Seeded Multigrain Bread
A hearty, nutritious loaf packed with seeds and whole grains. Nutty flavor with a satisfying texture.
Prep: 30 min
Cook: 40 min
Rest: 2 hr 30 min
Total: 3 hr 40 min
Yield: 1 loaf
mediumInstructions
- 1
Soak seeds and oats in 100ml of the warm water for 15 minutes.
- 2
Combine remaining water, honey, and yeast. Let stand 5 minutes.
- 3
Add flours, salt, oil, and soaked seed mixture. Mix until combined.
- 4
Knead 10 minutes until a slightly tacky but cohesive dough forms.
- 5
Rise in a covered bowl for 1.5 hours until nearly doubled.
- 6
Shape into a boule or batard. Place on parchment or in a banneton.
- 7
Proof for 45-60 minutes. Preheat oven to 400°F (200°C).
- 8
Score the top, mist with water, and bake for 35-40 minutes until deep brown.
Baker's Tips
- •Toast the seeds in a dry pan before adding for extra nutty flavor.
- •This bread improves in flavor the day after baking.
- •Substitute any seeds you have on hand — the ratios are flexible.
Published February 3, 2026