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Multigrain Loaf Bread that is slightly sweet and has a nice nubbly, yet soft texture. It is firm enough to hold up to a sandwich and is great when toasted for breakfast.


1-812 x

Total time

60 minutes




  • 2 cups all purpose flour
  • ½ cup Wholewheat Flour (White)
  • ½ cup oats (Rolled)
  • ¼ cup cornmeal or polenta (Yellow)
  • ¼ cup rye flour ((or pumpernickel flour))
  • ¼ cup sunflower seeds
  • 1 tbsp Wheat (Vital gluten)
  • 2 tsp yeast (Instant)
  • 1 ~ 1¼ cups Water (Lukewarm)
  • ¼ cup brown sugar (, lightly packed)
  • 1 tsps salt
  • ¼ cup milk (Dry (powdered ))
  • 3 tbsps butter (, softened)


  1. Combine all the ingredients and mix and knead by hand, or mixer -- to form a smooth, supple dough.
  2. Cover and allow the dough to rise, covered, until puffy but not necessarily doubled in bulk, about 60 minutes.
  3. Transfer the dough to a lightly greased surface, gently deflate it, and form into a smooth 8" long log.
  4. Place the log in a greased 8½"x4½" loaf pan, cover with greased plastic wrap and let it rise for about 1½ hours, until crowned about 1" over the rim of the pan.
  5. Preheat oven to 350°F during the final 15 minutes of rising.
  6. Bake the bread for 35~40 minutes or until golden brown on top and a digital thermometer inserted into the center of the loaf reads 190°F.
  7. Remove from the oven and transfer to a wire rack to cool completely before slicing.
Contains allergens
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