodness
Whole wheat flour and rolled oats add more fiber and grain flavor than a plain white loaf.
Seed-Powered Nutrition
Flax, sunflower, and sesame seeds contribute healthy fats, texture, and a range of naturally occurring minerals.
More Sustaining Bread
The combination of grains, seeds, and milk makes this loaf more satisfying and hearty for breakfast or sandwiches.
Frequently asked questions
The dough was likely too dry, under-kneaded, or under-proofed. Keep it soft and slightly tacky, then let it rise fully until doubled and later until it crowns above the tin.
