Name: Homemade Multigrain Bread
Total time: 3 h 10 min
Yield: 20 slices (2 loaves)
Cuisine: American
Ingredients: 2 cups milk; 1 cup old fashioned oats; ⅔ cup brown sugar; 5 tablespoons butter; 2 teaspoons salt; 2 tablespoons active dry yeast; 2 eggs; ½ cup wheat germ or substitute whole wheat flour; 3 cups whole wheat flour; 3 cups all purpose flour plus more if needed; extra butter; 1 tablespoon oats for top of loaves

Homemade Multigrain Bread

The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again.

Total 3 hours 10 minutes

Serves 20 slices (2 loaves)

Breads

American

Jump to the recipe

multigrain bread with slices on a wooden board

Why this recipe works

This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour.

2 loaves of multigrain bread on a wooden board

Ingredients you will need

labeled ingredients for multigrain bread

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

How to Make Homemade Multigrain Bread

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).
Add oatmeal, sugar, butter, and salt. Mix well and cool to luke warm, about 15 minutes.

milk with bread ingredients in mixer bowl

Add yeast, eggs, wheat germ, and whole wheat flour. With mixer on low, add in remaining all purpose flour.

wheat germ in mixer bowl with milk

Knead on medium for 6 minutes.

kneaded bread dough on mixer dough hook

If dough is still sticky, add 1 tablespoon of flour at a time until dough pulls away from edges of bowl.
Shape dough into large ball and using your hands, rub the outside of the dough with butter.
Put the dough back into the bowl and cover with plastic wrap.

bowl of bread dough covered in plastic wrap

Let rise until doubled, about 1 and 1/2 hours.

full bowl of bread dough that has risen

Shape dough into two loaves, and place in two nine inch loaf pans. Sprinkle each loaf with 1/2 tablespoon of oats.

two loaf pans with bread dough

Let rise again, covered with plastic wrap, until doubled, about 1 hour.

plastic wrap covered loaf pans

Preheat the oven to 350 degrees. Bake 30-40 minutes until dark golden brown.

2 loaves that have risen

Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.

close up of loaf of multigrain bread

Baking Tips & FAQs

Be sure to check the expiration dates of all your ingredients. Expired/old flour, yeast, and other ingredients can cause homemade bread to fail.

For this recipe, do not substitute quick rise yeast.

If you love baking bread, this homemade multigrain bread is a great addition to your recipe collection!

slice of multigrain bread with butter

More Bread Recipes

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This post originally appeared here on Feb 25, 2009 and has since been updated with new photos and tips.