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 cup + 1 tablespoon (241 g) water -
2 tablespoons (42 g) honey
1½ teaspoons (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

Prepare the Dough: Add the first nine ingredients: 1 cup + 1 tablespoon water, 2 tablespoons honey, 1½ teaspoons 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.
Make all flour or water adjustments before adding the seeds.
Toast the seeds while the dough is kneading. (Toast only the seeds going inside the loaf; leave the topping seeds raw.) 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.
For a finer, more even crumb: Restart the DOUGH cycle before removing the risen dough and knead for about 5 seconds. Stop the machine manually, remove the dough, and proceed with 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.
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 seeds along with the other untoasted 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

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.

Overnight Refrigeration: For the best texture and rise, I prefer to make and bake this bread on the same day. If necessary, complete the DOUGH cycle, shape the loaf, cover it well, and refrigerate it immediately before the final rise. The next day, let it stand at room temperature until puffy and nearly doubled, then glaze, slash, and bake as directed. This may take one to two hours or longer, depending on the room temperature.

Storage tips: Cool the loaf completely. In my (often humid and warm) Texas kitchen, I store it in a paper bag inside a bread box. The paper releases excess moisture while the bread box slows drying. In a dry climate, a well-sealed bag may work better. Avoid refrigeration because bread stales faster there.

Freezing Options: Double-wrap and freeze baked bread up to one month. Reheat gently.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Nutritional Information