Multigrain Seeded Bread (1 Large Loaf)
Ingredients
Dry Ingredients
- 3 cups (360 g) bread flour
- 1 cup (120 g) whole wheat flour
- ½ cup (45 g) rolled oats, plus extra for topping
- 2 tbsp flaxseed
- 2 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 2¼ tsp (7 g) instant yeast (1 packet)
- 1½ tsp salt
- 1 tbsp brown sugar or honey
Wet Ingredients
- 1½ cups (360 ml) warm milk (105–110°F / 40–43°C)
- 2 tbsp olive oil or melted butter
Optional Toppings
- Rolled oats
- Sesame seeds
- Sunflower seeds
Instructions
Step 1: Mix
- Combine flour, whole wheat flour, oats, flaxseed, sunflower seeds, sesame seeds, yeast, sugar, and salt.
- Add warm milk and oil.
- Stir until a shaggy dough forms.
Step 2: Knead
- Knead by hand for 10–12 minutes.
- Or use a stand mixer for 8 minutes.
The dough should be:
- Soft
- Slightly tacky
- Smooth and elastic
If sticky, add flour 1 tablespoon at a time.
Step 3: First Rise
- Place dough in a lightly oiled bowl.
- Cover.
- Rise 60–90 minutes until doubled.
Step 4: Shape
- Punch down gently.
- Shape into a loaf.
- Place into a greased 9×5-inch loaf pan.
Brush with water or milk.
Sprinkle:
- Oats
- Sesame
- Sunflower seeds
Press lightly so they stick.
Step 5: Second Rise
Cover and let rise:
30–45 minutes
Until the dough is about 1 inch above the pan.
Step 6: Bake
Bake at:
375°F (190°C)
for
35–40 minutes
The loaf is done when:
- Golden brown
- Internal temperature reaches 190–200°F (88–93°C)
- Sounds hollow when tapped
Step 7: Cool
Cool in pan 10 minutes.
Transfer to a wire rack.
Cool completely before slicing.
Nutrition (Approximate per Slice)
Makes 12 slices.
- Calories: 180
- Protein: 6 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Fat: 5 g
- Saturated Fat: 1 g
- Sodium: 290 mg
Seed Nutrition
Flaxseed
Benefits:
- Rich in omega-3 fats
- High in fiber
- Good source of lignans (plant compounds)
- Supports heart and digestive health
Sunflower Seeds
Benefits:
- Vitamin E
- Magnesium
- Healthy fats
- Protein
Sesame Seeds
Benefits:
- Calcium
- Iron
- Zinc
- Copper
- Healthy fats
Rolled Oats
Benefits:
- Beta-glucan soluble fiber
- Helps lower cholesterol
- Keeps you full longer
Whole Wheat Flour
Benefits:
- More fiber than white flour
- B vitamins
- Iron
- Magnesium
Storage
Room temperature:
- 3–4 days in an airtight container.
Refrigerator:
- Up to 1 week (may dry the bread slightly).
Freezer:
- Slice and freeze for up to 3 months.
Tips for Perfect Bread
- Use fresh yeast.
- Warm—not hot—milk helps yeast activate.
- Don’t add too much flour; the dough should remain soft.
- Let the loaf cool fully before slicing to avoid a gummy texture.
Frequently Asked Questions
Q: Can I use all-purpose flour?
Yes. The loaf will be softer but slightly less chewy than with bread flour.
Q: Can I make this without milk?
Yes. Replace the milk with warm water or unsweetened plant-based milk.
Q: Can I add nuts?
Yes. Add ½ cup chopped walnuts, pecans, almonds, or pumpkin seeds during mixing.
Q: Can I make it vegan?
Yes. Use plant-based milk and olive oil instead of butter. If using honey, replace it with maple syrup or sugar.
Q: Can I use active dry yeast?
Yes. Dissolve it in the warm milk with the sugar for 5–10 minutes until foamy before mixing.
Q: Why didn’t my bread rise?
Common reasons include expired yeast, liquid that was too hot (which can kill yeast), or proofing in a room that’s too cool.
Q: Why is my loaf dense?
Possible causes include not kneading enough, adding too much flour, or not allowing the dough to rise fully.
Q: Can I make rolls instead of a loaf?
Yes. Divide the dough into 10–12 portions, shape into rolls, let rise, and bake at 375°F (190°C) for 18–22 minutes.
Q: Can I use a bread machine?
Yes. Add the ingredients according to your bread machine’s instructions and use the Whole Wheat or Basic cycle, depending on the model.
