15 Easy Multigrain Bread Recipes for Healthy Homemade Baking

Discover the wholesome goodness of multigrain bread with these 15 multigrain bread recipes perfect for breakfast, snacks, or sandwiches.

Packed with fiber, seeds, and grains, these breads are nutritious, flavorful, and satisfying.

From soft, tender loaves to hearty, crunchy artisan-style breads, these recipes offer variety for every palate.

Whether you are a beginner baker or an experienced bread enthusiast, these recipes are easy to follow and highly rewarding.

Enjoy nourishing, delicious, and wholesome bread baked right at home.

15 Easy Multigrain Bread Recipes for Healthy Homemade Baking

These 15 multigrain bread recipes provide a diverse selection of wholesome, flavorful, and satisfying breads.

Incorporating seeds, grains, and hearty flours, they are packed with nutrition and texture.

Perfect for breakfast, sandwiches, or snacks, they elevate everyday meals.

Baking multigrain bread at home allows control over ingredients and flavors while creating a cozy kitchen experience.

Enjoy soft, crunchy, and nutritious bread fresh from your oven every day.

Oat and Flax Multigrain Bread

This oat and flax multigrain bread is hearty, wholesome, and rich in fiber.

Rolled oats and flaxseeds provide texture, nutrients, and subtle nutty flavor.

Perfect for breakfast, sandwiches, or snacks, it offers a soft yet satisfying bite.

Its golden crust and tender interior make it ideal for family meals or brunch gatherings.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup flaxseeds
• 1 cup warm water
• 2 tablespoons honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

• Dissolve honey in warm water; sprinkle yeast and let foam for 5–10 minutes.
• In a large bowl, combine flours, oats, flaxseeds, and salt.
• Add yeast mixture and olive oil; knead 8–10 minutes until smooth.
• Cover and let rise for 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf and place in a greased pan.
• Bake 30–35 minutes until golden brown.
• Cool completely before slicing.

Oats and flax provide fiber and texture.

Whole wheat flour adds richness and nutrition.

Honey adds subtle sweetness and moisture.

A wholesome, hearty bread perfect for breakfast, sandwiches, or family meals.

Sunflower Seed and Rye Multigrain Bread

This sunflower seed and rye multigrain bread is nutty, earthy, and flavorful.

Rye flour adds depth, while sunflower seeds create crunch and richness.

It’s perfect for sandwiches, toast, or as a side for soups and salads.

The golden crust and soft interior make it a visually appealing and satisfying bread.

Ingredients:

• 2 cups whole wheat flour
• 1 cup rye flour
• 1/4 cup sunflower seeds, plus extra for topping
• 1 cup warm water
• 2 tablespoons olive oil
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 1 tablespoon honey

Instructions:

• Dissolve honey in warm water and sprinkle yeast; let foam for 5–10 minutes.
• Mix flours, salt, and sunflower seeds in a large bowl.
• Add yeast mixture and olive oil; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf, sprinkle extra sunflower seeds on top, and place in a greased pan.
• Bake 35–40 minutes until golden brown.
• Cool before slicing.

Sunflower seeds provide crunch and nutty flavor.

Rye adds earthy depth.

Whole wheat flour ensures a tender, fiber-rich loaf.

A hearty, nutritious bread perfect for sandwiches, toast, or soups.

Quinoa and Chia Multigrain Bread

This quinoa and chia multigrain bread is nutritious, soft, and flavorful.

Cooked quinoa adds protein and a tender crumb, while chia seeds provide fiber and texture.

It’s perfect for health-conscious eaters or anyone seeking a wholesome, hearty loaf.

The golden crust and soft interior make it ideal for breakfast or snacks.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup cooked quinoa
• 2 tablespoons chia seeds
• 1 cup warm water
• 2 tablespoons honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

• Dissolve honey in warm water and sprinkle yeast; let foam for 5–10 minutes.
• In a large bowl, combine flours, cooked quinoa, chia seeds, and salt.
• Add yeast mixture and olive oil; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf and place in a greased pan.
• Bake 30–35 minutes until golden brown.
• Cool completely before slicing.

Quinoa adds protein and tenderness.

Chia seeds provide fiber and texture.

