Multigrain Seeded Bread Recipe

Whole wheat flour: Provides a hearty base and rich flavor for the bread.

Multigrain flour: Adds a variety of grains for a complex taste and texture.

Mixed seeds: A combination of sunflower, flax, and sesame seeds for added crunch and nutrition.

Honey: Adds a touch of sweetness and helps activate the yeast.

Salt: Enhances the overall flavor of the bread.

Active dry yeast: Essential for the bread to rise and achieve a light texture.

Warm water: Activates the yeast and helps combine the ingredients into a dough.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This helps develop the gluten structure, making the bread more elastic and giving it a better rise. If the dough is too sticky, add a little more flour to your hands and the surface, but be careful not to add too much, as this can make the bread dense.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and texture, making it a good alternative for whole wheat flour.

• whole wheat flour - Substitute with all-purpose flour: While not as nutritious, all-purpose flour can be used in a pinch, though it may alter the bread's texture and flavor slightly.

• multigrain flour - Substitute with oat flour: Oat flour provides a similar hearty texture and nutritional benefits, though it may slightly change the flavor profile.

• multigrain flour - Substitute with buckwheat flour: Buckwheat flour offers a robust flavor and is gluten-free, making it a good substitute for multigrain flour.

• mixed seeds - Substitute with chia seeds: Chia seeds add a similar crunch and nutritional benefits, though they may absorb more moisture.

• mixed seeds - Substitute with pumpkin seeds: Pumpkin seeds provide a different but pleasant texture and are rich in nutrients.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity as honey.

• honey - Substitute with agave nectar: Agave nectar is another sweetener that can replace honey, though it is slightly sweeter, so you may need to use less.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt can be used as a substitute, but you may need to adjust the quantity slightly due to its coarser texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you will need to use about twice the amount compared to active dry yeast.

• warm water - Substitute with milk: Milk can be used to add richness and a slightly different flavor to the bread.

• warm water - Substitute with buttermilk: Buttermilk adds a tangy flavor and can help with the bread's rise and texture.

• Allow the bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• For short-term storage, place the bread in a bread box or wrap it in a clean kitchen towel. This will keep the crust crisp while maintaining the bread's moisture.
• If you prefer to use plastic, wrap the bread tightly in plastic wrap or place it in a resealable plastic bag. This method keeps the bread soft but may soften the crust.
• For longer storage, slice the bread before freezing. This allows you to take out only the slices you need without defrosting the entire loaf.
• Wrap each slice or the whole loaf in plastic wrap, then place it in a resealable freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the bag with the date so you can keep track of how long it has been stored. Bread can be frozen for up to three months.
• To defrost, remove the desired number of slices and let them thaw at room temperature. For a quicker option, use a toaster or microwave.
• If you want to refresh the crust, place the thawed bread in a preheated oven at 350°F (175°C) for about 10 minutes. This will restore some of its original texture.
• Avoid storing bread in the refrigerator, as it can cause the bread to dry out and become stale more quickly.

• Preheat your oven to 350°F (175°C). Wrap the multigrain seeded bread in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10-15 minutes until warm.

• For a quicker method, slice the bread and place the slices on a baking sheet. Cover them with foil and heat in a 350°F (175°C) oven for about 5-7 minutes. This ensures even reheating without making the crust too hard.

• If you prefer using a microwave, wrap individual slices in a damp paper towel and microwave on medium power for 20-30 seconds. This helps retain moisture and prevents the bread from becoming rubbery.

• For a crispy crust, use a toaster oven. Place the slices directly on the rack and toast on a low setting for 2-3 minutes. This method is perfect for making crunchy toast.

• If you have a steamer, place the bread in a steamer basket over boiling water for about 1-2 minutes. This method keeps the bread moist and soft, ideal for sandwiches.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the bread slices in the skillet, cover with a lid, and heat for 1-2 minutes on each side. This method is great for achieving a slightly crispy exterior while keeping the inside soft.

• If you have an air fryer, preheat it to 320°F (160°C). Place the bread slices in the basket and heat for 3-4 minutes. This method gives a nice, even warmth and a slightly crispy texture.

• Large mixing bowl: Used to combine the whole wheat flour, multigrain flour, and mixed seeds.

• Separate bowl: Used to dissolve the honey and salt in warm water and to sprinkle the yeast over the water.

• Wooden spoon: Used to stir the yeast mixture into the flour mixture until a dough forms.

• Floured surface: Used for kneading the dough to make it smooth and elastic.

• Greased bowl: Used to place the dough for rising, covered with a damp cloth.

• Damp cloth: Used to cover the dough while it rises in a warm place.

• Loaf pan: Used to shape and bake the dough into a loaf.

• Oven: Preheated to 375°F (190°C) for baking the bread.

• Wire rack: Used to cool the bread before slicing.

Measure ingredients ahead: Pre-measure all ingredients and have them ready to go. This reduces prep time and ensures a smoother process.

Use a stand mixer: If you have a stand mixer, use it to knead the dough. This saves you from the manual effort and speeds up the process.

Warm environment: Let the dough rise in a slightly warm oven (turned off). This can speed up the rising process.

Preheat the oven early: Preheat your oven while the dough is rising to save time when you're ready to bake.