Multigrain Bread | Straight Dough Method

A hearty blend of whole grains come together to produce a flavorful loaf of bread that has been kissed with a touch of honey to heighten the natural robust sweetness of the grains. Perfect for slicing for sandwiches, slathered with butter or toasted. This recipe for Multigrain Bread will soon become a family favorite throughout the year.

Whole Grain Soaker – The recipe begins with soaking the whole grains in boiling water. This accomplishes two things; Firstly, the grain will soften and hydrate fully, activating the enzymes in the kernel of grain. Think of hot breakfast cereal and how it changes as it cooks. As the grain softens it becomes more digestible and releases sugars into the dough creating full depth of flavor for us to enjoy in the final baked bread. Secondly, the softened soaked grain can break down and blend into the dough helping to bind with the gluten to create the internal crumb structure of the bread and provides a beautiful burnished brown and chewy crust.

Whole Grain = Sticky Dough – Whole grain bread recipes require more water in order for the whole grains to hydrate completely. The dough will start off very sticky but as the dough sits and ferments the grains will slowly take in the water. Each time you touch the dough after the kneading you will see the dough continue to firm up. Don’t be alarmed by how sticky the dough is in the kneading process. I promise you the end results are worth sticky fingers.

All Steamed Up – This style of bread requires lots of steam in the first 10 minutes of baking. I found the best way to create and contain the steam is to place ice cubes directly on the baking stone next to the loaf of bread and covering the loaf with a large stainless steel bowl. This will create a small steamy environment that will keep the exterior of the loaf from setting too quickly allowing the dough to grow to its fullest size and creates a beautiful shiny crust. (See video timestamp: 8:06)

As with all baking recipe I recommend you weigh the ingredients for the Multigrain Bread. Weighing ensures you have a consistent dough each and every time. As bakers, we are always striving to remove any variables from the process of baking.

This blog post is sponsored by JORD® Watches


 The full instructional video for Multigrain Bread is at the bottom of this blog post. Follow this link to “LIKE” and “SUBSCRIBE” to my YouTube Channel “Just One Bite, Please?”

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Equipment: (Shop my Amazon Page for Ingredients & Equipment)

  • Mixing Bowls
  • Measuring Cups & Spoons/Electronic Baking Scale
  • Microwave (Boiling Water)
  • Plastic Scrape
  • Metal Bench Scrape
  • 2 – Parchment Paper (cut into ¼-sheet pan size)
  • 2 – ¼-Sheet Pans or Cutting Boards
  • Bread Lame (or sharp paring knife)
  • Pastry Brush
  • Water
  • ½-cup Rolled Oats for coating the loaves
  • Baking Stone
  • Pizza/Bread Peel
  • Plastic Wrap

Multigrain Bread (2 loaves)


  • Measured               Grams                   Ingredients
  • 1 cup                            114 g.                   Rolled Oats
  • 1 cup                            172 g.                   7-Grain Cereal Mix (Bob’s Red Mill)
  • 2 cups                          454 g.                   Water (Boiling)

Mixing the Soaker:

  1. Heat the water to a full boil in a microwave or boil in a pan.
  2. In a large mixing bowl add the 7-Grain Mix, Rolled Oats and pour the boiling water over the grains. Stir if necessary to ensure the grain is fully moistened.
  3. Let the soaker sit for 30 minutes to fully hydrate and cool before mixing the final dough.

Multigrain Final Dough 

  • Measured               Grams                   Ingredients
  • 1-¾ cups                     397 g.                    Water (room temperature)
  • ¾ cup                          127 g.                    Whole Wheat Flour
  • ¼ cup                            42 g.                    Whole Rye Flour
  • ¼ cup                            46 g.                    Whole Cornmeal (medium ground)
  • ¼ cup                            43 g.                    Flax Seeds
  • ¼ cup                            83 g.                    Honey
  • 1-½ tsp.                           6 g.                    Instant Yeast
  • 4-1/3 cup                    617 g.                    Bread Flour (Unbleached, Unbromated)
  • 1 Tbsp. + 1 tsp.            27 g.                    Sea Salt (fine)

Mixing and Kneading the Multigrain Final Dough:

