A hearty homemade multigrain sandwich bread packed with oats, whole wheat, rye, and a generous mix of seeds, yet still soft enough for everyday sandwiches and toast. Makes 2 loaves.
Prep Time:20 minutesmins
Cook Time:45 minutesmins
Rising time:15 minutesmins
Total Time:1 hourhr20 minutesmins
Equipment
stand mixer with dough hook
Two 9x5-inch loaf pans
Pastry brush
cooling rack
Ingredients
For the dough
2¼teaspoonsactive dry or instant yeast
¼cupwarm water
¼cuphoney
1½cups2% milk
2½teaspoonssea salt
½cupold fashioned oats
1cupwhole wheat flour
1cuprye flour
¼cupunsalted buttermelted and cooled
4cupsall purpose flour
2tablespoonsflax seeds
1tablespoonchia seeds
1tablespoonsesame seeds
¼cupsunflower seeds
2tablespoonswheat germ
For the optional topping
1eggbeaten with 1 tablespoon water for egg wash
1teaspoonflax seeds
1teaspoonchia seeds
1teaspoonsesame seeds
1tablespoonsunflower seeds
2tablespoonsold fashioned oats
Instructions
Mix all dough ingredients. Stir in the milk, salt, and oats until combined. Stir in the whole wheat flour and rye flour until incorporated. Pour in the melted, cooled butter and stir to combine.
Slowly add all-purpose flour and seeds. Swap the whisk for the dough hook. Add 1 cup of the all purpose flour and mix to combine. Stir in the flax seeds, chia seeds, sesame seeds, sunflower seeds, and wheat germ. Slowly add the rest of the all purpose flour, ½ cup at a time, until a soft, slightly tacky dough forms.
Knead the dough. Knead with the dough hook for 5-7 minutes, or 8-10 minutes by hand, until smooth and elastic.
First rise. Place the dough in a lightly greased bowl and let rise for 90 minutes, or until doubled in size.
Prepare the pans. Lightly spray 2 loaf pans with baking spray and line with parchment paper if desired.
Shape. Turn the dough out onto a clean surface, divide it into 2 equal pieces, and shape each into a loaf.
Second rise. Transfer the loaves to the prepared pans, cover, and let rise for 45 minutes, or until puffy.
Mix the topping. In a small bowl, combine the flax seeds, chia seeds, sesame seeds, sunflower seeds, and oats. Set aside.
Preheat the oven. Heat the oven to 425°F.
Topping. Whisk together the egg and 1 tablespoon water, then brush over the tops of the loaves. Sprinkle the loaves generously with the seed topping.
Bake. Bake at 425°F for 20 minutes. Lower the heat to 375°F and bake for another 20-25 minutes, until the loaves are golden brown and sound hollow when tapped. An internal temperature of 190-200°F means they're done.
Cool completely. Turn the loaves out onto a rack and let cool fully before slicing, or the crumb will be gummy.