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Multi-Seed Honey Wheat Bread

A nutritious and soft sandwich bread enriched with whole wheat and a variety of seeds, perfect for breakfast or lunch.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 16 slices
Course: Breakfast, Lunch, Snack
Cuisine: American, Healthy
Calories: 130
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups warm milk (about 110 degrees)
  • 1 Tbsp instant yeast
  • 1 tsp sugar
  • 1/4 cup honey Can substitute with unsweetened applesauce for a lower sugar option.
  • 1/4 cup canola oil Can substitute with olive oil for a heart-healthy fat.
  • 1 egg whisked with 1 Tbsp water for egg wash
Dry Ingredients
  • 2-1/2 cups whole wheat flour
  • 2-3 cups bread flour Add enough until the dough pulls together.
  • 6 Tbsp shelled sunflower seeds
  • 6 Tbsp pepitas
  • 2 Tbsp sesame seeds
  • 1 Tbsp poppy seeds
  • 1 Tbsp flax seeds
  • 2 tsp salt
  • Extra seeds for sprinkling over the top Use any mix of preferred seeds.

Method
 

Preparation
  1. Add the yeast and sugar to the warm milk and stir. Let sit for 3-5 minutes until foamy.
  2. In a mixing bowl, whisk together whole wheat flour, 2 cups of bread flour, seeds, and salt.
  3. Add the milk/yeast mixture, canola oil, and honey.
  4. Using a dough hook, mix on low speed, scraping the sides as needed.
  5. Slowly add up to another cup of bread flour, enough until the dough pulls away from the sides.
  6. Let the dough knead on low for 5 minutes.
  7. Spray around and under the dough with non-stick spray, cover with a towel, and let rise for 1 hour until doubled.
Baking
  1. Spray two bread pans with non-stick spray and sprinkle a few seeds in the bottom.
  2. Punch down the dough and divide into two equal pieces. Shape each into a loaf and place in the pans.
  3. Cover and allow bread to rise for 30-45 minutes until doubled.
  4. Preheat oven to 350°F (175°C).
  5. Gently brush egg wash over the loaves and sprinkle with additional seeds.
  6. Bake at 350°F for 28-30 minutes until golden brown and sounds hollow when tapped.
  7. Remove from pans and allow to cool completely on a rack before slicing.

Notes

Store sliced bread in an airtight bag at room temperature for up to 3 days. Freeze for longer storage, wrapped tightly.