23+ Delicious Multigrain Bread Recipes for Every Occasion

If you’re looking to enhance your bread-baking skills and add a little more nutrition to your diet, multigrain bread is a perfect choice!

Packed with a variety of grains, seeds, and fibers, multigrain bread not only offers a more complex flavor profile but also brings a wide range of health benefits.

From boosting heart health to aiding digestion, this versatile bread is a great option for anyone who enjoys hearty, wholesome food.

In this article, we’ve gathered 23+ delicious multigrain bread recipes that are perfect for all occasions—whether you’re making a simple loaf for your morning toast or preparing a gourmet bread for a special dinner.

Each recipe brings something unique to the table, from sweet and savory flavors to rich textures and a variety of grains.

Whether you’re a seasoned baker or just starting out, these recipes are easy to follow and will help you create bread that’s both healthy and flavorful.

So, preheat your oven, gather your ingredients, and let’s dive into these wonderful multigrain bread creations that will elevate your baking game!

23+ Delicious Multigrain Bread Recipes for Every Occasion

Baking multigrain bread at home is not only a rewarding experience but also a great way to add variety and nutrition to your meals.

Whether you enjoy it as a quick snack, use it to make sandwiches, or serve it alongside soups and stews, multigrain bread offers endless possibilities.

The recipes we’ve shared in this guide are sure to inspire your next baking adventure, providing you with delicious and healthy bread options for every taste.

As you experiment with these multigrain bread recipes, remember that you can always customize them to fit your preferences.

Add in different grains, seeds, or spices to create the perfect loaf for your family. Happy baking, and enjoy the wholesome goodness of freshly made multigrain bread!

Hearty Homemade Multigrain Bread

This hearty homemade multigrain bread combines the earthy richness of whole wheat flour with the texture and nutrition of a medley of grains and seeds. Packed with fiber, protein, and natural goodness, it’s the ideal loaf for anyone seeking a wholesome, satisfying bite—whether it’s toasted with butter, used for sandwiches, or simply enjoyed on its own.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• 2 tbsp honey or maple syrup
• 1 cup whole wheat flour
• 2 cups bread flour
• ½ cup rolled oats
• ¼ cup sunflower seeds
• 2 tbsp flaxseeds
• 1 tbsp sesame seeds
• 1 tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine warm water, yeast, and honey. Let it sit for 5–10 minutes until foamy.
2. Stir in the olive oil, salt, and whole wheat flour. Mix well.
3. Gradually add bread flour and the remaining grains and seeds. Knead the dough by hand or with a stand mixer until smooth and elastic (about 8–10 minutes).
4. Cover and let rise in a warm place for 1 hour, or until doubled.
5. Punch down the dough and shape into a loaf. Place in a greased loaf pan.
6. Cover and let rise again for 30–40 minutes.
7. Preheat oven to 375°F (190°C). Bake for 35–40 minutes, until the top is golden and sounds hollow when tapped.
8. Cool on a wire rack before slicing.

This classic multigrain bread is a nutritious staple that fits seamlessly into any lifestyle. Its dense crumb and nutty flavor are the perfect canvas for both sweet and savory toppings. Make a loaf over the weekend and enjoy hearty, homemade goodness all week long.

Rustic Multigrain No-Knead Bread

Want homemade bread with minimal effort? This rustic multigrain no-knead bread delivers an artisan-style loaf with a chewy crust and moist interior—no kneading required. It’s perfect for beginners or anyone looking to bake bread with ease and flavor.

Ingredients:

• 3 cups all-purpose or bread flour
• ½ cup whole wheat flour
• ½ cup mixed grains (oats, millet, barley, etc.)
• 2 tsp salt
• ½ tsp instant yeast
• 1 ½ cups warm water

Instructions:

1. In a large bowl, whisk together flours, grains, salt, and yeast.
2. Pour in warm water and stir until a shaggy dough forms. Cover bowl with plastic wrap and let it rise at room temperature for 12–18 hours.
3. The dough should be bubbly and sticky. Turn it out onto a floured surface and gently shape it into a ball.
4. Let rest for 30 minutes while preheating your oven to 450°F (230°C) with a Dutch oven inside.
5. Carefully transfer dough to the preheated pot. Cover and bake for 30 minutes, then uncover and bake another 10–15 minutes until deeply golden.
6. Remove and cool on a wire rack before slicing.

With its crackly crust and soft center, this rustic multigrain loaf is proof that great bread doesn’t require complicated techniques. It’s the ultimate combination of simplicity and sophistication—perfect for sharing with guests or savoring solo with a bowl of soup.

