INTRODUCTION
Multi-Seed Honey Wheat Bread is a soft, nutty loaf that uses whole wheat and a mix of seeds for extra flavor and texture. It is a healthy version of classic sandwich bread. The seeds add fiber, vitamins, and some extra protein, while whole wheat gives slow-release energy. This bread is great for meal prep and works well for people who want a lighter option at breakfast and lunch. Try it as a base for a spread like a Boursin appetizer with pistachios and honey to make a balanced snack.
WHY YOU WILL LOVE THIS RECIPE
- It is a lighter option compared to many white breads.
- The seeds add fiber and plant protein, making it a high protein meal helper when paired with other protein foods.
- It is a good choice for meal prep because you can slice and freeze loaves for the week.
- The recipe is heart healthy when eaten as part of a balanced diet because of whole grains and seed fats.
- It is a healthy version of sandwich bread that keeps well and tastes fresh.
HOW TO MAKE Multi-Seed Honey Wheat Bread
This bread is easy to make with a mixer and dough hook. The steps are clear and repeatable. You will end up with two loaves that are great for toast, sandwiches, or as a side with soup.
EQUIPMENT NEEDED
- Stand mixer with dough hook (or large bowl for hand kneading)
- 2 standard bread pans (8×4 inches or similar)
- Measuring cups and spoons
- Whisk for egg wash
- Pastry brush (or a spoon)
- Clean kitchen towel or plastic wrap
- Cooling rack
- Non-stick spray
- Oven
Ingredients You’ll Need :
2 cups warm milk (about 110 degrees), 1 Tbsp instant yeast, 1 tsp sugar, 2-1/2 cups whole wheat flour, 2 to 3 cups bread flour, 6 Tbsp shelled sunflower seeds, 6 Tbsp pepitas, 2 Tbsp sesame seeds, 1 Tbsp poppy seeds, 1 Tbsp flax seeds, 2 tsp salt, 1/4 cup honey, 1/4 cup canola oil, Egg wash: 1 egg whisked together with 1 Tbsp water, Extra seeds for sprinkling over the top
STEP-BY-STEP INSTRUCTIONS :
- Add the yeast and sugar to the warm milk and give a stir, let sit for 3-5 minutes until foamy or frothy
- In your mixer bowl, whisk together all of the whole wheat flour, 2 cups of the bread flour, the seeds, and salt
- Add in the milk/yeast mixture, canola oil and honey
- Use the dough hook on low speed to mix everything together, scraping down the sides as needed
- Slowly add in up to another cup of bread flour. You probably will not need all of it – just add enough until the dough pulls away from the sides of the mixer and comes together as a ball of dough
- Let the dough knead with the dough hook on low for 5 minutes
- Remove the bowl from the mixer, remove the hook, and spray around and under the dough with non stick spray
- Cover with a towel and let rise for an hour or until double in size
- Spray two bread pans with non-stick spray and sprinkle a few seeds in the bottom
- Punch down the dough and divide in to two equal size pieces
- Shape each piece in to a loaf and place each loaf in one of the prepared pans
- Cover and allow the bread to rise for an additional 30-45 minutes or until doubled in size again
- Preheat oven to 350
- Gently brush the egg wash over the bread and sprinkle with additional seeds if desired
- Bake the loaves at 350 for 28-30 minutes or until the bread is golden brown and cooked through (it should sound hollow when you tap the bottom of the loaf.)
- Immediately remove bread from pans and allow the bread to cool completely on the cooling rack before slicing
HOW TO SERVE Multi-Seed Honey Wheat Bread
Serve this bread in thin slices for portion control. A 1-slice serving with protein and vegetables makes a balanced meal. For a light breakfast, add a thin spread of nut butter and sliced banana. For lunch, make a sandwich with lean turkey, spinach, and tomato. This bread pairs well with soups and salads for a lower calorie dinner option.
Portion tips:
- Keep slices to about 1/2 inch thick for better calorie control.
- One or two slices with a high protein topping can be a high protein meal or snack.
- Use thin spreads and fresh veggies to keep meals balanced and good for weight loss plans.
STORAGE & FREEZING : Multi-Seed Honey Wheat Bread
Store sliced bread in an airtight bag at room temperature for up to 3 days. For longer storage, freeze slices or whole loaves. Wrap tightly in plastic wrap and place in a freezer bag. Frozen slices thaw in a few minutes at room temperature or in a toaster. Frozen whole loaves thaw overnight in the fridge. Proper storage keeps this bread great for meal prep and reduces waste.
