Multigrain Sandwich Bread Recipe: A Wholesome Delight

When it comes to making bread, there’s something incredibly satisfying about crafting a loaf that is both hearty and tender. The Multigrain Sandwich Bread recipe strikes the perfect balance between softness and a slight crunch from the mix of seeds and grains. This high-fiber, fine-textured loaf is perfect for sandwiches, yet tender enough for toast. If you’re looking for a nutritious and delicious bread option that offers both taste and texture, this recipe is sure to become a kitchen favorite.

This recipe includes a pre-soaked seed and grain mix which gives the bread a subtle nutty flavor and a delightful crunch. Additionally, it is packed with a combination of whole wheat, rye, and bread flours, which provides a balance of flavor and structure, creating a loaf that’s both sturdy for sandwiches and tender for other uses.

Whether you’re an experienced baker or a beginner, this guide will walk you through the process step-by-step, with variations and tips to help you master the recipe!

Quick Snapshot of the Multigrain Sandwich Bread

• Pan Size: 9×5 inch (23×13 cm) loaf pan (USA standard)
• Yield: 1 loaf (~900–930 g baked)
• Total Time (same day): 4½–5½ hours (mostly resting)
• Flavor Upgrade (overnight): Soaker + preferment chilled 8–16 hours
• Difficulty: Intermediate (timing and dough feel)
• Key Techniques: Soaker hydration, preferment (poolish) or tangzhong, proper gluten development in the presence of inclusions.

What is Multigrain Sandwich Bread?

Multigrain Sandwich Bread is a soft, yet hearty bread made with a variety of grains and seeds, which offer both flavor and nutritional value. The bread is enriched with whole wheat, rye, and bread flours, and a mix of oats, flaxseeds, sunflower seeds, and other grains.

The distinctive part of this recipe is the soaked grain mixture, which ensures the bread remains moist and tender while delivering a wonderful texture and flavor. The bread is perfect for sandwiches due to its sliceability and holds up well even with thick fillings.

Origin of Multigrain Sandwich Bread

The origins of multigrain bread can be traced to the desire to create a more nutritious and flavorful alternative to traditional white bread. Multigrain bread has been enjoyed for centuries across many cultures, with different grains like rye, oats, and wheat being staple ingredients in many regions.

This recipe, however, puts a modern twist on classic multigrain bread by incorporating a pre-soaked mix of seeds and grains, which enhances both flavor and texture. The combination of soaker and preferment techniques contributes to the development of a soft crumb and a complex, slightly tangy flavor.

Ingredients (with Quantities)

For the Bread:

• Bread flour (strong): 300g (75%)
• Whole wheat flour (fine): 80g (20%)
• Rye flour (light or medium): 20g (5%)
• Rolled oats (in soaker): 40g (10% of flour)
• Water: 270–290g (67.5–72.5%)
• Milk (optional): 100g (to replace equal amount of water for a softer crumb)
• Instant yeast: 6g (1.5%)
• Salt: 8g (2%)
• Honey or brown sugar: 24g (6%)
• Butter (soft, unsalted): 28g (7%)
• Multigrain/seed mix (in soaker): 60g (15%)
• Flaxseed (ground or whole): 15g (3.75%)
• Vital wheat gluten (optional): 8g (2%)
• Tangzhong (optional): 20g flour + 100g water (from total)

For the Seed & Grain Soaker (Do Early):

• Rolled oats: 40g
• Sunflower seeds (raw, unsalted): 25g
• Millet or cracked wheat or pumpkin seeds: 15g
• Flaxseed (golden or brown): 15g (can be whole or ground)
• Boiling water: 110g
• Salt (pinch): 0.5g
• Optional: Chia seeds (add 5g for more water absorption)

Poolish Preferment (Optional but Recommended for Flavor):

• Bread flour: 80g
• Water (room temp): 80g
• Instant yeast: 0.2g (pinch)

Step-by-Step Directions and Preparation Method

1. Prepare Components (Preferment and Soaker)

• Evening Preparation: Start by making the soaker. Mix all the grains and seeds listed under the soaker ingredients. Pour boiling water over the seeds and grains, cover, and let it sit for at least 30 minutes (or refrigerate overnight for up to 16 hours).
• Also prepare the poolish by mixing bread flour, water, and a pinch of yeast. Let it ferment for 8–12 hours at room temperature until it has dome-shaped and starts to recede.

