Pumpkin Chive Multigrain Bread

Tiffany Bannworth


This is a nice, fluffy bread. The toasting really brings out the flavor.

Try a slice toasted with melted Provolone floating in your favorite soup.



★★★★★ 1 vote

2 loaves
3 Hr 30 Min
35 Min



  • 1 c
    multigrain flour (can substitute wheat, buckwheat, etc)
  • 3 c
  • 1 tsp
    sea salt
  • 1 3/4 c
  • 1/4 c
    fresh chives, chopped
  • 2 1/2 Tbsp
    precreamed shortening
  • 1 pinch
  • 1 pinch
    paprika, hot (optional)
  • 2 Tbsp
    flaxseeds (optional)

  • 1 3/4 Tbsp
    yeast, dry active
  • 2/3 c
  • 1 Tbsp
  • 3/4 c
    hot water

How to Make Pumpkin Chive Multigrain Bread


  1. In a large mixing bowl, add all the bread ingredients. Set aside.
  2. In the measuring cup (Pyrex), put the honey and pour over with hot water. Mix completely.
  3. Then add, milk and stir. Follow that with the yeast. Whisking in completely, not leaving any clumps. Set aside for 15 minutes.
  4. Pour yeast into bread ingredients. Mix well.
  5. Dump out mix onto a floured surface. Knead for 5-7 minutes. Place dough in a large, lidded, greased pot. Leave in a warm place for 1 hour.
  6. Then dump out mixture again. Degas. Fold like an envelope in thirds. Then repeat from a different angle. Again return to the pot. Leave for an hour.
  7. Halve dough. Gently degas. Make either a rustic loaf or a bread pan loaf. (or one of each)
  8. Cover and allow to rise for 30-60 minutes.
  9. Bake at 375 for about 40-50 minutes. Optionally paint the top of bread with 1/4 teaspoon of dijon, 1/4 teaspoon of honey, dissolved in 1/4 cup of water.

Printable Recipe Card

About Pumpkin Chive Multigrain Bread

Dietary Needs: Vegetarian
Other Tags: For Kids Healthy

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