There’s nothing quite like the aroma of freshly baked bread—and this soft 7 grain bread recipe brings both hearty flavor and wholesome goodness to your kitchen. Packed with a nourishing blend of whole grains like oats, flaxseed, and wheat, this homemade loaf is tender, slightly nutty, and perfect for sandwiches or toast. Whether you’re a seasoned baker or just starting out, this easy 7 grain bread is a great way to add more whole grains to your diet while enjoying that irresistible fresh-baked taste. Keep reading to learn how to make this delicious and healthy multigrain bread from scratch!
There’s something so comforting about a homemade loaf of bread—especially when it’s as soft, hearty, and flavorful as this 7-grain bread. With a blend of nutritious grains like oats, flax, millet, and whole wheat, this bread brings a satisfying texture and rich taste while still being perfectly soft and sliceable. Whether you’re looking for a wholesome everyday sandwich bread or a rustic slice to enjoy with butter and jam, this recipe has you covered.
What Is 7-Grain Bread?
7-grain bread is a multigrain bread made with a combination of seven different whole grains. You can choose to make your own mixture of grains but I buy this cereal mixture from Amazon. I've used it for cereal, in cookies and, of course, in this bread.
Why You’ll Love This Homemade 7-Grain Bread
No preservatives: Just real, wholesome ingredients—nothing you can’t pronounce.
Soft and fluffy: Despite all the whole grains, this bread has a beautifully tender texture.
Nutrient-rich: It’s loaded with fiber, protein, and essential nutrients from whole grains.
Versatile: Use it for sandwiches, toast, or even croutons and breadcrumbs.
Freezer-friendly: Make a double batch and freeze one loaf for later.
Hint: Ensure that the bread cools completely after baking before slicing it. It can be tempting to cut right in because it smells so good! It will slice better if it has cooled completely.
I love this slicer that I found on Amazon. It is made more for Classic Sourdough, but I had no problem cutting this softer sandwich loaf with it. I was able to cut this entire 7-grain bread loaf into neat and even slices!
Variations
Adding mix-ins to this 7 grain bread is a great way to add texture. Here are some ideas!
- Dried Fruit - Add ½ cup of dried cranberries or raisins
- Seeds - Mix in ½ of sunflower seeds or pepitas
- Chopped Nuts - Chop up some walnuts, pistachios, pecans, or any other nut that you like, and add about ½ cup into the dough
Equipment
Specialty equipment is not required for this recipe, but I do recommend a loaf pan. Most bread can be made free form, without a loaf pan, and will end up with a less-than-uniform shape.
I prefer to bake this recipe in a 9x5x3 silver loaf pan with straight sides that is lined with parchment paper.
Using a light loaf pan will allow excellent heat distribution and even browning. Using a metal pan will also reduce the baking time compared to baking in a glass pan.
While not necessary, even slices are great for presentation, and this bread slicer is one of my favorite kitchen tools! I HIGHLY recommend it!
Storage
Because this 7-grain loaf does not have any preservatives in it like store-bought loaves, I store it at room temperature in a bread bag for about two days. After that, I will slice the entire loaf, double-bag it, and freeze it for up to two months. Just pull out a couple of slices as you need them! They thaw in minutes!
Top Tip
👉 Soak your grains before mixing them into the dough. 🌾
Whole and cracked grains can be tough and absorb moisture during baking, which may leave your bread dry. If you soak them in warm water (or even milk) for at least 30 minutes before adding them to the dough, they’ll soften up, release flavor, and keep the loaf tender and moist.
This little step makes a huge difference in getting that hearty, chewy texture without weighing the bread down.
FAQ
A classic choice is combining wheat with oats for a soft but hearty loaf. Other great pairings are rye + wheat for a rustic flavor, or barley + spelt for a nutty, wholesome bite. The key is balancing one strong, structure-giving grain (like wheat) with another grain that adds flavor and texture.
Multigrain bread usually includes three or more grains (sometimes up to seven or more!), while 2-grain bread keeps things simple with just two. This makes it easier to highlight the flavor of each grain without overwhelming the dough, and often results in a softer, more versatile sandwich loaf.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with 7 Grain Bread:
7 Grain Bread
Ingredients
- 2 cup dry multigrain cereal mix or old-fashioned whole rolled oats (see note)
- 1 ¾ cups boiling water
- 2 ¼ tsps instant yeast
- 3 Tablespoons light brown sugar
- 3 Tablespoons unsalted butter, at room temperature
- 1 ½ teaspoon salt
- 3 ⅓ cups bread flour
- ½ cup sunflower seeds, chopped nuts, pepitas, raisins, or dried cranberries optional
Instructions
- Place cereal mix in the bowl of your stand mixer or a large bowl. Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C), about 20 minutes.
- Mix the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook. Cover and set aside.
- Mix the salt and flour together. Add the butter to the mixer and eat on low speed for 30 seconds with about a cup of the flour/salt. Scrape down the sides of the bowl and then add the rest of the flour. Beat on medium speed for 5 minutes. Add the seeds/nuts/dried fruit (if using) and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 to 3 more minutes.
- Keep the dough in the mixer and beat for an additional 3-5 minutes, or knead by hand on a lightly floured surface for 5 or 6 minutes. Knead until the dough passes the windowpane test.
- Lightly grease a large bowl with olive oil or nonstick spray (I like a wooden bread proofing bowl to maintain temperature). Place the dough in the bowl, turning it to coat all sides in the oil. Cover and allow the dough to rise for 1 ½ to 2 hours or until double in size.
- Grease a 9×5-inch loaf pan.
- When the dough is ready, punch it down to release the air. Lightly flour a work surface. Roll the dough out into a large rectangle, about 8×15 inches. Roll it up into an 8 inch log and place it in the prepared loaf pan.
- Cover the shaped loaf with plastic wrap or a clean kitchen towel. Allow to rise until it’s about 1-2 inches above the top of the loaf pan, about 1 hour.
- Preheat oven to 350°F (177°C). Bake the bread towards the bottom of the oven so the top doesn’t burn.
- Bake for 35-40 minutes. The bread is done when an instant read thermometer reads the center of the loaf as 195°F-200°F (90°C-93°C) or when you tap the loaf lightly and it sounds hollow.
- Remove the bread from the oven and allow to cool before slicing and serving.
- Cover leftover bread tightly and store at room temperature for 2-3 days.
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