Multigrain Bread

READY IN: 55mins
Recipe by WendyinGermany

An easy recipe from Canadian Living. I used pumpkin seeds as I do not care for sunflower seeds. It was suggested to cook this bread in a covection oven for a crispier crust and it was delicious. Unfortunately the crust softened overnight. Preparation time does not include the 3 1/2 hours needed for the bread to rise.

Top Review by Food Snob

This is a new family staple! Fabulous bread! Although I should note that I did make one substantial change- I used Robin Hood's Multigrain Flour that can be substituted cup for cup for white. I didn't have whole wheat. I actually even used the multigrain in place of the white as well. The only bit of white flour I used was the last cup for kneading. The only other minor change I made was I used an eggwhite wash instead of plain water for the top of the loaf because I found it held the oats on better and gave the finished loaf a nicer color. I happened to be making other bread at the time and so it was just as quick to use. I baked mine in my Pampered Chef stoneware loaf pans and the crust was amazing. I've made about 4 double batches in the last week!! YUM. Thanks for the fabulous recipe!

Ingredients Nutrition


  1. In bowl, dissolve 1 tsp of the sugar in 1/2 cup of the warm water; sprinkle in yeast. Whisk in 1/4 cup of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
  2. In large bowl, combine molasses, butter, salt and remaining sugar and warm water. Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 of the rolled oats. With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
  3. Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining white flour as necessary - about 10 minutes.
  4. Place in a large greased bowl, turning to grease all over. Cover with plastic wrap, let rise in a warm place until doubled in bulk - about 2 hours.
  5. Punch dough down, turn out onto lightly floured surface. With rolling pin, flatten into 11" x 8" rectangle; firmly roll up into log and pinch seam to seal. Place, seam side down, in a greased 9" x 5" loaf pan. Cover and let rise until doubled in bulk - about 1 1/2 hours.
  6. With tip of sharp knife, make 1/2" deep slash lengthwise down centre of loaf. Brush top with water, sprinkle with remaining oats. Bake in centre of 350°F (180°C) convection oven until loaf sounds hollow when tapped on bottom - about 40 minutes. Let cool on rack.
  7. For a conventional oven - bake on centre rack at 400°F (200°C) for 30 minutes.

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