Multigrain Toast

Name: Multigrain Toast
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup whole wheat flour (atta, plus extra for dusting); 0.5 cup all-purpose flour (maida); 0.25 cup rolled oats (plus extra for topping); 1 tbsp flax seeds; 1 tbsp sunflower seeds; 1 tbsp pumpkin seeds; 1 tsp active dry yeast; 1 tsp sugar; 0.5 tsp salt; 2 tbsp olive oil; 0.75 cup water (warm); 2 tsp butter (for greasing and toasting)

RATING

4.4/5(65)

TASTE SCORE

8/10

Golden, crispy slices of homemade multigrain bread toasted to perfection. With a nutty aroma from a blend of flours and seeds, these toasts make a wholesome breakfast or snack that pairs beautifully with butter, jam, or avocado.

PREP

20m

COOK

35m

SERVES

2 SLICES

354 cal

SERVINGS

METHOD · 8 STEPS

prep · ~7 min
Activate the yeast.
1.In a small bowl, combine warm water, sugar, and yeast.
2.Stir gently and let it sit for 5-7 minutes until frothy and bubbly.
TIPWater should be warm to the touch (105-110°F), not hot — too hot kills the yeast.
mix · ~2 min
Mix the dry ingredients.
1.In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, oats, flax seeds, sunflower seeds, pumpkin seeds, and salt.
knead · ~10 min
Form and knead the dough.
1.Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
2.Mix with a wooden spoon until a shaggy dough forms.
3.Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4.Shape into a ball.
TIPThe dough should feel tacky but not sticky. Add a light dusting of flour if needed, but avoid adding too much.
rest · ~60 min
Let the dough rise.
1.Place the dough in a lightly oiled bowl, cover with a damp kitchen towel.
2.Rest in a warm place for about 1 hour, or until doubled in size.
prep · ~30 min
Shape the loaf.
1.Gently punch down the risen dough to release air.
2.Shape into a log and place seam-side down in a greased 9x5 inch loaf pan.
3.Sprinkle the top with an extra pinch of rolled oats and press lightly.
4.Cover again and rest for 30 minutes until puffy and risen just above the rim of the pan.
bake · ~35 min
Bake the multigrain bread.
1.Preheat the oven to 375°F (190°C) towards the end of the second rise.
2.Bake the loaf for 30-35 minutes until deep golden brown and sounds hollow when tapped on the bottom.
3.Remove from pan and cool completely on a wire rack before slicing.
TIPFor a softer crust, brush the top of the hot loaf with a little butter as soon as it comes out of the oven.
prep · ~2 min
Slice the bread.
1.Once completely cool, use a serrated bread knife to slice the loaf into 8 even slices.
roast · ~5 min
Toast and serve.
1.Place the slices in a toaster or on a hot grill pan with a light smear of butter.
2.Toast until golden brown and crispy on both sides.
3.Serve immediately with butter, jam, avocado, or desired toppings.
TIPDay-old slices toast even better — the slight dryness makes them extra crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Weigh your flours for consistent hydration; whole wheat absorbs more liquid than all-purpose.
2
Let the dough rise in a turned-off oven with the light on for a steady warm environment.
3
Knead until the dough passes the windowpane test — a thin stretch without tearing indicates gluten development.
4
Cool the baked loaf completely before slicing to prevent a gummy, torn crumb.
5
Day-old slices toast best; their slightly dried texture yields maximum crunch.
6
Store unsliced bread in a paper bag at room temperature for up to 3 days to keep the crust crisp.

RECIPE VARIATIONS

Adapt it for your goals.

Seed Free

Seed-Free

Omit flax, sunflower, and pumpkin seeds; replace with an equal volume of rolled oats. Ideal for those with seed allergies or a preference for a smoother crumb.

Honey Sweetened

Honey-Sweetened

Swap the sugar for 1 tablespoon honey dissolved in the warm water. Adds floral sweetness and a slightly softer, more tender texture.

Herb & Garlic

Add 1 teaspoon dried rosemary and 1/2 teaspoon garlic powder to the dry ingredients. Perfect for savory toasts paired with olive oil and tomato.

Vegan Butter Topping

Use a plant-based butter or coconut oil for greasing and toasting. The bread itself is already vegan — this keeps the whole dish plant-based.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Dietary Fiber

Whole wheat flour and oats provide soluble and insoluble fiber, aiding digestion and promoting prolonged satiety.

✓

Good Source of Omega-3s

Flax and sunflower seeds contribute alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that supports heart health.

✓

Packed with Essential Minerals

Pumpkin seeds are rich in magnesium and zinc, while sunflower seeds offer vitamin E and selenium — all important for immune function and cell protection.

✓