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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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 (8)

94 Ratings
  • 5 star values: 24
  • 4 star values: 39
  • 3 star values: 23
  • 2 star values: 6
  • 1 star values: 2
Rating: Unrated
Hi, can this recipe be made without egg? If yes, what should be added to replace it? i am gonna try it today... Thanks
Rating: Unrated
Your dough was stiff to work with on this recipe. I looked at your recipe and compared it to the video you made, this recipe calls for 3 c of white and 3 cups whole wheat, on the video Martha said 2 1/2 for whole wheat and 2 1/2 white. I agree that the water content should be more. If Martha is listen please check out your recipe and get back to us. I am disappointed in this recipe, would appreciate a comment on this.
Rating: Unrated
OMG... talk about stiff bread dough... I had to add another cup of water just to get it to the point of kneading. I expected better from Martha. I haven't made it to the oven as yet but lets hope the dough has sufficient moisture to do it's thing. I'm worried as I never got a sticky dough - only a dough that resembles a baby bottom - which is okay for plain bread but multi-grain -- who knows!
Rating: Unrated
When are you going to correct the water measurement in this recipe? It was mentioned almost a year ago!
Rating: Unrated
Dense bread with a very nutty flavor. Toasts well. I will make this again, with less salt.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
Hello, if I were to choose to omit the rye flour, should I just add another cup of whole wheat flour? Thanks.