Seeded Multigrain Bread


  • 2 cup warm water
  • 2.5 tsp instant yeast (one packet)
  • 2 tbsp molasses
  • 1/3 cup maple syrup
  • 3 tbsp vegetable oil
  • 2 cup white flour
  • 2 ½ cup whole wheat flour
  • ¾ cup quick oats
  • 1 to 1 ½ tsp salt
  • ½ cup wheat bran
  • 1 to 1 ½ tsp salt
  • 1 cup mixed add-ins/seeds (I used ½ cup sunflower seeds + ½ cup flax seeds - next time I’ll throw in some millet or wheat berries and use less sunflower seeds)
  • extra quick oats + seeds (for coating)
  • beaten egg white + water (for adhering oats), optional (if vegan, you can use a non-dairy milk, but it’s not as sticky. I’ve never tried using ground flax [1 tbsp] + water [3tbsp], which is a common egg replacer)


  1. Combine water, yeast, and molasses. Allow to sit for 15-20 minutes, until mixture becomes frothy.
  2. In a large mixing bowl, combine flours, oats, bran, salt, and seeds. Mix until well combined.
  3. Add maple syrup and oil to liquid mixture, stir, and combine with flour mixture.
  4. Knead ~10 minutes, adding more flour as necessary. I generally generously flour my work space, so I can incorporate additional flour as needed gradually. You don’t want sticky dough, but you don’t want it so dry that it’s crackly either. It’s imprecise. Don’t worry about it. You’ll get a knack for it eventually.
  5. Oil a clean bowl, and place kneaded bread inside. Cover with a towel (some people suggest a greased piece of saran wrap - I find that excessive and unnecessary), and allow to rest in a warm place for ~60 minutes. The dough should double in size (or thereabouts). If it’s cooler, sometimes my dough needs up to an additional 30 minutes to rise. Bread takes a while.
  6. Once risen, punch down your dough (literally - you’re deflating it), split it in two (we’re making two loaves) and work it into the shapes of your choosing. I made one load in a normal bread pan and one in a small cast iron skillet. Place your dough into the greased pans of your choosing.
  7. Preheat oven to 350°F, cover each loaf with a towel, and allow to proof (final rise) for ~20-30 minutes. Again, you want it to double in size (or thereabouts).
  8. Brush each loaf with egg wash and cover with additional oats and/or seeds.
  9. Bake 40 minutes or until golden brown & skewer comes out clean.

Protip: the oil is what makes the bread sandwich-soft. More oil, softer bread. Less/no oil, more of a rustic/crunchy bread. Think the kind of bread you’d break a hunk off of and eat with a bowl of soup. It’s all preference. I generally like mine sliced (for toasting!), and that’s easier to do with softer breads.

Also: you can see the difference that waiting for the loaf to cool completely before cutting makes. First picture = still warm, second = fully cooled.