Multi Seed Honey Wheat Bread Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Mix Wet and Dry Ingredients: Pour the wet yeast mixture into the dry ingredients and stir until you get a uniform dough.
- 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.
- 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.
- Shape the Loaf: Punch down the risen dough to release excess air and shape it into a loaf form suitable for your baking pan.
- 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.
- 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.
- 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
