Honey-Kissed Multigrain Seeded Bread with Oats
Seeded Bread
A hearty, crunchy homemade loaf packed with sunflower, flax, and sesame seeds. Perfect for morning toast.
Nutrition (per serving)
There is nothing quite like the aroma of fresh bread wafting through the kitchen, but when you add a variety of toasted seeds to the mix, it takes that comfort to a whole new level. This seeded bread is one of my absolute favorites because it hits that perfect balance between a soft, pillowy crumb and a satisfyingly crunchy crust. It’s the kind of loaf that makes you want to cancel your plans, brew a fresh pot of coffee, and just enjoy a thick slice slathered in salted butter.
What I love most about this recipe is how the seeds transform the texture. We’re using a blend of sunflower, flax, and sesame seeds, which provides a nutty depth that plain white bread just can't match. A touch of honey adds a subtle sweetness that complements the earthy grains, making it the ultimate choice for morning toast or a rustic turkey sandwich. Whether you're a seasoned baker or a total novice, this loaf is incredibly forgiving and consistently delicious.
Ingredients
- Warm water (110°F):1.5 cups
- Honey:2 tbsp
- Active dry yeast:2.25 tsp
- Bread flour:3.5 cups
- Rolled oats:0.5 cup
- Raw sunflower seeds:0.25 cup
- Flax seeds:2 tbsp
- Sesame seeds:2 tbsp
- Salt:1.5 tsp
- Unsalted butter, melted:2 tbsp
Instructions
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In a small bowl, whisk together the warm water and honey. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes foamy.
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In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, oats, sunflower seeds, flax seeds, sesame seeds, and salt.
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Add the yeast mixture and melted butter to the dry ingredients. Mix until a shaggy dough forms.
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Knead the dough on a lightly floured surface for 8-10 minutes (or use a dough hook on medium-low speed for 5-7 minutes) until the dough is smooth, elastic, and slightly tacky.
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Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.
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Gently punch down the dough to release air. Shape it into a loaf and place it into a greased 9x5 inch loaf pan.
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Cover and let it rise again for about 45-60 minutes until the dough has risen about an inch above the rim of the pan.
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Preheat your oven to 375°F. Optional: sprinkle a few extra seeds and oats on top of the loaf before baking.
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Bake for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. The internal temperature should reach 190°F.
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Remove from the pan and let the bread cool completely on a wire rack before slicing.
Tips & Notes
- For an extra nutty flavor, lightly toast the sunflower and sesame seeds in a dry pan for 2-3 minutes before adding them to the dough.
- If the crust is browning too quickly, loosely tent the loaf with aluminum foil halfway through the baking time.
- Always wait until the bread is completely cool before slicing to prevent the inside from becoming gummy.
