Multigrain Bread Recipe King Arthur

Looking for a hearty, nutritious loaf that’s easy to make at home? The multigrain bread recipe from King Arthur Flour delivers a perfect balance of flavor, texture, and nutrition. With whole grains, seeds, and simple ingredients, this bread is ideal for sandwiches, toast, or enjoying fresh from the oven.

If you’ve ever walked past a bakery and been tempted by the warm, earthy aroma of freshly baked multigrain bread, you’re not alone. That rich, nutty scent is hard to resist—and the good news is, you don’t have to rely on store-bought loaves anymore. With the multigrain bread recipe from King Arthur Flour, you can recreate that bakery magic right in your own kitchen. This recipe is a favorite among home bakers for its simplicity, robust flavor, and impressive nutritional profile.

What makes this recipe stand out isn’t just the taste—it’s the balance. King Arthur has perfected a blend of whole grains and seeds that gives the bread a satisfying chew, a tender crumb, and a depth of flavor that’s both hearty and comforting. Whether you’re making toast for breakfast, building a sandwich for lunch, or serving it alongside a warm bowl of soup, this multigrain loaf holds up beautifully. Plus, it’s made with pantry-friendly ingredients, so you won’t need to hunt down obscure items at the store.

Key Takeaways

• Wholesome ingredients: Made with whole wheat flour, oats, flaxseeds, and sunflower seeds for maximum nutrition.
• Simple process: No fancy equipment needed—just a bowl, spoon, and loaf pan.
• Customizable mix-ins: Swap or add grains like millet, quinoa, or pumpkin seeds to suit your taste.
• Long shelf life: Stays fresh for up to 5 days at room temperature and freezes beautifully.
• Great for beginners: King Arthur’s clear instructions make this recipe beginner-friendly.
• No artificial additives: Free from preservatives, relying on natural fermentation for flavor.
• Perfect rise every time: Uses active dry yeast with a reliable proofing method for consistent results.

Quick Answers to Common Questions

Question 1?

Is King Arthur’s multigrain bread recipe suitable for beginners?

Question 2?

Can I substitute honey with sugar in the recipe?

Question 3?

How long does the bread stay fresh?

Question 4?

Can I add nuts or dried fruit to the dough?

Question 5?

What’s the best way to store leftover bread?

Why Choose King Arthur’s Multigrain Bread Recipe?

King Arthur Flour has been a trusted name in baking for over 200 years, and their multigrain bread recipe is a testament to their commitment to quality and accessibility. This isn’t a complicated, time-consuming sourdough project—it’s a straightforward, reliable recipe designed for everyday bakers who want great results without the stress.

One of the biggest advantages of this recipe is its flexibility. While the base ingredients are carefully chosen for optimal texture and nutrition, you’re encouraged to customize it. Love extra crunch? Add more sunflower seeds. Prefer a nuttier flavor? Toss in some chopped walnuts or almonds. The recipe is forgiving, which means even if you make a small mistake—like slightly over-kneading or under-proofing—you’ll still end up with a delicious loaf.

Trusted by Bakers Worldwide

King Arthur’s recipes are tested in their own test kitchen by professional bakers, so you know they’ve been put through the wringer. They account for variables like humidity, altitude, and ingredient brands to ensure consistency. That means whether you’re baking in Denver or Dallas, your multigrain bread should turn out just as promised.

Perfect for Health-Conscious Eaters

This bread is packed with fiber, protein, and healthy fats thanks to the variety of whole grains and seeds. It’s lower on the glycemic index than white bread, making it a smarter choice for sustained energy. Plus, it’s naturally sweetened with honey or molasses, avoiding refined sugars.

Ingredients You’ll Need

The beauty of King Arthur’s multigrain bread recipe lies in its simplicity. You likely already have most of these ingredients in your pantry. Here’s what you’ll need:

• 2 cups (240g) whole wheat flour
• 1 cup (120g) bread flour (or all-purpose)
• 1/4 cup (30g) rolled oats
• 2 tablespoons (14g) flaxseeds (whole or ground)
• 2 tablespoons (18g) sunflower seeds
• 1 tablespoon (12g) sugar or honey
• 1 1/4 teaspoons (8g) salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups (295ml) warm water (about 110°F)
• 2 tablespoons (28g) unsalted butter or oil

Optional Add-Ins

Feel free to mix and match based on what you have on hand:

• 1 tablespoon millet or quinoa
• 1 tablespoon pumpkin seeds
• 1/4 cup chopped nuts (walnuts, almonds)
• 1 teaspoon cinnamon for a hint of warmth

Why These Ingredients Work

Whole wheat flour provides structure and fiber, while bread flour adds elasticity for a better rise. Oats and seeds contribute texture and nutrients, and honey not only sweetens but also helps retain moisture. The butter or oil keeps the crumb soft, and the yeast ensures a light, airy interior.

Step-by-Step Instructions

Follow these simple steps for a perfect loaf every time. The entire process takes about 3 hours, including rising and baking—perfect for a weekend morning or afternoon.

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm water, sugar (or honey), and yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes frothy. This step confirms your yeast is alive and ready to work.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the whole wheat flour, bread flour, oats, flaxseeds, sunflower seeds, and salt. If you’re using any optional add-ins like millet or cinnamon, add them now.

Step 3: Combine Wet and Dry Ingredients

Pour the dry mixture into the yeast mixture. Add the softened butter or oil. Stir with a wooden spoon or your hands until a shaggy dough forms. It will look rough at first—that’s normal.

