If the aroma of freshly baked bread makes your heart skip a beat, you’re about to fall in love with this Soft Multigrain Bread. Imagine a loaf that’s wonderfully tender, with a delicate crumb and a satisfying blend of oats, whole grains, and seeds. This recipe packs wholesome ingredients into every slice without sacrificing that pillowy softness we all crave. It’s a go-to classic for sandwiches or toast, perfect for anyone looking to add a nutritious — but still decadent — homemade bread to their baking repertoire.
Ingredients You’ll Need
The secret to truly memorable Soft Multigrain Bread is starting with simple, quality ingredients. Every item on this list serves a purpose: think flavor, moisture, structure, and even a bit of extra crunch.
- Bread Flour: Delivers structure and that coveted chewiness to the loaf.
- Whole Wheat Flour: Adds heartiness and a nutty note, amping up nutrition.
- Old-Fashioned Oats: Give a rustic texture and sweet, wholesome flavor.
- Sunflower Seeds or Chopped Nuts (Optional): Bring extra crunch and earthy charm, but can be left out for a smoother bread.
- Flaxseeds: Tiny nutritional powerhouses that add fiber and subtle texture to your crumb.
- Honey or Maple Syrup: Sweetens the dough just enough, and helps boost a gorgeous golden color.
- Instant Yeast: The reliable way to get a gorgeous rise, every time.
- Salt: Enhances flavor and balances out the bread’s sweetness.
- Warm Milk (110°F): Ensures a tender crumb and silky dough — not too hot or you’ll harm the yeast.
- Unsalted Butter, Melted: Adds richness, helps create that dreamy soft texture.
- Large Egg (Room Temperature): Binds the dough and makes your bread extra plush.
How to Make Soft Multigrain Bread
Step 1: Combine Dry Ingredients
Begin by gathering your bread flour, whole wheat flour, oats, sunflower seeds (if you’re using them), flaxseeds, instant yeast, and salt in a large mixing bowl or the bowl of your stand mixer. Give it a quick whisk or turn with a spatula to evenly distribute the yeast, seeds, and salt through your flour mix. This lays the foundation for that irresistibly flavorful and textured loaf you’re aiming for.
Step 2: Add Wet Ingredients and Mix
To the dry mix, add your warm milk, melted butter, honey (or maple syrup), and the egg. With a dough hook or by hand using a sturdy spatula, combine everything on low speed until the mixture just comes together. You want to see the beginnings of a soft dough — it may look a little shaggy but that’s perfect at this stage.
Step 3: Knead the Dough
Turn up the mixer to medium speed, or knead by hand on a clean, floured surface for about 6 to 8 minutes. The dough should become smooth, elastic, and soft to the touch, coming away cleanly from the sides of the bowl. If the dough feels a bit sticky, sprinkle in a little extra flour, but be careful not to overdo it. This kneading step gives your Soft Multigrain Bread the signature pillowy texture.
Step 4: First Rise
Lightly grease a large bowl and transfer your dough inside, turning to coat it lightly with oil or cooking spray. Cover with a clean kitchen towel or plastic wrap and let it rise in a cozy, draft-free spot for about 1 hour, or until it has doubled in size. Watching the dough plump up is always a little magical — it means those yeast are working their wonders!
Step 5: Shape the Loaf and Second Rise
Punch down the risen dough with gentle hands, then shape it into a log to fit your greased 9×5-inch loaf pan. Pop it in the pan seam side down, lightly cover, and let it rise again for 30 to 40 minutes. The dough should rise until it’s about an inch above the rim of the pan, promising a satisfyingly tall loaf of Soft Multigrain Bread.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C) while the dough is rising for the second time. When it’s ready, bake for 30 to 35 minutes. The bread should be golden brown and sound hollow when tapped. If it’s browning a bit fast, loosely tent with foil during the final 10 minutes to prevent over-darkening. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling completely. Brush the top with melted butter while it’s warm, if you love that extra-soft crust.
How to Serve Soft Multigrain Bread
Garnishes
Bring out the bread’s character by sprinkling extra oats or seeds over the dough before baking, or brushing the warm loaf with melted butter and a pinch of flaky sea salt for a gourmet finish. Slices are also lovely with a swipe of honey or your favorite nut butter for a simple breakfast or snack.