Whole wheat flour contributes nutrition and structure.

A soft, wholesome bread perfect for breakfast, snacks, or sandwiches.

Multigrain Seeded Loaf

This multigrain seeded loaf is crunchy, flavorful, and fiber-rich.

A mix of pumpkin, sunflower, and sesame seeds adds texture and nutty taste.

It’s perfect for sandwiches, toast, or as a hearty side for soups.

The golden crust and soft, seeded interior make it visually appealing and satisfying.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 2 tablespoons sesame seeds, plus extra for topping
• 1 cup warm water
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

• Dissolve yeast in warm water; let foam 5–10 minutes.
• Mix flours, seeds, and salt in a large bowl.
• Add yeast mixture and olive oil; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf, sprinkle extra sesame seeds, and place in a greased pan.
• Bake 35–40 minutes until golden brown.
• Cool completely before slicing.

Mixed seeds provide flavor, crunch, and nutrition.

Whole wheat flour adds fiber and structure.

Olive oil ensures tenderness and moisture.

A hearty, nutritious bread perfect for sandwiches, toast, or sides.

Honey and Millet Multigrain Bread

This honey and millet multigrain bread is soft, slightly sweet, and wholesome.

Millet adds subtle nuttiness and a tender crumb, while honey enhances flavor and moisture.

It’s perfect for breakfast, tea-time, or sandwiches, offering a soft yet satisfying bite.

The golden crust and tender interior make it appealing for family meals or gatherings.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup millet
• 1 cup warm milk
• 2 tablespoons honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons butter, melted

Instructions:

• Warm milk, dissolve honey, and sprinkle yeast; let foam 5–10 minutes.
• Mix flours, millet, and salt in a large bowl.
• Add yeast mixture and melted butter; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf and place in a greased pan.
• Bake 30–35 minutes until golden brown.
• Cool completely before slicing.

Millet adds subtle nuttiness and tender crumb.

Honey provides natural sweetness and moisture.

Whole wheat flour ensures fiber and structure.

A soft, wholesome bread perfect for breakfast, tea-time, or sandwiches.

Quinoa and Oat Multigrain Bread

This quinoa and oat multigrain bread is hearty, wholesome, and rich in protein.

Cooked quinoa adds a tender, moist texture, while rolled oats create subtle nuttiness and fiber.

It’s perfect for sandwiches, breakfast, or healthy snacks, providing a soft yet satisfying bite.

The golden crust and aromatic interior make it visually appealing and flavorful.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup cooked quinoa
• 1/4 cup rolled oats
• 1 cup warm water
• 2 tablespoons honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

• Dissolve honey in warm water and sprinkle yeast; let foam 5–10 minutes.
• Mix flours, cooked quinoa, oats, and salt in a large bowl.
• Add yeast mixture and olive oil; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf and place in a greased pan.
• Bake 30–35 minutes until golden.
• Cool completely before slicing.

Quinoa adds protein and moisture.

Oats provide fiber and subtle nuttiness.

Whole wheat flour contributes structure and nutrition.

A hearty, wholesome bread perfect for breakfast, sandwiches, or snacks.

Millet and Sunflower Multigrain Bread

This millet and sunflower multigrain bread is nutritious, crunchy, and flavorful.

Millet offers a mild nutty taste, while sunflower seeds provide crunch and richness.

Perfect for family meals or sandwiches, it has a golden crust and soft, tender interior.

Its wholesome ingredients make it ideal for everyday baking or health-conscious eating.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup millet
• 1/4 cup sunflower seeds, plus extra for topping
• 1 cup warm water
• 2 tablespoons olive oil
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons honey

Instructions:

• Dissolve honey in warm water and sprinkle yeast; let foam 5–10 minutes.
• Mix flours, millet, sunflower seeds, and salt in a large bowl.
• Add yeast mixture and olive oil; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf, sprinkle extra sunflower seeds, and place in a greased pan.
• Bake 35–40 minutes until golden.
• Cool completely before slicing.

Millet adds a nutty flavor and tender crumb.

Sunflower seeds provide texture and crunch.

Whole wheat flour ensures fiber and structure.

A wholesome, flavorful bread perfect for sandwiches, toast, or snacks.

