Description
Crafting multi seed honey wheat bread feels like a warm hug from your kitchen, filling the space with nutty, sweet aromas that comfort and nourish. Kneading this wholesome loaf connects you directly to generations of bakers who understood the simple magic of creating bread from scratch.
Ingredients
Scale
Primary Ingredients:
- 2 cups warm milk
- 2–½ cups whole wheat flour
- 2 to 3 cups bread flour
- ¼ cup honey
- ¼ cup canola oil
Seed Mixture:
- 6 tablespoons shelled sunflower seeds
- 6 tablespoons pepitas
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon flax seeds
Supporting Ingredients:
- 1 tablespoon instant yeast
- 1 teaspoon sugar
- 2 teaspoons salt
Egg Wash:
- 1 egg
- 1 tablespoon water
Instructions
- Combine 1 Tbsp instant yeast and 1 tsp sugar with 2 cups warm milk at 110°F. Let sit 3-5 minutes until foamy.
- Mix 2-½ cups whole wheat flour, 2 cups bread flour, 6 Tbsp sunflower seeds, 6 Tbsp pepitas, 2 Tbsp sesame seeds, 1 Tbsp poppy seeds, 1 Tbsp flax seeds, and 2 tsp salt in your mixer bowl.
- Pour milk mixture, ¼ cup canola oil, and ¼ cup honey into flour blend. Attach dough hook.
- Mix ingredients on low speed, scraping mixer sides until everything incorporates smoothly.
- Gradually add remaining bread flour until dough forms a cohesive ball and pulls away from mixer sides.
- Knead dough with hook on low speed for exactly 5 minutes.
- Spray entire bowl surface with non-stick cooking spray around and underneath dough.
- Cover bowl with clean towel. Let dough rise at room temperature for 60 minutes until volume doubles.
- Spray two 9-inch bread pans with non-stick spray. Scatter few extra seeds on pan bottoms.
- Deflate dough by pressing down firmly. Divide into two equal portions.
- Shape each portion into smooth loaf. Place carefully into prepared pans.
- Allow loaves to rise another 30-45 minutes until they double in size again.
- Heat oven to exactly 350°F while bread is rising.
- Whisk 1 egg with 1 Tbsp water. Gently brush mixture across loaf surfaces. Sprinkle additional seeds on top.
- Bake loaves at 350°F for 28-30 minutes until tops turn golden brown. Check doneness by tapping bottom of loaf – it should sound hollow.
- Remove bread immediately from pans. Transfer to cooling rack. Allow loaves to cool completely before slicing.
Notes
- Let the milk be warm, not hot, to activate the yeast without killing it.
- Choose fresh seeds for maximum crunch and nutrition in your bread.
- Kneading develops gluten, so don’t skimp on the mixing time with the dough hook.
- For a gluten-free version, swap wheat flour with a reliable gluten-free bread flour blend and add xanthan gum for structure.
- Prep Time: 1 hour 40 minutes
- Cook Time: 28-30 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 168 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg