Multigrain and Seed Bread Recipe

Name: Multigrain and Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 -ounce fresh yeast; 16 ounces whole milk; 1 3/4 pound bread flour; 1/2 -ounce salt; 3 ounces honey; 1 1/2 ounces vegetable shortening; 1 egg; 3 ounces bran; 3 ounces raw sunflower seeds; 1 1/2 ounces raw walnuts, chopped; 3 ounces multigrain cereal mix, soaked [Rye berries(whole and cracked), barley , triticale, oats (whole berries, not rolled), millet, brown rice, flax seed]

Servings: persons

1/2 -ounce fresh yeast
16 ounces whole milk
1 3/4 pound bread flour
1/2 -ounce salt
3 ounces honey
1 1/2 ounces vegetable shortening
1 egg
3 ounces bran
3 ounces raw sunflower seeds
1 1/2 ounces raw walnuts, chopped
3 ounces multigrain cereal mix, soaked [Rye berries(whole and cracked), barley , triticale, oats (whole berries, not rolled), millet, brown rice, flax seed]

1
In a saucepan heat enough water to cover the seeds, to a boil.
2
Pour over sunflower seeds and let sit in the refrigerator overnight.
3
Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl.
4
Add all other ingredients, starting with the bread flour, then everything else on top.
5
Mix with dough hook on low.
6
Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
7
Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
8
Punch down dough and let relax for 10 to 15 minutes.
9
Divide it into two pieces.
10
Form pieces into loaf shapes.
11
Place in loaf pans.
12
Allow to rise for another 45 minutes to 1 hour.
13
Eggwash each loaf and with a sharp knife score top.
14
Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes.

1156

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 -ounce fresh yeast, 16 ounces whole milk, 1 3/4 pound bread flour, 1/2 -ounce salt, and more.

Yes, Multigrain and Seed Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Multigrain and Seed Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions