Baking Multigrain Bread - Full of Seeds, Grains and Flavor

Multigrain bread is the bread for people who love texture. Every bite is different - you crunch into a sunflower seed, taste the nutty flavor of flaxseed, feel the bite of a rolled oat. It is hearty, nourishing, and it fills you up in a way white bread never can.

At the store you quickly pay two to three euros for a good multigrain loaf. But at home, with your bread maker, you make it for a fraction of that price. And you know exactly what goes into it - no preservatives, no needlessly added sugars, and precisely the seeds and grains you enjoy. Plus that satisfying feeling of having made it yourself. That costs nothing extra.

The key to a good multigrain bread comes down to two things: the right ratio of flour to wholegrain, and adding the seeds at the right moment. In this article we explain it step by step.

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What you need

Ingredients (for 1 loaf of approx. 900g)

About the seed mix: You can use a ready-made seed mix from the supermarket, or make your own blend. A good base ratio: 20 grams sunflower seeds, 15 grams pumpkin seeds, 15 grams flaxseed and 10 grams sesame seeds. Feel free to experiment with whatever you like.

Equipment

• Bread maker (any brand - see the program table below)
• Kitchen scale
• Measuring cup or scale for liquids

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Step by step: baking multigrain bread

1. Liquids first

Add to the bread pan:

• 320 grams lukewarm water
• 15 ml olive oil

The water always goes in first - this protects the yeast from direct contact with salt.

2. Add the dry ingredients

Add in this order:

• 300 grams wheat flour, evenly over the water
• 150 grams wholegrain flour, on top of the flour
• 30 grams rolled oats, spread over the flour
• 7 grams salt, along the edge
• 10 grams sugar, on the other side

3. Yeast last

Make a small well in the center of the flour. Put 7 grams dry yeast in it. The yeast must not come into contact with the water or the salt.

Note: The rolled oats do go in with the dry ingredients, but the seed mix does not. You add that later - at the beep signal.

Check your dough

After 10 minutes of kneading: take a quick look to see whether your dough has the right consistency.

• Too wet? Add flour, 10 grams at a time, until the dough no longer sticks to the wall
• Perfect? The dough forms a smooth, supple ball - firm but elastic
• Too dry? Add water, 10 ml at a time, until the dough is supple and smooth

Tip: Because of the rolled oats and the wholegrain flour, this dough absorbs more moisture than a purely white dough. It may still look a bit sticky after 5 minutes of kneading. Wait for the full 10 minutes to be up - it often resolves on its own.

4. Add the seeds at the beep signal

The bread maker gives a beep signal when it is time to add extra ingredients. Add the 60 grams of seed mix at this beep signal.

Why not at the start? Seeds that are kneaded in from the beginning get ground up by the kneading hook. Flaxseed becomes a slimy mass, sunflower seeds turn to grit. At the beep signal they get worked into the dough just enough to be well distributed, while keeping their structure and bite.

5. Start the program

Select the multigrain program on your machine if it is available (see the table below). Not all machines have a separate multigrain program - in that case use the wholegrain program as an alternative. Choose the weight that most closely matches your recipe and set the crust color to medium.

6. Remove it from the pan right away

As soon as the program is finished, take the bread out of the baking pan immediately. Multigrain bread contains extra moisture from the seeds and the wholegrain flour - so let it cool thoroughly on a rack. Wait at least 30 to 45 minutes before you slice it. Cut too early and the crumb will be gummy, especially around the seeds.

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With your bread maker

Not all brands of bread maker have a separate multigrain program. If your machine has one, use it - it is specifically tuned for dough with seeds and multiple types of flour. Does your machine not have a multigrain program? Then use the wholegrain program.

\No separate multigrain program - use the wholegrain program; the longer proofing time is good for dough with seeds.* Times may vary by model variant. Always check your own manual. Note for the Fornello Supremo: program 8 supports the automatic dispenser. Put the seed mix in the dispenser and the machine adds it at the right moment. The Essenza has no dispenser - add the seeds manually at the beep signal.

