Multi-Seed Honey Wheat Bread

---

INTRODUCTION

Multi-Seed Honey Wheat Bread is a soft, full-flavored loaf made with whole wheat and five seeds. The seeds add crunch, fiber, and healthy fats. The honey gives a light, natural sweetness and helps the crust brown. This bread is a healthy option for daily meals because it uses whole wheat and seeds that boost protein and fiber. It is a great choice for people who want a lighter option than white bread.

If you enjoy wholesome homemade breads and like to try different loaves, you might also enjoy this best healthy vegan gluten-free banana bread which makes a great snack with your tea. This multi-seed loaf fits well into a healthy plan and is a good fit for meal prep or a high protein meal when paired with eggs or nut butter.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is simple, reliable, and healthy. The whole wheat flour and seeds add fiber and slow-burning carbs that help keep you full. This loaf is a lighter option than heavy, buttery breads and can serve as a great base for a balanced meal. It is also great for meal prep: bake two loaves and freeze one to save time later.

This bread is a healthy version of classic wheat bread. The seeds increase protein and healthy fats, making it feel more filling and satisfying. If you watch calories or care about weight loss, slices are easy to portion and control. For a different flavor board or party table, pair with a savory or sweet spread — try a soft cheese or a light honey butter.

For a festive party bread idea, try this cheesy Christmas tree bread as a fun side while serving your seed loaves at a gathering.

HOW TO MAKE Multi-Seed Honey Wheat Bread

This recipe mixes, kneads, rises, shapes, and bakes the dough. The method is straightforward and works in a stand mixer or by hand. Follow the steps for a good rise and even crumb.

EQUIPMENT NEEDED

• Stand mixer with dough hook (or large mixing bowl and wooden spoon for hand kneading)
• 2 standard 9×5 inch loaf pans
• Measuring cups and spoons
• Kitchen towel or plastic wrap
• Pastry brush for egg wash
• Cooling rack

Ingredients You’ll Need :

• 2 cups warm milk (about 110 degrees)
• 1 Tbsp instant yeast
• 1 tsp sugar
• 2-1/2 cups whole wheat flour
• 2 to 3 cups bread flour
• 6 Tbsp shelled sunflower seeds
• 6 Tbsp pepitas
• 2 Tbsp sesame seeds
• 1 Tbsp poppy seeds
• 1 Tbsp flax seeds
• 2 tsp salt
• 1/4 cup honey
• 1/4 cup canola oil
• Egg wash: 1 egg whisked together with 1 Tbsp water
• Extra seeds for sprinkling over the top

STEP-BY-STEP INSTRUCTIONS :

1. Add the yeast and sugar to the warm milk and give a stir, let sit for 3-5 minutes until foamy or frothy.
2. In your mixer bowl, whisk together all of the whole wheat flour, 2 cups of the bread flour, the seeds, and salt.
3. Add in the milk/yeast mixture, canola oil and honey.
4. Use the dough hook on low speed to mix everything together, scraping down the sides as needed.
5. Slowly add in up to another cup of bread flour. You probably will not need all of it – just add enough until the dough pulls away from the sides of the mixer and comes together as a ball of dough.
6. Let the dough knead with the dough hook on low for 5 minutes.
7. Remove the bowl from the mixer, remove the hook, and spray around and under the dough with non stick spray. Cover with a towel and let rise for an hour or until double in size.
8. Spray two bread pans with non-stick spray and sprinkle a few seeds in the bottom. Punch down the dough and divide in to two equal size pieces. Shape each piece in to a loaf and place each loaf in one of the prepared pans. Cover and allow the bread to rise for an additional 30-45 minutes or until doubled in size again.
9. Preheat oven to 350. Gently brush the egg wash over the bread and sprinkle with additional seeds if desired.
10. Bake the loaves at 350 for 28-30 minutes or until the bread is golden brown and cooked through (it should sound hollow when you tap the bottom of the loaf.). Immediately remove bread from pans and allow the bread to cool completely on the cooling rack before slicing.

HOW TO SERVE Multi-Seed Honey Wheat Bread

Serve this bread warm or sliced at room temperature. For a healthy breakfast, top a slice with mashed avocado and a pinch of salt, or spread a thin layer of nut butter for extra protein. For lunch, use the bread for an open-faced sandwich with turkey, spinach, and tomato for a balanced meal. If you want a lighter option, toast a slice and add a fresh tomato slice and a smear of low-fat ricotta.

Keep portion size to one or two slices for most meals. A single slice with a source of protein and a side of veggies makes a balanced plate. This bread is a great base for a high protein meal when paired with eggs, Greek yogurt, or cottage cheese. It also works well for meal prep: slice and store in the fridge for easy breakfasts.

