Multi-Seed Honey Wheat Bread Recipe
If you’re on the hunt for a wholesome, irresistibly crunchy loaf that’s as beautiful as it is delicious, this Multi-Seed Honey Wheat Bread Recipe is just what you need in your baking repertoire. The perfect balance of nutty seeds, subtle sweetness from honey, and hearty whole wheat flour comes together to create a bread that’s soft inside with a satisfyingly crisp crust. Whether you’re making sandwiches, toasting for breakfast, or simply enjoying a slice with a pat of butter, this recipe brings the comforting tastes of homemade bread elevated by the wonderful texture and flavor of multiple seeds.
Ingredients You’ll Need
This Multi-Seed Honey Wheat Bread Recipe calls for straightforward, pantry-friendly ingredients that each play a crucial role in building flavor, structure, and that lovely golden hue. From the warm milk that activates the yeast to the mix of seeds that add crunch and nutrition, every component is essential.
- 2 cups warm milk (about 110 degrees): Ensures optimal yeast activation for a perfect rise.
- 1 Tbsp instant yeast: Quick-starting leavening agent to give your bread the best lift.
- 1 tsp sugar: Feeds the yeast and adds a hint of sweetness.
- 2-1/2 cups whole wheat flour: Provides hearty flavor and fiber-rich texture.
- 2 to 3 cups bread flour: Adds the protein needed for gluten development and a good crumb.
- 6 Tbsp shelled sunflower seeds: Offers a lovely nutty crunch with each bite.
- 6 Tbsp pepitas: Adds vibrant green color and an earthy flavor profile.
- 2 Tbsp sesame seeds: Gives a lovely toasted aroma and subtle crispiness.
- 1 Tbsp poppy seeds: Tiny bursts of flavor and delightful texture contrast.
- 1 Tbsp flax seeds: Introduces heart-healthy omega-3 fats and a mild nuttiness.
- 2 tsp salt: Balances sweetness and enhances overall flavor.
- 1/4 cup honey: Natural sweetener to add moisture and depth of flavor.
- 1/4 cup canola oil: Keeps the bread tender and moist.
- Egg wash (1 egg whisked with 1 Tbsp water): Creates a shiny, golden crust.
- Extra seeds for sprinkling: Adds an inviting decorative touch and extra texture.
How to Make Multi-Seed Honey Wheat Bread Recipe
Step 1: Activate the Yeast
Begin by stirring the instant yeast and sugar into your warm milk. This simple mixture needs a few minutes to become frothy, signaling that your yeast is awake and ready to work its magic. This step ensures that your bread will have a beautiful rise and lightness.
Step 2: Mix Dry Ingredients
In a large mixing bowl or mixer, whisk together the whole wheat flour, 2 cups of bread flour, every lovable seed (sunflower, pepitas, sesame, poppy, flax), and salt. This combination is the foundation of your bread’s nutty, multi-textural flavor and helps spread those seeds throughout every bite.
Step 3: Add Wet Ingredients and Begin Mixing
Pour in the foamy yeast mixture, then add the canola oil and honey. Using a dough hook attachment on low speed, start combining all ingredients, gently scraping down the bowl edges to incorporate all the flour and seeds evenly.
Step 4: Add Remaining Bread Flour
Gradually introduce up to 1 cup more bread flour, but stop as soon as the dough pulls away from the sides and forms a cohesive ball. This step is crucial for achieving the right dough consistency that is neither too sticky nor too dry.
Step 5: Knead the Dough
Keep the dough hook turning on low for about 5 minutes. Kneading develops gluten, which gives the bread its structure and chewy texture. It’s so satisfying to watch the dough transform and become elastic.
Step 6: First Rise
Remove the dough hook and lightly spray around and beneath the dough with non-stick spray. Cover the bowl with a clean towel and let your dough rest in a warm spot for about an hour, or until it doubles in size. This rise is where the yeast creates those enticing air pockets for a tender crumb.
Step 7: Prepare Pans and Shape Loaves
Spray two bread pans with non-stick spray and sprinkle a few seeds on the bottom to prevent sticking and add a delightful seed crust on the base. Punch down the risen dough gently to release excess air and divide into two equal parts. Shape each into a loaf and place it into the pans.
Step 8: Second Rise
Cover the pans again and allow the loaves to rise for an additional 30 to 45 minutes until doubled in size. This final rise builds puffiness, setting you up for a beautifully soft and airy loaf.
Step 9: Bake Your Bread
Preheat the oven to 350°F. Brush the tops of the loaves with the egg wash, and sprinkle with extra seeds for that perfect golden and crunchy finish. Bake for 28 to 30 minutes or until the loaves are golden brown and sound hollow when tapped underneath.
Step 10: Cool and Enjoy
Remove the bread immediately from the pans and transfer to a cooling rack. Letting the loaves cool completely before slicing prevents a gummy texture and lets you savor each slice as it was meant to be.
How to Serve Multi-Seed Honey Wheat Bread Recipe
Garnishes
This bread shines on its own but also responds beautifully to light garnishing. Spread a thin layer of herb butter or cream cheese, or top a slice with a drizzle of honey and a sprinkle of extra seeds for a lovely rustic look and enhanced flavor.
Side Dishes
Serve your Multi-Seed Honey Wheat Bread with hearty soups, fresh salads, or egg dishes. Its nutty grains complement savory elements like roasted vegetables and cheeses perfectly, making it a versatile addition to any meal.
Creative Ways to Present
Think beyond the sandwich: slice and toast the bread to make crostini topped with smashed avocado or smoked salmon. Or, use thicker slices to make savory bread puddings or strata for brunch. This bread’s texture and flavor take well to creative re-imaginings!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Multi-Seed Honey Wheat Bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This keeps the bread fresh and preserves the crunch from the seeds.
