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Multigrain Oatmeal Bread

Multigrain Oatmeal Bread
Nuts, seeds and cracked wheat give this wholesome bread a wonderfully crunchy texture.
Yield 2 loaves



  • 1/2 cup plus 1 teaspoon granulated sugar, divided
  • 1/2 cup warm water (110-115°F)
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1 1/4 cups boiling water
  • 3/4 cup quick-cooking rolled oats
  • 1/4 cup cracked wheat
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoon table salt
  • 1/4 cup flax seeds
  • 1/4 cup sunflower seeds
  • 2 large eggs (lightly beaten)
  • 1 cup whole wheat flour
  • 4 1/2 cups bread flour, divided


  • 1 large egg (lightly beaten)
  • 3 tablespoons quick-cooking rolled oats
  • 2 tablespoons flax seeds


  • In small bowl, dissolve 1 teaspoon sugar in warm water. Stir in yeast; let stand for 10 minutes, or until foamy.
  • In stand mixer bowl, combine 1/2 cup sugar, boiling water, rolled oats, cracked wheat, oil and salt; let cool to lukewarm (around 90-100°F). Stir in yeast mixture, flax seeds, sunflower seeds and eggs. Using a paddle attachment, blend on low speed for 30 seconds. Add whole wheat flour and 2 cups bread flour; beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining bread flour to make a soft dough. Knead until smooth and elastic, about 7 to 10 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Grease two 8×4-inch loaf pans; set aside.
  • Punch down dough; turn out onto lightly floured surface. Divide dough in half; shape each portion into ball. Using rolling pin, gently roll each ball into a rectangle the length of loaf pan. Roll up into cylinder; pinch along bottom to seal. Fold each end of loaf in and pinch to seal. Place into prepared pans. Cover and let rise in warm draft-free place for about 1 hour or until doubled in bulk.
  • Preheat oven to 375°F.
  • Brush egg over loaves, sprinkle with topping of rolled oats and flax seeds. Bake in center of oven for about 30-35 minutes or until loaves are golden brown and sound hollow when tapped on bottom. Remove from pans; let cool on racks.


Photo by Food Wanderings.

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Review & Comments

Deborah | Reply

Hello there, I have the same comment as Melissa. How much bread flour does this recipe take? 2 cups or 4 cups? This recipe uses all the flour so I guess it’s 4 cups? Thanks

Red Star Yeast | Reply

Hi Deborah,
The recipe on this page is correct – 4 to 4 1/2 cups bread flour, depending on your dough.
Happy baking!

Bruce Delaplain | Reply

High altitude (mile high), single loaf version:

Approximately half of original recipe. Substituted honey. Some different seeds/grains. Came out great! Baked at 350 in 8×4″ non-stick bread loaf pan.
• 1.5 teas. Active dry yeast
• ½ cup warm water (90-95°F) plus two pinches sugar
• 1/2 cup quick-cooking rolled oats
• 1/8 cup vegetable oil/butter
• 3/4 tsp salt
• 3/8 cup honey (Orange Blossom)
• 1/2 cup boiling water
• ¼ cup sunflower seeds (used more)
• 1 large egg yolk
• 1/2 cup whole wheat flour
• 2 cups (needed less) bread flour
• 1/4 teas. baking soda (for honey)

Melissa Peterson | Reply

I originally found this recipe at Food Wanderings, but had to follow the link here because my dough was a disaster. There were two changes to the recipe posted on the blog: 1/2 tsp. less salt and 2 1/2 c. less flour!! No wonder I had a gooey mess! I just thought you might want to know that a flawed recipe with your brand name on it is out there. However, I am VERY excited to taste the end results now that I have the correct proportions.

Red Star Yeast | Reply

Thanks for letting us know, Melissa. Hope your bread turned out this time! 🙂

Happy baking,

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