Try this loaf for a simple, healthy change to your usual bread.
INTRODUCTION
Multi-Seed Honey Wheat Bread is a warm, full-flavor loaf made with whole wheat and a mix of seeds. It gives you good fiber, plant protein from seeds, and a mild honey touch. This bread is a healthy version of store white bread. It fits well in a simple diet plan and pairs well with coffee or tea — for a cozy pairing try a cozy gingerbread latte for a sweet breakfast treat. The loaf works for meal prep and makes a lighter option that keeps well.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is full of seeds and whole grain. The seeds add texture and extra protein and fiber. The whole wheat gives a nutty taste and more nutrients than white flour. This bread is a great choice for a lighter option at breakfast or lunch. It is also great for meal prep: bake two loaves and slice for the week.
This recipe is a good fit if you want a healthier version of sandwich bread. It is higher in fiber and more filling, so it can help with portion control and support weight loss goals when you eat it in planned portions. For a warm drink pairing that keeps the flavors cozy, try the delicious hazelnut honey mocha recipe with a slice for a balanced morning.
HOW TO MAKE Multi-Seed Honey Wheat Bread
This bread uses yeast, whole wheat, and many seeds. The dough makes two medium loaves. The method is simple and steady. You will mix, knead, let rise, and bake. The seeds add protein, fiber, and healthy fats. This loaf can be a high protein meal when you top it with nut butter, eggs, or lean meats. It can also be a lighter option for toast with fresh fruit.
EQUIPMENT NEEDED
- Stand mixer with dough hook (or large bowl and strong arm)
- Two 9×5-inch bread pans
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Clean kitchen towel or plastic wrap
- Pastry brush for egg wash
- Cooling rack
Ingredients You’ll Need :
- 2 cups warm milk (about 110 degrees)
- 1 Tbsp instant yeast
- 1 tsp sugar
- 2-1/2 cups whole wheat flour
- 2 to 3 cups bread flour
- 6 Tbsp shelled sunflower seeds
- 6 Tbsp pepitas
- 2 Tbsp sesame seeds
- 1 Tbsp poppy seeds
- 1 Tbsp flax seeds
- 2 tsp salt
- 1/4 cup honey
- 1/4 cup canola oil
- Egg wash: 1 egg whisked together with 1 Tbsp water
- Extra seeds for sprinkling over the top
STEP-BY-STEP INSTRUCTIONS :
- Add the yeast and sugar to the warm milk and give a stir, let sit for 3-5 minutes until foamy or frothy.
- In your mixer bowl, whisk together all of the whole wheat flour, 2 cups of the bread flour, the seeds, and salt.
- Add in the milk/yeast mixture, canola oil and honey.
- Use the dough hook on low speed to mix everything together, scraping down the sides as needed.
- Slowly add in up to another cup of bread flour. You probably will not need all of it – just add enough until the dough pulls away from the sides of the mixer and comes together as a ball of dough.
- Let the dough knead with the dough hook on low for 5 minutes.
- Remove the bowl from the mixer, remove the hook, and spray around and under the dough with non stick spray.
- Cover with a towel and let rise for an hour or until double in size.
- Spray two bread pans with non-stick spray and sprinkle a few seeds in the bottom.
- Punch down the dough and divide in to two equal size pieces.
- Shape each piece in to a loaf and place each loaf in one of the prepared pans.
- Cover and allow the bread to rise for an additional 30-45 minutes or until doubled in size again.
- Preheat oven to 350.
- Gently brush the egg wash over the bread and sprinkle with additional seeds if desired.
- Bake the loaves at 350 for 28-30 minutes or until the bread is golden brown and cooked through (it should sound hollow when you tap the bottom of the loaf.).
- Immediately remove bread from pans and allow the bread to cool completely on the cooling rack before slicing.
HOW TO SERVE Multi-Seed Honey Wheat Bread
Serve slices thin for a lower calorie snack or thicker for an open-faced meal. Toast a slice and spread a thin layer of nut butter and fresh berries for a balanced high protein meal. Use one or two slices with lean turkey and lots of veggies for a sandwich that stays light. For people watching sugar, this bread has only a small amount of honey and mostly plant-based sweetness from seeds and whole wheat.
For a cozy breakfast, warm a slice and add a soft-boiled egg and spinach. The egg adds extra protein and makes the meal more filling. If you want a warm, sweet cup with your bread, a small splash of a flavored creamer can work — try a seasonal option like a gingerbread coffee creamer with a slice for a treat.
Portion control tip: keep slices to 1/2 inch thick and count one or two slices per meal depending on your calorie or carb goals. This loaf can help with weight loss if you measure portions and pair the bread with protein and veggies.
STORAGE & FREEZING : Multi-Seed Honey Wheat Bread
- Counter: Keep the cooled loaf in a bread box or a lightly sealed bag for 2-3 days to keep crust slightly firm.
- Refrigerator: Not recommended for long storage as it can dry the bread. If you must, wrap tightly and store up to 1 week.
- Freezer: Slice the loaf, wrap single slices or small stacks in plastic wrap, then place in a freezer bag. Freeze up to 3 months. To use, thaw at room temp or toast directly from frozen. This method is great for meal prep.
SERVING SUGGESTIONS
- Healthy breakfast: one slice with plain Greek yogurt, sliced banana, and a drizzle of honey.
- Balanced lunch: two slices with lean turkey, avocado, lettuce, and tomato.
- Snack: one slice toasted with cottage cheese and pepper.
- Good for weight loss: pair one slice with a cup of steamed vegetables and a lean protein for a filling low-calorie meal.
- Heart healthy idea: top toast with mashed avocado and lemon for a plate rich in fiber and heart-healthy fats.
VARIATIONS
- Healthier version: Reduce the honey to 2 Tbsp or replace half the canola oil with unsweetened applesauce to cut calories and sugar. Use all whole wheat or add extra flax for more fiber. This makes a lighter option that still bakes well.
- High-protein or low-carb version: For a higher protein loaf, add 1/2 cup vital wheat gluten and 1/2 cup plain whey protein powder and reduce bread flour by the same amount. You may need a bit more liquid. For a lower-carb option, make smaller rolls using a higher ratio of seeds and almond flour mixed with vital wheat gluten, but expect a denser texture. These changes can make the bread closer to a high protein meal instead of a carb-heavy loaf.
- Air fryer or oven-baked version: The recipe is oven-baked as written. For an air fryer method, make small rolls from the dough and allow them to rise a second time on a sheet. Cook in an air fryer at 320°F (160°C) for 12-15 minutes, turning if needed, until golden and cooked through. The air fryer gives a quicker bake and a nice crust on small rolls.
FAQs
Q: Is this bread healthy?
A: Yes. It uses whole wheat and many seeds for fiber, plant protein, and healthy fats. It is a healthier version compared to white bread, though it does contain some honey.
Q: Is this bread good for weight loss?
A: It can be good for weight loss when you control portion size and pair it with protein and vegetables. The high fiber content helps you feel full longer, which can aid weight loss.
Q: Can people with diabetes eat this bread?
A: This bread is not diabetic-friendly by default, but it is lower in refined carbs than white bread. If you have diabetes, eat in small portions and check blood sugar response. You can reduce honey or skip it to lower the sugar.
Q: How long does it keep in the freezer?
A: Wrapped slices keep well in the freezer for up to 3 months. Thaw at room temp or toast from frozen for best texture.
Q: Can I use all whole wheat flour?
A: You can, but the loaf may be denser. Mixing bread flour keeps the crumb lighter. If you use all whole wheat, expect a firmer loaf and allow a longer rise.
Q: Can I make this bread without a stand mixer?
A: Yes. Mix in a large bowl and knead by hand for about 8–10 minutes until the dough is smooth. The steps and rise times stay the same.
MAKE-AHEAD TIPS FOR Multi-Seed Honey Wheat Bread
- Double the recipe and freeze one loaf for later. This is great for meal prep and saves time for the week.
- Slice and freeze individual portions to pull out one slice at a time for fast breakfasts.
- Prepare dough the night before and do the first rise in the fridge for a slow, cool fermentation. In the morning, shape, allow the second rise, and bake. This saves hands-on time in the morning and gives deeper flavor.
- Keep a container of mixed seeds on hand to quickly add to other doughs or to sprinkle on top before baking.
Multi-Seed Honey Wheat Bread
Ingredients
Method
- Add the yeast and sugar to the warm milk and stir; let sit for 3-5 minutes until foamy.
- In a mixer bowl, whisk together whole wheat flour, 2 cups of bread flour, seeds, and salt.
- Add the milk/yeast mixture, canola oil, and honey.
- Use the dough hook on low speed to mix, scraping down sides as needed.
- Slowly add up to another cup of bread flour until the dough pulls away from the sides and forms a ball.
- Let the dough knead with the dough hook on low for 5 minutes.
- Remove the bowl from the mixer, spray the dough with non-stick spray, cover with a towel, and let rise for an hour or until doubled.
- Spray two bread pans with non-stick spray and sprinkle a few seeds in the bottom.
- Punch down the dough, divide into two pieces, shape into loaves, and place in the prepared pans.
- Cover and allow to rise for an additional 30-45 minutes until doubled.
- Preheat oven to 350°F (175°C).
- Brush the egg wash over the bread and sprinkle with additional seeds if desired.
- Bake for 28-30 minutes until golden brown and hollow-sounding when tapped.
- Remove from pans and allow to cool completely on a rack before slicing.