Step 4: Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes. You’re looking for a smooth, elastic dough that springs back when poked. If the dough feels too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water.

Step 5: First Rise

Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size. A sunny windowsill or near the oven (turned off) works well.

Step 6: Shape the Loaf

Gently punch down the dough to release air. Shape it into a loaf by flattening it into a rectangle, then rolling it tightly from one short end. Pinch the seams closed and place it seam-side down in a greased 9×5-inch loaf pan.

Step 7: Second Rise

Cover the loaf and let it rise again for 45–60 minutes, or until it rises about an inch above the rim of the pan. This ensures a light, fluffy crumb.

Step 8: Bake to Perfection

Preheat your oven to 375°F (190°C) about 15 minutes before baking. Bake the bread for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. For extra assurance, use an instant-read thermometer—the internal temperature should be 190–200°F (88–93°C).

Step 9: Cool Before Slicing

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Resist the urge to slice it right away! Cooling allows the crumb to set, preventing a gummy texture.

Baking Tips for Success

Even with a great recipe, small details can make a big difference. Here are some pro tips to help you nail your multigrain bread every time.

Use a Kitchen Scale

While measuring cups work, weighing your ingredients with a kitchen scale ensures accuracy. Flour can compact in cups, leading to a denser loaf. King Arthur’s recipe includes weights for this reason.

Check Your Yeast

Old or expired yeast is a common cause of flat bread. Always check the expiration date, and if you’re unsure, proof it in warm water with a pinch of sugar. If it doesn’t foam, it’s time for a new packet.

Control the Temperature

Yeast loves warmth, but too much heat can kill it. Aim for water around 110°F—warm to the touch but not hot. If your kitchen is cool, let the dough rise longer. If it’s warm, it may rise faster.

Don’t Overbake

Overbaking can dry out your bread. Start checking at 35 minutes. If the top browns too quickly, tent it with aluminum foil for the last 10 minutes.

Store Properly

Keep your cooled loaf in a paper bag or bread box for up to 5 days. For longer storage, slice and freeze in a zip-top bag. Toast slices straight from the freezer for a quick breakfast.

Customization Ideas

One of the best things about this multigrain bread recipe is how easy it is to adapt. Here are a few fun variations to try:

Herb and Cheese Multigrain

Add 1/4 cup grated sharp cheddar and 1 tablespoon chopped fresh rosemary or thyme during the mixing stage. The result is a savory loaf perfect for dinner.

Sweet Cinnamon Swirl

Roll the dough into a rectangle, sprinkle with a mixture of cinnamon, brown sugar, and a few raisins, then roll it up and bake as directed. Great for French toast!

Gluten-Free Option

Swap the wheat flours for a 1:1 gluten-free baking blend. You may need to add 1 teaspoon xanthan gum if it’s not already included. Note: the texture will be slightly different, but still delicious.

Frequently Asked Questions (Before You Bake)

Can I use all whole wheat flour?

Yes, but the bread may be denser. Bread flour adds gluten, which helps with rise and texture. If using 100% whole wheat, consider adding 1–2 teaspoons of vital wheat gluten for better structure.

Can I make this without a stand mixer?

Absolutely. This recipe is designed for hand mixing. Kneading by hand gives you great control and connection to the dough.

What if my bread doesn’t rise?

Check your yeast, water temperature, and rising environment. Cold kitchens slow fermentation. Try placing the bowl in a turned-off oven with a bowl of hot water to create a warm, humid space.

Can I freeze the dough?

Yes! After the first rise, shape the dough, place it in a greased pan, and freeze. When ready to bake, thaw in the fridge overnight, then let it rise and bake as usual.

Is this bread vegan?

Almost. Just swap the butter for oil and use maple syrup or agave instead of honey. The rest of the ingredients are plant-based.

Final Thoughts

Baking bread at home is one of those simple joys that connects us to tradition, nourishment, and creativity. King Arthur’s multigrain bread recipe brings all of that together in one reliable, delicious package. It’s a loaf that feeds both body and soul—packed with nutrients, full of flavor, and made with care.

Whether you’re a seasoned baker or just starting out, this recipe is a fantastic addition to your repertoire. It’s forgiving, flexible, and deeply satisfying. Plus, there’s nothing quite like the smell of fresh bread filling your kitchen on a quiet morning.

So grab your flour, warm up your oven, and give this multigrain bread recipe a try. Your taste buds—and your family—will thank you.

Frequently Asked Questions

Question?

Can I use instant yeast instead of active dry yeast? Yes, you can. Use the same amount and skip the proofing step—just mix it directly with the dry ingredients.

Question?

Why does my bread turn out dense? This is often due to over-kneading, too much flour, or inactive yeast. Stick to the recipe’s flour weight and check your yeast’s freshness.

Question?

Can I make this bread in a bread machine? Yes, most bread machines can handle this recipe. Use the dough setting, then shape and bake in the oven for best results.

Question?

Is this bread high in fiber? Absolutely. With whole wheat flour, oats, and seeds, it’s a great source of dietary fiber—about 4–5 grams per slice.

Question?

Can I double the recipe? Yes, but use two loaf pans and allow extra rising time. Baking time remains the same.

Question?

What if I don’t have a loaf pan? You can shape the dough into a free-form loaf and bake it on a parchment-lined baking sheet. It will have a more rustic look.