This bread machine multi-grain bread combines wholesome oats, wheat, and seeds into a perfectly textured loaf that’s crusty outside and soft inside. Skip the bakery prices and make this hearty bread machine multi-grain bread right at home with just 10 minutes of hands-on work.
SERVES: 4 | PREP: 10 MIN | COOK: 3 HR | TOTAL: 3 HR 10 MIN
Ingredients
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Warm water (110°F) | 1¼ cups |
| Honey | 2 tablespoons |
| Vegetable oil | 2 tablespoons |
Dry Ingredients
| Ingredient | Amount |
|---|---|
| Bread flour | 2 cups |
| Whole wheat flour | 1 cup |
| Rolled oats | ½ cup |
| Vital wheat gluten | 2 tablespoons |
| Salt | 1½ teaspoons |
Mix-Ins
| Ingredient | Amount |
|---|---|
| Flax seeds | 2 tablespoons |
| Sunflower seeds | 2 tablespoons |
| Active dry yeast | 2¼ teaspoons |
Step-by-Step Instructions
Phase 1: Preparing Your Ingredients (5 minutes)
Step 1: Check your water temperature with a thermometer. It should read between 105-115°F. Water that’s too hot (over 120°F) will kill the yeast and your bread won’t rise. Too cold (under 100°F) and the yeast won’t activate properly. Think of it like bathwater—comfortably warm to the touch.
Step 2: Measure your bread flour by spooning it into the measuring cup and leveling it off with a knife. Don’t scoop directly from the bag. Scooping packs the flour down and you’ll end up with too much, making your bread dense and heavy.
Step 3: Place the rolled oats in a small bowl. Feel them with your fingers—they should be dry and flaky. If they feel soft or smell musty, they’re old and will make your bread taste stale. Fresh oats smell slightly sweet and nutty.
Phase 2: Loading the Bread Machine (3 minutes)
Step 4: Pour the warm water into your bread machine pan first. Always add liquids before dry ingredients. This prevents flour from clumping in the corners where the paddle can’t reach it.
Step 5: Add the honey and oil directly into the water. Drizzle the honey slowly—it should sink and spread across the bottom. The oil will float on top. This is perfect and exactly what you want to see.
Step 6: Carefully add the bread flour on top of the liquids. Pour it gently so it creates an even layer that covers all the liquid. You’re building a protective barrier between the wet ingredients and the yeast.
Step 7: Add the whole wheat flour next. It’s heavier than bread flour and needs to be distributed evenly. Shake the measuring cup gently as you pour to spread it out.
Step 8: Sprinkle the rolled oats over the flour mixture. Spread them with your fingertips so they’re not all clumped in one spot. Even distribution means every slice gets that hearty oat texture.
Step 9: Add the vital wheat gluten. This protein powder strengthens the dough structure and helps your bread machine multi-grain bread rise higher despite the heavy whole grains. Without it, your loaf might be short and dense.
Step 10: Measure the salt carefully and sprinkle it around the edges of the pan. Never let salt touch the yeast directly—it will slow down or stop the rising process.
Phase 3: Adding Seeds and Yeast (2 minutes)
Step 11: Scatter the flax seeds and sunflower seeds evenly across the surface. Press them down slightly with your palm so they stick to the flour and don’t fly around when the paddle starts mixing.
Step 12: Create a small well (about 2 inches wide) in the center of your dry ingredients using your finger. Make it deep enough to see the flour layer but don’t push through to the liquid below.
Step 13: Pour the yeast into this well. The flour walls protect it from touching the salt and water until mixing begins. Look at the yeast—it should be tan-colored granules. If you see any gray or black spots, the yeast is dead and you need fresh yeast.
Step 14: Close the bread machine lid without shaking or bumping the pan. Even a small shake can cause the yeast to fall into the liquid prematurely.
Phase 4: Programming and Baking (3 hours)
Step 15: Select the “Whole Wheat” or “Whole Grain” setting on your machine. This cycle runs longer (usually 3-4 hours) because whole grains need extra time to absorb moisture and rise properly. If your machine doesn’t have this setting, use the basic cycle but expect a slightly denser loaf.
Step 16: Choose your crust color. For this bread machine multi-grain bread, I recommend “Medium” crust. Light crust stays too soft and doesn’t support the heavy grain structure. Dark crust can taste bitter with whole wheat flour.
Step 17: Press Start and walk away. Don’t open the lid during the first 2 hours. Opening it releases heat and humidity, which throws off the rising process. Your kitchen will start smelling amazing after about 90 minutes—that’s the yeast working its magic.
Step 18: After 2 hours and 45 minutes, check through the window. Your loaf should have risen to about 1 inch below the lid. The top will look domed and golden. If it’s browning too quickly, some machines let you adjust mid-cycle.
Step 19: When the machine beeps, immediately remove the pan. Use oven mitts—the pan is scorching hot (around 350°F). Turn the pan upside down over a cooling rack and shake firmly. The loaf should slide right out.
Step 20: Let the bread cool for at least 30 minutes before slicing. I know it’s hard to wait! But cutting too soon releases all the steam, making the interior gummy and hard to slice. The bread is still cooking internally during these first 30 minutes.
Chef’s Notes
Flour Matters: Bread flour has more protein than all-purpose flour, which creates better structure for your bread machine multi-grain bread. The extra gluten development helps support the heavy oats and seeds.
Seed Substitutions: Can’t find flax seeds? Swap them for chia seeds, sesame seeds, or even chopped walnuts. Just keep the total seed measurement at ¼ cup or your bread will be too dense.