Soft and Sweet Multigrain Sandwich Bread

This soft and lightly sweet multigrain sandwich bread is a delightful twist on the traditional loaf. Enriched with milk and a touch of honey, it’s kid-friendly, freezer-friendly, and perfect for toast or sandwiches. Its softness doesn’t compromise on the nutritional power of multiple grains.

Ingredients:

• 1 cup warm milk
• 2 tbsp honey
• 2 ¼ tsp active dry yeast
• 1 cup whole wheat flour
• 1 ½ cups all-purpose or bread flour
• ¼ cup rolled oats
• 2 tbsp chia seeds
• 1 tbsp flaxseed meal
• 1 tsp salt
• 2 tbsp butter, softened

Instructions:

1. In a mixing bowl, combine warm milk, honey, and yeast. Let sit for 5–10 minutes until foamy.
2. Add butter, salt, and whole wheat flour. Mix until combined.
3. Stir in remaining flour, oats, and seeds. Knead dough until smooth (about 7–9 minutes).
4. Cover and allow dough to rise in a warm place until doubled (about 1 hour).
5. Punch down and shape into a loaf. Place in a greased 9×5 loaf pan.
6. Let rise for another 30–45 minutes.
7. Preheat oven to 350°F (175°C). Bake for 30–35 minutes until golden brown.
8. Remove from pan and cool completely before slicing.

This soft multigrain bread is a cozy, everyday loaf with just the right touch of sweetness. Whether you’re packing a lunchbox or building a classic PB&J, this bread adds both flavor and nutrition to every bite. Once you try it, store-bought sandwich bread will be a thing of the past.

Fluffy Multigrain Ciabatta Bread

This fluffy multigrain ciabatta bread combines the airy, rustic texture of traditional ciabatta with the wholesome goodness of multigrains. With a slightly crispy crust and soft, open crumb, it’s perfect for serving with olive oil, balsamic vinegar, or as the base for sandwiches. The slow fermentation process ensures a depth of flavor in every bite.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• ½ cup rye flour
• ½ cup mixed seeds (sunflower, pumpkin, sesame)
• 1 tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, mix the warm water, yeast, and honey. Let sit for about 5 minutes, or until foamy.
2. Add the whole wheat, all-purpose, and rye flours, followed by the seeds and salt. Mix until a sticky dough forms.
3. Add olive oil and knead for 5–7 minutes until dough is smooth but still tacky.
4. Cover the bowl with a damp cloth and let rise for 1–2 hours or until doubled.
5. Preheat the oven to 475°F (245°C). Place a baking stone or inverted baking sheet inside the oven while it preheats.
6. Punch down the dough and divide it in half. Shape into two rustic loaves, or keep the round shape for a traditional ciabatta look.
7. Let the dough rest for 15 minutes before transferring it onto the preheated baking stone.
8. Bake for 25–30 minutes until golden brown and crisp. Cool on a rack.

This fluffy multigrain ciabatta bread is perfect for those who enjoy a delicate, open crumb texture. With the earthy flavor of rye flour and the added crunch of mixed seeds, it’s a bread that pairs wonderfully with oils and cheeses. It’s sure to be a crowd-pleaser at your next gathering or meal.

Multigrain Bread with Honey and Almonds

Infused with the subtle sweetness of honey and the nutty crunch of almonds, this multigrain bread offers a delicious balance of flavor and texture. Whether served with a cup of tea or used for a hearty sandwich, this bread is as versatile as it is delicious, with the bonus of being high in protein and fiber from the grains and nuts.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ tsp active dry yeast
• 2 tbsp honey
• 1 ½ cups whole wheat flour
• 1 cup bread flour
• ½ cup rolled oats
• ¼ cup ground almonds
• 2 tbsp flaxseeds
• 1 tsp salt
• 2 tbsp olive oil
• ½ cup sliced almonds (for topping)

Instructions:

1. In a large bowl, combine warm water, yeast, and honey. Let it sit for 5–10 minutes until it becomes frothy.
2. Add the whole wheat flour, bread flour, oats, ground almonds, flaxseeds, and salt. Stir to combine.
3. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
4. Place dough in an oiled bowl and cover with a cloth. Let it rise in a warm area for about 1 hour or until doubled in size.
5. Punch down the dough and shape into a loaf. Place it into a greased loaf pan.
6. Cover the pan and let the dough rise for another 30 minutes.
7. Preheat the oven to 375°F (190°C). Gently brush the top of the dough with olive oil and sprinkle with sliced almonds.
8. Bake for 35–40 minutes, or until the loaf is golden and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

This multigrain bread with honey and almonds combines the best of both worlds: natural sweetness and nutty crunch. It’s a great option for a light breakfast or snack, and its hearty grains make it a filling addition to any meal. Plus, the almonds add a delightful texture, making this bread a true treat.

