Do you have a delicious recipe for a multi grain vegan bread you can share?

yes of course, here u r:

/2 cup red river cereal (or 5-grain or 7-grain cereal)
1 1/2 cups boiling water
2 tablespoons honey
2 tablespoons canola oil
2 cups whole wheat flour
3/4 cup all-purpose flour
1/4 cup oat bran or wheat bran
1 (1/4 ounce)envelope fast rising yeast , instant (or 2 1/4 tsp if you buy yeast in bulk)
1 teaspoon sugar
1/2 teaspoon salt (optional)
1 egg
Directions
1Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
2Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
3In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
4Beat in hot cereal mixture and egg.
5Using electric mixer beat for 2 minutes at high speed.
6Stir in enough remaining whole wheat flour to make a stiff batter.
7With floured hands, pat dough in a 9×5 sprayed or lightly greased loaf pan.
8Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
9Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
10Remove from pan, cool on a rack.

2.
1 cup water
1 cup plain yogurt
1/4 cup vegetable oil
1/2 cup oats
1/3 cup wheat germ
1/3 cup unprocessed natural bran
5 1/2 cups flour
1/4 cup brown sugar
2 packages yeast , fast acting
2 teaspoons salt
2 eggs
wheat germ or oats (for topping)
Directions
1Heat water, yogurt, and vegetable oil to boiling.
2stir in oats, wheat germ and bran.
3Set aside until cooled to very warm (about 30 minutes).
4Meanwhile, conbine 1 c flour, sugar, yeast, and salt.
5Stir in cooled bran mixture, 1 egg, and enough remaining flour to make soft dough.
6Knead until smooth, about 6-8 minutes.
7Cover let rest 10 minutes.
8Divide dough, place in will greased loaf pan.
9Cover and let double in size.
10Bake at 350F degrees until golden brown.

multigrain oat bread
1 1/2 cups unbleached bread flour
1 1/2 cups spelt flour
1/2 cup rye flour
1/4 cup caraway seeds
2 tablespoons margarine (melted-vegan)
1 1/2 teaspoons sea salt
3 tablespoons agave nectar
1 (1/4 ounce)packet active dry yeast
1 1/4 cups milk (I used lukewarm oat milk)
3/4 cup raisins (optional) or currants (optional)
Directions
1Note: If you use active dry yeast, dissolve it in the warm milk before adding to other ingredients.
2In a large mixer bowl combine all the ingredients and beat well to form a shaggy dough.
3Either knead the dough for 10 minutes or use your dough hook on your mixer for 5 minutes. The dough should be somewhat sticky.
4Place the dough in a large glass bowl that you’ve coated with oil or butter. Turn the dough to cover well with the oil.
5Cover with a piece of plastic and let rise in a warm place for one hour.
6The dough should puff up very well, though it may not double in bulk.
7After its risen, place on an oiled surface and shape into a log. Place the log in a lightly greased 9×5-inch loaf pan and cover with lightly greased plastic wrap. Allow to rise until the dough is 1-2 inches above the rim of the pan.
8Bake in a 350′F preheated oven for 35-40 minutes, or until the inside of the bread reads 190′F. If the bread looks as if it’s browning too fast cover with a tin foil tent for the last 10 minutes of baking.
9Yields 1 loaf.

multigrain brown bread
3/4 cup milk
1/2 cup water
2 tablespoons canola oil (or other vegetable oil)
1 1/2 tablespoons honey
2 tablespoons raisins
2 tablespoons dark brown sugar
1 1/2 cups unbleached bread flour
1 1/4 cups whole wheat flour
3/4 cup medium rye flour
1 1/2 teaspoons salt (medium coarse sea salt)
2 teaspoons instant yeast
Directions
1In a blender, blend the milk, water, oil, honey, raisins and brown sugar.
2Put all dry ingredients into mixing bowl.
3Attach flat beater and mix for 30 seconds.
4Change to dough hook.
5Start mixer and slowly add milk blend. Continue to mix until forms a dough ball on hook.
6Increase speed to 2 and knead for 2-4 minutes until smooth and satiny.
7Place in pre-oiled bowl and cover. Allow to rise until doubled.
8Punch down and knead 3or4 times. Shape and place in bread pan.
9Cover and allow to rise until at least 1″ above edge of bread pan.
10Bake at 350 degrees for 30-40 minutes. Cover top half way through with foil to prevent overbrowning of the crust.
11Allow to cool on wire rack before cutting.
12Bread machine
13In a blender, blend the milk, water, oil, honey, raisins and brown sugar.
14Put this mixture, along with the remaining ingredients, into the pan of your bread machine.
15Program the machine for basic white bread, light crust, and press Start.
16Check the dough with about 10 minutes remaining in the final kneading cycle, and adjust the texture by adding flour or water as needed; the dough should be smooth and supple.

multigrain – dairy free
2 cups water (may vary, use less to start)
1/3 cup oil (olive, canola or a mix of both)
1 teaspoon cider vinegar
1/3 cup brown rice flour
1/3 cup besan (chickpea or garbanzo flour)
1 1/3 cups rice flour
2/3 cup arrowroot
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons guar gum
2 2/3 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons gluten free baking powder
4 teaspoons vegan egg replacer powder (or 3 eggs and reduce water by 3/4 cup)
1/3 cup soymilk powder (or dari free or almond meal)
3 teaspoons poppy seeds
3 teaspoons sesame seeds
3 teaspoons flax seeds (linseeds)
4 teaspoons sunflower seeds
2 1/4 teaspoons dried yeast granules
Directions
1BREADMAKER METHOD.
2Sift and combine the all the dry ingredients except egg replacer powder.
3In a separate bowl, whisk the egg replacer (or eggs)with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 – 1/2 cup water, and combine.
4Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency – thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
5Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the ‘Basic’ setting or the ‘Rapid’ setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a ‘Bake Only’ setting, is use the ‘Dough’ setting and then the ‘Bake Only’.
6If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
7Remove the bread from the machine as soon as it is cooked and don’t leave in the machine during the ‘Keep Warm’ cycle. Turn out from pan after a few minutes and cool on a wire rack.
8*If your breadmaker has a removable blade, you can also try this : Mix the batter until smooth, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
9HAND METHOD 1.
10Sift and combine the dry ingredients except egg replacer powder.
11In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
12Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
13Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can’t find a warm position, a very low oven can be used.).
14Remove plastic wrap, and bake at 190°C (375°F) for 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
15*If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
16HAND METHOD 2.
17Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.).
18Sift and combine the dry ingredients except egg replacer powder.
19In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
20Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
21Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can’t find a warm position, a very low oven can be used.).
22Remove plastic wrap, and bake at 190°C (375°F) 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
23*If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.