I honestly think breads are hard to make in general. And often home-made bread needs to be eaten within a day or 2 before it gets bad. I mean its a good thing cause you dont put a bunch of unnecessary crap in your bread BUT there is just so much bread one can eat 😂.
This bread how ever became better than I couldve imagined. i didnt have high expectations cause “healthy bread” usually isnt great tasting but this came out sooooo good. Its not sweet, which is to my liking and it has a bunch a healthy grains and seeds. And it lasts for about a week. Makes one loaf!
You have to try it! Great for toast, grilled or just as is with your favorite topping! And Ofcourse sweet P approved 😻
- 1 ¼ cup milk (any kind works)
- 1/3 cup old-fashioned rolled oats
- 1 tbsp honey
- 2 1/4 (1pkg) quick rise yeast
- 3 tbsp unsalted butter, melted
- 2 cups bread flour
- 1/2-3/4 cup whole wheat flour
- 2 tbsp flaxseeds
- 1 tsp salt
- 2 tbsp sunflower seeds
- 1 tbsp chia seeds
- 1 tbsp poppyseeds
- Oil, for coating
- 1 egg, beaten
- 2 tbsp old-fashioned rolled oats
- 1 tbsp sunflower seeds
- 0,5 tbsp flaxseeds
- 0,5 tbsp chia seeds
- Heat milk and butter in a small saucepan over low heat until its warm (about 115 F). Remove from heat and pour into a large bowl of a stand mixer with the dough hook attachment, and stir in oats, yeast and honey. Let the mixture sit for 5 minutes. Until you see bubbles start forming on top, now you know your yeast is working.
- Add salt and then Start adding the bread flour, one cup at a time, incorporate well in between additions.
- Once incorporated add in your whole wheat flour slowly. Start with tablespoon additions, I used a little less than 0,5 cup. Once dough starts coming of the bowl stop adding!
- Add in sunflower seeds, flax seeds, chia seeds and poppyseeds and gently mix into the dough until well incorporated.
- Form dough into a ball and place in a large bowl coated with oil, turning the dough over to coat with oil. Cover with a towel and allow the dough to rise for about 60-90 minutes, or until doubled in size. This may take more of less time depending on the weather or temperature in your home.
- Once proofed, grease a 8×4 inch loaf pan. Knead it just a few more times on a clean surface coated with whole wheat flour for about 1 min then shape dough into an 8-inch long log and place in prepared pan, tucking the ends underneath.
- Cover the loaf with a towel and allow it to rise again for 60-90 minutes or until the loaf has risen an inch above the edge. This may take more or less time depending on how warm it is in your home.
- Once dough has risen the second time, preheat oven to 350 F. Beat egg in small bowl and brush over the top of the dough. (Please note that you won’t need to use all of the egg wash, but only a small amount.) Sprinkle a few more oats, sunflower seeds, sesame seeds and poppyseeds on top of the dough.
- Bake for 35-40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling completely before slicing.
Moist, soft and flaky! Delicious!!!!