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First Watch Multigrain Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 32 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Multigrain Bread recipe from First Watch combines wholesome grains and seeds for a hearty, nutritious loaf that's perfect for breakfast or any time of day. Featuring a blend of all-purpose and whole wheat flours, rolled oats, sunflower seeds, and flaxseeds, this bread offers a nutty flavor and satisfying texture. The dough is yeast-leavened, kneaded to a smooth elasticity, and baked to a golden crust, making it an ideal homemade bread to enjoy warm with your favorite spreads.

Ingredients

Yeast Mixture

  • 1 1/2 cups Warm water (110°F)
  • 2 1/4 teaspoons Instant yeast
  • 1 tablespoon Brown sugar

Dry Ingredients

  • 2 cups All-purpose flour
  • 1 cup Whole wheat flour
  • 1/2 cup Rolled oats
  • 2 tablespoons Sunflower seeds
  • 2 tablespoons Flaxseeds
  • 1 1/2 teaspoons Salt

Other Ingredients

  • 2 tablespoons Olive oil

Instructions

  1. Activate yeast mixture: In a small bowl, combine warm water at about 110°F with instant yeast and brown sugar. Let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix dry ingredients: In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, rolled oats, sunflower seeds, flaxseeds, and salt until well combined.
  3. Combine ingredients: Add the foamy yeast mixture and olive oil to the dry ingredients. Stir until a rough dough forms.
  4. Knead the dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead for 6–7 minutes.
  5. First rise: Place the kneaded dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
  6. Shape dough: Punch down the risen dough to release air, then shape it into a loaf. Place the shaped dough into a greased 9x5-inch loaf pan.
  7. Second rise: Cover the loaf and let it rise again for 30–45 minutes until it puffs up slightly above the edges of the pan.
  8. Bake the bread: Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes until the top is golden brown and it sounds hollow when tapped.
  9. Cool and serve: Remove the bread from the pan and transfer it to a wire rack to cool for at least 20 minutes before slicing. Serve warm with butter, jam, or your favorite spreads.

Notes

  • Make sure the water used to activate the yeast is not too hot to avoid killing the yeast.
  • Kneading time is crucial for gluten development—do not under-knead.
  • You can substitute sunflower seeds or flaxseeds with other seeds like pumpkin or chia if desired.
  • Cool the bread completely before slicing for cleaner cuts and better texture.
  • Store leftover bread in an airtight container to maintain freshness for up to 3 days or freeze for longer storage.

Find it online: https://ivysrecipes.com/first-watch-multigrain-bread-recipe/