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Multigrain Bread

One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. See our Classic White Bread how-to for step-by-step photos.

  • Yield: Makes 2 loaves
Multigrain Bread

Source: Martha Stewart Living, February 2010


  • 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
  • 2 1/4 cups warm water (110 degrees)
  • 3 tablespoons plus 2 teaspoons honey
  • 4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
  • 3 cups whole-wheat flour
  • 1 cup rye flour (
  • 3 cups all-purpose flour, plus more for surface and dusting
  • 4 teaspoons coarse salt
  • 1/3 cup bulgur
  • 1/2 cup rolled oats
  • 1/4 pint flaxseeds
  • 1/4 cup raw sunflower seeds
  • 1 egg white


  1. Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.

  2. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.

  3. Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.

  4. Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

Reviews (5)

  • cleongatl 7 Aug, 2014

    When are you going to correct the water measurement in this recipe? It was mentioned almost a year ago!

  • Rebeccanew 29 Jul, 2014

    Dense bread with a very nutty flavor. Toasts well. I will make this again, with less salt.

  • RainaS 9 Sep, 2013

    Hi, I want to make this today, but there is an error in the recipe. It calls for 2 1/4 cups water in the ingredients, then in the directions states: 1/2 c for the bulgur, 1/2 c for the yeast and then remaining 1 1/2 cups of water for the mixture which would be a total of 2 1/2 cups not 2 1/4 cups.
    Please advise the correct measures for each addition and the correct total amount of water for the recipe.
    Thank you.

  • LR88 7 Jul, 2012

    This bread is super delicious. In fact, the squirrels couldn't contain themselves and chewed through the screen on my windows just to eat it.

  • AD73 8 Jan, 2011

    Hello, if I were to choose to omit the rye flour, should I just add another cup of whole wheat flour? Thanks.

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