Name: Rustic Seeded Multigrain Bread Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 2 h 30 min
Cuisine: European / Artisan
Ingredients: 2 cups warm water (about 110°F / 43°C); 2¼ tsp active dry yeast; 2 tbsp honey or maple syrup; 2 tbsp olive oil; 2 cups whole wheat flour; 1½ cups bread flour (or all-purpose flour); ½ cup rolled oats; ¼ cup mixed seeds (sunflower, flax, sesame, pumpkin); 1½ tsp salt; 1–2 tbsp mixed seeds for sprinkling

Jump to Recipe· 4.3 from 24 reviews

If you have a craving for something truly nourishing, with texture, warmth, and a perfect balance of wholesome grains and seeds, this Rustic Seeded Multigrain Bread Recipe is exactly what you need. It combines a crisp crust with a soft, flavorful crumb, making it a versatile staple for any meal. Whether it’s sliced for sandwiches, toasted for breakfast, or served warm with a bit of butter melting on top, this bread delivers rustic charm and hearty satisfaction with every bite.

Ingredients You’ll Need

Two loaves of dough are placed inside two rectangular golden pans on a white marbled surface. The left loaf is topped with a mix of light brown sunflower seeds and smaller dark brown seeds, while the right loaf is plain with visible small seeds inside the dough. Above the loaves, there is a small white bowl filled with a pale liquid and a wooden brush resting inside it. To the left of the pans are two small light green bowls, one with dark brown seeds and the other with light brown sunflower seeds. The scene is light and clean, showing ingredients and bread before baking. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is simple yet essential for this bread to develop its rich flavor and perfect texture. Each component plays a unique role, from the nutty aroma of whole wheat flour to the delightful crunch of mixed seeds, making this Rustic Seeded Multigrain Bread Recipe stand out.

Warm water (2 cups, about 110°F / 43°C): Activates the yeast and helps develop the dough’s perfect consistency.
Active dry yeast (2¼ tsp): The magic ingredient that makes the dough rise beautifully and creates that airy crumb.
Honey or maple syrup (2 tbsp): Adds a hint of natural sweetness while feeding the yeast for better fermentation.
Olive oil (2 tbsp): Enhances moisture and adds a smooth richness to the bread.
Whole wheat flour (2 cups): Brings depth, fiber, and a hearty, nutty flavor to the loaf.
Bread flour (1½ cups): Supplies the gluten structure that keeps the bread chewy and structured.
Rolled oats (½ cup): Adds texture and a subtle earthiness throughout the crumb.
Mixed seeds (¼ cup – sunflower, flax, sesame, pumpkin): Infuse the bread with crunch and nutrition.
Salt (1½ tsp): Balances flavors and strengthens the dough’s gluten network.
Optional topping – mixed seeds (1–2 tbsp): For a visually appealing and tasty crust finish.

How to Make Rustic Seeded Multigrain Bread Recipe

Step 1: Activate the Yeast

Start by combining warm water, yeast, and honey in a large bowl. Let it rest for 5 to 10 minutes until it becomes foamy. This shows your yeast is alive and ready to work its magic, which is the foundation for a successful bake.

Step 2: Incorporate Olive Oil

Once the yeast mixture is bubbly, stir in olive oil. This enriches the dough, contributing to a moist crumb that balances the rustic grains perfectly in this Rustic Seeded Multigrain Bread Recipe.

Step 3: Mix Dry Ingredients

Add whole wheat flour, bread flour, rolled oats, mixed seeds, and salt to the bowl. Stir everything until a rough dough forms. This stage brings all the textures and tastes together before kneading.

Step 4: Knead the Dough

Turn the rough dough onto a floured surface and knead it for about 8 to 10 minutes until it feels smooth and elastic. Kneading develops gluten, which is essential for the bread’s rise and chewy texture.

