Multigrain Seed Bread Recipe

Name: Multigrain Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 1/2 cups water at room temperature; 1 6/10-ounce cake fresh yeast or 1 tablespoon granular yeast; 1/2 cup sourdough (see recipe); 1 tablespoon salt; ⅓ cup mild honey; 1/4 cup sunflower seeds; 1/4 cup, plus 1 tablespoon, sesame seeds; 3 tablespoons flax seed; 4 ⅓ cups whole-wheat bread flour, plus flour to sprinkle surface; Corn oil for bread pans

Servings: persons

2 1/2 cups water at room temperature
1 6/10-ounce cake fresh yeast or 1 tablespoon granular yeast
1/2 cup sourdough (see recipe)
1 tablespoon salt
⅓ cup mild honey
1/4 cup sunflower seeds
1/4 cup, plus 1 tablespoon, sesame seeds
3 tablespoons flax seed
4 ⅓ cups whole-wheat bread flour, plus flour to sprinkle surface
Corn oil for bread pans

1
Place the water in a large mixing bowl, crumble in the yeast (if using dry yeast, let dissolve), then stir in the sourdough, salt, honey, seeds and flour.
2
Stir the dough until it is elastic and cohesive but still very wet and sticky, about 15 minutes by hand or 10 minutes with the paddle attachment of a heavy-duty electric mixer set at medium speed.
3
Sprinkle the surface of the dough with flour, cover the bowl with plastic wrap and allow to rest in a warm place for one hour.
4
Oil a pair of metal loaf pans, 2 1/2 by 4 by 8 inches.
5
Stir down the dough and divide it between them, cover with plastic wrap and let rise only until one-and-a-half times the original height, about 45 minutes.
6
The dough will not fill the pans completely.
7
Heat the oven to 450 degrees and make the loaves for 20 minutes.
8
Reduce the heat to 375 and bake 20 to 30 minutes more, or until the loaves sound hollow when tapped on the bottom.
9
Remove the loaves from the pans and cool on their sides on wire racks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 1/2 cups water at room temperature, 1 6/10-ounce cake fresh yeast or 1 tablespoon granular yeast, 1/2 cup sourdough (see recipe), 1 tablespoon salt, and more.

Yes, Multigrain 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.

Multigrain Seed Bread

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