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Why the seeds go in at the beep

This is the most asked question about multigrain bread, and the most common mistake: tossing all the seeds into the pan at the start. Here is why that does not work:

• Flaxseed turns slimy with prolonged kneading and makes the dough sticky
• Sesame seed gets ground into a paste and loses its crunch
• Sunflower seeds break into small pieces and give barely any texture
• Pumpkin seeds turn to green mush and color the dough

At the beep signal the first intensive kneading cycle is over. The machine does one more short, gentle knead to distribute the seeds, and then moves on to the rise. The result: whole seeds and grains, beautifully spread through the bread.

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Common mistakes

1. Adding the seeds at the start

As explained above: the kneading hook makes mincemeat of your seeds. Literally. What was once a seed is now powder with ambitions. Always at the beep signal. This is the mistake we see most often.

2. Using too many seeds

It is tempting to add a good bit of extra seeds. But above 80-90 grams the seeds weaken the gluten network - there is simply not enough dough to hold everything together. Stick to 60 grams for a 750-900 gram loaf.

3. Using the basic program

The basic program is too short for multigrain bread. Dough with wholegrain flour and rolled oats needs a longer proofing time. Use the multigrain program or the wholegrain program.

4. Forgetting the rolled oats

The rolled oats may seem like a small detail, but they make a big difference. They give the bread a softer crumb, keep it moist, and add a subtle sweet flavor. Do not skip them.

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Variations to try

• Multigrain bread with walnuts: Add 50 grams of coarse walnut pieces at the beep signal, together with the seed mix. Walnuts give a rich, buttery flavor that combines beautifully with the nutty seeds.

• Multigrain bread with honey and sunflower seeds: Replace the sugar with 20 grams of honey and use 60 grams of pure sunflower seeds as the seed mix. Simple but delicious.

• Dark multigrain bread: Replace 50 grams of the wheat flour with rye flour. This gives a darker, firmer bread with more depth of flavor. Add 10 grams of extra water - rye absorbs more moisture.

• Multigrain bread with sun-dried tomato: Add 40 grams of finely chopped sun-dried tomatoes at the beep signal, together with the seeds. Also add a teaspoon of dried oregano to the dry ingredients. A savory bread that is perfect with soup or salad.

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Frequently asked questions

Can I use a ready-made bread mix for multigrain bread?

Yes, but you have less control over the result. Ready-made mixes often already contain salt and yeast, so do not add those on top. Follow the instructions on the package. Mixing your own gives you more control and is cheaper in the long run.

Do I need to soak seeds before use?

You do not have to, but it can improve the result. Flaxseed and chia seed can be soaked for 30 minutes in water (1 part seed, 2 parts water). Pour off the excess water. Sunflower seeds and pumpkin seeds do not need soaking.

My multigrain bread is too dense. What do I do?

You probably used too little wheat flour relative to the wholegrain flour. The 300-150 ratio (2/3 wheat, 1/3 wholegrain) is the sweet spot. More wholegrain = denser bread. Also check whether your yeast is still active.

Can I bake the bread on the timer?

Yes, but be careful: in warm weather the dough can over-proof and collapse. Use the timer in the cooler months. Use cold water instead of lukewarm when you use the timer.

How long does multigrain bread stay fresh?

Thanks to the seeds and the wholegrain flour, multigrain bread stays fresh longer than white bread - 3 to 4 days in a cotton bread bag. Freezing in slices works excellently. Multigrain bread is also delicious toasted, by the way. But if it lasts four days in your household, you are probably baking too little.

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Read also

• Baking wholegrain bread - the perfect recipe - Step by step to wholegrain bread
• Baking spelt bread - healthy and full of flavor - Everything about baking with spelt
• Baking gluten-free bread - here is how - Bread without gluten from your machine

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Do you have questions about baking multigrain bread, or do you want to share your result? We are happy to help.

Or email support@fornello.eu - we respond within 24 hours.

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Ready to get started? Check out our bread mixes.