2. Mix the Dough

• Morning Preparation: In a large bowl, mix the bread flour, whole wheat flour, rye flour, salt, yeast, and optional vital wheat gluten.
• Add the poolish, soaker, honey, and butter. Gradually add in the liquid (water + milk mix). Stir until you achieve a shaggy dough, and then let it rest for 15 minutes (autolyse).
• After the rest period, knead the dough for 4–6 minutes at medium speed until it becomes moderately developed and shows windowpane elasticity. This is the key to achieving a soft and pliable dough.

3. First Fermentation (Bulk Fermentation)

• Transfer the dough to a lightly oiled container, cover it, and let it ferment for 60-75 minutes at 24–26°C. It should expand by 60–70%, not fully double, and feel airy.

4. Pre-shape and Final Shape

• Lightly flour your countertop, turn out the dough, and gently flatten it into a rectangle. Pre-shape the dough into a loose log and let it rest for 15–20 minutes to relax.
• After resting, roll the dough into a tight loaf shape, ensuring the seams are pinched securely.

5. Proofing and Baking

• Place the shaped loaf seam-side down in a greased or parchment-lined 9×5 pan. Cover and proof for 50–75 minutes, until the dough crests about 2–2.5 cm above the pan rim.
• Preheat your oven to 190°C (375°F) about 25–30 minutes into the proof. Optionally, brush the top of the loaf with milk or egg wash for a shinier crust.
• Bake the bread for 35–40 minutes, covering with foil for the last 10 minutes if the top is browning too fast. The loaf is done when it reaches an internal temperature of 94–96°C (201–205°F).

6. Cooling and Slicing

• Once baked, let the loaf cool for at least 90 minutes before slicing to prevent compressing the crumb.

Variations

1. Honey-Oat Topping: Brush the loaf with a mixture of honey and water before baking, then press some oats onto the surface.
2. Seeded Crown: After egg washing, sprinkle sesame, poppy, and pepitas (pumpkin seeds) on top for added texture and visual appeal.
3. Cinnamon Swirl: Add cinnamon and brown sugar to the dough before shaping for a sweet twist.
4. Herb Garden: Add dried herbs like thyme and basil for a savory loaf perfect for sandwiches.

FAQs

Can I make this recipe gluten-free?

Yes! You can replace the bread flour with a gluten-free flour blend and add xanthan gum to help with the texture.

What is the role of the soaker in this recipe?

The soaker hydrates the seeds and grains, allowing them to expand and retain moisture, which results in a softer, more flavorful bread.

Can I freeze this bread?

Yes, you can freeze this bread. Slice it before freezing and separate the slices with parchment paper for easy access when needed.

Can I use a bread machine for this recipe?

Yes, you can. Use the dough setting for mixing and kneading, but follow the shaping and baking instructions to achieve the best texture.

Conclusion

The Multigrain Sandwich Bread recipe is a perfect blend of soft, tender crumb with a delightful nutty texture. Whether you make it as a fresh loaf for sandwiches or as a breakfast toast, this recipe delivers great results every time. By incorporating various techniques like the soaker, poolish, and tangzhong, you’re able to achieve the perfect loaf with enhanced flavor and texture. Don’t hesitate to experiment with different seed mixes, add-ins, or proofing methods to make it your own. The effort is well worth the reward of a wholesome, homemade loaf of bread!

Multigrain Sandwich Bread Recipe: A Wholesome Delight

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• Author: David Andersson
• Total Time: 2 hours 30 minutes
• Yield: 1 loaf (about 12 slices)
• Diet: Vegetarian

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Description

Multigrain Sandwich Bread is a soft, yet hearty bread made with a variety of grains and seeds, which offer both flavor and nutritional value. The bread is enriched with whole wheat, rye, and bread flours, and a mix of oats, flaxseeds, sunflower seeds, and other grains.