Multigrain Sourdough Bread

A classic sourdough bread with the added benefit of nutritious grains, this multigrain sourdough is both tangy and hearty. The slow fermentation process enhances the flavors, giving you a rustic, deeply flavorful bread. It’s ideal for those who enjoy the distinct taste of sourdough with the added benefit of a variety of grains.

Ingredients:

• 1 ½ cups active sourdough starter
• 1 ½ cups warm water (110°F)
• 1 ½ cups whole wheat flour
• 1 cup bread flour
• ¼ cup barley flour
• ¼ cup rolled oats
• 1 tbsp salt
• 1 tbsp honey

Instructions:

1. In a large bowl, combine the sourdough starter with warm water and honey. Mix until well combined.
2. Gradually stir in the whole wheat flour, bread flour, and barley flour. Continue mixing until a shaggy dough forms.
3. Add the oats and salt, and knead the dough for about 10 minutes until smooth.
4. Cover the dough with a damp cloth and let it rise in a warm place for 3–4 hours or until it has doubled in size.
5. Punch the dough down and shape it into a round or oval loaf. Let it rest for 30 minutes.
6. Preheat the oven to 475°F (245°C) and place a baking stone or Dutch oven inside.
7. Score the top of the loaf with a sharp knife and place it into the preheated oven. Bake for 35–40 minutes, until the loaf is golden brown and sounds hollow when tapped.
8. Cool the bread on a wire rack before slicing.

This multigrain sourdough bread is for those who appreciate the tangy, complex flavor of sourdough but also want the added health benefits of a variety of grains. Its chewy crust and hearty interior make it the perfect partner for soups, salads, or a good slab of butter. The fermentation process brings out a deep, complex flavor that’s hard to beat.

Multigrain Bread with Cranberries and Walnuts

This sweet and savory multigrain bread combines the crunch of walnuts with the tartness of dried cranberries, offering a delightful contrast of flavors in every slice. Packed with fiber and healthy fats, this bread is not only nutritious but also perfect for serving at festive occasions, as a sandwich base, or toasted with butter and jam.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 2 tbsp maple syrup or honey
• 1 cup whole wheat flour
• 1 cup bread flour
• ½ cup rolled oats
• ¼ cup flaxseeds
• ¼ cup sunflower seeds
• ½ cup dried cranberries
• ½ cup chopped walnuts
• 1 tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine warm water, yeast, and maple syrup. Let it sit for about 5 minutes until foamy.
2. Add whole wheat flour, bread flour, oats, flaxseeds, sunflower seeds, and salt. Mix until a dough forms.
3. Knead the dough for 8–10 minutes on a lightly floured surface until smooth and elastic.
4. Gently fold in the cranberries and walnuts, kneading them into the dough evenly.
5. Cover the bowl with a damp cloth and let rise in a warm place for about 1–2 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it into a greased loaf pan.
7. Let the dough rise for an additional 30–45 minutes.
8. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes until golden brown and hollow when tapped.
9. Cool the bread on a wire rack before slicing.

This multigrain bread with cranberries and walnuts offers a beautiful balance of sweet, nutty, and savory flavors. The tangy cranberries provide a perfect contrast to the crunchy walnuts, making it an excellent option for a special breakfast or a healthy snack. It’s an easy way to add extra nutrition and flavor to your bread-baking repertoire.

Spicy Multigrain Bread with Jalapeños

This spicy multigrain bread is perfect for anyone who loves a bit of heat in their baked goods. The warmth of jalapeños blends beautifully with the wholesome grains, creating a loaf that’s as flavorful as it is satisfying. Perfect for making sandwiches, serving alongside soups, or enjoying with a bit of cream cheese, this bread is sure to spice up your bread-baking routine.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat flour
• 1 ½ cups bread flour
• ¼ cup cornmeal
• ½ cup rolled oats
• 1 tsp salt
• 2 tbsp olive oil
• 2-3 fresh jalapeños, finely chopped (seeds removed for less heat)
• ½ tsp ground cumin
• ½ tsp chili powder

Instructions:

1. In a large bowl, combine warm water, yeast, and honey. Stir and let it sit for about 5 minutes until frothy.
2. Add the whole wheat flour, bread flour, cornmeal, oats, cumin, chili powder, and salt. Mix until a dough begins to form.
3. Add olive oil and knead for 7–9 minutes until the dough is smooth and elastic.
4. Fold in the chopped jalapeños, kneading gently to incorporate.
5. Cover the bowl with a cloth and let rise for 1–1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
7. Let the dough rise for an additional 30–45 minutes.
8. Preheat the oven to 375°F (190°C) and bake for 30–35 minutes, or until golden brown.
9. Cool on a wire rack before slicing.

