Multiseeded Multigrain Bread or Rolls
Elevate your baking game with this wholesome recipe for Multiseeded Multigrain Bread or Rolls. Packed with nutrient-rich ingredients like whole wheat flour, rolled oats, chia seeds, flaxseeds, sunflower seeds, and pumpkin seeds, this bread delivers a hearty, nutty flavor and irresistibly chewy texture. The addition of honey lends a subtle sweetness, while a sprinkle of mixed seeds on top gives a decorative, bakery-style finish. Perfectly versatile, you can shape the dough into a rustic loaf or soft rolls — ideal for sandwiches, as a dinner side, or a healthful snack. Ready in just over two hours, including rise time, this recipe is a satisfying way to bring homemade goodness to your table. Whether you're a novice or an experienced baker, this multigrain masterpiece is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Warm water (110°F/45°C)
- 2 tablespoons Honey
- 2.25 teaspoons Active dry yeast
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 0.5 cup Rolled oats
- 0.25 cup Sunflower seeds
- 0.25 cup Pumpkin seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 1.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Milk (for brushing, optional)
- 2 tablespoons Mixed seeds (optional, for topping)
Instructions
In a large bowl, combine the warm water and honey, stirring until the honey dissolves. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes, or until foamy.
Add the whole wheat flour, all-purpose flour, rolled oats, sunflower seeds, pumpkin seeds, chia seeds, flaxseeds, and salt to the yeast mixture. Stir until combined, forming a shaggy dough.
Add the vegetable oil and knead the dough on a floured surface for 8-10 minutes by hand or 5-7 minutes in a stand mixer with a dough hook, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch the dough down and turn it out onto a floured surface. Divide the dough into 12 equal portions for rolls or leave it whole if making a loaf. Shape the dough into rounds for rolls or a loaf and place it on a lined baking sheet or in a greased loaf pan.
Cover the shaped dough with a damp cloth or plastic wrap and let it rise again for 30-45 minutes, or until almost doubled in size.
While the dough is rising, preheat the oven to 375°F (190°C).
If desired, brush the tops of the rolls or loaf lightly with milk and sprinkle with mixed seeds for a decorative topping.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread or rolls cool on a wire rack before slicing or serving. Enjoy this wholesome treat as a side, snack, or sandwich base!
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
