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
Scale
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.
