Martha Stewart's Multigrain Bread Recipe: Homemade Artisan Crust With Nutty Depth

Martha Stewart's multigrain bread recipe transforms your kitchen into a bakery with just a few simple ingredients and precise techniques. The nutty depth comes from combining whole grains and seeds, while the crust achieves that signature artisan crispness through controlled steam.

I've baked this loaf dozens of times—each batch reveals how small adjustments in hydration or kneading can elevate even the most basic pantry ingredients into something extraordinary.

What sets this recipe apart is Martha's signature approach to bread-making: a balance of texture and flavor that comes from proper gluten development during kneading and careful proofing.

The dough incorporates wheat bran and seeds for hearty bites, while the scoring pattern on top creates both visual appeal and that satisfying crackling crust.

This bread isn't just healthy—it's the kind of loaf that makes you slow down and savor each slice, whether toasted with butter or used for sandwiches.

The process requires patience—allowing time for proper fermentation creates that open crumb structure and deep flavor—but the results are worth every minute. You'll end up with a loaf that's crisp on the outside, tender within, and packed with nutty, earthy notes from the multigrain blend.

The aroma alone as it bakes will have your whole house anticipating dinner. Let's get started on creating your perfect loaf.

This recipe works particularly well when made fresh, but the leftovers keep beautifully for up to five days wrapped in a cloth. For even better flavor, try adding a sprinkle of coarse sea salt to the dough or topping the loaf with sesame seeds before baking.

The possibilities for customization are endless while maintaining Martha's professional standards for texture and taste.

Ingredients for martha stewart multigrain bread

Just twelve ingredients transform your kitchen into Martha's bakery with that signature artisan crust.

The flours are the foundation—King Arthur all-purpose and Bob's Red Mill whole wheat give the best balance, but any unbleached and whole wheat blend works. Wheat bran is key for that hearty texture, so grab it from the bulk section at Whole Foods or Trader Joe's—it keeps forever. Honey should be liquid at room temp; if yours is thick, warm it gently. The yeast? Check the expiration date—old yeast won't activate properly. I always keep a small jar in the fridge for quick breads like this.

No sunflower seeds? Pumpkin seeds or flaxseeds work too—just toast them first. Short on rosemary? Dried thyme at half the amount gives a similar earthy note. The olive oil matters here—use something fruity and peppery, not that bland grocery store stuff. For the scoring pattern, a sharp serrated knife is best, but a razor blade gives that professional look. And if you're feeling fancy, sprinkle extra sesame seeds on top before baking—they toast beautifully and add crunch.

This dough needs time—let it rise 1-2 hours until doubled. Shape it gently to avoid deflating the gluten. The loaf keeps best wrapped in a clean kitchen towel for 5 days. For reheating, wrap the cooled loaf in foil and warm at 350°F for 10 minutes. Freeze slices for quick toast—just pop them in the toaster straight from frozen. And if you make a double batch, freeze the second loaf for up to 3 months.

Step-by-step instructions for Martha Stewart's multigrain bread

Here's how to bake a rustic multigrain loaf with perfect texture and nutty flavor.

In a small bowl, combine the 1.25 cups warm water (about 110°F) with the 2.25 teaspoons active dry yeast. Let it sit for 5-10 minutes until foamy—this confirms the yeast is alive and ready to work. If it doesn't bubble, your yeast might be dead, and you'll need to start over.

While waiting, mix the 2 tablespoons olive oil, 0.25 cup honey, 1 teaspoon garlic powder, and 1 teaspoon dried rosemary in a large mixing bowl. Stir well to combine these wet ingredients. The honey will help feed the yeast while adding natural sweetness, and the olive oil creates a tender crumb. If your rosemary is whole, crush it between your fingers first for better flavor distribution.

In the same bowl, add the 3 cups all-purpose flour, 1 cup whole wheat flour, 0.5 cup wheat bran, and 2 teaspoons coarse sea salt. Stir to distribute the salt evenly—this prevents pockets of saltiness in your final loaf. The wheat bran and whole wheat flour will give your bread that hearty, nutty depth.

Gradually pour the yeast mixture into the dry ingredients while mixing with a wooden spoon or dough whisk. Once combined, turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If the dough feels too sticky, add a little more all-purpose flour, but don't overdo it—too much flour makes for a dense loaf.

Lightly oil a large bowl, place the dough inside, and cover it with a damp kitchen towel. Let it rise in a warm spot for 1-1.5 hours, or until doubled in size. The dough should feel light and airy when pressed gently with a fingertip—this indicates proper fermentation. If your kitchen is cold, place the bowl near a warm oven (with the light on) to help it rise faster.

Once risen, punch down the dough to release air, then divide it into 4 equal portions. Roll each portion into a log shape, about 8 inches long. Sprinkle the 2 tablespoons sesame seeds and 0.25 cup sunflower seeds on a parchment-lined baking sheet, then place the dough logs seam-side down on the seeds. The seeds will add crunch and flavor while preventing sticking. Cover loosely with a towel and let rise again for 30-45 minutes until puffy.

Preheat your oven to 375°F and place a baking stone or inverted baking sheet on the middle rack. This helps create steam, which gives your bread a crisp crust. Bake the dough logs for 25-30 minutes, rotating the pan halfway through, until they're deep golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 190-200°F—this ensures a fully baked loaf without drying it out.

Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing. The crust will firm up as it cools, and the seeds will crisp beautifully. Slice into thick pieces for that classic artisan feel—this bread is best enjoyed fresh, straight from the oven, with a pat of butter or your favorite jam.

Dietary considerations for these flavors

Gluten-Free Adaptation

For a gluten-free version, replace the all-purpose and whole wheat flours with a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Use 1.5 cups of the blend to match the original dough structure.

Add 1 tablespoon xanthan gum to improve elasticity, and reduce the honey to 0.15 cup to prevent over-sweetness. The dough will be stickier, so wet your hands when shaping. Bake at 350°F for 30-35 minutes—gluten-free bread needs extra time to crisp. 🌾

Low-Carb Option

Swap the flours for almond flour and coconut flour in a 3:1 ratio (e.g., 2.5 cups almond flour and 0.5 cup coconut flour). Omit the wheat bran and use 3 egg whites instead of honey for binding.

The dough will be dense, so bake in a 9x5-inch loaf pan at 325°F for 40-45 minutes. Add 1 teaspoon baking powder for lift. This version keeps well for 4 days in an airtight container.

Vegan Substitutions

Replace the active dry yeast with 2.25 teaspoons nutritional yeast for a vegan-friendly rise. Use flaxseed meal (mix 2 tablespoons ground flaxseed with 6 tablespoons water) instead of honey. Substitute vegan olive oil and ensure your seeds are unsalted.

The dough will be slightly denser, so knead for 8-10 minutes to develop gluten. Proofing time may extend to 2 hours—patience is key! 🌱

Allergen-Friendly Tips

For nut allergies, replace sunflower seeds with pumpkin seeds or quinoa flakes. Check your flours for cross-contamination warnings—Bob’s Red Mill and King Arthur offer dedicated gluten-free and allergen-free lines.

If avoiding sesame, use poppy seeds or hemp seeds instead. Always store allergen-free bread in a separate container to prevent cross-contact.

Soy-Free Adjustments

Sesame seeds are often soy-processed, so skip them or use sunflower seeds as a topping. Ensure your wheat bran and flours are certified soy-free—check labels for hidden soy additives. For extra flavor, add 1 teaspoon dried thyme or crushed coriander seeds to the dough.

The bread’s texture remains hearty without soy-based ingredients, and the nutty depth stays intact. ✨

Frequently asked questions