SERVING SUGGESTIONS
- Breakfast: Toast with low-sugar jam and cottage cheese for added protein.
- Lunch: Make a sandwich with grilled chicken, lettuce, and hummus for a balanced meal.
- Snack: One slice with a hard-boiled egg and sliced cucumber.
- Party: Cut into small squares, toast, and top with brie and apple for simple crostini like a brie, apple and honey crostini that pairs well with the nutty seeds.
Each serving idea keeps the meal balanced and can help if you are watching calories or following a heart healthy eating plan.
VARIATIONS
- Healthier version: Use 2 Tbsp less honey or swap honey for 1/4 cup unsweetened applesauce to lower sugar. You can also use olive oil instead of canola oil for a heart healthy fat. This makes a lighter option and a more diabetic-friendly loaf.
- High-protein or low-carb version: Replace 1 cup of the bread flour with 1 cup of vital wheat gluten and 1/2 cup of almond flour to raise protein and lower net carbs. Add an extra tablespoon of flax seeds and 2 Tbsp of chia seeds for extra protein and fiber. This creates a higher protein loaf that can serve as a high protein meal base.
- Air fryer or oven-baked version: If you have a large air fryer with a baking tray, you can bake small rolls at 325°F for 18–22 minutes. For the oven, follow the main instructions and bake at 350°F. For a quick bake, make mini loaves in a muffin tin and reduce baking to 20–22 minutes. For a fun twist, try shaping dough into breadsticks and bake like the cheesy Halloween breadstick bones recipe technique, using seeds instead of cheese for the top.
Frequently Asked Questions
Q: Is this bread good for people who want to lose weight?
A: Yes. This is a lighter option than many white breads because whole wheat and seeds add fiber and slow-release energy. Keep slice size small and pair with lean protein to make meals that are good for weight loss.
Q: Can this bread be made diabetic-friendly?
A: Yes. Reduce the honey, use a sugar substitute, or swap honey for unsweetened applesauce. Increase the seed and whole wheat content to boost fiber. Always check with a health professional for personal advice.
Q: How long will the bread last in the fridge?
A: It is best stored at room temperature for up to 3 days. You can refrigerate it for up to a week, but refrigeration may dry the bread faster. For best texture and long life, freeze slices and thaw as needed.
Q: Can I make this bread without a stand mixer?
A: Yes. Mix by hand in a large bowl and knead on a floured surface for about 8–10 minutes until smooth. The dough may take a little longer to come together, but the result will be similar.
Q: How much protein is in each slice?
A: Protein varies by exact portion size and seed amounts, but the seeds and whole wheat increase the protein over white bread. Pair slices with lean meat, eggs, or dairy for a true high protein meal.
Q: Can I substitute the seeds?
A: Yes. Use any mix of seeds you like, such as chia, hemp, or chopped nuts. Be mindful that nuts raise calories but add healthy fats and protein.
MAKE-AHEAD TIPS FOR Multi-Seed Honey Wheat Bread
- Bake loaves ahead and slice them. Place slices in freezer bags for quick use. This is great for meal prep.
- For busy mornings, pre-toast slices and store in the fridge for a quick breakfast that still feels fresh.
- Freeze individual sandwich-sized slices in separate bags so you can pull out only what you need. This saves time and helps with portion control.
- Prepare the dry mix ahead of time (flours, seeds, salt) in a bag. When ready, add wet ingredients and knead. This step saves 10–15 minutes when you are short on time.
Multi-Seed Honey Wheat Bread
Ingredients
Method
- Add the yeast and sugar to the warm milk and stir. Let sit for 3-5 minutes until foamy.
- In a mixing bowl, whisk together whole wheat flour, 2 cups of bread flour, seeds, and salt.
- Add the milk/yeast mixture, canola oil, and honey.
- Using a dough hook, mix on low speed, scraping the sides as needed.
- Slowly add up to another cup of bread flour, enough until the dough pulls away from the sides.
- Let the dough knead on low for 5 minutes.
- Spray around and under the dough with non-stick spray, cover with a towel, and let rise for 1 hour until doubled.
- Spray two bread pans with non-stick spray and sprinkle a few seeds in the bottom.
- Punch down the dough and divide into two equal pieces. Shape each into a loaf and place in the pans.
- Cover and allow bread to rise for 30-45 minutes until doubled.
- Preheat oven to 350°F (175°C).
- Gently brush egg wash over the loaves and sprinkle with additional seeds.
- Bake at 350°F for 28-30 minutes until golden brown and sounds hollow when tapped.
- Remove from pans and allow to cool completely on a rack before slicing.