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Multi-Seed Honey Wheat Bread

A soft, nutty loaf made with whole wheat flour and a mix of seeds, offering a mild sweetness from honey and a crunchy top from various seeds. It’s a healthy option for meals and snacks.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 16 slices
Course: Baking, Bread
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups warm milk (about 110 degrees)
  • 1 Tbsp instant yeast
  • 1 tsp sugar
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 egg whisked together with 1 Tbsp water for egg wash
Dry Ingredients
  • 2-1/2 cups whole wheat flour
  • 2 to 3 cups bread flour Add enough until dough pulls away from the sides.
  • 6 Tbsp shelled sunflower seeds
  • 6 Tbsp pepitas
  • 2 Tbsp sesame seeds
  • 1 Tbsp poppy seeds
  • 1 Tbsp flax seeds
  • 2 tsp salt
  • Extra seeds for sprinkling over the top

Method
 

Preparation
  1. Add the yeast and sugar to the warm milk and stir. Let sit for 3-5 minutes until foamy.
  2. In your mixer bowl, whisk together all of the whole wheat flour, 2 cups of the bread flour, the seeds, and salt.
  3. Add in the milk/yeast mixture, canola oil, and honey.
  4. Use the dough hook on low speed to mix everything, scraping down the sides as needed.
  5. Slowly add in up to another cup of bread flour until the dough pulls away from the sides of the mixer.
  6. Knead with the dough hook on low for 5 minutes.
  7. Remove the bowl from the mixer, remove the hook, and spray around and under the dough with non-stick spray.
  8. Cover with a towel and let rise for 1 hour or until doubled in size.
Baking
  1. Preheat oven to 350°F (175°C).
  2. Spray two bread pans with non-stick spray and sprinkle seeds in the bottom.
  3. Punch down the dough and divide it into two equal pieces.
  4. Shape each piece into a loaf and place each loaf in a prepared pan.
  5. Cover and allow the bread to rise for an additional 30-45 minutes or until doubled in size.
  6. Gently brush the egg wash over the bread and sprinkle with additional seeds if desired.
  7. Bake at 350°F for 28-30 minutes until golden brown and cooked through.
  8. Remove bread from pans and cool completely on a cooling rack before slicing.

Notes

This bread is great for meal prep as slices stay fresh for several days when stored properly. Consider serving with lean protein or topping with healthy spreads for meals.