Multi-Seed Honey Wheat Bread
Multi-Seed Honey Wheat Bread has pumpkin, sunflower, sesame, poppy and flax seeds in it which makes a hearty loaf that is perfect for sandwiches or toast!
Ingredients
- 2 cups warm milk about 110 degrees
- 1 Tbsp instant yeast
- 1 tsp sugar
- 2-1/2 cups whole wheat flour
- 2 to 3 cups bread flour
- 6 Tbsp shelled sunflower seeds
- 6 Tbsp pepitas
- 2 Tbsp sesame seeds
- 1 Tbsp poppy seeds
- 1 Tbsp flax seeds
- 2 tsp salt
- 1/4 cup honey
- 1/4 cup canola oil
- Egg wash: 1 egg whisked together with 1 Tbsp water
- Extra seeds for sprinkling over the top
Instructions
- Add the yeast and sugar to the warm milk and give a stir, let sit for 3-5 minutes until foamy or frothy
- In your mixer bowl, whisk together all of the whole wheat flour, 2 cups of the bread flour, the seeds, and salt
- Add in the milk/yeast mixture, canola oil and honey
- Use the dough hook on low speed to mix everything together, scraping down the sides as needed
- Slowly add in up to another cup of bread flour. You probably will not need all of it – just add enough until the dough pulls away from the sides of the mixer and comes together as a ball of dough
- Let the dough knead with the dough hook on low for 5 minutes
- Remove the bowl from the mixer, remove the hook, and spray around and under the dough with non stick spray
- Cover with a towel and let rise for an hour or until double in size
- Spray two bread pans with non-stick spray and sprinkle a few seeds in the bottom
- Punch down the dough and divide in to two equal size pieces
- Shape each piece in to a loaf and place each loaf in one of the prepared pans
- Cover and allow the bread to rise for an additional 30-45 minutes or until doubled in size again
- Preheat oven to 350
- Gently brush the egg wash over the bread and sprinkle with additional seeds if desired
- Bake the loaves at 350 for 28-30 minutes or until the bread is golden brown and cooked through (it should sound hollow when you tap the bottom of the loaf.)
- Immediately remove bread from pans and allow the bread to cool completely on the cooling rack before slicing
Notes
A couple of tips for making this recipe:
- Read through the recipe a couple of times before starting so you are familiar with the process! It helps a ton!
- The milk needs to be about 110 degrees – I microwave the two cups for 2 minutes on high then stir and it is the perfect temperature, but use an instant read thermometer to make sure it’s not too hot – you don’t want to kill the yeast!
- Honestly, you can use whatever seeds you like or have on hand in this bread to make it delicious. I used 16 Tbsps (equal to a cup total) of a variety of seeds to make this amazing loaf, which is what I have included in the ingredients below, but if you don’t have pepitas (the little green pumpkin seeds) increase the shelled sunflower seeds! If you don’t have flax, add an extra Tbsp of something else. You can use any of your favorite seeds to make this.
- You may not need all of the bread flour the recipe calls for. Depending on the weather, your elevation, or even the temperature of your house, bread dough flour measurements can vary a bit. Start with all of the whole wheat flour and 2 cups of bread flour, then slowly add in spoonful’s of the remaining cup of bread flour until the dough pulls away from the edges of the bowl and a ball of dough starts to form, then stop adding. The dough should feel tacky to the touch, but not stick to your fingers.
- This will be a heavier dough because it uses whole wheat flour and seeds as well as bread flour. To shape the dough, form each half of the pieces of dough in to a ball, then roll out as well as you can, roll up tightly as if you were making cinnamon rolls. Tuck the ends under and place seam side down in the pan. Don’t worry about it not filling the pan – it will do that as it rises for the second time.