Seeded Multigrain Loaf

Why You’ll Love This Recipe

• Packed with Seeds: Sunflower, flax, chia, and sesame seeds add texture and nutrition.

• Nutty Flavor and Crunch: A satisfying bite with each slice.

• Healthy and Filling: Whole grains and seeds boost fiber and protein.

• Great for All Occasions: Perfect for breakfast, lunch, or as a snack.

Ingredients

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

• 1 1/4 cups warm water (110°F/45°C)

• 2 teaspoons active dry yeast

• 1 tablespoon honey or maple syrup

• 1 cup whole wheat flour

• 1 cup bread flour

• 1/2 cup rolled oats

• 1/4 cup sunflower seeds (plus extra for topping)

• 2 tablespoons flaxseeds

• 2 tablespoons chia seeds

• 2 tablespoons sesame seeds

• 1 teaspoon salt

• 2 tablespoons olive oil

Directions

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

2. Combine Dry Ingredients: In another bowl, mix whole wheat flour, bread flour, oats, seeds, and salt.

3. Mix and Knead: Add dry ingredients and olive oil to yeast mixture. Stir until combined, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours.

5. Shape Loaf: Punch down dough and shape into a loaf. Place in a greased loaf pan. Sprinkle extra sunflower seeds on top.

6. Second Rise: Cover and let rise for another 30-45 minutes.

7. Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes or until golden brown and hollow-sounding when tapped.

8. Cool: Remove from pan and cool completely 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 Nuts: Mix in chopped walnuts or pecans for extra crunch.

• Sweet Twist: Add raisins or dried cranberries to the dough.

• Gluten-Free Option: Use gluten-free flours and xanthan gum, adjusting liquid accordingly.

• Seed Mix: Customize with your favorite seeds like pumpkin or hemp seeds.

Storage/Reheating

• Storage: Keep bread in an airtight container or bread box at room temperature for up to 4 days.

• Freezing: Slice and freeze in airtight bags for up to 3 months.

• Reheating: Toast or warm slices in the oven before serving.

FAQs

Can I use instant yeast?

Yes, mix it directly with the flour and reduce water slightly.

How do I ensure a good rise?

Use warm water and proof yeast properly until foamy.

Can I use all whole wheat flour?

Yes, but the bread will be denser; mixing with bread flour improves texture.

How do I get a crunchy crust?

Bake with steam by placing a pan of water in the oven.

Can I make smaller rolls instead?

Yes, divide dough into portions and adjust baking time.

Is this bread vegan?

Yes, all ingredients are plant-based.

How do I store leftover bread?

In airtight containers or wrapped in foil at room temperature.

Can I add herbs or spices?

Yes, rosemary, thyme, or garlic powder work well.

How do I prevent bread from drying out?

Store properly and avoid refrigeration.

Can I use a bread machine?

Yes, follow your machine’s multigrain setting.

Conclusion

Seeded Multigrain Loaf is a nutritious and flavorful bread that’s perfect for anyone looking to add wholesome grains and seeds to their diet. Its hearty texture and nutty taste make it a delicious choice for everyday meals and snacks.