This multigrain bread is absolutely delicious! It’s soft and fluffy and is packed with a variety of seeds like flaxseed, sunflower seed and sesame seed along with oats. This seeded bread is hearty and imparts a lovely nutty flavor from all the different seeds.
This seeded multigrain bread pairs great with jam, makes yummy toast and is excellent for sandwiches too. Anytime I want a seeded bread, this is my go-to!!
Let’s get started!
Combine water, yeast and sugar. Stir. Let sit 5 minutes.
Add oil, salt and honey. Stir well.
Add 2-1/2 cups flour to start. Stir well.
Soak the oats in hot water – add just enough water to cover them. Let sit 5 minutes. Add the oats, sunflower seeds, sesame seeds, milled flax and whole flaxseeds to the mixture. Stir in.
Add flour 1 cup at a time, stirring well after each addition until a dough forms.
Knead, adding a bit of flour if needed, until no longer sticky, but just tacky.
Place in lightly oiled bowl. Cover and let rise 2 hours or until it has doubled in size.
The bread has risen beautifully! Punch dough down.
Divide dough in half. Shape into a loaf and place in loaf pan. Brush lightly with butter and sprinkle with seeds. We used a bit of oatmeal and all the seeds in the bread.
I made a round loaf and my daughter made a regular loaf.
Let rise for about 30 minutes.
Bake at 350F for 35 to 45 minutes or until golden and sounds hollow when lightly tapped.
Let cool 5 minutes before removing from pan. Let cool completely on wire rack before slicing. It smells amazing!
When I took the bread out of the loaf pans, I could feel how soft the bread is! I can hardly wait to slice into it! Waiting until it cools completely will help avoid the bread turning gummy.
Some of the seeds from the crust fall off as you slice, but that’s totally fine — I just eat them atop my bread! so good!
I could eat this entire loaf in a day! It really is that good!
Multigrain Bread
2-1/4 cups water
2 tbsp instant yeast
1 tsp sugar
1/4 cup melted butter
4 tbsp honey
5-1/2 cups flour
2/3 cup hulled sunflower seeds
1 cup rolled oats soaked in hot water
3 tbsp sesame seeds
1/4 cup coarse milled flaxseed
2 tbsp whole flaxseeds
1 tsp salt
Sprinkle of extra seeds and oats to top the bread with
Combine water, yeast and sugar. Stir. Let sit 5 minutes. Add oil, salt and honey. Stir well. Add 2-1/2 cups flour to start. Stir well. Soak the oats in hot water – add just enough water to cover them. Let sit 5 minutes. Add the oats, sunflower seeds, sesame seeds, milled flax and whole flaxseeds to the mixture. Stir in. Add flour 1 cup at a time, stirring well after each addition until a dough forms. Knead, adding a bit of flour if needed, until no longer sticky, but just tacky. Place in lightly oiled bowl. Cover and let rise 2 hours or until it has doubled in size.
Punch dough down. Divide dough into 2 pieces. Shape each into a loaf and place in loaf pan. Brush lightly with melted butter. Sprinkle with oats, sesame seeds, sunflower seeds and whole flaxseed. Let rise for about 30 minutes. Bake at 350F for 35 to 45 minutes or until golden and sounds hollow when lightly tapped. Let cool 5 minutes before removing from pan. Let cool completely on wire rack before slicing.
enjoy from Our City Homestead to yours