Side Dishes
Soft Multigrain Bread is a fantastic partner to homemade soups, leafy green salads, or a bountiful cheese platter. Its sturdy crumb makes it perfect for soaking up broths or accompanying hearty stews. For breakfast, serve it toasted with eggs or alongside creamy Greek yogurt and fresh fruit for a balanced meal.
Creative Ways to Present
This bread’s tender texture makes it ideal for building epic sandwiches — think turkey and cranberry, grilled cheese, or veggie club. Try slicing it thick and transforming it into French toast for a weekend treat, or use cubes of leftover bread as the base for beautiful multigrain croutons or a rustic stuffing.
Make Ahead and Storage
Storing Leftovers
Your freshly baked Soft Multigrain Bread will stay soft and moist for up to four days at room temperature. Wrap the loaf tightly in plastic wrap or store in an airtight bag, and keep it on your counter away from direct sunlight. Avoid refrigerating, as this can dry out the bread faster.
Freezing
To freeze, let the loaf cool completely, then slice if you plan to defrost individual pieces on demand. Double-wrap in plastic and place in a freezer-safe bag or container. It will keep beautifully in the freezer for up to three months. When you’re ready, just pull out a slice or two for breakfast or sandwiches anytime.
Reheating
For the just-baked experience, reheat individual slices in a toaster or pop the entire loaf in a 300°F oven, wrapped in foil, for 10 to 15 minutes. This revives the bread’s softness and aroma, making it taste like you made it fresh that day!
FAQs
Can I make Soft Multigrain Bread without a stand mixer?
Absolutely! While a mixer makes kneading a breeze, you can mix and knead this dough by hand. Just dust your counter with a little extra flour and knead patiently until the dough becomes soft and elastic. It’s a great arm workout and so rewarding when you see that beautiful rise.
What if I don’t have all the seeds or nuts?
No worries at all. The recipe is quite forgiving — you can skip the sunflower seeds or try substituting with pumpkin seeds, hemp hearts, or simply leave them out for a smoother loaf. Mixing up the seeds is half the fun and lets you cater the flavor and texture to your liking.
How do I keep the bread crust soft?
To guarantee a tender crust, brush the top of your bread with melted butter right after it comes out of the oven. Cooling the bread beneath a clean kitchen towel also helps lock in steam and keep the outer layer pillowy soft.
Can I use all-purpose flour instead of bread flour?
While bread flour gives a slightly chewier crumb, all-purpose flour works well in a pinch. Your Soft Multigrain Bread will still turn out tender and delicious, though it might be a touch less lofty — perfect for sandwiches and toast.
What’s the best way to slice the bread for sandwiches?
Letting your loaf cool completely is key — this helps it firm up for clean, even slices. Use a serrated bread knife, and store slices in an airtight container or bag to keep them fresh and soft for days.
Final Thoughts
Baking Soft Multigrain Bread at home is one of those simple pleasures that delivers on every level — flavor, nutrition, and that irresistible fresh-baked aroma. Give it a try, experiment with your favorite seeds or nuts, and experience just how easy it is to fill your kitchen with wholesome goodness you’ll want to share again and again!
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Soft Multigrain Bread Recipe
- Total Time: 2 hours
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Vegetarian
Description
Enjoy this Soft Multigrain Bread recipe that yields a loaf of wholesome, flavorful bread perfect for sandwiches or toast. With a blend of bread flour, whole wheat flour, oats, and seeds, this bread is both delicious and nutritious.
Ingredients
Main Ingredients:
- 2 cups bread flour
- 1 cup whole wheat flour
Additions:
- 1/2 cup old-fashioned oats
- 1/4 cup sunflower seeds or chopped nuts (optional)
- 2 tablespoons flaxseeds
Wet Ingredients:
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/4 cups warm milk (110°F)
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
Instructions
- Combine Dry Ingredients: In a large bowl or stand mixer, mix bread flour, whole wheat flour, oats, sunflower seeds, flaxseeds, yeast, and salt.
- Add Wet Ingredients: Pour in warm milk, melted butter, honey, and egg. Mix until a dough forms.
- Knead the Dough: Knead on medium speed for 6-8 minutes until soft and elastic.
- Rise the Dough: Let the dough rise until doubled in size, shape into a log, place in a loaf pan, and let rise again.
- Bake: Preheat oven to 350°F, bake for 30-35 minutes until golden and hollow-sounding.
- Cool and Slice: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Brush top with melted butter for extra softness.
- Store wrapped at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 3g
- Sodium: 190mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