This spicy multigrain bread with jalapeños is a bold twist on the classic multigrain loaf, with the heat of the peppers adding a delightful kick. Whether paired with cheese, soup, or enjoyed solo, this bread brings a unique and flavorful element to your baking. If you love a bit of spice, this recipe is a must-try.

Multigrain Olive Bread

This savory multigrain olive bread combines the rich, briny taste of olives with the texture and nutrition of a multigrain dough. It’s a fantastic accompaniment to Mediterranean dishes, soups, or salads, and it’s also delicious on its own with a little olive oil and balsamic vinegar for dipping.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 2 tbsp honey
• 1 cup whole wheat flour
• 1 ½ cups bread flour
• ½ cup rolled oats
• ¼ cup flaxseeds
• 1 tsp salt
• ½ cup pitted Kalamata olives, chopped
• 2 tbsp olive oil
• 1 tsp dried rosemary (optional)

Instructions:

1. In a large bowl, mix warm water, yeast, and honey. Let sit for about 5 minutes until it becomes frothy.
2. Add whole wheat flour, bread flour, oats, flaxseeds, and salt. Stir to form a dough.
3. Knead for about 8 minutes until smooth and elastic.
4. Add the chopped olives and knead until evenly distributed throughout the dough.
5. Cover the dough and let rise for 1–2 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it into a greased loaf pan.
7. Let the dough rise for an additional 30–45 minutes.
8. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes until the bread sounds hollow when tapped.
9. Cool on a wire rack before slicing.

This multigrain olive bread offers a delicious savory twist, perfect for pairing with Mediterranean dishes or enjoying as part of a simple antipasto platter. The olives add an amazing depth of flavor, while the whole grains ensure every bite is full of texture and nutrients. It’s a great bread to serve at dinner parties or enjoy as a snack with cheese and wine.

Multigrain Bread with Caramelized Onions and Thyme

This savory multigrain bread features the rich sweetness of caramelized onions and the fragrant herbal notes of thyme. The combination of hearty whole grains and aromatic onions creates a truly special loaf that’s perfect for serving alongside roasted meats, cheese, or as a flavorful sandwich bread. The caramelized onions bring a depth of flavor that pairs beautifully with the earthy grains.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat flour
• 1 ½ cups bread flour
• ½ cup rolled oats
• ¼ cup flaxseeds
• 1 tsp salt
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 tbsp butter for caramelizing onions

Instructions:

1. In a bowl, combine warm water, yeast, and honey. Let it sit for 5 minutes until frothy.
2. In a separate bowl, combine the whole wheat flour, bread flour, oats, flaxseeds, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Stir to form a dough, then knead for about 8 minutes until smooth.
4. Meanwhile, heat butter in a skillet over medium heat. Add the onions and cook, stirring occasionally, for 20 minutes until golden and caramelized. Add the thyme during the last 5 minutes of cooking.
5. Allow the onions to cool slightly, then fold them into the dough. Knead the dough gently to distribute the onions evenly.
6. Cover the dough and let it rise for 1–2 hours or until doubled in size.
7. Punch down the dough and shape it into a loaf. Let it rise for another 30–45 minutes.
8. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes until golden and hollow-sounding when tapped.
9. Let the bread cool before slicing.

This multigrain bread with caramelized onions and thyme is perfect for anyone looking for a savory, flavorful loaf. The sweetness of the onions combined with the subtle herb flavor of thyme creates a deliciously aromatic bread that will elevate any meal. It’s a perfect choice for holiday dinners, casual sandwiches, or as a flavorful side dish with soups.

Multigrain Sweet Potato Bread

This soft, slightly sweet multigrain bread is enriched with the natural sweetness and moisture of roasted sweet potatoes. It’s an incredibly hearty and flavorful loaf, thanks to the combination of whole grains and the richness of the sweet potato. This bread is perfect for making breakfast toast, pairing with savory dips, or serving as a comforting side to soups and stews.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp maple syrup
• 1 ½ cups whole wheat flour
• 1 cup bread flour
• ½ cup rolled oats
• ½ cup mashed roasted sweet potato (about 1 medium sweet potato)
• 1 tsp salt
• 2 tbsp olive oil
• 1 tsp ground cinnamon (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the sweet potato until soft, about 45 minutes. Let cool, then mash the flesh.
2. In a large bowl, combine warm water, yeast, and maple syrup. Let sit for about 5 minutes until frothy.
3. Add the whole wheat flour, bread flour, oats, cinnamon (if using), and salt to the yeast mixture. Mix until a dough forms.
4. Add the mashed sweet potato and olive oil, then knead for 8–10 minutes until smooth.
5. Cover the dough with a cloth and let rise in a warm place for about 1–1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Let it rise again for about 30 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until golden brown and hollow when tapped.
8. Cool on a wire rack before slicing.

