Seeded Multigrain Loaf

Why You’ll Love This Recipe

• Loaded with Seeds: Sunflower, flax, chia, and sesame seeds provide crunch and nutrition.

• Nutty and Flavorful: The combination of seeds and multigrains adds depth of flavor.

• Dense and Satisfying: Keeps you full and energized.

• Perfect for Any Meal: Ideal for breakfast, lunch, or snacks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/4 cups warm water (110°F/45°C)

• 2 teaspoons active dry yeast

• 1 tablespoon honey or maple syrup

• 1 cup whole wheat flour

• 1 cup bread flour

• 1/2 cup rolled oats

• 1/4 cup sunflower seeds (plus extra for topping)

• 2 tablespoons flaxseeds

• 2 tablespoons chia seeds

• 2 tablespoons sesame seeds

• 1 teaspoon salt

• 2 tablespoons olive oil

Directions

1. Activate Yeast: In a large bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In another bowl, mix whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, chia seeds, sesame seeds, and salt.

3. Combine and Knead: Add dry ingredients and olive oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

5. Shape Loaf: Punch down dough, shape into a loaf, and place in a greased loaf pan. Sprinkle extra sunflower seeds on top.

6. Second Rise: Cover and let the dough rise again for 30-45 minutes until puffy.

7. Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.

8. Cool and Serve: Remove from the pan and cool on a wire rack before slicing.

Servings and Timing

• Servings: 12 slices

• Preparation Time: 15 minutes

• Rising Time: 1.5-2 hours

• Baking Time: 35-40 minutes

• Total Time: About 3 hours

Variations

• Add Nuts: Toss in chopped walnuts or pecans for extra crunch.

• Sweeten It: Add raisins or dried cranberries for a touch of sweetness.

• Seed Mix: Customize with your favorite seeds like pumpkin or hemp seeds.

• Gluten-Free Option: Use gluten-free flour blends with xanthan gum, adjusting liquids.

Storage/Reheating

• Storage: Store bread in an airtight container or bread box at room temperature for up to 4 days.

• Freezing: Slice and freeze in airtight bags for up to 3 months.

• Reheating: Toast or warm slices in the oven before serving.

FAQs

Can I use instant yeast?

Yes, mix it directly with dry ingredients and reduce water slightly.

How do I ensure a good rise?

Use warm water and proof yeast properly until foamy.

Can I substitute all bread flour?

Yes, but mixing flours improves texture.

How do I keep bread fresh longer?

Store in airtight containers and avoid refrigeration.

Can I add herbs or spices?

Yes, rosemary, thyme, or garlic powder add great flavor.

Is this bread vegan?

Yes, all ingredients are plant-based.

Can I make rolls instead of a loaf?

Yes, divide dough into portions and adjust baking time.

How do I prevent dense bread?

Knead well and allow sufficient rising time.

Can I use a bread machine?

Yes, use the multigrain or whole wheat setting.

What toppings work best?

Seeds like sunflower, sesame, or flaxseed sprinkled on top before baking.

Conclusion

Seeded Multigrain Loaf is a nutritious and delicious homemade bread packed with wholesome seeds and grains. Its hearty texture and nutty flavor make it a satisfying choice for any meal or snack.