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) (for soaking)
2.5 cups water (divided, for dough)
3 cups all-purpose flour
2 cups whole wheat flour
0.25 cup honey
0.25 cup unsalted butter (melted)
2.25 teaspoons instant yeast (1 packet)
1 tablespoon kosher salt
0.5 cup old-fashioned rolled oats
0.5 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 dough; let sit 30 minutes to overnight.
Mix flours, yeast, honey, melted butter, remaining water, oats, and salt in a stand mixer; knead 6-8 minutes until elastic dough forms.
Add the soaked seeds and water to the dough; mix until fully incorporated. Let rise covered 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 and let rise 45-60 minutes.
Bake at 375°F (190°C) for 35-40 minutes until golden and internal temperature reaches 185°F (85°C). Cool before slicing.

Ensure the dough is elastic enough to pull a windowpane for proper gluten development.

Calories: 250kcal

Cost: $15

Course: bread

Cuisine: American

Keyword: Seeded, Whole Grain