Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Multi-Seed Honey Wheat Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 74 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Add Wet Ingredients: Pour the foamy yeast mixture, canola oil, and honey into the bowl with the dry ingredients.
  4. 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.
  5. 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.
  6. Knead Dough: Continue kneading the dough with the dough hook on low speed for 5 minutes to develop gluten.
  7. 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.
  8. First Rise: Let the dough rise in a warm place for about 1 hour or until it has doubled in size.
  9. 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.
  10. Shape Dough: Punch down the risen dough to release air. Divide the dough into two equal portions.
  11. Form Loaves: Shape each portion into a loaf and place each in a prepared bread pan.
  12. Second Rise: Cover the loaves and let them rise again for 30-45 minutes, or until doubled in size.
  13. Preheat Oven: While the dough is rising, preheat your oven to 350°F (175°C).
  14. 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.
  15. 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.
  16. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://jonschelanderpugh.com/multi-seed-honey-wheat-bread-recipe/