If you’re craving a wholesome, hearty loaf that delivers a perfect balance of nutty seeds and a gentle sweetness, you’re going to fall head over heels for this Multi-Seed Honey Wheat Bread Recipe. Each bite bursts with texture and warm flavors, thanks to a delightful mix of sunflower seeds, pepitas, sesame, poppy, and flax seeds, all held together by tender whole wheat bread sweetened subtly with honey. Making this bread at home is such a rewarding experience, filling your kitchen with an irresistible aroma and resulting in loaves that rival any bakery’s best. Let’s dive into the ingredients and step-by-step process so you can easily bring this nourishing bread to your table!
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential to create the distinct flavor and texture of this loaf. From the rich whole wheat flour to the crunchy assortment of seeds, each component works harmoniously to give this bread its beautiful color and complex taste.
- 2 cups warm milk (about 110 degrees): Perfect for activating the yeast and lending moisture for a soft crumb.
- 1 Tbsp instant yeast: Helps the bread rise beautifully, making your loaf light and airy.
- 1 tsp sugar: Feeds the yeast and adds a hint of sweetness to balance the flavors.
- 2-1/2 cups whole wheat flour: Adds a nutty richness and hearty texture that defines this bread.
- 2 to 3 cups bread flour: Provides the gluten structure needed for a perfect rise and chewy center.
- 6 Tbsp shelled sunflower seeds: Brings a delightful crunch and subtle earthiness.
- 6 Tbsp pepitas: Adds color and a slightly sweet, nutty bite throughout the loaf.
- 2 Tbsp sesame seeds: Imparts a toasty flavor and wonderful texture.
- 1 Tbsp poppy seeds: Offers a burst of mild nuttiness and visual appeal.
- 1 Tbsp flax seeds: Boosts nutrition and contributes to the bread’s moistness.
- 2 tsp salt: Balances the sweetness and enhances all the flavors.
- 1/4 cup honey: Naturally sweetens the bread, giving a lovely golden hue and soft crumb.
- 1/4 cup canola oil: Keeps the bread moist and tender, helping the dough come together smoothly.
- Egg wash (1 egg whisked with 1 Tbsp water): Creates a shiny, golden crust so your bread looks as amazing as it tastes.
- Extra seeds for sprinkling over the top: Adds an attractive finish and that signature crunch.
How to Make Multi-Seed Honey Wheat Bread Recipe
Step 1: Activate the Yeast
Start by combining the instant yeast and sugar into the warm milk, around 110 degrees Fahrenheit, which is just right to awaken the yeast without killing it. Let the mixture sit for 3 to 5 minutes until it becomes foamy and frothy—that’s how you know it’s ready to work its magic.
Step 2: Prepare the Dry Ingredients
While the yeast is waking up, whisk together the whole wheat flour, 2 cups of bread flour, all the seeds, and salt in your mixer bowl. This dry blend is the foundation of your loaf’s complex texture and flavor.
Step 3: Combine Wet and Dry Ingredients
Pour the yeast-infused milk along with canola oil and honey into the dry ingredients. Using a dough hook on low speed, combine everything gently, scraping the bowl’s sides to incorporate every bit of flour.
Step 4: Adjust and Knead the Dough
Gradually add up to 1 more cup of bread flour as needed, just until the dough pulls away from the bowl edges and forms a cohesive ball. Knead the dough with the dough hook on low for 5 minutes to develop the perfect gluten structure for a soft but sturdy loaf.
Step 5: First Rise
Remove the dough hook and spray the bowl generously with non-stick spray around and beneath the dough to prevent sticking. Cover the dough loosely with a clean towel and let it rise in a warm spot for about an hour or until doubled in size – this initial rise is crucial for lightness.
Step 6: Shape and Second Rise
Spray two bread pans with non-stick spray and sprinkle a few seeds in the bottom for an extra delight when slicing. Punch down the dough to release air, divide it into two equal portions, then shape each into a loaf and place them in the pans. Cover and let rise again for 30 to 45 minutes until doubled in size once more.
Step 7: Prepare for Baking
Preheat your oven to 350°F. Gently brush the surfaces of each loaf with the egg wash to give that irresistible glossy crust. If you like, sprinkle extra seeds on top for a finishing touch that’s as attractive as it is tasty.
Step 8: Bake to Perfection
Bake the loaves for 28 to 30 minutes, until they turn a gorgeous golden brown and sound hollow when tapped underneath, signaling a perfectly baked crust and crumb. Remove from pans immediately and cool completely on a wire rack before slicing, so the interior finishes setting up beautifully.
How to Serve Multi-Seed Honey Wheat Bread Recipe
Garnishes
This bread is stunning on its own, but for serving, try slathering softened butter or a drizzle of honey to complement the nutty seeds. A sprinkle of extra toasted seeds or freshly ground black pepper can also add an inviting burst of flavor right before serving.
Side Dishes
Pair slices of this bread with savory options like a creamy avocado spread, tangy cheeses, or warm soups like roasted tomato or butternut squash. It also shines alongside fresh salads, balancing their crispness with its hearty texture.
Creative Ways to Present
Slice the bread thickly and toast it lightly, then top with smashed chickpeas and lemon zest for a quick snack. Alternatively, create mini sandwiches filled with roasted veggies and hummus for a crowd-pleasing appetizer. This Multi-Seed Honey Wheat Bread Recipe is versatile enough to work in both simple and elevated presentations.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps the bread moist while maintaining the crisp crust, so you can enjoy it fresh even the next day.
