This whole wheat loaf topped with a variety of seeds is perfect for sandwiches or toasted with jam in the morning.
By Heather Kinnaird
I recently had a wonderful sandwich while I was out and was truly the bread that made it. Sweet with molasses and loaded with seeds, I knew I’d have to try and make it at home, and that is just what I did.
This is a HEAVY loaf, so if you wish to lighten it a bit, replace some of the whole wheat flour with AP or bread flour. The bread also has the distinct taste of molasses, if you don’t care for the strong taste, replace the molasses with honey or maple syrup; it will still be delicious.
Looking for a lighter bread? Try this multigrain loaf.
- 1¼ cups very warm water
- ¼ cup molasses
- 2 Tbsp butter, melted
- 1 tsp salt
- 3½ cups whole wheat flour
- 1 envelope of active dry yeast
- 1 cup of mixed seeds - such as pumpkin, sunflower, flax, chia, or hemp
- combine all ingredients except for the seeds and mix until you have a sticky dough, cover allow to rest 15 minutes
- knead using a stand mixer with dough hook or by hand until the you have a smooth ball
- cover and let rise in a warm spot until doubled - about 2 hours
- gently press dough into a rectangle and fit into a lightly greased loaf pan
- press seeds into the top of the loaf
- cover an allow to rise until it reaches about an inch over the rim of the pan
- pre-heat oven to 35O F.
- bake 40 - 50 minutes
- make sure the loaf is cool before slicing