You can also serve the bread with salads and roasted vegetables for a full, healthy plate. Try pairing a slice with a warm roasted squash or mixed greens for a light seasonal lunch, or pair it with a roasted vegetable side like the crispy honey roasted butternut salad for a sweet-savory counterpoint.

STORAGE & FREEZING : Multi-Seed Honey Wheat Bread

Store cooled bread at room temperature in a bread box or tightly wrapped in plastic or a reusable bag for up to 3 days. For longer storage, slice the loaf and freeze individual slices on a baking sheet, then move them into a freezer bag. Frozen slices keep well for up to 3 months. To use, toast straight from the freezer or thaw at room temperature for 20–30 minutes.

If you want to reduce waste, freeze half a loaf right after it cools. This saves time later and keeps one loaf fresh for immediate use. For diabetic-friendly plans, keep portions small and pair the bread with protein and fiber to reduce blood sugar spikes.

SERVING SUGGESTIONS

• Breakfast: Toast with nut butter and sliced banana for a high protein, high-fiber start.
• Lunch: Turkey, spinach, and mustard on toasted slices for a balanced, lower-calorie meal.
• Snack: One slice with cottage cheese and tomato for a filling option good for weight loss.
• Dinner side: Serve warm slices with a bowl of soup or salad to round out the meal.

For a balanced plate, add a vegetable side and a lean protein to each serving. This bread pairs well with soft cheeses, smoked fish, or a hard-boiled egg.

VARIATIONS

• Healthier version: Use 100% whole wheat flour and reduce honey to 2 tablespoons or swap honey for a low-calorie sweetener to make a lower-sugar loaf. Add extra flax seeds or a few tablespoons of ground chia to boost fiber. This makes a more diabetic-friendly and lower calorie option.
• High-protein or low-carb version: Replace 1 cup of bread flour with a high-protein flour like vital wheat gluten or add 1/2 cup unflavored whey protein isolate (adjust liquid as needed). For a low-carb bread, try an almond flour and seed loaf recipe instead of wheat — this changes method but keeps the multi-seed idea for a true low-carb swap. These versions make the loaf a stronger high protein meal.
• Air fryer or oven-baked version: The recipe as written is oven-baked at 350°F. For a small single loaf, you can bake in a large air fryer set to 325°F for 20–25 minutes, checking for a hollow sound and golden crust. If using the air fryer, reduce the loaf size to fit the basket and watch closely so seeds do not burn. For other sweet breads and treats that use honey and seeds, try making a small sweet side like delicious gingerbread cookies with royal icing for holiday bread boards.

FAQs

Q: Is this bread good for weight loss?
A: Yes, in moderation. The whole wheat and seeds add fiber and protein that help you feel full. Keep portions to one or two slices and pair with lean protein and vegetables for a balanced meal that supports weight loss.

Q: Can I make this diabetic-friendly?
A: You can make it more diabetic-friendly by cutting the honey to 2 tablespoons or using a low-glycemic sweetener. Pairing slices with protein and fiber will also reduce blood sugar spikes. The seeds and whole wheat help by providing fiber.

Q: How long does the bread stay fresh?
A: At room temperature, it stays fresh for about 3 days if wrapped. In the fridge it lasts up to a week, but refrigeration can dry bread. For best flavor, freeze slices and toast from frozen.

Q: Can I use all whole wheat flour?
A: Yes, you can use all whole wheat, but the loaf may be denser. You can add a bit more liquid or let the dough rise a touch longer to help texture.

Q: Is this a high protein meal?
A: It can be part of a high protein meal when paired with protein-rich toppings like eggs, Greek yogurt, or nut butter. You can also boost protein in the dough with protein powder or vital wheat gluten.

Q: Can I bake one loaf instead of two?
A: Yes. Reduce bake time slightly and watch for a hollow sound when tapped. A single large loaf may need a few extra minutes in the oven.

MAKE-AHEAD TIPS FOR Multi-Seed Honey Wheat Bread

This bread is great for meal prep. Make two loaves when you bake: eat one and freeze the other. Slice and freeze for quick breakfasts and sandwiches. Toast straight from the freezer for 1–2 minutes.

You can also shape the loaves and freeze the raw dough after the first rise. Wrap each loaf tightly and freeze for up to 1 month. When ready to bake, thaw in the fridge overnight, let finish the second rise, then bake as directed.

For special treats or gifts while you meal prep, make a small batch of sweet confections with honey like delicious easy chocolate-covered honeycomb to include in a food gift box. This gives you a homemade spread of sweet and savory options while you plan meals.

---

Print