Multigrain Seed Bread is a hearty, nutrient-dense bread packed with a variety of toasted seeds and whole grains. It’s an excellent source of fiber, healthy fats, and essential nutrients. The combination of sunflower seeds, pumpkin seeds, and sesame seeds adds a delightful crunch and flavor to every bite. This bread is perfect for a healthy breakfast toast, a sandwich, or as a snack on its own. What’s even better is that it’s easy to make, even for beginners, and doesn’t require a lot of complicated steps.

Full Recipe:

Ingredients

Dry Ingredients:

1 ¼ cups (160 g) all-purpose flour

¾ cup (100 g) whole-wheat flour
½ cup (65 g) toasted sunflower seeds
½ cup (75 g) toasted pumpkin seeds

2 tablespoons toasted sesame seeds
2 tablespoons black sesame seeds
1 teaspoon baking powder

½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

1 ¼ cups (310 ml) buttermilk, room temperature
1 large egg, room temperature
¼ cup (60 ml) oil (vegetable or sunflower oil)

¼ cup (80 g) honey

Topping:

½ tablespoon black sesame seeds

½ tablespoon sesame seeds
1 tablespoon toasted sunflower seeds
1 tablespoon toasted pumpkin seeds

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease a loaf pan or line it with parchment paper for easy removal later.

Step 2: Toast the Seeds

In a dry skillet over medium heat, toast the sunflower seeds, pumpkin seeds, and sesame seeds until they’re lightly golden and fragrant (about 3-5 minutes). Keep stirring to avoid burning them. Set aside to cool.

Step 3: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, whole-wheat flour, toasted sunflower seeds, toasted pumpkin seeds, toasted sesame seeds, black sesame seeds, baking powder, baking soda, and salt. Ensure all dry ingredients are evenly distributed.

Step 4: Mix the Wet Ingredients

In another bowl, whisk together the buttermilk, egg, oil, and honey until smooth and well combined.

Step 5: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, stir the mixture until just combined. Be careful not to overmix, as this can make the bread dense and tough.

Step 6: Transfer to the Loaf Pan

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 7: Add Toppings

Sprinkle the black sesame seeds, sesame seeds, toasted sunflower seeds, and toasted pumpkin seeds over the top of the bread. These toppings add a lovely crunch and visual appeal.

Step 8: Bake

Place the loaf pan in the preheated oven and bake for about 45-55 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown and firm to the touch.

Step 9: Cool and Serve

Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

Cooking Tips

Toasting the Seeds: Toasting the seeds enhances their flavor and adds a nutty aroma to the bread. Be sure to keep an eye on them while toasting, as they can burn quickly.
Room Temperature Ingredients: Using room temperature buttermilk and eggs ensures that your bread rises evenly and bakes properly. Cold ingredients can slow down the baking process.

Mixing the Batter: Avoid overmixing the batter, as this can result in a denser texture. Stir just until the wet and dry ingredients are combined.
Storage: Once the bread has cooled, store it in an airtight container at room temperature for up to 3 days, or refrigerate it to extend its shelf life to 5 days. You can also freeze slices for up to 3 months and thaw them when needed.
Customizing: Feel free to add other seeds like flax seeds or chia seeds for added nutrition, or swap the honey for maple syrup if you prefer a different flavor profile.

Nutritional Facts (Per Slice)

Calories: 200
Protein: 6g
Carbohydrates: 28g

Fat: 8g
Fiber: 3g
Sugar: 6g

Sodium: 200mg

FAQs

1. Can I use different flours?
Yes! You can substitute some of the all-purpose flour with more whole-wheat flour or even spelt flour. Just note that the texture may change slightly, and you may need to adjust the liquid ratio depending on the flour used.

2. What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 ¼ cups of milk. Let it sit for 5 minutes before using.

3. Can I make this bread gluten-free?
Yes, you can replace the all-purpose and whole-wheat flours with a gluten-free flour blend. Make sure to add a binder like xanthan gum if it’s not already included in your gluten-free flour mix.

4. What if I don’t have almond flour?
If you don’t have almond flour, you can use any other finely ground nuts or even additional whole-wheat flour. The texture may vary slightly, but the bread will still be delicious.

5. Can I omit the egg for a vegan version?
Yes! You can replace the egg with a flax or chia egg (1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water). Let it sit for 5 minutes before using it in the recipe.

Conclusion

This Multigrain Seed Bread is a fantastic option for those seeking a wholesome, nutrient-dense bread packed with texture and flavor. With the perfect balance of grains and seeds, it provides a satisfying crunch and delightful nuttiness in every bite. Not only is it nutritious, but it’s also easy to make and can be customized to suit your dietary preferences. Whether enjoyed with a spread of butter, avocado, or as a base for sandwiches, this bread is a hearty and healthy choice for any meal. Give this recipe a try, and it might just become your go-to homemade bread!