A soft, fluffy, hearty loaf of scratch-made bread inspired by Dave’s Killer Bread. Packed with oats, grains, and seeds, this Multigrain Seed bread will be your new favorite loaf to slice, toast, sandwich, or enjoy just the way it is!
Lion’s Bread is after all about the bread. For me there isn’t anything quite as satisfying as the warm, inviting smell of freshly baked bread that fills a home. I think moderation is so crucial. We literally enjoy all of the food groups without any guilt feelings, because I know that 100% of the ingredients that go into my homemade food is high quality, and wholesome. Slicing into homemade Multigrain Seed Bread for breakfast, an open-faced sandwich, or dunking into a hot bowl of soup ultimately just gives me all the feels.
How to make Multigrain Seed Bread
This loaf of homemade multigrain bread is super simple to make! It can be done in about 3 hours, start to finish, and most of that is down-time while waiting for the dough to rise. To make super soft, chewy Multigrain Seed Bread, I use a stand mixer. All of the ingredients are combined and kneaded in the mixer, using the dough hook attachment, for about 12 minutes. That’s a lot of kneading, and I don’t mind taking a bit of a short-cut on this one.
Once the dough is kneaded, and the gluten has formed, I let the dough do a 1st rise in an oiled bowl for about an hour, or until doubled in size.
Then I shape the two loaves and place them in 9×5″ baking pans, these are my favorite loaf pans that feel extremely professional but are very affordable! Let the the loaves proof (rise) for about another 1-1.5 hours at room temperature.
How to bake
These babies bake for 45-50 minutes at 350 degrees F. There’s no need to create steam in the oven like we do in crusty Homemade Sourdough bread. The heat of the oven is enough to create a beautiful rise, and a slightly soft crust that is perfect for sandwiches. I like to spray the top with water, and sprinkle on some oats or seeds. You can also use an egg if you like a shiny crust. And voila! You have yourself not one, but TWO, super delicious wholesome, rustic homemade loaves of bread that can be whatever you want them to be: a PB+J, an Avo toast, grilled cheese, croutons!
How to Store Homemade Bread
As you know, homemade bread is best eaten the same day that it’s baked. Leftovers should be kept in an airtight bag or container at room temperature for up to 3 days. You can also freeze your multigrain seed bread for up to 1 month! Make sure to slice your bread before placing it in the freezer, so that you can take one slice at a time.
Love this recipe? Be sure to check out Everyday Artisan Bread, Honey Whole Wheat Sandwich Bread, Same Day Country Loaf
Make sure to tag me @lions.bread on Instagram if you make this Multigrain Seed Bread! I love seeing my recipes come to life 🙂
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Happy Baking! xo LeAnne
Multigrain Seed Bread
A soft, fluffy, hearty loaf of scratch-made bread inspired by Dave's Killer Bread. Packed with oats, grains, and seeds, this Multigrain Seed bread will be your new favorite loaf to slice, toast, sandwich, or enjoy just the way it is!
Ingredients
- 1 ¾ cups warm water 397 g, approx 95 degress F
- 1 ¼ tablespoons dry active yeast 12 g
- 2 tablespoons molasses 34 g
- ¼ cup grapeseed or avocado oil 53 g
- 3 tablespoons dark brown sugar 36 g
- 1 ½ cups unbleached all purpose flour 200 g
- 2 cups whole wheat flour 240 g
- 2 teaspoons salt 12 g
- ¼ cup course ground cornmeal 35 g
- ¾ cup old fashioned oats 67 g
- 2 tablespoons millet
- 2 tablespoons amaranth
- 2 tablespoons sesame seeds
- 3 tablespoons roasted sunflower seeds
- 2 tablespoons pepitas pumpkin seeds
- 2 tablespoons quinoa
- 2 tablespoons chia seeds
- ¼ cup seeds/oats for coating optional
Instructions
- In a small bowl, combine the warm water and yeast, whisk to combine and let the yeasted "bloom" for 5 minutes.
Meanwhile combine the flours, oats, salt, and seeds in the bowl of an electric mixer fitted with a dough hook attachment. Mix on low speed to combine all of the dry ingredients. In a small bowl, whisk the oil and molasses together thoroughly. Add the yeast liquid and the molasses mixture to the bowl of the mixer. Mix on low for about 3 minutes, stopping occasionally to scrape down the sides. Turn up the speed to medium high and knead the dough for about 12 minutes. The dough should form a smooth ball, that may be somewhat sticky, thats ok!
- Transfer the dough to a large lightly oiled bowl, and cover with a damp towel to rise for about an hour, or until the dough has doubled in size.
- Prepare 2 9x5" loaf pans by lining with parchment paper, and/or spraying with nonstick cooking spray. After an hour, remove the dough from the bowl and place on a large work surface, Cut the dough in half. Pat one half into an even smooth 9" square. Starting with side closest to you, roll the dough up tightly into a log. Shore up the sides and create an even smooth loaf. Place the loaf, seam side down, into the prepare loaf pan. Repeat with the second piece of dough.
- Cover the loaf pans with a damp cloth, and let rise until about an inch above the rim of the pan, about an hour and 15 minutes, but this can vary depending on the temperature in your room, so keep an eye.
- Preheat the oven to 350 degrees F. Spray each loaf with water and sprinkle the extra seeds/oats on top generously. Bake for about 30-35 minutes or until golden brown, and the loaf sounds hollow when you tap it. Let cool for 5 minutes, then remove from the baking pan, and allow to cool completely before slicing.
Recipe Notes
I love to slice one of the loaves, then pop it into the freezer to keep fresh.
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