Multigrain Oatmeal Bread
Nuts, seeds and cracked wheat give this wholesome bread a wonderfully crunchy texture.
Yield: 2 loaves
  • ½ cup, plus 1 tsp granulated sugar
  • ½ cup warm water (110-115°F)
  • 4½ tsp (two packages) RED STAR Active Dry Yeast*
  • 1¼ cups boiling water
  • ¾ cup quick-cooking rolled oats
  • ¼ cup cracked wheat
  • ¼ cup vegetable oil
  • 1½ tsp salt
  • ¼ cup flax seeds
  • ¼ cup sunflower seeds
  • 2 large eggs, lightly beaten
  • 1 cup whole wheat flour
  • 4½ cups bread flour, divided
  • 1 large egg, lightly beaten
  • 3 Tbsp quick-cooking rolled oats
  • 2 Tbsp flax seeds
  1. In small bowl, dissolve 1 tsp sugar in warm water. Stir in yeast; let stand for 10 minutes, or until foamy.

  2. In large bowl, combine ½ 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.

  3. With dough whisk or wooden spoon, beat in whole wheat flour and 2 cups of bread flour. Using wooden spoon, gradually stir in enough of remaining bread flour to make soft dough. Turn out onto lightly floured surface; knead for 7-10 minutes or until smooth and elastic, adding more flour if necessary.

  4. Place dough in greased bowl, turning to coat all over. Cover with plastic wrap; let rise in warm draft-free place until dough tests ripe, about an hour.

  5. Grease two 8x4-inch loaf pans; set aside.

  6. 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.

  7. Brush egg over loaves, sprinkle with topping of rolled oats and flax seeds. Bake in center of 375°F 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.

  8. *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

  9. Recipe featured at Food Wanderings.

Multigrain Oatmeal Bread | Nuts, seeds and cracked wheat give this wholesome bread a wonderfully crunchy texture. Find recipe at

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  1. 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?

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

  2. 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)

  3. 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.

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