Print

Seeded Multigrain Loaf

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Seeded Multigrain Loaf is a hearty and wholesome bread loaded with a variety of nutritious seeds and grains. Its nutty flavor and satisfying texture make it perfect for sandwiches, toast, or enjoying plain with butter. This loaf is a great way to boost your intake of fiber and healthy fats.

Ingredients

 

  1. 1 1/4 cups warm water (110°F/45°C)
  2. 2 teaspoons active dry yeast
  3. 1 tablespoon honey or maple syrup
  4. 1 cup whole wheat flour
  5. 1 cup bread flour
  6. 1/2 cup rolled oats
  7. 1/4 cup sunflower seeds (plus extra for topping)
  8. 2 tablespoons flaxseeds
  9. 2 tablespoons chia seeds
  10. 2 tablespoons sesame seeds
  11. 1 teaspoon salt
  12. 2 tablespoons olive oil

Instructions

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

  1. Mix Dry Ingredients: In another bowl, mix whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, chia seeds, sesame seeds, and salt.
  2. 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.
  3. 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.
  4. Shape Loaf: Punch down dough, shape into a loaf, and place in a greased loaf pan. Sprinkle extra sunflower seeds on top.
  5. Second Rise: Cover and let the dough rise again for 30-45 minutes until puffy.
  6. 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.
  7. Cool and Serve: Remove from the pan and cool on a wire rack before slicing.

Notes

  1. Toss in chopped walnuts or pecans for extra crunch.
  2. Add raisins or dried cranberries for a touch of sweetness.
  3. Customize seed mix with pumpkin or hemp seeds.
  4. Use gluten-free flour blends with xanthan gum, adjusting liquids for gluten-free option.
  5. Store bread in an airtight container or bread box at room temperature for up to 4 days.
  6. Slice and freeze bread in airtight bags for up to 3 months.
  7. Toast or warm slices in the oven before serving.

Nutrition

Find it online: https://thefamilycooking.com/seeded-multigrain-loaf/