This multigrain sweet potato bread is a delicious, nutritious option that’s both hearty and subtly sweet. The sweet potato adds moisture and flavor, making each slice tender and comforting. Whether you’re using it for breakfast toast, sandwiches, or pairing it with savory dishes, this bread brings a touch of warmth and heartiness to the table.

Multigrain Garlic and Herb Bread

This flavorful multigrain garlic and herb bread is packed with aromatic garlic and fresh herbs, making it a perfect companion for Italian dishes, soups, or grilled meats. The multigrain base adds a nutty depth, while the garlic and herbs elevate the bread’s fragrance and taste. It’s the perfect bread for any occasion, especially when you want something with a punch of savory flavor.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp sugar
• 1 cup whole wheat flour
• 1 ½ cups bread flour
• ¼ cup rolled oats
• ¼ cup sunflower seeds
• 1 tsp salt
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. In a small bowl, combine warm water, yeast, and sugar. Stir and let sit for 5–10 minutes until foamy.
2. In a large bowl, combine whole wheat flour, bread flour, oats, sunflower seeds, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Stir to form a dough and knead for about 8 minutes until smooth.
4. In a small skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Let cool.
5. Add the sautéed garlic, rosemary, and thyme to the dough, kneading gently to incorporate.
6. Cover the dough with a cloth and let rise in a warm place for 1–2 hours, or until doubled in size.
7. Punch down the dough and shape it into a loaf. Let it rise for another 30 minutes.
8. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes, until golden brown and hollow when tapped.
9. Cool on a wire rack before slicing.

The garlic and herb combination in this multigrain bread makes it a savory masterpiece. The earthy tones of the whole wheat flour and sunflower seeds blend perfectly with the fragrant garlic and fresh herbs. Whether used as an accompaniment to a soup, served with a cheese platter, or enjoyed as a snack on its own, this bread is sure to be a hit in any setting.

Multigrain Bread with Seeds and Honey

This multigrain bread is bursting with a variety of seeds—sunflower, pumpkin, and sesame—along with the natural sweetness of honey. The combination of the hearty grains and crunchy seeds gives this bread a wonderful texture, making it perfect for toast, sandwiches, or just enjoying with a little butter. The honey adds a subtle sweetness that balances the savory flavors, creating a perfect everyday loaf.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat flour
• 1 ½ cups bread flour
• ¼ cup rolled oats
• ¼ cup sunflower seeds
• ¼ cup pumpkin seeds
• ¼ cup sesame seeds
• 1 tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine warm water, yeast, and honey. Let it sit for about 5 minutes until foamy.
2. Add the whole wheat flour, bread flour, oats, sunflower seeds, pumpkin seeds, sesame seeds, and salt to the yeast mixture. Stir to form a dough.
3. Add olive oil and knead for 8–10 minutes until the dough is smooth and elastic.
4. Cover the dough with a cloth and let it rise in a warm place for 1–1.5 hours or until doubled in size.
5. Punch down the dough and shape it into a loaf. Place it into a greased loaf pan.
6. Let the dough rise for another 30–45 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes until golden brown and hollow when tapped.
8. Cool on a wire rack before slicing.

This multigrain bread with seeds and honey is the perfect combination of savory and sweet. The variety of seeds adds a satisfying crunch, while the honey offers a mild sweetness that complements the whole grains. Whether used for making sandwiches or served with a spread, this bread is sure to be a favorite in your home.

Multigrain Bread with Banana and Walnuts

This unique multigrain bread features mashed ripe bananas and chopped walnuts, offering a comforting and flavorful twist on traditional bread. The bananas add moisture and natural sweetness, while the walnuts introduce a satisfying crunch. This loaf is perfect for breakfast, as a snack, or served with a cup of tea. It’s a great way to use up overripe bananas while baking a nutritious and delicious loaf.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat flour
• 1 ½ cups bread flour
• ½ cup rolled oats
• 1 tsp baking soda
• ½ tsp salt
• 2 ripe bananas, mashed
• ½ cup chopped walnuts
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine warm water, yeast, and honey. Let it sit for 5–10 minutes until frothy.
2. Add the whole wheat flour, bread flour, oats, baking soda, and salt to the yeast mixture. Stir to form a dough.
3. Add the mashed bananas and olive oil, kneading until smooth.
4. Gently fold in the walnuts, ensuring they are evenly distributed.
5. Cover the dough with a cloth and let it rise for 1–1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Let it rise for an additional 30 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes until golden brown and hollow when tapped.
8. Cool on a wire rack before slicing.

