Ingredients

1/2 cup (70g) mixed seeds, such as flax, sunflower, and sesame

2 3/4 cups (330g) whole wheat flour

1 cup (120g) all purpose flour

1 tablespoon (9g) kosher salt

1 tablespoon instant yeast

1 1/4 cups (300ml) hot water (105 to 115°F)

2 tablespoons extra virgin olive oil, plus more for greasing

1 tablespoon honey

1 large egg

1 tablespoon water

1/4 cup (35g) mixed seeds, such as flax, sunflower, and sesame (for topping)

Instructions

Step 1: Preheat your oven to 350°F. Spread 1/2 cup of mixed seeds on a baking sheet and toast for 5 to 10 minutes until fragrant and lightly browned. Watch carefully after 5 minutes to avoid burning. Set aside to cool slightly.

Step 2: In a large bowl, whisk together whole wheat flour, all-purpose flour, toasted seeds, salt, and yeast.

Step 3: Add the hot water, olive oil, and honey to the dry ingredients. Stir with a wooden spoon until the dough forms a rough ball.

Step 4: Turn the dough onto a lightly floured surface. Knead by hand for about 10 minutes until smooth. The dough will be sticky at first but become easier to handle. Avoid adding too much flour—if it sticks, let it be and keep kneading.

Step 5: Shape the dough into a tight ball. Lightly grease a clean bowl with olive oil and place the dough inside. Cover and let it rise in a warm spot for about 1 hour, until doubled in size.

Step 6: Grease a loaf pan with olive oil. On a floured surface, turn the dough smooth side down and gently press it into a square matching the width of the pan. Roll into a log and pinch the seam closed. Place the loaf in the pan.

Step 7: Prepare an egg wash by beating the egg with 1 tablespoon water. Brush it lightly over the loaf. Sprinkle 1/4 cup mixed seeds evenly on top.

Step 8: Cover the pan loosely and let the dough rise in a warm place for 30 to 60 minutes, until it reaches the top of the pan (about 1 inch above if using a smaller pan). Meanwhile, preheat the oven to 350°F.

Step 9: Bake the bread for 50 to 60 minutes until golden brown. The loaf is done when the internal temperature reaches 190°F if you use a thermometer.

Step 10: Remove the bread from the pan and cool completely on a wire rack before slicing for the best texture.

Tips & Variations

You can substitute honey with maple syrup or agave for a different sweetness.

Use a mix of your favorite seeds, such as pumpkin or chia, to add variety.

For a softer crust, brush the loaf with melted butter right after baking.

If you don’t have instant yeast, you can use active dry yeast but let it proof first in warm water with a pinch of sugar.

FAQs

Can I use all whole wheat flour instead of mixing with all-purpose?

Yes, you can use 100% whole wheat flour, but the bread may be denser. Mixing with all-purpose flour helps create a lighter texture.

How can I tell when the bread is fully baked?

The loaf should have a deep golden crust and sound hollow when tapped on the bottom. Using a digital thermometer, the internal temperature should reach 190°F.