Multi Seed Honey Wheat Bread Recipe

Introduction

This Multi Seed Honey Wheat Bread is a wholesome and flavorful loaf that’s perfect for sandwiches or enjoying with butter. Packed with sunflower, flax, and sesame seeds, it offers a delightful crunch and natural sweetness from honey. Homemade bread has never been this satisfying and nutritious.

Ingredients

• 3 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup honey
• 1/4 cup sunflower seeds
• 1/4 cup flaxseeds
• 1/4 cup sesame seeds
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 1 1/4 cups warm water
• 2 tablespoons olive oil

Instructions

1. Step 1: In a bowl, mix warm water and yeast. Let it sit for 5 minutes until the yeast becomes frothy.
2. Step 2: Add honey and olive oil to the yeast mixture and stir to combine.
3. Step 3: In a large bowl, combine whole wheat flour, all-purpose flour, salt, and all the seeds.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Step 5: Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
6. Step 6: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour or until doubled in size.
7. Step 7: Punch down the dough to release air, then shape it into a loaf.
8. Step 8: Place the shaped loaf in a greased bread pan and let it rise for another 30 minutes.
9. Step 9: Preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes until golden brown and sounds hollow when tapped.
10. Step 10: Remove the bread from the oven and let it cool completely on a wire rack before slicing.

Tips & Variations

• For an extra nutty flavor, lightly toast the seeds before adding them to the dough.
• You can substitute honey with maple syrup or agave nectar for a different sweet note.
• Try adding a tablespoon of oats to the flour mixture for added texture and nutrition.
• If you prefer a softer crust, brush the top with melted butter right after baking.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, freeze the sliced bread in a sealed plastic bag for up to 3 months. To reheat, toast slices directly from the freezer or warm gently in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only whole wheat flour?

Yes, you can use only whole wheat flour, but the bread may be denser. Mixing with all-purpose flour helps create a lighter texture.

How do I know when the bread is fully baked?

The bread is done when it has a golden brown crust and sounds hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) also indicates it’s fully baked.

Multi Seed Honey Wheat Bread Recipe

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★★★★★

4.6 from 107 reviews

This Multi Seed Honey Wheat Bread is a wholesome, nutritious loaf packed with sunflower, flax, and sesame seeds. Sweetened naturally with honey and made from a blend of whole wheat and all-purpose flours, this bread offers a hearty texture and rich flavor. Perfect for sandwiches or toasted with your favorite spread, it’s an easy homemade bread recipe for a healthier choice.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 20 minutes
• Yield: 1 loaf (about 12 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Wet Ingredients

• 1 1/4 cups warm water
• 2 teaspoons active dry yeast
• 1/4 cup honey
• 2 tablespoons olive oil

Dry Ingredients

• 3 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/4 cup sunflower seeds
• 1/4 cup flaxseeds
• 1/4 cup sesame seeds

Instructions

1. Activate Yeast: In a bowl, mix the warm water and active dry yeast. Allow it to sit for 5 minutes so the yeast becomes bubbly and activates, which is critical for the bread to rise.
2. Add Sweetener and Oil: Stir in the honey and olive oil into the yeast mixture until fully combined. This adds flavor, moisture, and sweetness to the bread.
3. Combine Dry Ingredients: In a large bowl, mix together the whole wheat flour, all-purpose flour, salt, sunflower seeds, flaxseeds, and sesame seeds. The seeds add crunch and nutrition.
4. Mix Wet and Dry Ingredients: Pour the wet yeast mixture into the dry ingredients and stir until you get a uniform dough.
5. Knead the Dough: On a floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic, which develops the gluten structure necessary for good bread texture.
6. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour until it doubles in size.
7. Shape the Loaf: Punch down the risen dough to release excess air and shape it into a loaf form suitable for your baking pan.
8. Second Rise: Place the shaped dough into a greased loaf pan and let it rise again for 30 minutes to achieve a good volume before baking.
9. Bake the Bread: Preheat the oven to 350°F (175°C). Bake the loaf in the oven for 30-35 minutes until the crust is golden brown and the bread sounds hollow when tapped.
10. Cool and Slice: Remove the bread from the oven and let it cool completely on a wire rack before slicing to ensure the crumb sets well.

Notes

• Ensure water is warm but not hot to avoid killing the yeast.
• For a softer crust, brush the loaf with olive oil after baking.
• You can substitute seeds based on preference or availability.
• Allow the bread to cool fully to prevent gumminess when slicing.
• The bread stores well in an airtight container for up to 3 days or can be frozen for longer storage.

Keywords: multi seed bread, honey wheat bread, homemade bread, whole wheat bread, seeded bread recipe, healthy bread, baking bread at home