INTRODUCTION
Multi-Seed Honey Wheat Bread is a soft, nutty loaf made with whole wheat flour and a mix of seeds. It has a mild sweetness from honey and a crunchy top from sunflower seeds, pepitas, sesame, poppy, and flax. This bread is a healthy version of classic wheat bread. It is higher in fiber and has more protein than plain white bread because of the seeds and whole wheat. The loaf works well for sandwiches, toast, and meal prep. If you enjoy homemade bread, you may also like the rich flavors in this best cheesy garlic bread recipe as a special treat.
WHY YOU WILL LOVE THIS RECIPE
This recipe is simple and yields two loaves of hearty bread. It is a lighter option compared to butter-rich loaves. The many seeds lift the protein and fiber content, making it a great choice for a balanced meal. It is great for meal prep — bake the loaves once and use slices all week for quick breakfasts and lunches. This bread can be a good choice for people watching calories or trying to eat more whole grains and fiber. With portion control, it can be a part of a good weight loss plan. The texture is soft inside and slightly crisp on the outside, which most families enjoy.
This recipe is also flexible. You can slow-rise the dough for a deeper flavor, or make smaller rolls for single servings. For an added idea on hearty bread dishes, try a savory main like chicken alfredo garlic bread bowls when you want a richer meal.
HOW TO MAKE Multi-Seed Honey Wheat Bread
This bread is kneaded in a stand mixer with a dough hook. The seeds add protein and healthy fats. The honey adds a touch of sweetness and helps the crust brown. Follow the steps below for reliable results.
EQUIPMENT NEEDED
- Stand mixer with dough hook (or a large bowl for hand kneading)
- Two 9×5 inch bread pans
- Measuring cups and spoons
- Whisk or fork for egg wash
- Kitchen towel or plastic wrap
- Cooling rack
- Non-stick spray or oil
Ingredients You’ll Need :
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
STEP-BY-STEP 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
HOW TO SERVE Multi-Seed Honey Wheat Bread
Serve this bread as part of a balanced meal. A medium slice with lean protein and a salad makes a high protein meal and a filling lunch. For a lighter option, toast one slice and top it with avocado and tomato. For a healthy breakfast, spread cottage cheese or low-sugar yogurt on toast and add fruit. Keep portion control in mind: one or two slices per meal is a good guide. This bread is great for meal prep because slices stay fresh for several days when stored properly.
STORAGE & FREEZING : Multi-Seed Honey Wheat Bread
To store at room temperature, wrap the cooled loaves in plastic wrap or place them in a sealed container. They will keep fresh for 3–4 days. For longer storage, slice the bread and freeze in zip-top bags with parchment layers between slices. Frozen slices keep for up to 3 months. To thaw, remove the slices you need and toast or warm them in a low oven. Freezing makes this bread very convenient for meal prep and weeknight use.
SERVING SUGGESTIONS
- For a balanced plate, serve a slice with a bowl of vegetable soup and a side salad.
- Make sandwiches with lean turkey or grilled chicken and lots of vegetables for a high protein meal.
- For a lower calorie meal, use thin slices and pair with a large raw vegetable salad.
- For a quick snack, top a slice with nut butter and banana for added protein and fiber.
If you want a sweet finish, pair a meal featuring this bread with a light dessert such as candy cane shortbread cookies during the holidays.
VARIATIONS
- Healthier version: Use low-fat milk instead of whole milk and swap canola oil for a mild olive oil. Reduce the honey to 2 tablespoons or replace with a natural sweetener if desired. Add extra flax or chia seeds to increase fiber and omega-3s. This makes a healthy version that still tastes great.
- High-protein or low-carb version: To boost protein, replace one cup of bread flour with high-protein flour like vital wheat gluten or add 1/2 cup unflavored protein powder, and add extra seeds. For a lower-carb approach, make smaller rolls and use thin slices to reduce carb intake per serving. Note: true low-carb or gluten free bread needs different flours and is not the same as this recipe. For a high protein meal, serve slices with eggs or Greek yogurt.
- Air fryer or oven-baked version: The recipe is oven-baked by default. For an air fryer, divide dough into small rolls that fit your air fryer basket. Cook rolls at 320°F (160°C) for 12–15 minutes, checking for a golden brown top. The air fryer is a quick option for small batches and can be a lighter option because it uses less time and heat. For full loaves, stick with the oven for even rising and texture.
FAQs
Q: Is this bread healthy?
A: Yes. The recipe uses whole wheat flour and many seeds. These add fiber, healthy fats, and some extra protein. It is a healthier option than many white loaves. Use portion control to keep calories in check.
Q: Can people with diabetes eat this bread?
A: This bread contains starch and honey, so it has carbohydrates that affect blood sugar. It is higher in fiber than white bread, which helps slow sugar spikes. For a diabetic-friendly version, reduce or omit the honey and watch portion size. Always check with a healthcare provider for personal advice.
Q: How long will the bread stay fresh?
A: At room temperature in a sealed container, the bread stays fresh for 3–4 days. In the fridge it may last up to a week but can dry out faster. Freeze slices for up to 3 months for longer storage.
Q: Can I use all whole wheat flour?
A: You can use more whole wheat, but the texture may turn dense. The mix of whole wheat and bread flour gives a lighter crumb. If you use all whole wheat, add a touch more water and knead longer.
Q: Is this recipe suitable for weight loss plans?
A: It can be. Because it is rich in fiber and seeds, one or two slices can feel filling. Pair one slice with lean protein and vegetables to make a balanced meal that supports weight loss goals. Monitor portion size as bread still contains calories and carbs.
Q: Can I make this gluten free?
A: Not without major changes. Replace the flours with a gluten-free blend designed for yeast bread and follow a tested gluten-free recipe. This recipe as written is not gluten free.
MAKE-AHEAD TIPS FOR Multi-Seed Honey Wheat Bread
- Dough can be made the night before and kept in the fridge for a slow rise. Let it come to room temp and finish the rise before baking. This is great for meal prep and saves morning time.
- Bake full loaves and slice them before freezing. Keep slices in freezer bags for easy grab-and-go breakfasts or lunches. This makes the bread great for large families and weekly meal prep.
- If you want faster mornings, toast frozen slices directly from the freezer. Toasting warms the bread and brings back the crunch.
- Prepare seed mixes and measure dry ingredients ahead of time to speed up the day you make the dough.
Multi-Seed Honey Wheat Bread
Ingredients
Method
- Add the yeast and sugar to the warm milk and stir. Let sit for 3-5 minutes until foamy.
- 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, scraping down the sides as needed.
- Slowly add in up to another cup of bread flour until the dough pulls away from the sides of the mixer.
- 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 1 hour or until doubled in size.
- Preheat oven to 350°F (175°C).
- Spray two bread pans with non-stick spray and sprinkle seeds in the bottom.
- Punch down the dough and divide it into two equal pieces.
- Shape each piece into a loaf and place each loaf in a prepared pan.
- Cover and allow the bread to rise for an additional 30-45 minutes or until doubled in size.
- Gently brush the egg wash over the bread and sprinkle with additional seeds if desired.
- Bake at 350°F for 28-30 minutes until golden brown and cooked through.
- Remove bread from pans and cool completely on a cooling rack before slicing.