Why You’ll Love This Recipe

Warm and Aromatic: The cinnamon adds a cozy, sweet spice to every bite.
Nutritious and Filling: Packed with whole grains and seeds for fiber and protein.
Soft and Tender Crumb: Perfect for toasting or enjoying fresh.
Homemade and Natural: Made with wholesome ingredients and no artificial additives.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup warm water (110°F/45°C)
2 tablespoons honey or maple syrup
2 1/4 teaspoons active dry yeast (1 packet)
1 cup whole wheat flour
1 cup bread flour
1/2 cup rolled oats
1/4 cup sunflower seeds
1/4 cup flaxseeds
1 teaspoon ground cinnamon
1 teaspoon salt
2 tablespoons olive oil

Directions

Activate Yeast: In a large bowl, combine warm water, honey, and yeast. Let sit for 5-10 minutes until foamy.
Mix Dry Ingredients: In another bowl, mix whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, ground cinnamon, and salt.
Combine and Knead: Add dry ingredients and olive oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
Shape and Second Rise: Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise for another 30-45 minutes.
Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and hollow sounding when tapped.
Cool and Serve: Remove from pan and cool on a wire rack before slicing.

Servings and Timing

Servings: 12 slices
Preparation Time: 15 minutes
Rising Time: 1.5-2 hours
Baking Time: 35-40 minutes
Total Time: About 3 hours

Variations

Add Sweetness: Mix in raisins or dried cranberries for extra flavor.
Add Nuts: Include chopped walnuts or pecans for crunch.
Spice It Up: Add a pinch of nutmeg or allspice for deeper flavor.
Seed Toppings: Sprinkle oats or seeds on top before baking.

Storage/Reheating

Storage: Store bread in an airtight container or bread box at room temperature for up to 4 days.
Freezing: Slice and freeze bread in zip-top bags for up to 3 months.
Reheating: Toast slices or warm in the oven before serving.

FAQs

Can I use instant yeast?

Yes, mix with dry ingredients and reduce water slightly.

Can I increase the cinnamon amount?

Yes, adjust to your taste preference.

Is this bread vegan?

Yes, all ingredients are plant-based.

Can I add a glaze?

Yes, a simple honey or maple syrup glaze complements the cinnamon flavor.

How do I prevent bread from drying out?

Store in airtight containers and avoid refrigeration.

Can I make this bread gluten-free?

Use gluten-free flour blends and xanthan gum, adjusting liquid amounts.

How do I store leftover bread?

Wrap in foil or place in a bread box at room temperature.

Can I make cinnamon rolls with this dough?

The dough can be adapted for cinnamon rolls by adding sugar and butter filling.

Can I add seeds or nuts on top?

Yes, sprinkle before baking for added texture.

Can I make this bread in a bread machine?

Yes, use the multigrain or whole wheat setting.

Conclusion

Cinnamon Multigrain Bread is a warm, flavorful, and nutritious loaf perfect for any time of day. Its comforting cinnamon aroma and wholesome grains make it a delightful addition to your homemade bread collection.

Cinnamon Multigrain Bread

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Cinnamon Multigrain Bread is a deliciously fragrant and wholesome loaf that combines the comforting warmth of cinnamon with the hearty goodness of multigrains. This bread is perfect for breakfast, snacks, or as a sweet yet nutritious treat any time of the day.

Author: Laura
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: About 3 hours
Yield: 12 slices
Category: Bread
Method: Baking
Cuisine: Western
Diet: Vegetarian

Instructions

Activate Yeast: In a large bowl, combine warm water, honey, and yeast. Let sit for 5-10 minutes until foamy.

Mix Dry Ingredients: In another bowl, mix whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, ground cinnamon, and salt.
Combine and Knead: Add dry ingredients and olive oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
Shape and Second Rise: Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise for another 30-45 minutes.
Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and hollow sounding when tapped.
Cool and Serve: Remove from pan and cool on a wire rack before slicing.

Notes

Mix in raisins or dried cranberries for extra sweetness.
Add chopped walnuts or pecans for crunch.
Add a pinch of nutmeg or allspice for deeper spice flavor.
Sprinkle oats or seeds on top before baking for texture.
Store bread in an airtight container or bread box at room temperature for up to 4 days.
Slice and freeze bread in zip-top bags for up to 3 months.
Toast slices or warm in the oven before serving.
Use gluten-free flour blends and xanthan gum, adjusting liquids for gluten-free option.
Glaze with honey or maple syrup for added sweetness.
Dough can be adapted for cinnamon rolls by adding sugar and butter filling.

Nutrition

Serving Size: 1 slice
Calories: 135
Sugar: 4g
Sodium: 180mg
Fat: 4.5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg