Ingredients
Equipment
Method
- In a small bowl, combine warm water, honey, and yeast; stir gently and let sit for about 5-10 minutes until frothy.
- In a large mixing bowl, whisk together the flours, oats, flaxseeds, sunflower seeds, pumpkin seeds, chia seeds, and salt; add the activated yeast mixture and olive oil, and stir until a sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for about 1-2 hours until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased loaf pan; brush with egg wash and sprinkle with extra seeds.
- Bake at 375°F for 30-35 minutes until the crust is golden brown and the bread sounds hollow when tapped.
Nutrition
Calories: 120kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 0.5gCholesterol: 10mgSodium: 150mgPotassium: 120mgFiber: 3gSugar: 1gCalcium: 2mgIron: 6mg
Notes
Use spelt or rye flour instead of whole wheat if preferred. You can replace seeds with sesame or poppy seeds if desired. For a vegan option, use maple syrup instead of honey and skip the egg wash. Toasting the seeds before adding them can enhance their nuttiness. Store the bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage. To keep the bread soft, store with a slice of apple or another piece of bread.
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