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Multigrain Bread

  • Author: Carole
  • Yield: 1 loaf 1x


This recipe for homemade multigrain bread is wholesome heaven!  We love the soft and tender texture and all the healthy whole grains.


  • 2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup cornmeal
  • 1/4 cup pumpernickel flour
  • 1/4 cup sunflower seeds
  • 1/4 cup brown sugar, lightly packed
  • 1 tablespoon vital wheat gluten
  • 2 teaspoons instant yeast or active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup buttermilk powder
  • 3 TB butter, softened
  • 1 to 1 1/4 cups lukewarm water


  1. Make a smooth, supple dough, by hand or machine (bread machine is fine). Let the dough rise for 1 hour, then shape it into a loaf and place it in a greased 8 1/2 x 4 1/2-inch bread pan. Drape the loaf lightly with greased plastic wrap, and let it rise for about 1 1/2 hours, till crowned about 1 inch over the rim of the pan.
  2. Bake the bread in a preheated 350°F oven for 35 to 40 minutes.


  • Serving Size: 1 loaf
  • Calories: 2321
  • Sugar: 74g
  • Sodium: 3745mg
  • Fat: 63g
  • Saturated Fat: 24g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 364g
  • Fiber: 32g
  • Protein: 67g
  • Cholesterol: 114mg

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