Chia and Flaxseed Multigrain Bread

This chia and flaxseed multigrain bread is fiber-rich, nutritious, and soft.

Chia seeds and flaxseeds add texture, nutrients, and subtle nuttiness.

It’s ideal for breakfast, sandwiches, or snacks, offering a tender, satisfying bite.

The golden crust and tender interior make it visually appealing and flavorful.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 tablespoons chia seeds
• 2 tablespoons flaxseeds
• 1 cup warm water
• 2 tablespoons honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

• Dissolve honey in warm water and sprinkle yeast; let foam 5–10 minutes.
• Mix flours, chia seeds, flaxseeds, and salt in a large bowl.
• Add yeast mixture and olive oil; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf and place in a greased pan.
• Bake 30–35 minutes until golden.
• Cool completely before slicing.

Chia and flax provide fiber, nutrients, and texture.

Whole wheat flour adds nutrition and structure.

Olive oil ensures a soft, tender loaf.

A nutritious, fiber-rich bread perfect for breakfast, sandwiches, or snacks.

Multigrain Seed and Nut Bread

This multigrain seed and nut bread is hearty, crunchy, and flavorful.

A mix of pumpkin seeds, sunflower seeds, and chopped walnuts creates texture and nutty richness.

Perfect for sandwiches, toast, or as a side, it offers a golden crust and tender interior.

Its wholesome ingredients make it visually appealing and satisfying.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup chopped walnuts
• 1 cup warm water
• 2 tablespoons honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

• Dissolve honey in warm water and sprinkle yeast; let foam 5–10 minutes.
• Mix flours, seeds, walnuts, and salt in a large bowl.
• Add yeast mixture and olive oil; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf and place in a greased pan.
• Bake 35–40 minutes until golden brown.
• Cool completely before slicing.

Seeds and nuts provide crunch, flavor, and nutrition.

Whole wheat flour ensures structure and fiber.

Olive oil adds tenderness and moisture.

A hearty, wholesome bread perfect for sandwiches, breakfast, or snacks.

Honey Multigrain Breakfast Bread

This honey multigrain breakfast bread is soft, slightly sweet, and wholesome.

Honey adds natural sweetness, while a mix of oats, flax, and millet creates texture and nutrition.

It’s perfect for breakfast or tea-time, offering a tender, satisfying loaf.

The golden crust and aromatic interior make it ideal for family meals.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 tablespoons oats
• 1 tablespoon flaxseeds
• 1 tablespoon millet
• 1 cup warm milk
• 2 tablespoons honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons butter, melted

Instructions:

• Warm milk, dissolve honey, and sprinkle yeast; let foam 5–10 minutes.
• Mix flours, oats, flax, millet, and salt in a large bowl.
• Add yeast mixture and melted butter; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf and place in a greased pan.
• Bake 30–35 minutes until golden brown.
• Cool completely before slicing.

Honey provides sweetness and moisture.

Oats, flax, and millet add fiber, texture, and nutrition.

Whole wheat flour ensures a tender, wholesome loaf.

A soft, flavorful bread perfect for breakfast, snacks, or tea-time.

Seeded Whole Wheat Multigrain Bread

This seeded whole wheat multigrain bread is dense, nutty, and packed with flavor.

A mix of sunflower, pumpkin, and sesame seeds adds crunch and texture throughout the loaf.

It’s perfect for sandwiches, toast, or as a hearty side for soups and salads.

The golden crust and tender interior make it visually appealing and satisfying.

Ingredients:

• 3 cups whole wheat flour
• 1 cup warm water
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 2 tablespoons sesame seeds, plus extra for topping
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt

Instructions:

• Dissolve honey in warm water and sprinkle yeast; let foam 5–10 minutes.
• Combine whole wheat flour, seeds, and salt in a large bowl.
• Add yeast mixture and olive oil; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf, sprinkle extra sesame seeds, and place in a greased pan.
• Bake 35–40 minutes until golden brown.
• Cool completely before slicing.

Seeds provide crunch, flavor, and nutrition.

Whole wheat flour adds fiber and structure.

Olive oil ensures a tender crumb.

A hearty, wholesome bread perfect for sandwiches, toast, or sides.

