Hearty Multigrain Bread with Flax, Sunflower, and Oats

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes

Quick Ingredients

• 160 g (1 1/3 cups) rolled oats
• 35 g (3 tbsp) whole flaxseed
• 55 g (1/3 cup) sunflower seeds
• 300 g (1 1/4 cups) boiling water (for soaker)
• 240 g (1 cup) warm water, 43°C / 110°F (for dough)
• 7 g (2 1/4 tsp) active dry yeast
• 30 g (2 tbsp) honey
• 28 g (2 tbsp) unsalted butter, melted and cooled
• 180 g (1 1/2 cups) whole wheat flour
• 240 g (2 cups) bread flour
• 9 g (1 1/2 tsp) fine sea salt
• 1 large egg white + 1 tbsp water (optional, for topping)
• 1 tbsp mixed oats/seeds (optional, for topping)

Do This

• 1) Make a hot soaker: combine oats, flax, sunflower seeds + boiling water; cool to lukewarm (20–30 minutes).
• 2) Bloom yeast in warm water + honey (5–10 minutes) until foamy; stir in melted butter.
• 3) Mix flours + salt, then add yeast mixture and cooled soaker; knead 8–10 minutes until elastic.
• 4) First rise: cover and let rise until doubled (60–90 minutes).
• 5) Shape into a loaf, place in a greased 9 x 5 in (23 x 13 cm) pan; second rise until 1 in above rim (45–60 minutes).
• 6) Bake at 190°C / 375°F for 40 minutes (tent with foil if browning fast); cool completely before slicing.

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Why You’ll Love This Recipe

• Hearty, nutty flavor from whole wheat, oats, flax, and sunflower seeds.
• Soft, sliceable crumb with a sturdy crust that holds up to sandwiches and toast.
• Mostly hands-off time: the dough rises while you do other things.
• Freezes beautifully, so you can always have homemade bread on hand.

Grocery List

• Produce: None
• Dairy: Unsalted butter
• Pantry: Whole wheat flour, bread flour, rolled oats, whole flaxseed, sunflower seeds, active dry yeast, honey, fine sea salt, egg (optional, for egg wash)

Full Ingredients

Multigrain Soaker (softens the grains for a tender loaf)

• Rolled oats: 160 g (1 1/3 cups)
• Whole flaxseed: 35 g (3 tbsp)
• Sunflower seeds: 55 g (1/3 cup)
• Boiling water: 300 g (1 1/4 cups)

Dough

• Warm water (for yeast): 240 g (1 cup), warmed to 43°C / 110°F
• Active dry yeast: 7 g (2 1/4 tsp, 1 packet)
• Honey: 30 g (2 tbsp)
• Unsalted butter: 28 g (2 tbsp), melted and cooled to warm (not hot)
• Whole wheat flour: 180 g (1 1/2 cups)
• Bread flour: 240 g (2 cups)
• Fine sea salt: 9 g (1 1/2 tsp)

Optional Topping (for a classic bakery-style finish)

• Egg white: 1
• Water: 15 g (1 tbsp)
• Mixed oats/seeds: 1 tbsp (use a pinch of oats, sunflower seeds, and/or flax)

Step-by-Step Instructions

Step 1: Make the multigrain soaker

In a medium heatproof bowl, combine the rolled oats, whole flaxseed, and sunflower seeds. Pour in the 300 g (1 1/4 cups) boiling water and stir well.

Let the mixture stand for 20–30 minutes, stirring once or twice, until thickened and cooled to lukewarm. (If it’s still hot, it can slow down the yeast later.)

Step 2: Activate the yeast

In a large mixing bowl (or the bowl of a stand mixer), combine the 240 g (1 cup) warm water (43°C / 110°F), 7 g (2 1/4 tsp) active dry yeast, and 30 g (2 tbsp) honey.

Stir and let stand for 5–10 minutes, until the surface looks foamy. Stir in the 28 g (2 tbsp) melted butter.

Step 3: Mix the dough

Add the 180 g whole wheat flour, 240 g bread flour, and 9 g salt to the yeast mixture. Add the cooled multigrain soaker as well.

Mix with a sturdy spoon until you have a shaggy dough, then switch to kneading.

Step 4: Knead until smooth and elastic

By stand mixer: Knead with a dough hook on medium-low speed for 8 minutes.

By hand: Turn the dough onto a lightly floured surface and knead for 10 minutes.

The dough should feel elastic and slightly tacky (not wet and sticky). If it’s very sticky after a couple minutes of kneading, add 1 tbsp bread flour at a time (up to 3 tbsp total). If it feels dry and stiff, knead in 1 tbsp water at a time (up to 3 tbsp total).

Step 5: First rise (bulk fermentation)

Form the dough into a ball and place it in a lightly greased bowl, turning once so the top is lightly oiled. Cover tightly.

Let rise at warm room temperature until doubled in size, 60–90 minutes.

Step 6: Shape the loaf and proof

Grease a 9 x 5 in (23 x 13 cm) loaf pan with butter or neutral oil.

Turn the dough out onto a lightly floured surface. Press into a rectangle about the length of your loaf pan. Roll up tightly into a log, pinch the seam closed, and tuck the ends under. Place seam-side down in the pan.

Cover and let rise until the center of the loaf is about 2.5 cm (1 inch) above the rim of the pan, 45–60 minutes.

Step 7: Add topping (optional) and preheat the oven

During the second rise, preheat the oven to 190°C / 375°F (rack in the center).

If using the topping, whisk together 1 egg white with 1 tbsp water. Gently brush over the top of the risen loaf, then sprinkle with 1 tbsp mixed oats/seeds.

Step 8: Bake and cool completely

Bake at 190°C / 375°F for 40 minutes, rotating the pan at the 20-minute mark for even browning. If the top is deeply browned before the loaf is done, loosely tent with foil for the final 10–15 minutes.

The loaf is done when the top is deeply golden and the internal temperature reads 90–93°C / 195–200°F in the center.

Remove from the pan and cool on a rack for at least 1 hour before slicing. (Slicing too early can make the crumb gummy.)

Pro Tips

• Cool the soaker: If the oat-and-seed mixture is hot, it can slow or damage the yeast. Lukewarm is perfect.
• Measure flour by weight if possible: Multigrain doughs can swing from sticky to dry quickly; a scale keeps it consistent.
• Use the “poke test” for the second rise: Gently press the dough. If it springs back slowly and leaves a slight dent, it’s ready to bake.
• Prevent a gummy center: Bake to temperature (195–200°F) and cool fully before slicing.
• For a softer crust: Brush the hot loaf with a little melted butter right after baking.

Variations

• Honey-molasses multigrain: Replace 1 tbsp of the honey with 1 tbsp molasses for deeper, maltier flavor.
• Add a little rye: Replace 30 g (1/4 cup) of the bread flour with 30 g rye flour for extra earthiness (expect a slightly denser loaf).
• Seed swap: Replace the sunflower seeds with 55 g (1/2 cup) pumpkin seeds or use half sunflower, half pumpkin.

Storage & Make-Ahead

Let the loaf cool completely, then store tightly wrapped at room temperature for 3 days. For longer storage, slice the loaf and freeze in a zip-top bag for up to 3 months. Toast slices straight from frozen (no thawing needed). You can also make the soaker up to 24 hours ahead and refrigerate it; bring it back to room temperature before mixing the dough.

Nutrition (per serving)

Approximate (1 slice, 1/12 of loaf): 190 calories, 6 g protein, 7 g fat, 28 g carbs, 5 g fiber, 5 g sugar, 320 mg sodium.