Seeded Bread with Fresh Milled flour
A hearty loaf with seeds and oats, this seeded bread with fresh milled flour will surely become a new favorite. It's a beginner-friendly bread recipe that's perfect for toast, sandwiches, and more!
Servings: 10 slices (1 loaf)
Calories: 237kcal
Equipment
- 1 large bread pan (or 2 smaller pans)
Ingredients
- 1 cup warm water about 110°F
- ⅓ cup warm whole milk about 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- 3 ⅓ cups whole grain flour reserve ¼ cup for kneading
- 3 tablespoons honey
- 3 tablespoons butter softened to room temperature
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 ¼ teaspoons sea salt
- ¼ cup seeds of choice sunflower, sesame, or flax all work well. I used sunflower in this recipe
- Rolled oats for sprinkling on top
Instructions
- Proof the yeast: In the bowl of a stand mixer, combine the warm water, milk, and yeast. Stir gently and let it sit for 10 minutes, until foamy.
- Mix the dough: Add the flour, honey, butter, oil, lemon juice, salt, and your chosen seeds. Mix with a spatula until it all comes together.
- Knead: Using a dough hook attachment (or by hand), knead the dough on low speed for 6–8 minutes. It will feel sticky at first but should start pulling away from the bowl as it comes together.
- First rise: Shape the dough into a loose ball and place it in a lightly greased bowl, turning once to coat. Cover with a tea towel and let it rise in a warm place for 1–2 hours, or until doubled in size.
- Shape the loaf: Punch down the dough, then shape it into a rectangle slightly smaller than your loaf pan. Tuck the seams underneath and place it in a prepared cast iron loaf pan (for one large loaf) or divide into two smaller stainless steel pans.
- Add oats on top: Lightly brush the top of the dough with water or an egg wash, then press rolled oats onto the surface. Cover and let rise again for 45 minutes, or until the dough reaches the top of the pan.
- Bake: Preheat the oven to 350°F. Bake on a lower rack for 40–45 minutes for a large loaf, or 35–40 minutes for smaller loaves. If the top browns too quickly, cover loosely with foil for the last 15–20 minutes.
- Cool: Remove from the oven and let the bread cool completely on a wire rack before slicing.
Notes
- *Watch the video above where I show you exactly how to make this recipe, from start to finish, including milling the grains!
- New to milling your own grains? Learn everything you need to know in my tutorial on how to mill your own flour!
- I used hard white wheat berries for my flour in this recipe and milled them with my Mockmill on the lowest setting. I have made this with different whole grains, and the results were very similar.
- Make sure your milk and water mixture is warmed to about 110°F. Too cold, and the yeast won't bloom, while hot milk can kill the yeast.
- If your bread goes stale before you can use it all up, this seeded loaf makes a delicious and hearty French toast casserole.