Freezing
To extend its life, slice the bread before freezing and place the slices in a freezer-safe bag or container. It freezes beautifully for up to 3 months, letting you enjoy this homemade goodness whenever a craving strikes.
Reheating
Reheat frozen or day-old bread slices in a toaster or oven at 350°F for a few minutes until warm and crisp again. This refreshes the texture wonderfully without drying out the loaf.
FAQs
Can I substitute the whole wheat flour with all-purpose flour?
While all-purpose flour can be used, it will change the texture and flavor. Whole wheat flour provides the signature nutty depth and denser crumb, which is essential to the character of this Multi-Seed Honey Wheat Bread Recipe.
Do I have to use all the different seeds listed?
You can customize the seeds to your taste, but using a variety gives the bread its unique texture and flavor complexity. Feel free to experiment but don’t omit them all, as they are key to the recipe’s appeal.
Why is the egg wash important?
The egg wash not only adds a gorgeous golden shine but also helps the seeds adhere to the crust during baking, enhancing both visual appeal and texture.
What’s the best way to tell when the bread is fully baked?
The easiest test is to tap the bottom of the loaf; it should sound hollow when done. Additionally, the crust will turn a deep golden brown, indicating that the bread is perfectly baked through.
Can I make this bread without a mixer?
Absolutely! You can mix and knead the dough by hand, though it requires a bit more effort and time. Ensure you knead until the dough is smooth and elastic for the best results.
Final Thoughts
This Multi-Seed Honey Wheat Bread Recipe is truly a treasure for any home baker. It’s reliable, packed with wholesome ingredients, and delivers a loaf bursting with flavor and texture that makes every slice extra special. Give it a try and watch your kitchen fill with the warm, comforting smell of freshly baked bread that your family and friends will keep coming back for.
Print
Multi-Seed Honey Wheat Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 2 loaves (2 servings each, about 4 servings total)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Multi-Seed Honey Wheat Bread is a wholesome, hearty loaf packed with a nutritious mix of seeds including sunflower, pepitas, sesame, poppy, and flax seeds. Sweetened gently with honey and enriched with canola oil, this bread offers a delightful texture and nutty flavor perfect for sandwiches or toast. Made with a blend of whole wheat and bread flours, it yields two beautiful loaves with a crisp golden crust and soft, seed-studded interior.
Ingredients
Wet Ingredients
- 2 cups warm milk (about 110°F)
- 1 Tbsp instant yeast
- 1 tsp sugar
- 1/4 cup honey
- 1/4 cup canola oil
- Egg wash: 1 egg whisked with 1 Tbsp water
Dry Ingredients
- 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
Instructions
- Proof the Yeast: Combine instant yeast and sugar with warm milk (about 110°F) in a bowl. Stir gently and let sit for 3-5 minutes until the mixture becomes foamy or frothy, indicating the yeast is active.
- Mix Dry Ingredients: In the mixer bowl, whisk together whole wheat flour, 2 cups of bread flour, all the seeds (sunflower, pepitas, sesame, poppy, and flax), and salt until evenly combined.
- Add Wet Ingredients: Pour in the foamy yeast mixture, canola oil, and honey to the dry ingredients in the mixer bowl.
- Start Mixing Dough: Using the dough hook attachment on low speed, mix the ingredients, scraping down the sides of the bowl as needed to ensure thorough blending.
- Incorporate Additional Flour: Gradually add up to an additional 1 cup of bread flour while mixing, using only as much as needed until the dough pulls away from the sides and forms a cohesive ball.
- Knead the Dough: Continue kneading on low speed with the dough hook for 5 minutes to develop gluten and achieve a smooth texture.
- Prepare for First Rise: Remove the dough hook and bowl from the mixer. Lightly spray around and under the dough with non-stick spray, then cover the bowl with a towel.
- First Rise: Let the dough rise in a warm spot for about 1 hour or until it has doubled in size.
- Prepare Baking Pans: Spray two bread pans with non-stick spray and sprinkle a few seeds on the bottom of each pan for added texture.
- Divide and Shape Dough: Punch down the risen dough to release air. Divide it into two equal portions and shape each into a loaf.
- Second Rise: Place each dough loaf into its prepared pan, cover, and let rise for another 30 to 45 minutes, or until doubled in size again.
- Preheat Oven: Preheat the oven to 350°F (175°C) while the dough completes its second rise.
- Apply Egg Wash: Gently brush the risen dough with the egg wash mixture and sprinkle additional seeds on top for a decorative, glossy crust.
- Bake the Bread: Bake loaves at 350°F for 28-30 minutes until they turn golden brown and sound hollow when tapped on the bottom, signaling doneness.
- Cool Before Slicing: Immediately remove the bread from pans and transfer to a cooling rack. Allow loaves to cool completely before slicing to maintain texture.
Notes
- Use warm milk (about 110°F) to activate the yeast properly without killing it.
- You may not need the full 3 cups of bread flour; add gradually until dough consistency is right.
- For a crisper crust, allow the bread to cool completely on a rack before slicing.
- Extra seeds on top add a beautiful finish and extra crunch.
- This bread freezes well; slice before freezing for convenient portions.
- Adjust seeds based on preference or availability while keeping the total quantity similar.
