Description
This Multi-Seed Honey Wheat Bread is a wholesome, hearty loaf packed with a variety of nutritious seeds and sweetened lightly with honey. Combining the nutty flavor of whole wheat and the crunch of sunflower seeds, pepitas, sesame, poppy, and flax seeds, this bread offers a delightful texture and taste. Perfect for sandwiches or enjoying toasted with butter, it’s made with a straightforward method using yeast and baked to golden perfection in the oven.
Ingredients
Scale
Wet Ingredients
- 2 cups warm milk (about 110°F)
- 1/4 cup honey
- 1/4 cup canola oil
- 1 egg (for egg wash)
- 1 Tbsp water (for egg wash)
Dry Ingredients
- 1 Tbsp instant yeast
- 1 tsp sugar
- 2-1/2 cups whole wheat flour
- 2 to 3 cups bread flour
- 2 tsp salt
Seeds
- 6 Tbsp shelled sunflower seeds
- 6 Tbsp pepitas
- 2 Tbsp sesame seeds
- 1 Tbsp poppy seeds
- 1 Tbsp flax seeds
- Extra seeds for sprinkling over the top (optional)
Instructions
- Activate the yeast: Add the instant yeast and sugar to the warm milk (about 110°F) and stir. Let the mixture sit for 3-5 minutes until it becomes foamy or frothy, indicating the yeast is active.
- Combine dry ingredients: In a mixer bowl, whisk together the whole wheat flour, 2 cups of bread flour, all the seeds (sunflower, pepitas, sesame, poppy, flax), and salt to evenly distribute the ingredients.
- Add wet ingredients to dry: Pour the milk/yeast mixture, canola oil, and honey into the dry ingredients bowl.
- Mix dough: Using a dough hook on low speed, mix the ingredients together, scraping down the sides of the bowl as needed to ensure everything is incorporated.
- Add additional flour: Gradually add up to another cup of bread flour until the dough pulls away from the sides and forms a cohesive ball. You may not need all the flour.
- Knead the dough: With the dough hook, knead on low speed for 5 minutes to develop gluten and build dough structure.
- Prepare for first rise: Remove the dough hook and spray the bowl with non-stick spray around and under the dough. Cover with a towel and allow the dough to rise for about one hour, or until doubled in size.
- Prepare bread pans: Spray two bread pans with non-stick spray and sprinkle some seeds on the bottom of each for added texture and flavor.
- Shape dough: Punch down the risen dough to deflate it, then divide it into two equal portions. Shape each portion into a loaf and place them into the prepared bread pans.
- Second rise: Cover the pans and let the loaves rise for an additional 30 to 45 minutes until doubled in size again.
- Preheat oven: Set your oven to 350°F to prepare for baking.
- Apply egg wash: Gently brush the tops of the loaves with the egg wash, made by whisking the egg and water together. Sprinkle extra seeds on top if desired.
- Bake: Bake the loaves at 350°F for 28-30 minutes until the bread turns golden brown and sounds hollow when tapped on the bottom, indicating it’s fully baked.
- Cool: Carefully remove the bread from the pans immediately after baking and place them on a cooling rack. Allow to cool completely before slicing to maintain the crumb structure.
Notes
- Use warm milk at about 110°F to properly activate the yeast; too hot can kill it, too cold slows fermentation.
- Adjust the amount of bread flour as needed since flour absorption can vary; dough should be slightly sticky but pull away cleanly from sides.
- For a vegan option, substitute the egg wash with a plant-based milk or oil wash for a shiny crust.
- Store bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Check doneness by tapping the bottom of the loaf; a hollow sound means the bread is baked through.
