Introduction

This simple multigrain bread recipe is perfect for beginners looking to make wholesome, flavorful homemade bread. Combining whole wheat, spelt, and a variety of seeds, it delivers a satisfying texture and delicious aroma with minimal fuss.

A single rectangular loaf of bread is shown from above, fully covered with a thick layer of mixed seeds including green pumpkin seeds, light brown sunflower seeds, and small flax seeds. The bread itself has a golden brown color visible beneath the dense topping of seeds. The loaf is placed directly on a white marbled surface, which gives a clean and bright background that contrasts with the earthy tones of the seeds and bread. The texture of the bread appears slightly rough under the seed crust, and the overall look is natural and rustic. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 grams whole wheat flour
250 grams wholemeal flour (spelt)
10 grams fresh yeast (or dry yeast)
2 tsp salt (10 grams)
1.5 tbsp mixed spices (such as coriander seeds, caraway seeds)
340 ml lukewarm water
3 tbsp mixed seeds (such as sunflower, pumpkin, brown flaxseed, golden flaxseed)

Instructions

Step 1: Soak the mixed seeds in 1 cup of water to prevent them from burning during baking.
Step 2: In a large bowl, combine the whole wheat flour, spelt flour, mixed spices, and salt. Mix well.
Step 3: In a small bowl, dissolve the fresh yeast in lukewarm water (around 110ºF/43ºC). Allow a few minutes for the yeast to activate.
Step 4: Add the yeast mixture to the flour bowl and mix until a sticky dough forms. Optionally, add a natural sweetener at this stage.
Step 5: Knead the dough for 10-15 minutes until it becomes soft, elastic, and uniform. Alternatively, use a stand mixer for 8-10 minutes.
Step 6: Shape the dough into a ball, lightly oil it with olive oil, place it in a greased bowl, and cover with a damp tea towel. Let it rise for 1 hour or until doubled in size.
Step 7: Punch down the dough to release air and shape it into a loaf slightly thinner than your loaf tin. If making individual loaves, divide and shape accordingly. Add any extra seeds or additives now if desired.
Step 8: Prepare and grease your bread loaf tin or line it with baking paper or a bread liner.
Step 9: Place the shaped dough into the tin. Drain the presoaked seeds and sprinkle them evenly on top of the dough.
Step 10: Cover the tin with a damp tea towel and proof for another 45 minutes, until nearly doubled. Avoid overproofing to prevent deflated bread.
Step 11: Preheat your oven to 480ºF/250ºC. Place one baking tray in the middle rack (for the bread) and one at the bottom (for steaming).
Step 12: Just before baking, carefully pour a cup of hot water into the bottom tray to create steam, then place the bread tin on the middle rack.
Step 13: Bake for 15-20 minutes until the crust is golden. You can check doneness with a thermometer, aiming for 190-200ºF (~90ºC) internal temperature.
Step 14: Remove the bread from the oven and let it cool completely before slicing.

Tips & Variations

Adding a natural sweetener like honey or molasses at the mixing stage can enhance flavor and aid browning.
Feel free to experiment with different seeds and spices for your favorite flavor profile.
Use dry yeast if fresh yeast is unavailable, but reduce quantity accordingly (about one third).
For an even crust, steam in the oven by adding water to a preheated tray or using a spray bottle to mist the oven walls early in baking.

Storage

Keep the unsliced bread unwrapped at room temperature to maintain freshness. Once sliced, wrap it in a tea towel or foil and store at room temperature for 2-3 days. A bread box works well to keep moisture balanced. To store longer, freeze sliced bread for up to 3 months and thaw slices as needed. Slightly stale bread can be repurposed for croutons or bread pudding.

How to Serve

The image shows a loaf of multigrain bread that is sliced into five pieces, arranged in a slightly fanned out stack on a white marbled surface. The bread has a dense, light brown crumb with a coarse texture, and the crust is covered in a variety of seeds including pumpkin seeds, sunflower seeds, and flaxseeds, giving it a rough and crunchy look. Crumbs and loose seeds are scattered around the bread, adding a natural touch. The top slice is lifted slightly, showing the thickness and texture inside the bread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use just one type of flour instead of mixing whole wheat and spelt?

Yes, you can use just whole wheat or spelt flour alone, but the combination provides a better texture and flavor complexity. Adjust water as needed since absorption varies.

What if I don’t have fresh yeast?

You can substitute fresh yeast with dry yeast using about one-third of the amount specified. Dissolve it in lukewarm water as directed and proceed the same way.