This multigrain bread with banana and walnuts is a wonderfully moist and flavorful option that combines the sweetness of ripe bananas with the nutty crunch of walnuts. It’s an excellent way to enjoy a nutritious loaf while also using up bananas that might otherwise go to waste. Whether for breakfast, a snack, or a side dish, this bread will quickly become a family favorite.

Multigrain Bread with Buttermilk and Chives

This savory multigrain bread combines the tanginess of buttermilk with the fresh, mild flavor of chives. The buttermilk gives the bread a soft and tender texture, while the chives add a burst of flavor. This loaf is perfect as a side to soups, stews, or grilled meats. The multigrain base ensures it’s hearty and filling, making it a great everyday bread.

Ingredients:

• 1 ½ cups warm buttermilk (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat flour
• 1 ½ cups bread flour
• ½ cup rolled oats
• 1 tsp salt
• 1 tbsp olive oil
• 2 tbsp fresh chives, chopped

Instructions:

1. In a large bowl, combine warm buttermilk, yeast, and honey. Let sit for about 5 minutes until foamy.
2. Add the whole wheat flour, bread flour, oats, and salt to the yeast mixture. Stir to form a dough.
3. Add the olive oil and knead for 8–10 minutes until smooth and elastic.
4. Gently fold in the chopped chives, kneading them into the dough.
5. Cover the dough with a cloth and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it into a greased loaf pan.
7. Let the dough rise for an additional 30 minutes.
8. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes until golden brown and hollow when tapped.
9. Cool on a wire rack before slicing.

This multigrain bread with buttermilk and chives is a savory, tender loaf that’s perfect for pairing with a variety of dishes. The tangy buttermilk creates a soft crumb, while the fresh chives infuse the bread with flavor. It’s a great choice for anyone looking for a hearty, savory loaf with a mild and fresh taste.

Multigrain Bread with Cranberries and Pecans

This multigrain bread with cranberries and pecans is a festive and flavorful twist on traditional bread. The tartness of dried cranberries balances beautifully with the rich, buttery flavor of toasted pecans. The addition of multigrain flour makes this bread hearty and nutritious, perfect for breakfast, snacking, or as a delightful addition to a holiday spread.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat flour
• 1 ½ cups bread flour
• ½ cup rolled oats
• ½ cup dried cranberries
• ¼ cup pecans, chopped
• 1 tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine warm water, yeast, and honey. Let it sit for about 5 minutes until foamy.
2. In another bowl, mix together the whole wheat flour, bread flour, oats, cranberries, pecans, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, stirring to combine into a dough.
4. Knead the dough for about 8–10 minutes until smooth and elastic.
5. Cover the dough and let it rise for 1–1.5 hours or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it into a greased loaf pan. Let it rise for another 30–45 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes until the bread is golden brown and sounds hollow when tapped.
8. Cool on a wire rack before slicing.

The combination of cranberries and pecans in this multigrain bread makes it a delightful and festive option. The sweet-tart cranberries and crunchy pecans provide a nice contrast to the hearty grains. This bread is perfect for a cozy breakfast, as a snack with cheese, or as a side for holiday dinners. It’s a deliciously satisfying loaf that will impress your guests.

Multigrain Garlic and Parmesan Bread

This savory multigrain garlic and parmesan bread is an aromatic and flavorful loaf that’s perfect for serving with pasta, soups, or grilled meats. The earthy multigrain base combined with the bold flavors of garlic and parmesan creates a mouthwatering bread that’s hard to resist. The crispy, cheesy crust adds the perfect finishing touch, making this a go-to recipe for any occasion.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp sugar
• 1 cup whole wheat flour
• 1 ½ cups bread flour
• ½ cup rolled oats
• 1 tsp salt
• 2 tbsp olive oil
• 4 cloves garlic, minced
• ½ cup grated parmesan cheese, plus extra for topping

Instructions:

1. In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
2. In a large bowl, mix together the whole wheat flour, bread flour, oats, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, stirring to form a dough.
4. Knead the dough for about 8 minutes until smooth and elastic.
5. In a small pan, sauté the minced garlic in olive oil over medium heat until fragrant, about 1–2 minutes. Add the garlic and parmesan to the dough, kneading to incorporate.
6. Cover the dough and let it rise for 1–1.5 hours until doubled in size.
7. Punch down the dough and shape it into a loaf. Let it rise for an additional 30 minutes.
8. Preheat the oven to 375°F (190°C). Brush the top of the loaf with olive oil and sprinkle with additional parmesan cheese.
9. Bake for 30–35 minutes, until the loaf is golden brown and sounds hollow when tapped.
10. Cool on a wire rack before slicing.