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Ingredients

For the Bread:

• Bread flour (strong): 300g (75%)

• Whole wheat flour (fine): 80g (20%)

• Rye flour (light or medium): 20g (5%)

• Rolled oats (in soaker): 40g (10% of flour)

• Water: 270–290g (67.5–72.5%)

• Milk (optional): 100g (to replace equal amount of water for a softer crumb)

• Instant yeast: 6g (1.5%)

• Salt: 8g (2%)

• Honey or brown sugar: 24g (6%)

• Butter (soft, unsalted): 28g (7%)

• Multigrain/seed mix (in soaker): 60g (15%)

• Flaxseed (ground or whole): 15g (3.75%)

• Vital wheat gluten (optional): 8g (2%)

• Tangzhong (optional): 20g flour + 100g water (from total)

For the Seed & Grain Soaker (Do Early):

• Rolled oats: 40g

• Sunflower seeds (raw, unsalted): 25g

• Millet or cracked wheat or pumpkin seeds: 15g

• Flaxseed (golden or brown): 15g (can be whole or ground)

• Boiling water: 110g

• Salt (pinch): 0.5g

• Optional: Chia seeds (add 5g for more water absorption)

For the Poolish Preferment (Optional but Recommended for Flavor):

• Bread flour: 80g

• Water (room temp): 80g

• Instant yeast: 0.2g (pinch)

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Instructions

1. Prepare Components (Preferment and Soaker)

• Evening Preparation: Start by making the soaker. Mix all the grains and seeds listed under the soaker ingredients. Pour boiling water over the seeds and grains, cover, and let it sit for at least 30 minutes (or refrigerate overnight for up to 16 hours).

• Also prepare the poolish by mixing bread flour, water, and a pinch of yeast. Let it ferment for 8–12 hours at room temperature until it has dome-shaped and starts to recede.

2. Mix the Dough

• Morning Preparation: In a large bowl, mix the bread flour, whole wheat flour, rye flour, salt, yeast, and optional vital wheat gluten.

• Add the poolish, soaker, honey, and butter. Gradually add in the liquid (water + milk mix). Stir until you achieve a shaggy dough, and then let it rest for 15 minutes (autolyse).

• After the rest period, knead the dough for 4–6 minutes at medium speed until it becomes moderately developed and shows windowpane elasticity. This is the key to achieving a soft and pliable dough.

3. First Fermentation (Bulk Fermentation)

• Transfer the dough to a lightly oiled container, cover it, and let it ferment for 60-75 minutes at 24–26°C. It should expand by 60–70%, not fully double, and feel airy.

4. Pre-shape and Final Shape

• Lightly flour your countertop, turn out the dough, and gently flatten it into a rectangle. Pre-shape the dough into a loose log and let it rest for 15–20 minutes to relax.

• After resting, roll the dough into a tight loaf shape, ensuring the seams are pinched securely.

5. Proofing and Baking

• Place the shaped loaf seam-side down in a greased or parchment-lined 9×5 pan. Cover and proof for 50–75 minutes, until the dough crests about 2–2.5 cm above the pan rim.

• Preheat your oven to 190°C (375°F) about 25–30 minutes into the proof. Optionally, brush the top of the loaf with milk or egg wash for a shinier crust.

• Bake the bread for 35–40 minutes, covering with foil for the last 10 minutes if the top is browning too fast. The loaf is done when it reaches an internal temperature of 94–96°C (201–205°F).

6. Cooling and Slicing

• Once baked, let the loaf cool for at least 90 minutes before slicing to prevent compressing the crumb.

Notes

This hearty bread is perfect for sandwiches, toast, or even as a side with soups and salads. For extra flavor, try brushing the top with melted butter or honey right after baking.

• Prep Time: 25 minutes (plus 1 hr 30 min rising time)
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 120
• Sugar: 3g
• Sodium: 170mg
• Fat: 2.5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 4g
• Cholesterol: Low

Keywords: Healthy multigrain bread, Whole grain sandwich bread, Seeded sandwich bread