Seeded Multigrain Loaf

Name: Seeded Multigrain Loaf
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 16 servings
Ingredients: 1 1/4 cups warm water; 2 1/4 tsp active dry yeast; 3 tbsp honey; 2 cups whole wheat flour; 1 1/2 cups bread flour; 1 1/2 tsp salt; 1/4 cup mixed sunflower, flax, and sesame seeds, plus extra for topping

16 servings30 min prep35 min cookMedium

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The Story Behind It

The Tale of Seeded Multigrain Loaf

Story updated September 18, 2026

Seeded multigrain loaves build on the broader whole-grain baking movement that gained popularity in America from the 1960s-70s onward, combining various grains and seeds for texture and nutrition, though mixed-grain breads have older precedents in peasant baking across many cultures.

Ingredients

Scale:· 16 servings

1 1/4 cups warm water
2 1/4 tsp active dry yeast
3 tbsp honey
2 cups whole wheat flour
1 1/2 cups bread flour
1 1/2 tsp salt
1/4 cup mixed sunflower, flax, and sesame seeds, plus extra for topping

Instructions

1Stir yeast and honey into warm water; let sit until foamy.
2Stir in both flours, salt, and the seed mix to form a dough.
3Knead 10 minutes until smooth. Let rise 1 hour, until doubled.
4Shape into a loaf, brush with water, and press extra seeds onto the top.
5Let rise 45 minutes, then bake at 375°F for 32-35 minutes, until deep golden.

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