The garlic and parmesan flavors in this multigrain bread are bold and satisfying, making it a perfect addition to your savory meal repertoire. The nutty multigrain flour provides a hearty base, while the garlic and parmesan add an irresistible savory punch. This bread is ideal for pairing with pasta dishes, soups, or simply enjoying with a bit of butter.

Multigrain Pumpkin Spice Bread

This multigrain pumpkin spice bread is the perfect autumn-inspired loaf. The richness of pumpkin combined with the warm spices—cinnamon, nutmeg, and cloves—creates a comforting and aromatic bread that’s perfect for cozy fall mornings. The multigrain flour adds heartiness, while the pumpkin provides moisture, making each slice tender and flavorful. This bread is perfect for breakfast, a snack, or a sweet addition to a holiday meal.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat flour
• 1 ½ cups bread flour
• ½ cup rolled oats
• ½ cup canned pumpkin puree
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1 tsp salt
• 2 tbsp olive oil

Instructions:

1. In a small bowl, combine warm water, yeast, and honey. Let it sit for 5 minutes until frothy.
2. In a large bowl, combine the whole wheat flour, bread flour, oats, cinnamon, nutmeg, cloves, and salt.
3. Add the yeast mixture, pumpkin puree, and olive oil to the dry ingredients, stirring to form a dough.
4. Knead the dough for 8–10 minutes until smooth and elastic.
5. Cover the dough with a cloth and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and let it rise for another 30–45 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes, until golden brown and hollow when tapped.
8. Cool on a wire rack before slicing.

This multigrain pumpkin spice bread is a delightful treat that brings the warmth and coziness of fall into your kitchen. The pumpkin adds moisture, while the spices create an inviting aroma. This bread is perfect for breakfast, as a snack with tea, or served alongside your favorite autumn dishes. It’s a delicious and heartwarming loaf that celebrates the flavors of the season.

Multigrain Herb Bread

This savory multigrain herb bread is packed with fragrant fresh herbs like rosemary, thyme, and oregano, creating a wonderful aromatic experience. The earthy multigrain flour base pairs perfectly with the aromatic herbs, making it a great accompaniment for a variety of meals, from soups and stews to grilled meats and cheese platters. The addition of herbs infuses the bread with flavor, making each slice a delightful bite.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat flour
• 1 ½ cups bread flour
• ½ cup rolled oats
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh oregano, finely chopped
• 1 tsp salt
• 2 tbsp olive oil

Instructions:

1. In a small bowl, combine warm water, yeast, and honey. Let it sit for about 5 minutes until foamy.
2. In a large bowl, mix the whole wheat flour, bread flour, oats, rosemary, thyme, oregano, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients and stir to form a dough.
4. Knead the dough for 8–10 minutes until smooth and elastic.
5. Cover the dough with a cloth and let it rise for 1–1.5 hours, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it into a greased loaf pan. Let it rise for an additional 30 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, or until golden brown and sounds hollow when tapped.
8. Cool on a wire rack before slicing.

This multigrain herb bread is perfect for anyone who loves savory flavors. The combination of rosemary, thyme, and oregano creates an aromatic, flavorful loaf that pairs wonderfully with a variety of dishes. Whether used to dip in olive oil or served alongside a hearty soup, this bread will elevate any meal.

Multigrain Banana Nut Bread

A twist on the classic banana bread, this multigrain version combines mashed bananas with heart-healthy oats, whole wheat flour, and a handful of walnuts for added crunch. The result is a moist, flavorful loaf that works wonderfully as a breakfast or snack. Packed with fiber and nutrients, it’s a delicious way to enjoy the benefits of multigrain flour while satisfying your sweet tooth.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 bananas)
• 1 cup whole wheat flour
• 1 cup bread flour
• ½ cup rolled oats
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup chopped walnuts
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 2 eggs
• ¼ cup olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, mix the whole wheat flour, bread flour, oats, baking soda, cinnamon, and salt.
3. In a separate large bowl, whisk together the mashed bananas, eggs, honey or maple syrup, vanilla extract, and olive oil.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This multigrain banana nut bread is a delightful, healthier version of the classic. The bananas keep it moist, while the walnuts add a lovely crunch, and the oats bring extra fiber and texture. It’s perfect for breakfast, a snack, or as a light dessert, offering both sweetness and nourishment in each bite.

