Multigrain Seeded Bread

Multigrain Seeded Bread


"Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association."


servings 126 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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  1. In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
  2. In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
  3. Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
  4. Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
  5. When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
  6. Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
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  1. 26 Ratings


This bread is absolutely delicious! My husband doesn't like multigrain breads, but I can't keep this in the house. I've been asked to make it for some of his friends, too. Toasted, it's out of t...

I used flax seeds instead of sesame seeds and this recipe is a keeper! I also poured about 1/4 cup of boiling water over the nut & oats mix to moisten them. I let them soak up the water while ...

A fairly dense and tasty bread. The leftover loaf made good french toast as well.

My husband is German and it is difficult to get authentic German seeded bread even in NYC but this recipe was a must keep! It was perfect. We just dumped the ingredients into the bread machine...

The recipe may be good, but the instructions are lacking, I believe. I've attempted this recipe four or five times, and each time had the same problem as FUSSYLITTLECHEF. Namely, after combinin...

Excellent flavor and texture; I made this for a dinner party and it was devoured! Seeds reserved for the top didn't stick very well, so next time I'd probably keep less for the top and just add ...

Loved this bread. Will add a little more salt next time. Also used egg white wash on top of loaf, instead of milk and seeds adhered perfectly. Delicious! My diabetic husband loved it. I'll ...

good recipe, everyone in the house enjoyed the bread. as for the problem that fussylittlechef encountered, that is part of the nature of flour. all flour is different, one bag of your average un...

I followed this recipe to the letter and it turned out horribly! The dough was too wet and sticky to actually knead or form. I did manage to get it into the pan and baked it for 30 minutes and...