Seeded Sprouted Wheat Bread (Bread Machine + Oven Finish)

This hearty seeded bread blends sprouted wheat flour and bread flour for structure and nutrition. A touch of cinnamon and honey adds warmth without overpowering. The dough is mixed and kneaded in your bread machine, then shaped by hand and baked in the oven for a chewy, golden crust. Toasted seeds inside and out bring color, texture, and flavor to every slice.

14 slices

Prep Time 25

Cook Time 35

Mix and Rise Time 2 11

Total Time 3 11

Ingredients

1 + 1/16 cup (241 g) water - 1/16 of a cup = 1 tablespoon
2 tablespoons (42 g) honey
1½ teaspoon (1½ teaspoon) table or sea salt
1 tablespoon (1 tablespoon) brown sugar
1 tablespoon avocado oil
¼ teaspoon (¼ teaspoon) cinnamon
2 cups (240 g) bread flour
1 cup (120 g) sprouted grain flour
2 teaspoons (2 teaspoons) bread machine or instant yeast
¼ cup (33 g) raw sunflower seeds - + 1 tablespoon for the top
2 tablespoons (20 g) raw pumpkin seeds (pepitas) - + 1 tablespoon for the top
1 tablespoon (1 tablespoon) sesame seeds - + 1 teaspoon for the top
1 teaspoon (1 teaspoon) flax seeds - optional
2 teaspoons (2 teaspoons) chia seeds - optional

Glaze:

1 (50 g) egg
1 tablespoon (1 tablespoon ) water
pinch salt

Instructions

Preparing the dough:

Add the first eight ingredients: 1 + 1/16 cup water, 2 tablespoons honey, 1½ teaspoon table or sea salt, 1 tablespoon brown sugar, 1 tablespoon avocado oil, ¼ teaspoon cinnamon, 2 cups bread flour, 1 cup sprouted grain flour, 2 teaspoons bread machine or instant yeast in the order listed with the yeast being last. Select the DOUGH cycle, then press START.
Check the dough once early to ensure the paddles are engaged and the dough is clumping. Then, about 15 minutes into the kneading cycle, open the lid again and check the dough’s consistency. It should stick to the sides slightly and then pull away cleanly. Add water or flour, 1 tablespoon at a time, if needed. This step is critical for a light, well-textured loaf.
Toast the seeds while the dough is kneading. Microwave the ¼ cup raw sunflower seeds , 2 tablespoons raw pumpkin seeds (pepitas) , and 1 tablespoon sesame seeds for 45–90 seconds on HIGH or toast them in a dry skillet. (Set the untoasted seeds (see ingredient list) aside for sprinkling over the top just before baking.)
Chop the toasted seeds with a knife or food processor until fine but not pasty. Set aside.
Add the chopped seeds to the dough 5 minutes before kneading ends or when your machine beeps for add-ins.
Let the dough rise inside the machine until doubled. If the DOUGH cycle finishes and the dough hasn’t doubled, leave it in the machine a bit longer.

Shaping

Shape the dough. Turn it out onto a floured surface. Flatten gently to make a rectangle approximately 10x12-inches, roll into a log, and pinch the seam and ends closed.
Place seam-side down on a prepared baking sheet. Cover and let rise again until puffy and nearly doubled.

Bake

Preheat the oven to 400˚F (200˚C) for about 20 minutes before you estimate the bread will be ready to bake.
Prepare the glaze by whisking 1 egg with 1 tablespoon water and a pinch salt. Brush over the loaf without letting it drip onto the pan.
Slash the loaf with a sharp knife or lame, then sprinkle with the remaining 1 teaspoon flax seeds and 2 teaspoons chia seedsuntoasted) seeds.
Turn the temperature back to 350°F (177˚C). Bake for 35–40 minutes or until the internal temperature reaches 205–210°F. Let cool completely (at least 2 hours) before slicing.

Notes

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Alternative Mixing Methods

Using a Stand Mixer

Add ingredients to the mixer bowl in the listed order.
Mix on low speed until everything is moistened.
Switch to the dough hook and increase speed to 2 or 3.
Knead until the dough is smooth and elastic (about 5–10 minutes).
Cover and let it rise in a warm place until doubled.
Gently deflate, shape, and bake as directed.

Making by Hand

In a large bowl, mix ingredients until you have a shaggy dough.
Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
Place dough in a greased bowl, cover, and let it rise until doubled.
Once risen, gently deflate, shape, and bake as instructed.

? Yeast Tip: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. It may start slower but will catch up in the rise.

Nutritional Information