Freezing
To extend its life, freeze the bread whole or sliced in a freezer-safe bag. Remove as much air as possible before sealing. When frozen, it maintains its texture and taste wonderfully for up to three months, making it easy to enjoy fresh bread anytime.
Reheating
Reheat slices in a toaster or wrap the whole loaf in foil and warm it in the oven at 350°F for 10 to 15 minutes. The heat revives the crust’s crunchiness while keeping the inside soft and fluffy.
FAQs
Can I substitute other seeds in the Multi-Seed Honey Wheat Bread Recipe?
Absolutely! While this recipe shines with its specific seed blend, you can experiment by swapping in chia seeds, hemp hearts, or even chopped nuts according to your taste and what you have on hand.
Is it necessary to use both whole wheat and bread flour?
Yes, combining whole wheat and bread flour balances nutrition and texture. Whole wheat adds fiber and flavor, while bread flour’s higher gluten content ensures a light and airy loaf rather than a dense one.
How do I know when the bread is fully baked?
The best test is tapping the bottom of the loaf—it should sound hollow. Additionally, a golden crust and a thermometer reading of about 190°F internal temperature confirm it’s done baking.
Can I make this bread without a mixer?
Definitely! You can mix and knead the dough by hand, just be prepared to spend a little extra time kneading until the dough is smooth and elastic, about 10 minutes.
What can I do if my dough is too sticky or too dry?
If the dough is sticky, sprinkle in a little more flour, a tablespoon at a time, until it’s manageable but still slightly tacky. If it’s too dry and crumbly, add warm water, a teaspoon at a time, to bring it together.
Final Thoughts
Once you try this Multi-Seed Honey Wheat Bread Recipe, it’s hard not to keep coming back for more. The nutty seeds, sweet honey, and wholesome wheat combine into a loaf that feels like a warm hug fresh from the oven. Baking this bread at home is not only a satisfying experience but a delicious way to nourish yourself and your loved ones. I hope you bake it soon and enjoy every crunchy, tender slice!
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Multi-Seed Honey Wheat Bread Recipe
- Total Time: 1 hour 50 minutes
- Yield: 2 loaves (about 2 servings each) 1x
- Diet: Vegetarian
Description
This Multi-Seed Honey Wheat Bread is a wholesome and hearty loaf packed with a variety of nutritious seeds like sunflower seeds, pepitas, sesame, poppy, and flax seeds. Sweetened with honey and enriched with whole wheat and bread flours, this bread offers a perfect balance of flavor and texture. The bread is slightly sweet, very moist, and has a beautiful seed-crusted top, making it ideal for sandwiches or as a tasty breakfast toast.
Ingredients
Wet Ingredients
- 2 cups warm milk (about 110°F)
- 1/4 cup honey
- 1/4 cup canola oil
- 1 egg (for egg wash)
- 1 Tbsp water (for egg wash)
Dry Ingredients
- 1 Tbsp instant yeast
- 1 tsp sugar
- 2–1/2 cups whole wheat flour
- 2 to 3 cups bread flour
- 2 tsp salt
Seeds
- 6 Tbsp shelled sunflower seeds
- 6 Tbsp pepitas
- 2 Tbsp sesame seeds
- 1 Tbsp poppy seeds
- 1 Tbsp flax seeds
- Extra seeds for sprinkling on top (optional)
Instructions
- Activate Yeast: Add the instant yeast and sugar to the warm milk and stir to combine. Let the mixture sit for 3-5 minutes until it becomes foamy or frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, 2 cups of the bread flour, all the seeds (sunflower, pepitas, sesame, poppy, flax), and salt until evenly combined.
- Add Wet Ingredients: Pour the foamy yeast mixture, canola oil, and honey into the bowl with the dry ingredients.
- Combine Dough: Using a dough hook attachment on a stand mixer, mix on low speed, scraping down the sides as needed, until the ingredients start to come together.
- Add Additional Flour: Gradually add up to 1 more cup of bread flour, little by little, until the dough pulls away from the sides and forms a smooth, cohesive ball.
- Knead Dough: Continue kneading the dough with the dough hook on low speed for 5 minutes to develop gluten.
- Prepare for First Rise: Remove the dough hook and spray the inside of the mixing bowl and under the dough with non-stick spray. Cover the bowl with a towel.
- First Rise: Let the dough rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare Pans: Spray two bread pans with non-stick spray and sprinkle some seeds evenly on the bottom of each pan for a seeded crust.
- Shape Dough: Punch down the risen dough to release air. Divide the dough into two equal portions.
- Form Loaves: Shape each portion into a loaf and place each in a prepared bread pan.
- Second Rise: Cover the loaves and let them rise again for 30-45 minutes, or until doubled in size.
- Preheat Oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Apply Egg Wash: Gently brush the tops of the loaves with an egg wash made by whisking one egg with a tablespoon of water. Sprinkle extra seeds on top if desired.
- Bake Bread: Bake the loaves in the preheated oven for 28-30 minutes until golden brown and cooked through. The bread should sound hollow when tapped on the bottom.
- Cool Bread: Remove the bread from the pans immediately and allow the loaves to cool completely on a wire rack before slicing to ensure the best texture.
Notes
- Use warm milk around 110°F to properly activate the yeast without killing it.
- You may not need the full 3 cups of bread flour; add gradually to achieve a smooth dough consistency.
- For more seed flavor, feel free to sprinkle additional seeds on top before baking.
- The egg wash gives the bread a shiny crust and helps seeds stick to the surface.
- Allow the bread to cool completely before slicing to avoid gummy texture.
- This bread freezes well; slice and freeze for quick use later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