  1. Stir the cooled soaker to loosen it up.
  2. To the cooled soaker add the water, whole wheat flour, whole rye flour, whole cornmeal, flax seeds, honey, and yeast. Stir until the ingredients are well combined.
  3. Add the sea salt and bread flour and mix until the dough is a shaggy mass.
  4. Scrape out the bowl and turn the dough onto the work surface. Use your scraper to scrape out any bits of dough from the bowl.
  5. Compress and knead the dough to incorporate the ingredients into a dough. The dough will start off dry and then will become sticky.
  6. Knead the dough by hand for 5 to 6 minutes. The dough will be sticky. “Do not add any flour to the work surface.” Use the plastic scraper as necessary to keep the dough together while kneading and to scrape the dough from your hands and fingers.
  7. Once the kneading is complete form the dough into a ball.
  8. Lightly oil or spray a bowl with non-stick spray and place the dough into the bowl and cover with plastic.
  9. Ferment the dough for 1 hour.
  10. After 1 hour, uncover the dough and flour the work surface.
  11. Turn the dough out of the bowl and degas and fold the dough. (see video timestamp: 4:16)
  12. Place the dough back into the bowl and let ferment for 30 minutes.

Preheat the oven and baking stone to 425°F (218°C) for 1 hour before baking the Multigrain Bread.

Dividing, Pre-shaping, and Final Shaping the Multigrain Bread loaves:

  1. After 30 minutes uncover the dough and lightly flour the work surface.
  2. Turn the dough out onto the lightly floured work surface and divide into equal 2 pieces weight approximately (1053 grams).
  3. Gently shape each piece of dough into a round ball and leave seam side down on the work surface.
  4. Cover the rounded dough pieces with plastic wrap and let rest for 15 minutes.
  5. After 15 minutes uncover the dough and lightly flour the tops of the dough rounds.
  6. Turn each piece of dough over (seam side up) onto the work surface and gently degas and form the dough into an oval.
  7. Roll and form each piece of dough into a bâtard (football) shape and set aside.
  8. Sprinkle cornmeal onto two pieces of ¼-sheet of parchment paper that have been placed on ¼-sheet trays.
  9. Place the shaped loaves seam side down onto the cornmeal topped parchment paper.
  10. Cover the shaped loaves with plastic wrap and place one loaf into the refrigerator to slow the fermentation.
  11. Leave one loaf at room temperature and proof the loaf for 50 minutes to 1 hour before baking.
  12. Uncover the proofed dough and use the finger test to test the proofed dough. The dough should spring back slightly and leave an indentation. (see video timestamp: 7:32)
  13. Lightly brush the proofed loaf with water.
  14. Use a lame, straight edge razor or a sharp knife to cut 4 diagonal cuts down the center of the loaf.
  15. Slide the loaf onto the 425°F (218°C) preheated oven onto the baking stone and carefully place 3 ice cubes on each side of the loaf and then place the large stainless steel bowl over the loaf. (see video timestamp: 8:06)
  16. Bake the loaf covered with the bowl for 10 minutes.
  17. Remove the second loaf from the refrigerator and continue proof at room temperature while the first loaf is baking.
  18. After 10 minutes, remove the bowl covering the loaf of bread using tongs and kitchen hot pads.
  19. Continue to bake the loaf for 35 to 40 more minutes or until the exterior of the loaf is a deep golden brown. Turn the loaf to get even browning and remove the parchment paper.
  20. Using the peel. Remove the baked loaf of Multigrain Bread from the oven and place onto a cooling rack to cool.
  21. Continue steps 10 through 18 with the second loaf of bread.
  22. Cool the baked Multigrain Bread loaves completely to room temperature before slicing.
  23. Slice the loaf using a serrated bread knife. Slather the slice with butter or toast if you like. The Multigrain Bread makes great sandwiches too!
  24. Enjoy!

Note: Store the loaves of Multigrain Bread in brown paper bags at room temperature for 5 days. If you like you can freeze the extra loaf by wrapping it in plastic wrap or placing into a large plastic freezer bag. Thaw the bread in the bag at room temperature and either toast or reheat the loaf in a 375°F (190°C) preheated oven for 12 to 14 minutes to refresh the crust.

(Leave your questions or comments below!)

42 thoughts on “Multigrain Bread | Straight Dough Method

    1. Alejandro Ramon

      Hello Aman, I appreciate you waiting for my response. Yes, you can use All-Purpose Flour. I would recommend using a flour that is as high in protein as possible to get best results. Thank you for writing and have a great day!