Oat, Flax, and Sunflower Multigrain Loaf

This oat, flax, and sunflower multigrain loaf is wholesome, hearty, and fiber-rich.

Rolled oats and flax provide texture, while sunflower seeds give a nutty flavor and crunch.

It’s perfect for breakfast, sandwiches, or a healthy snack.

Its golden crust and tender interior make it visually appealing and satisfying.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup rolled oats
• 2 tablespoons flaxseeds
• 1/4 cup sunflower seeds
• 1 cup warm water
• 2 tablespoons honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

• Dissolve honey in warm water and sprinkle yeast; let foam 5–10 minutes.
• Mix flours, oats, flax, sunflower seeds, and salt in a large bowl.
• Add yeast mixture and olive oil; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf and place in a greased pan.
• Bake 30–35 minutes until golden brown.
• Cool before slicing.

Oats and flax provide fiber and texture.

Sunflower seeds add crunch and flavor.

Whole wheat flour ensures a wholesome, tender loaf.

Perfect for breakfast, snacks, or sandwiches.

Walnut and Flax Multigrain Bread

This walnut and flax multigrain bread is nutty, hearty, and packed with flavor.

Chopped walnuts provide crunch, while flax seeds add fiber and subtle nuttiness.

It’s ideal for sandwiches, toast, or as a side dish for soups and salads.

The golden crust and soft interior make it visually appealing and satisfying.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup chopped walnuts
• 2 tablespoons flax seeds
• 1 cup warm water
• 2 tablespoons honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

• Dissolve honey in warm water and sprinkle yeast; let foam 5–10 minutes.
• Mix flours, walnuts, flax seeds, and salt in a large bowl.
• Add yeast mixture and olive oil; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf and place in a greased pan.
• Bake 30–35 minutes until golden.
• Cool completely before slicing.

Walnuts provide crunch and nuttiness.

Flax seeds add fiber and texture.

Whole wheat flour ensures a wholesome, soft loaf.

A hearty, nutritious bread perfect for breakfast, sandwiches, or sides.

Honey Oat Multigrain Breakfast Bread

This honey oat multigrain breakfast bread is slightly sweet, tender, and wholesome.

Rolled oats add texture and fiber, while honey provides subtle sweetness and moisture.

Perfect for breakfast, tea-time, or light snacks, it offers a soft, flavorful loaf.

The golden crust and tender interior make it visually appealing and satisfying.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup rolled oats
• 1 cup warm milk
• 2 tablespoons honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons butter, melted

Instructions:

• Warm milk, dissolve honey, and sprinkle yeast; let foam 5–10 minutes.
• Mix flours, oats, and salt in a large bowl.
• Add yeast mixture and melted butter; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf and place in a greased pan.
• Bake 30–35 minutes until golden brown.
• Cool completely before slicing.

Oats add fiber and texture.

Honey provides sweetness and moisture.

Whole wheat flour ensures a tender, wholesome loaf.

Perfect for breakfast, tea-time, or snacks.

Pumpkin Seed and Oat Multigrain Bread

This pumpkin seed and oat multigrain bread is hearty, wholesome, and flavorful.

Pumpkin seeds add crunch and nuttiness, while oats provide fiber and texture.

It’s ideal for sandwiches, toast, or as a side for soups and salads.

The golden crust and soft interior make it visually appealing and satisfying.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup pumpkin seeds, plus extra for topping
• 1/4 cup rolled oats
• 1 cup warm water
• 2 tablespoons honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

• Dissolve honey in warm water and sprinkle yeast; let foam 5–10 minutes.
• Mix flours, oats, pumpkin seeds, and salt in a large bowl.
• Add yeast mixture and olive oil; knead 8–10 minutes until smooth.
• Cover and let rise 1 hour until doubled.
• Preheat oven to 375°F (190°C).
• Shape dough into a loaf, sprinkle extra pumpkin seeds, and place in a greased pan.
• Bake 35–40 minutes until golden brown.
• Cool completely before slicing.

Pumpkin seeds provide crunch and nuttiness.

Oats add texture and fiber.

Whole wheat flour ensures structure and nutrition.

A hearty, wholesome bread perfect for sandwiches, toast, or sides.