Mom’s Multi-Grain Bread

My mom makes incredible homemade bread. It seriously just puts store-bought bread to shame.
It’s delicious, nice and hearty without being heavy. It is nutty tasting and has sesame seeds on the outside and makes fantastic toast. I eat toast ALL the time. The butter sinks down into the little nooks and crannies of the bread and it’s oh, so good.  Her  bread is whole-grain, using several different grains for a great texture. It’s also dairy and sugar free.  It’s awesome.


Guess what?

Recently, she shared her bread recipe with me and taught me how to make it and said I can share it with you!


So, if you’ve been intimidated by the thought of baking your own bread this is a good recipe to try.

There are lots of different ingredients you can add/subtract depending on what you have at home and it pretty much still tastes amazing.

I make about 8-10 loaves a week, in one big batch and then just freeze it and we have loads of bread just waiting to be devoured. And devour it you might. 😉

This recipe makes around 8-10 loaves, so if you want to make less than that just half or quarter the recipe. Remember you can always freeze your extra bread! Just stick it in ziploc freezer bags and you’re good to go. I recommend using the 2 gallon ones because the 1 gallon are kind of a tight fit if you have big loaves.

Okay, now that we have all of that stuff out of the way, are you ready? Here we go!! It’s kind of a long process, but bear with me. It’s worth it!

Mom’s Multi-Grain Bread

By Kathy Campbell

4 cups whole wheat flour

4 cups water, microwaved 6-10 minutes. (If you have a Pyrex or Pampered Chef glass measuring container that is about 9 cups, that’s perfect because you’ll be adding more ingredients to this.)

1 cup millet or quinoa

3/4 cup chia seeds

1/4 cup nutritional yeast

2 cups rolled or steel cut oats

1 1/2 cups ground sunflower seeds or whole (un-ground) flax seeds

1 cup wheat bran

4 cups of  of organic applesauce OR 2 cups plain yogurt

2 cups vanilla almond milk OR regular milk with a tsp of apple cider vinegar to curdle it, (only with the reg. milk, not the almond milk)

2 Tbsp active dry yeast

1 cup olive or coconut oil

1 cup honey or maple syrup or molasses

1 tbsp sea salt

What to do:

Microwave the water for 6-10 minutes, til it’s hot.

While it’s going, put the flours and grains in a large bowl.


When the water is done, add the applesauce/yogurt, almond milk and yeast.  Make sure you add the yeast last so the other ingredients cool down the water and it doesn’t kill your yeast.

Stir.  This should equal about 9 cups of liquid. Let set til bubbly, about 10 minutes.


Add to your dry ingredients, stir well until everything is incorporated.

Cover the bowl and let it sit there for about half an hour, til the dough is almost to the top of the bowl.


Do laundry, dishes, read a story to your kiddos, take a bath, whatever, while it’s sponging. 🙂


Make a hole in the dough (it will be pretty wet and spongy) and add the oil and then the honey or maple syrup or molasses. Add the salt. Stir.

Begin adding white flour and stirring in between. I usually add about 3 cups at a time and stir until its too hard to stir anymore, then I dump it out onto a floured counter and begin kneading. You’ll probably end up adding about 9 more cups of flour but it depends on the weather/ how many grains you added at the  beginning. You’re going for a dough that is smooth and not sticky.


Keep kneading til you get a nice smooth dough that doesn’t feel tough. It should feel elastic-y and move nicely under your hands.


Then, spray your bread pans with cooking spray (I use olive oil cooking spray b/c canola oil is genetically modified).

Spray the countertop as well. Then sprinkle sesame seeds on it and break off pieces of dough about the size of a bread pan and shape it into a loaf, rolling it in the seeds to coat the outside with them.

Set the loaves in the bread pans and cover them and let them rise til they are nice and tall. This usually takes about an hour, unless it’s really cold in your house. (try turning on the oven to warm up the kitchen if it’s cold out.) When you go to bake the loaves, the oven needs to be at 355F.

Once  your loaves of bread have risen up above the top of the pans, pop them in the oven and let them cook for about 30 minutes, until the bottoms are slightly browned and the tops are nice and crusty and golden.

Remove from pans immediately and place on cooling racks. Let them cool all the way before you try to store them. Cut a nice piece of warm bread (carefully- it falls apart easily when it’s hot!) and butter it or put some jam on it and savor the goodness!

I freeze the extra bread (since this recipe makes 6-10 loaves) and we always eat it within a week. However, I’m pretty sure it would keep for at least a few months.


That’s it! Let me know if you try making it, I’d love to hear how it went for you or if you have any questions about anything. 🙂



This has been share at the fabulous link party, Wildcrafting Wednesday




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