  1. Radha Jaldu

    I chose this bread recipe because 1. instructions were so straight forward and 2. we run out of bread (son loves bread) so fast so wanted to make 2 loaves at once. Made this bread once. Was scared initially that i am making this recipe which results in 2 loaves, what if i mess up :), two loaves worth of ingredients gone down the drain. It just came out awesome. My son who never loves any texture in his bread because of multigrains just loves this bread. Planning to make another batch today. Would love to thank you for this recipe.

    1. Alejandro Ramon

      Hello Radha, Congratulations on your baking success! It is my pleasure to meet you and I appreciate you waiting for my response. It is so wonderful to hear of your experience making the recipe. Your son is lucky to have a mom who takes the time to bake from scratch and create delicious baked goods for the family. Thank you so much for taking the time to share with me and the Just One Bite, Please? community. Have a wonderful day!

  2. Ross

    I made one loaf today using my outside wood oven, I was making pizza as well this winters night {australia} so was eating pizza and drinking red wine while making the bread. I did manage to burn one end due to less diligence but after it cooled and was sliced the initial flavour was fantastic. I love multi grain bread so will definitely make more as it is so easy and straight forward. just have to pay more attention thats all.

    1. Alejandro Ramon

      Hello Ross, It is my pleasure to meet you. I appreciate your waiting for my response to your message. Congratulations on your baking success making the Multigrain Bread. I just love you are using your wood-fired oven to bake in. Baking bread in a wood-fired oven adds another variable to the baking process. I teach a 2 day seminar “All About Wood-Fired Ovens” at Zingerman’s BAKE! Hands-on Baking School here in Ann Arbor, Michigan. Teaching the students how to manage the fire and the oven temperature to cook and bake a variety of foods and baked goods. They are amazed that we can bake the following day using the stored heat from the previous days firing to bake Cornbread and Rustic Pear Tarts before firing the oven up to bake Napoli Style Pizzas and then removing the fire and ashes to use the residual heat to bake focaccia and Italian Peasant Bread to finish the day. The more you practice baking loaves of bread in your oven the more you’ll fine tune the process to produce amazing loaves of bread. Please let me know if you should have any other questions about wood-fired ovens or my recipes. Thank you so much for taking the time to write and share your experience with our community. Have a great day!

  3. Annabelle

    Hello Chef:
    Just made this bread and it turned out wonderful. I followed your video precisely and the instructions were great. I attempted to upload a photo of my bread but was unable to do so, but I wanted to thank you for sharing this great recipe.
    Blessings to you and yours,

    1. Alejandro Ramon

      Hello Annabelle, It is nice to meet you! I appreciate you for waiting for my response to you. Congratulations on your baking success! It is so wonderful to hear of your experience making the recipe. If you like you can email me your pictures. My email address is
      Thank you so much for taking the time to share your baking experience with me and the Just One Bite, Please? community. Have a wonderful weekend!

  4. Elise

    This recipe looks amazing! A couple questions – how long should I bake it for if I want to make small dinner rolls? Also, I only have a regular baking pan. What will happen if I’m unable to cover the bread with ice cubes in the first 10 minutes of baking?

    1. Alejandro Ramon

      Hello Elise, Here are my recommendations for making dinner rolls with this recipe:

      • After the resting the dough, use a bench knife to divide the dough into 20 pieces. and round each piece into a tight ball
      • Place the rolls onto a parchment lined sheet pan and loosely cover the rolls with plastic wrap.
      • Ferment the rolls for 35-45 minutes at room temperature.
      • Remove the plastic wrap from the rolls and brush the tops of the rolls with water.
      • Place the rolls into the preheated 425°F (218℃) oven and bake until the tops are *lightly browned, 15-18 minutes.

      *When making rolls we are not looking for deep color like the full loafs. The water brushed on the rolls will replace the steaming process and help to develop the color and slight shine to the rolls.

      Please let me know if you have any other questions.

      1. Neeru Thakur

        While baking bread or rolls I am not sure which mode of oven is right. I used conventional it did not bake very well and took very long.
        Every recipe talks about temperature but not oven mode so could you please comment on it.

        1. Alejandro Ramon

          Hi Neeru, All my recipes use conventional oven temperatures this is especially important for baking lean doughs such as the Multigrain Bread. It is always good to get an oven thermometer to check if the oven is heating to the proper temperature for the recipe. Preheating the oven and baking stone at least 1 hour before baking. This gives time for the oven and the baking stone to store the heat and provide the best oven spring for the shaped loaf or rolls.

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