Gluten-Free Option: This recipe won’t work with gluten-free flour because the bread machine kneading process relies on gluten development. Try a dedicated gluten-free bread machine recipe instead.
Make It Sweeter: Want a slightly sweet loaf for breakfast toast? Increase the honey to 3 tablespoons. Your bread machine multi-grain bread will brown faster, so watch it during the last 30 minutes.
Nutrition Per Serving (¼ of loaf)
Calories: 340
Protein: 12g
Carbohydrates: 58g
Fat: 8g
Fiber: 6g
Sugar: 4g
Creative Variations
Cranberry-Walnut Multi-Grain
Add ⅓ cup dried cranberries and ⅓ cup chopped walnuts during the mix-in cycle (usually 10 minutes before first rise). This creates a sweet-tart loaf perfect for turkey sandwiches.
Seedy Powerhouse Loaf
Double the seeds by adding 2 tablespoons each of pumpkin seeds and hemp hearts. If you love experimenting with different grains, try this Norwegian rye bread variation for even more complex flavors.
Cinnamon-Raisin Morning Bread
Replace the seeds with ½ cup raisins and add 1½ teaspoons cinnamon to the dry ingredients. This version pairs beautifully with cream cheese for breakfast.
Savory Herb Version
Skip the honey and add 1 tablespoon dried Italian herbs plus 2 tablespoons grated Parmesan cheese. This makes incredible sandwich bread for deli meats. For another classic bread option, check out this simple French bread recipe that’s equally foolproof.
Storage & Reheating
Room Temperature: Wrap cooled bread tightly in plastic wrap or store in a bread bag. It stays fresh for 3-4 days on the counter. Don’t refrigerate—it makes bread go stale faster.
Freezing: Slice the entire loaf first, then wrap in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Take out individual slices as needed and toast from frozen.
Reheating: For best texture, wrap slices in a damp paper towel and microwave for 15-20 seconds. Or toast in a regular toaster for 2-3 minutes until warm and slightly crispy.
Reviving Stale Bread: Sprinkle the loaf with water, wrap in foil, and bake at 300°F for 10 minutes. The moisture and heat refresh the crumb.
Troubleshooting Common Problems
Problem 1: Loaf Collapsed in the Center
Solution: You used too much liquid or your yeast was too active. Next time, reduce water by 2 tablespoons. Also check that your yeast isn’t expired. Active yeast smells pleasantly sweet and fermented, not sour or musty.
Problem 2: Dense, Heavy Texture
Solution: Your whole wheat flour might be too coarse, or you forgot the vital wheat gluten. Vital wheat gluten is essential for giving structure to heavy grain breads. Also, make sure your yeast is fresh—old yeast won’t create enough rise.
Problem 3: Huge Mushroom Top
Solution: Too much yeast or your kitchen is very warm. Cut the yeast back to 2 teaspoons. If your kitchen is above 78°F, use cold water (70°F) instead of warm.
Problem 4: Loaf Won’t Come Out of Pan
Solution: The paddle is stuck to the bottom. Run hot water in the pan for 5 minutes to soften the baked-on dough, then twist the paddle gently with a wooden spoon handle inserted through the bottom hole.
Problem 5: Raw Gummy Streak Through Middle
Solution: Your bread machine multi-grain bread didn’t cook long enough. Try the “darker” crust setting which adds 10-15 minutes to baking time. Some machines run cooler than others and need this adjustment for whole grain breads.
Equipment Essentials
- Bread machine (1.5 or 2-pound capacity)
- Digital kitchen thermometer (for water temperature)
- Measuring cups and spoons (dry and liquid)
- Cooling rack (prevents soggy bottom)
- Oven mitts (heat-resistant to 400°F)
- Serrated bread knife (regular knives squash the loaf)
- Kitchen scale (optional but helpful for consistent results)
Shopping List
Baking Aisle
- Bread flour
- Whole wheat flour
- Vital wheat gluten
- Active dry yeast
Cereal/Grain Aisle
- Rolled oats (not instant)
Nuts & Seeds Section
- Flax seeds
- Sunflower seeds (raw, unsalted)
Oil & Condiments
- Vegetable oil (or canola oil)
- Honey
Pantry Basics
- Salt
Success Secrets
1. Room Temperature Matters: If your kitchen is cold (below 68°F), your bread machine multi-grain bread will rise slowly and may not reach full height. Place the machine in a warmer spot, like near (not on) the stove.
2. Listen to Your Machine: During the first 5 minutes of mixing, peek through the window. The dough should form a soft ball that cleans the sides of the pan. Too dry and it won’t mix properly. Too wet and it won’t hold its shape.
3. The Poke Test: After the first rise (about 90 minutes in), gently poke the dough through the window. Your finger should leave an indent that slowly springs back. If it doesn’t spring back at all, the dough is over-proofed.
4. Seed Timing: Some machines have an automatic mix-in cycle that beeps when it’s time to add extras. If yours doesn’t, add the seeds with the dry ingredients at the start. They’ll incorporate just fine.
5. Pan Prep Isn’t Needed: Never grease your bread machine pan. The non-stick coating works best when clean and dry. Greasing it actually makes the bread stick more because the oil bakes into a gummy residue.
This bread machine multi-grain bread delivers bakery-quality results without the bakery price tag. The combination of oats, wheat, and seeds creates incredible texture and flavor that makes regular white bread taste boring. Make a loaf on Sunday and you’ll have perfect sandwich bread all week.
