Seeded Multigrain Bread Loaf

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Seeded Multigrain Bread Loaf

Description

Seeded multigrain bread is a hearty, wholesome loaf made with a blend of whole grains, flours, and crunchy seeds. It has a nutty flavor, soft yet slightly chewy crumb, and a beautifully textured crust. This bread is perfect for sandwiches, toast, or enjoying warm with butter and honey. Compared to white bread, it’s richer in fiber, protein, and essential nutrients.

Ingredients

Dry Ingredients

  • 2 cups whole wheat flour

  • 1 cup bread flour (or all-purpose flour)

  • ½ cup multigrain mix (rolled oats, millet, cracked wheat, barley, etc.)

  • ¼ cup mixed seeds (sunflower, pumpkin, flaxseed, sesame, chia)

  • 2 tbsp sugar or honey

  • 1½ tsp salt

  • 2¼ tsp (1 packet) instant yeast

Wet Ingredients

  • 1¼ cups warm water (110°F / 43°C)

  • 2 tbsp olive oil or melted butter

Optional Topping

  • 1–2 tbsp mixed seeds

  • 1 tbsp milk or water (for brushing)

Instructions

  1. Activate the Yeast
    Mix warm water, sugar/honey, and yeast. Let sit for 5–10 minutes until foamy.

  2. Mix Dry Ingredients
    In a large bowl, combine flours, multigrain mix, seeds, and salt.

  3. Form the Dough
    Add yeast mixture and oil to dry ingredients. Mix until a shaggy dough forms.

  4. Knead
    Knead by hand for 10–12 minutes (or 7–8 minutes with a mixer) until smooth and elastic.

  5. First Rise
    Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours or until doubled.

  6. Shape the Loaf
    Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan.

  7. Second Rise
    Cover and let rise again for 30–45 minutes until dough rises just above the pan.

  8. Top & Bake
    Brush with milk or water, sprinkle seeds on top.
    Bake at 375°F (190°C) for 35–40 minutes.

  9. Cool
    Remove from pan and cool completely on a wire rack before slicing.

Notes

  • Multigrain mix can be store-bought or homemade.

  • Soaking grains for 30 minutes beforehand makes the bread softer.

  • Bread flour improves structure, but all-purpose works too.

Tips for Best Results

  • 🌡️ Water too hot can kill yeast—keep it warm, not hot.

  • 🕰️ Longer rise = better flavor.

  • 🔪 Let bread cool fully before slicing to avoid a gummy texture.

  • 🥖 For extra softness, add 1–2 tbsp milk powder to dry ingredients.

Servings

  • 1 loaf

  • Approximately 12–14 slices

Nutritional Information (per slice, approx.)

  • Calories: 150

  • Carbohydrates: 24 g

  • Protein: 5 g

  • Fat: 4 g

  • Fiber: 4 g

  • Sugar: 3 g

  • Sodium: 180 mg

(Values may vary depending on grains and seeds used)

Health Benefits

  • ✔ High in dietary fiber – supports digestion

  • ✔ Rich in plant-based protein

  • ✔ Supports heart health (omega-3s from seeds)

  • ✔ Helps regulate blood sugar

  • ✔ Keeps you full longer (great for weight management)

Q & A

Q: Can I make this bread vegan?
A: Yes! Use sugar instead of honey and plant-based milk or water for brushing.

Q: Can I make it gluten-free?
A: You can, but you’ll need a gluten-free flour blend and a binder like psyllium husk or xanthan gum.

Q: How do I store multigrain bread?
A: Store at room temperature for 2–3 days or refrigerate up to 7 days. Freeze for up to 3 months.

Q: Why is my bread dense?
A: Possible reasons include under-kneading, old yeast, or not enough rising time.

Q: Can I add nuts or dried fruit?
A: Absolutely—walnuts, almonds, raisins, or cranberries work great.

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