Homemade multigrain bread

  • Preparation 6 h
  • Cooking 30 min
  • Servings 2 loaves
  • Freezing Absolutely


Multigrain mix

  • 1/4 cup spelt flakes
  • 1/4 cup quick-cooking oatmeal flakes
  • 1/4 cup whole-grain oats
  • 1/4 cup quinoa
  • 1/4 cup flax seeds
  • 1/4 cup unshelled, unsalted sunflower seeds


  • 1 3/4 cups boiling water
  • 1 cup multigrain mix
  • 3 tbsp (45 g) compact brown sugar
  • 2 tsp (16 g) traditional active yeast
  • 3 tbsp (45 ml) vegetable oil
  • 2 cups unbleached bread flour (345 g)
  • 1 1/3 cups (220 g) whole-wheat flour
  • 3 tsp Fleischmann’s Bread Improver (16 g)
  • https://www.iga.net/fr/produit/bonifiant-de-pain/00000_000000006421700031
  • 1 1/2 tsp (16 g) salt
  • All-purpose flour for work surfaces
  • Original PAM-type cooking spray



  • In a large airtight jar, place the ingredients for the multigrain mix, close the dish and stir for 1 minute.
  • Place boiling water in a large bowl and let cool for 20 minutes. Add 1 cup of multigrain mix, stir and let stand for 5 minutes.
  • Add the brown sugar and yeast and mix well to dilute the sugar. Let stand for 7 to 10 minutes, until mixture begins to foam. Add vegetable oil.
  • Place bread flour, whole-wheat flour, bread improver and salt in the bowl of a stand mixer and mix.
  • Add the yeast mixture to the bowl and knead with the dough hook for 4 minutes. Of course, you can also knead by hand. Add a little flour if the dough sticks to your hands.
  • Place the ball in a large bowl greased with cooking spray and cover with plastic wrap. Leave to rise for 45 minutes, until doubled in size.
  • Punch the ball to release the air and place on a floured work surface. Knead 20 times, then cut in half evenly.
  • Grease two loaf pans with cooking spray.
  • Using a rolling pin, roll out the two pieces to the width of the loaf pans and about 30 cm long.
  • Roll tightly from bottom to top, pinch the folds and turn over so that the folds are underneath. Fold the ends over slightly and place in the loaf pans.
  • Cover with a damp dishcloth and leave to rise for about 2 hours, away from drafts, until the bread bursts into height.
  • Preheat oven to 350°F.
  • Carefully place loaves in oven on center rack and bake for about 30 minutes, or until internal temperature reaches 190°F.
  • Cool for 1 hour before unmolding. Transfer to a wire rack and cool for 2 hours before slicing! Keeps for about 1 week in an airtight bag, and freezes beautifully once sliced!