This hearty and wholesome multi-grain bread combines the earthy flavors of rye and wheat flour with the crunch and nutrition of sunflower seeds, linseed, and sesame. Simple yet satisfying, this bread is perfect for any meal — whether you’re enjoying it fresh out of the oven, slathered with butter, or as a base for your favorite sandwich. With a beautiful crust and soft interior, this recipe brings together classic ingredients in a way that makes every slice memorable. Plus, it’s easy to make, requiring just a few basic steps, and the long baking time allows the flavors to meld into a deliciously comforting loaf. Ideal for anyone looking to elevate their baking game with a little extra nutrition!
Ingredients
- 400 ml lukewarm water
- 250 g wheat flour
- 250 g rye flour
- 100 g mixed grains (such as sunflower seeds, linseed, sesame seeds, or a combination)
- 1 tsp salt
- 1 tbsp sugar
- 1 pack (about 7 g) dry yeast
- Fat (for greasing the baking pan)
Instructions
- Prepare the dry ingredients
In a large bowl, combine the wheat flour, rye flour, grains, salt, and sugar. Mix them together briefly to ensure everything is evenly distributed. - Activate the dough
Add the lukewarm water to the dry mixture and use a hand mixer with dough hooks to knead the dough on high speed for 3 minutes. The dough should come together and become smooth and elastic. - Shape the dough
Transfer the dough onto a baking tray lined with baking paper. Shape it into a loaf, smoothing the top. If desired, sprinkle a few extra seeds on top for added texture and visual appeal. Use a sharp knife to cut a lengthwise slit into the dough, about 1 cm deep. - Bake the bread
Place the baking tray in the middle rack of an unheated oven. Set the oven temperature to 190°C (top and bottom heat). Bake the bread for about 60 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom. - Cool and serve
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing.
Conclusion
This multi-grain bread is not only a nourishing addition to your meals but also a treat for the senses, with its rustic flavor and satisfying crunch from the seeds. It’s perfect for breakfast with butter and jam, as a sandwich base for lunch, or as a side to soups and stews. The combination of rye and wheat flour gives it a wonderfully hearty texture, while the seeds provide a boost of healthy fats and protein. If you enjoy baking, this recipe is a great way to bring fresh, homemade bread into your kitchen without too much fuss.
Storage Information
Once the bread has cooled, store it in a bread box or an airtight container at room temperature. It will keep for about 3-4 days. If you want to keep it fresh longer, you can freeze the bread in slices, wrapping it tightly in plastic wrap or aluminum foil. Simply thaw or toast the slices as needed for a quick, delicious snack or meal.
