Crispy Multigrain Seeded Bread Recipe

Name: Crispy Multigrain Seeded Bread Recipe
Prep time: 90 min
Cook time: 18 min
Total time: 108 min
Yield: 8 servings
Ingredients: 300 g whole wheat flour; 200 g classic T45 flour; 13 g sugar; 8 g baker's yeast; 5 g salt; 350–370 ml lukewarm water; 2 tbsp oil; 100 g mixed seeds (sunflower, sesame, squash, and flax seeds) (optional)

Crispy Multigrain Seeded Bread Recipe – a wholesome, crunchy, and fiber-rich bread made with whole wheat flour and a mix of sunflower, sesame, squash, and flax seeds. Perfect for breakfast, sandwiches, or a healthy snack. Try this easy homemade multigrain bread today!

Easy Recipes

Mar 9, 2025 - 12:16

Prep Time 90 min

Cook Time 18 min

Serving 8

Difficulty Intermediate

Crispy Multigrain Seeded Bread Recipe—a wholesome, fiber-rich delight packed with a variety of seeds for added texture and nutrition. Made with a blend of whole wheat and classic T45 flour, this bread boasts a golden, crispy crust and a soft, airy interior. The combination of sunflower, sesame, squash, and flax seeds enhances both the taste and health benefits, making it a perfect choice for breakfast, sandwiches, or as a side to your favorite dips and soups. Whether enjoyed fresh out of the oven or toasted for an extra crunch, this multigrain bread is a nutritious and satisfying treat for any occasion!

Ingredients

300 g whole wheat flour
200 g classic T45 flour
13 g sugar
8 g baker's yeast
5 g salt
350–370 ml lukewarm water
2 tbsp oil
100 g mixed seeds (sunflower, sesame, squash, and flax seeds) (optional)

Nutritional Information

Calories: 220

Protein: 7g

Fat: 6g

Saturated Fat: 0.8g

Unsaturated Fat: 4.5g

Trans Fat: 0g

Carbohydrates: 35g

Sugar: 2g

Fiber: 5g

Sodium: 200mg

Cholesterol: 0mg

Directions

1. Step

In a stand mixer or large mixing bowl, combine the whole wheat flour, T45 flour, sugar, salt, and baker's yeast. Gradually add the lukewarm water and oil while mixing until a smooth dough forms. Adjust the water as needed.

2. Step

Knead the dough for about 8–10 minutes until it becomes elastic and smooth. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.

3. Step

Once risen, gently punch down the dough and divide it into equal portions (around 10–12 pieces). Shape each piece into a ball and roll them in the mixed seeds if using. Place the rolls on a baking sheet lined with parchment paper and let them rest for another 20 minutes.

4. Step

Preheat the oven to 180°C (356°F). Bake the rolls for 15–18 minutes or until they turn golden brown. Remove from the oven and let them cool on a wire rack before serving.