Multiseed Recipe

Toast and soak

If seeds are raw and you want more flavor, lightly toast sunflower, pumpkin and sesame seeds in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring frequently. Let cool. In a small bowl combine chia and flax seeds with 3 tablespoons warm water and let sit 5–10 minutes to gel (this improves texture and helps bind the dough).

Measure oats and set aside. Reserve about 2 tablespoons of the mixed seeds for topping the loaf before baking.

Activate yeast and mix liquids

In a large mixing bowl or bowl of a stand mixer, add warm water (1.25 cups) and honey. Sprinkle the instant yeast over the water, stir gently and let sit 5 minutes until slightly foamy (if not foamy, yeast may be inactive; consider fresh yeast).

Combine flours and salt

While yeast proofs, whisk together whole wheat flour, bread flour, and sea salt in a separate bowl so salt is evenly distributed.

Form dough

Add yogurt and olive oil to the yeast mixture and stir to combine. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or mixer fitted with a dough hook until a shaggy dough forms. Add the soaked chia/flax mix, toasted seeds (sunflower, pumpkin, sesame) and oats. Continue mixing until dough comes together into a rough ball, about 3–5 minutes by mixer or 6–8 minutes by hand on a lightly floured surface.

If dough is too sticky, add up to 2 tablespoons more bread or whole wheat flour, a tablespoon at a time. Dough should be slightly tacky but hold shape. If too dry, add up to 1–2 tablespoons warm water.

First rise

Transfer dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until about 1.5–2 times its original size, 60–75 minutes depending on room temperature.

During the first 30–45 minutes you may perform one gentle fold: deflate dough slightly and fold edges into center to build structure, then return to bowl to finish rising.

Shape

Lightly flour work surface. Turn risen dough out and gently press to release excess gas. Shape into a tight loaf by folding edges into center and rolling or forming a tight oval/log to fit a standard 9x5-inch loaf pan (or shape into a round boule for a freeform loaf).

Prepare pan

Grease the loaf pan with a little oil or line with parchment. Place shaped dough into the pan, seam side down.

Second rise

Cover pan loosely with greased plastic wrap or a towel and let rise again until puffy and nearly doubled, about 45–60 minutes. Preheat oven to 375°F (190°C) during the last 20 minutes of this rise.

Egg wash and topping

Beat the egg with 1 tablespoon water for an egg wash (or use a light brush of water for a vegan option). Gently brush the top of the risen loaf with the wash, being careful not to deflate. Sprinkle the reserved mixed seeds evenly over the top, pressing lightly so they adhere. Optionally, sprinkle with coarse sea salt.

Bake

Place the loaf in the preheated oven and bake at 375°F (190°C) for 30–35 minutes for a standard 9x5 pan, or 35–45 minutes for a freeform loaf, until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). If top browns too quickly, tent loosely with foil for the last 10 minutes.

Cool

Remove loaf from oven and immediately turn out onto a wire rack. Let cool completely, at least 1 hour, before slicing to allow crumb to set. Cooling helps prevent a gummy interior.