Whole Grain Seeded Bread

Prep Time 45

Cook Time 40

Total Time 1 25

Servings 2 loaves

Calories 250

A hearty, nutritious bread packed with seeds and whole grains, perfect for wholesome sandwiches or toast.

1 cup seed mix (pumpkin seeds, flaxseeds, sunflower seeds, quinoa) (soaked for 2 hours)
2 ½ cups water (divided) (for soaking and dough)
3 cups all-purpose flour
2 cups whole wheat flour
¼ cup honey
¼ cup unsalted butter (melted)
2 ¼ teaspoons instant yeast (1 packet)
1 tablespoon kosher salt
½ cup old-fashioned rolled oats
½ cup seed mix (pumpkin seeds, flaxseeds, sesame seeds & oats) (for topping)
1 egg white beaten well

Combine seed mix for topping and soak ½ cup water with the seed mixture for the bread; let sit 30 minutes to overnight.
Mix flours, yeast, honey, melted butter, oats, and salt in a stand mixer; knead 6-8 minutes until elastic.
Add the soaked seed mixture and water; mix until seeds are incorporated. Let dough rise 1-1.15 hours until doubled.
Preshape, shape into loaves, and let rest 10 minutes. Final shape into logs, coat with beaten egg white, then roll in seed topping.
Place in loaf pans, let rise 45-60 minutes, then bake at 375°F (190°C) for 35-40 minutes until golden and internal temp reaches 185°F (85°C). Cool before slicing.

Ensure the dough is elastic and passes the windowpane test for proper gluten development.

Calories: 250kcal

Cost: $15

Course: Bread

Cuisine: American

Keyword: Seeds, Whole Grain