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5 from 1 vote

Multigrain Wholegrain Bread: Hearty and Easy

Multigrain Wholegrain Bread
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins


  • 4 tsp active dry yeast mixed with 1/4 cup warm (not hot!) water. Set aside about 5 minutes or until the yeast starts to froth.
  • 1 cup warm water
  • 1 cup warm soymilk
  • 1 tbsp sugar
  • 2 tsp salt
  • 1/4 cup molasses (optional)
  • 2 tbsp olive or canola oil
  • 1 cup whole-wheat flour
  • 1 cup vital wheat gluten flour
  • 1 cup buckwheat flour
  • 1 cup rye flour


  • Mix the water, soymilk, sugar, salt, molasses and oil in a bowl.
  • Add the yeast to the soymilk mixture, then add the whole-wheat flour and the vital wheat gluten flour.
  • Mix by hand or in a stand mixer until just combined. Then add the buckwheat flour and the rye flour.
  • Knead for 10 minutes on low speed or by hand. Keep about 1/2 to 1 cup of whole-wheat flour on hand to add in case the dough is too sticky. You want a smooth, elastic dough that does not break easily.
  • Oil a bowl and place the dough in it, turning it around once to ensure it is coated all over with oil.
  • Set aside in a warm place to rise for an hour to 90 minutes.
  • Remove the dough from the bowl, punch it down, shape. If you'd like to make it in loaf pans, divide the dough into two halves, tuck the edges under for a smooth top, and place in oiled loaf pans coated with some cornmeal.
  • If shaping into a round, single loaf, as I did, place on a cookie sheet lightly greased and sprinkled with cornmeal. Let the loaves rise in a warm place for two hours.
  • Bake in a preheated 450-degree oven for 10 minutes. Then turn down the heat to 350 degrees and continue baking for 35 more minutes.
  • Remove the loaf to a rack and allow it to cool for at least 15 minutes before unmolding.