Multigrain Rye Bread

This multigrain rye bread offers a wonderful twist on traditional rye bread by incorporating a mix of whole wheat, bread flour, and a variety of grains like oats and barley. The result is a hearty, slightly tangy loaf with a dense crumb and a complex, rich flavor. Rye bread fans will love this version, which is perfect for making sandwiches or serving with meats, cheeses, and pickles.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat flour
• 1 cup bread flour
• 1 cup rye flour
• ½ cup rolled oats
• ¼ cup barley flour
• 1 ½ tsp salt
• 2 tbsp olive oil

Instructions:

1. In a small bowl, combine warm water, yeast, and honey. Let it sit for 5–10 minutes until it becomes frothy.
2. In a large bowl, mix the whole wheat flour, bread flour, rye flour, oats, barley flour, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Stir to form a dough.
4. Knead the dough for about 8–10 minutes until smooth and elastic.
5. Cover the dough with a cloth and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it into a greased loaf pan. Let it rise for an additional 30–45 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes, or until golden brown and sounds hollow when tapped.
8. Cool on a wire rack before slicing.

This multigrain rye bread is a hearty and flavorful option, packed with the rich, earthy flavors of rye and a medley of grains. It’s perfect for making sandwiches, especially those with bold fillings like pastrami, smoked turkey, or sharp cheeses. This bread’s robust flavor and dense texture make it a standout in any bread basket.

Multigrain Olive Bread

This savory multigrrain olive bread is packed with Mediterranean flavors, featuring both black and green olives mixed into the dough. The earthy, nutty taste of multigrain flour pairs wonderfully with the briny olives, creating a rustic, flavorful loaf. The bread’s slightly tangy flavor and soft crumb, paired with its crunchy crust, make it an ideal choice for pairing with cheeses, soups, or for making a gourmet sandwich.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat flour
• 1 cup bread flour
• ½ cup rolled oats
• ½ cup black olives, chopped
• ½ cup green olives, chopped
• 1 tsp salt
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped (optional)

Instructions:

1. In a small bowl, combine warm water, yeast, and honey. Let it sit for about 5 minutes, until it becomes frothy.
2. In a large mixing bowl, combine the whole wheat flour, bread flour, oats, salt, and rosemary (if using).
3. Add the yeast mixture and olive oil to the dry ingredients, mixing to form a dough.
4. Fold the chopped olives into the dough.
5. Knead the dough for about 8–10 minutes until it becomes smooth and elastic.
6. Cover the dough and allow it to rise for 1–1.5 hours, or until it doubles in size.
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise for an additional 30 minutes.
8. Preheat your oven to 375°F (190°C). Bake for 30–35 minutes, or until the bread sounds hollow when tapped.
9. Allow it to cool on a wire rack before slicing.

This multigrain olive bread is a savory and flavorful loaf that combines Mediterranean ingredients with the hearty goodness of multigrain flour. The briny olives add depth to the flavor, while the rosemary offers a fragrant touch. This bread pairs beautifully with a variety of dishes, from cheese platters to soups, and can also be used to create a delicious sandwich.

Multigrain Sweet Potato Bread

This multigrain sweet potato bread is the perfect fall-inspired recipe, featuring mashed sweet potatoes that add moisture, sweetness, and vibrant color to the loaf. The combination of multigrain flour and oats gives it a hearty, nutty flavor, while the sweet potatoes create a soft and tender texture. This bread is a great option for breakfast or as a side dish with roasted meats or stews.

Ingredients:

• 1 ½ cups mashed sweet potato (about 1 large potato)
• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 1 cup whole wheat flour
• 1 cup bread flour
• ½ cup rolled oats
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp salt
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan and set it aside.
2. In a small bowl, combine warm water, yeast, and honey. Let it sit for about 5 minutes until it becomes foamy.
3. In a large bowl, combine the whole wheat flour, bread flour, oats, cinnamon, nutmeg, and salt.
4. Add the mashed sweet potato, yeast mixture, and olive oil to the dry ingredients, stirring to form a dough.
5. Knead the dough for about 8 minutes, until smooth and elastic.
6. Cover the dough and let it rise for 1–1.5 hours, or until doubled in size.
7. Punch down the dough, shape it into a loaf, and place it in the greased loaf pan. Let it rise for another 30 minutes.
8. Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped.
9. Cool the bread on a wire rack before slicing.

This multigrain sweet potato bread is soft, tender, and full of flavor, making it a wonderful addition to your fall baking repertoire. The natural sweetness of the sweet potatoes combined with the hearty grains creates a loaf that’s both comforting and satisfying. Perfect for breakfast, snacking, or as an accompaniment to savory dishes, this bread will quickly become a favorite.