Easy multigrain bread made from just 8 ingredients! This healthy vegan bread recipe is stuffed full of oats and seeds and tastes just delicious!
Here’s an easy multigrain bread recipe for you today folks!
There’s nothing quite like the smell and satisfaction of baking your own bread is there?
I mean my trusted wholemeal bread and rolls recipe was one of my very first bread recipe posts in the early day’s of Neil’s Healthy Meals.
We’ve come a long way since then, but I still use that recipe.
I’ve been wanting to bring a new healthy bread recipe to the blog for a while. I’d had a few ideas about what I wanted it to be. Wholemeal, healthy, easy to make etc.
It was the multigrain bread Lady Lynne and I had as toast for our breakfast whilst on holiday in Bali recently that inspired me. I loved how it was stuffed full of pumpkin and sunflower seeds.
So I recreated that rustic multigrain recipe here. This recipe just had to be shared!
This delicious multigrain bread was what followed the peanut butter chocolate banana smoothie bowl as toast. Served with a delicious selection of jams and conserves!
As is the tradition around here I try to make my recipes as quick and easy for you to make as well as being healthy too.
So this bread recipe is made without any butter, sweeteners or salt.
Plus, using a sachet of instant yeast, it only takes a few hours to make.
This multigrain bread recipe is well worth trying if you’ve never made bread before.
It’s a great first bread recipe as it doesn’t require much kneading. Once you’ve tasted it, well, you’ll be hooked!
Lady Lynne and I always have a loaf of bread from one of my bread recipes in the freezer. Sliced and ready to grab and pop in the toaster!
The multigrain bread benefits are numerous too. Diets high in wholegrains are linked to a reduced risk of heart conditions such as type 2 diabetes as well as being essential for good bowel health.
Not only that wholegrains, being high in dietary fibre, keep us feeling fuller for longer!
Notes For Making This Easy Multigrain Bread
- Make sure you use proper bread flour (strong flour as we know it in the U.K) and not ordinary flours.
- Allow the bread to cool completely before slicing it into 15 – 20 slices.
- I use no preservatives so to keep the bread fresh keep it in a sealed air tight bag and it should last for 2 days.
- Can I freeze this bread? Yes! This bread is best kept in the freezer in the air tight bag. It’s easy to grab slices when you want one that way.
- How long will this bread last in the freezer? It should last 2 – 3 weeks.
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Other Popular Homemade Bread Recipes You Might Also Like
- Wholemeal cob loaf is the perfect accompaniment for soups, meat and fish stews. This easy cob loaf recipe is made by good old fashioned hand kneading!
- Home made naan bread step by step guide. This easy recipe hows you how to make this delicious healthy version for scooping up your favourite curries with!
- Homemade whole grain pita bread is a healthier version of the classic pocket bread. A staple of the Middle East this is an easy recipe that everyone can make at home.
Coming Thursday on Neil’s Healthy Meals
Folks, with all the hot weather we’ve been having here recently I turned my hand to a new quiche recipe.
I wanted something easy to make that could be eaten for either lunch or dinner. Served hot or cold and with a delicious salad.
So join me on Thursday for that delicious new recipe Tomato Leek and Mushroom Quiche.
Easy Multigrain Bread Recipe
As you’ll find this easy multigrain bread quite filling I recommend you only need 2 slices at a time!
It’s great on it’s own with a little spread on it or toasted. You could use it at lunchtime too, to mop any leftover soup in your bowl!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 80 g porridge oats
- 120 ml boiling water
- 400 g strong white bread flour
- 100 g strong wholemeal bread flour
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 1 tsp salt
- 7 g sachet instant yeast
- 200 ml warm water
- Extra porridge oats for decoration
- Place the porridge oats into a large mixing bowl or the bowl of a stand mixer. Pour over the boiling water, mix together and leave the oats to absorb the water for 15 minutes.
- Add all the remaining dry ingredients to the same bowl then gradually add the warm water mixing by hand or with a dough hook, if using a stand mixer, for 5 minutes until a soft dough ball is formed.
- Tip the dough onto a lightly floured surface and knead for about 5 minutes then place into a large lightly greased bowl covered with cling film and let the dough rise until it has doubled in size. This can take 1 – 1.5 hours.
- Transfer the dough to a greased bread baking tin and press the dough down into each corner of the tin. Place the bread baking tin into a large plastic bag and leave the dough to double in size again for about 30 minutes.
- Pre-heat your oven to 220C.
- When dough has doubled lightly sprinkle the top with some cold water and scatter with some extra oats.
- Bake in the oven for 20 – 25 minutes until golden on top and the loaf should sound hollow when tapped on the bottom. Leave to cook on a wire rack before slicing.
Nutrition label is per slice based on getting 15 - 20 slices from the loaf.