![['A side view close-up of a loaf of multigrain bread with a golden crust.', 'Freshly baked multigrain bread showcasing a textured crust and visible seeds.', 'Close-up side angle of a rustic multigrain bread highlighting its chewy interior and crunchy exterior.', 'A detailed side view of a crusty multigrain loaf with an array of grains and seeds peeking through.']](https://snacknova.com/wp-content/uploads/2026/06/simple-multigrain-bread_1_U1.webp)
Simple Multigrain Bread (for beginners)
A beginner-friendly recipe for wholesome multigrain bread with a crispy crust and soft interior, perfect for everyday sandwiches or toasting.
Ingredients
Flours
- 250 grams whole wheat flour
- 250 grams wholemeal flour (Spelt)
Yeast and Salt
- 10 grams fresh yeast (or dry yeast)
- 10 grams salt
Spices and Seeds
- 1.5 tablespoons mixed spices (like coriander, caraway)
- 3 tablespoons mixed seeds (sunflower, pumpkin, flaxseed)
Wet ingredients
- 340 ml lukewarm water
Instructions
- Soak the seeds in water for at least 30 minutes.
- Mix flours, spices, and salt in a large bowl. Dissolve yeast in lukewarm water and add to the dry ingredients. Mix to form a sticky dough.
- Knead the dough for 10-15 minutes until smooth. Let it rise in a greased bowl covered with a damp cloth for 1 hour.
- Shape the dough into a loaf, place in a greased tin, and top with drained seeds. Let proof for 45 minutes.
- Preheat oven to 480°F (250°C). Place a tray with water at the bottom. Bake the bread for 15-20 minutes until golden and internal temperature reaches 190-200°F (~90°C). Cool before slicing.
Notes
For best results, store bread wrapped at room temperature for 2-3 days or freeze for longer storage.