Step 5: First Rise

Place the dough in a lightly oiled bowl, cover it, and set it in a warm spot. Let it rise for 1 to 1 ½ hours, or until it has doubled in size. This first proof allows the flavors to develop and ensures a light, airy loaf.

Step 6: Shape and Second Rise

Punch down the risen dough, then shape it into your preferred form—round or loaf. Place it on a parchment-lined baking sheet or in a loaf pan. Cover and let it rise again for 30 to 45 minutes to achieve that perfect final lift.

Step 7: Prepare to Bake

Preheat your oven to 375°F (190°C). Just before baking, brush the top of your dough lightly with water and sprinkle on extra seeds if you like. This finishing touch adds beautiful color and crunch to the crust.

Step 8: Bake to Perfection

Bake for 35 to 40 minutes or until the loaf turns a golden brown hue and sounds hollow when tapped. This bake time ensures a crisp crust with a tender interior that satisfies on every level.

Step 9: Cool Completely

Allow the bread to cool entirely on a wire rack before slicing. This rest time finishes the baking process inside and prevents crumbling or gumminess when you cut into your Rustic Seeded Multigrain Bread Recipe.

How to Serve Rustic Seeded Multigrain Bread Recipe

Rustic Seeded Multigrain Bread Recipe - Recipe Image

Garnishes

Sprinkle your bread with a few extra seeds right after brushing with water before baking to create an inviting appearance and delightful nuttiness in every bite. Fresh herbs like rosemary or thyme can also be brushed on for a fragrant twist.

Side Dishes

This Rustic Seeded Multigrain Bread Recipe pairs beautifully with hearty soups, fresh salads, or a cheese platter. The versatile flavors complement creamy spreads like hummus or avocado to make an easy yet satisfying meal.

Creative Ways to Present

Slice your bread thick for rustic sandwiches, toast it and slather with butter and jam for breakfast, or cube it and toast for homemade croutons that add crunch to any salad or soup. The texture and flavor lend themselves to many delightful presentations.

Make Ahead and Storage

Storing Leftovers

Wrap your bread tightly in plastic wrap or a bread bag to keep it fresh at room temperature for up to 2 days. This ensures the crust stays crisp but the interior remains soft and flavorful.

Freezing

If you want to enjoy this Rustic Seeded Multigrain Bread Recipe later, slice it first and freeze in an airtight container or freezer bag for up to 2 months. Frozen slices can be toasted straight from the freezer for convenience.

Reheating

Reheat slices in a toaster or warm the whole loaf in the oven at 350°F (175°C) for about 10 minutes to revive that freshly baked crunch and soft crumb. It’s the perfect way to bring your bread back to life.

FAQs

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour helps with a chewier texture due to higher gluten content, all-purpose flour will still produce a delicious Rustic Seeded Multigrain Bread Recipe, just a bit softer.

How can I make my bread more moist?

Including olive oil is key to moisture, but you can also soak the seeds in warm water for 10 minutes before mixing to add extra hydration and soften the crumb.

Can I add other seeds or grains?

Yes, feel free to experiment with seeds like chia or millet or swap some oats for cooked quinoa to personalize the texture and flavor while keeping the rustic character alive.

How do I know when the bread is fully baked?

The bread should be golden brown and sound hollow when tapped on the bottom. You can also use an instant-read thermometer; it should read about 200°F (93°C) in the center.

Is this bread suitable for vegetarians?

Yes! This Rustic Seeded Multigrain Bread Recipe uses only plant-based ingredients, making it a wholesome choice for vegetarians and vegans alike.

Final Thoughts

There’s something incredibly satisfying about baking your own bread, especially when each loaf turns out as hearty and delicious as this Rustic Seeded Multigrain Bread Recipe. It’s a comforting project with a rewarding result, perfect for those who appreciate the simple pleasures of homemade goodness. I encourage you to try it soon and enjoy the warm, nutty aromas filling your kitchen along with every bite of that glorious crust.