"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." — Robyn Webb
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1 1/2 cups
whole wheat flour
1 (.25 ounce) package
active dry yeast
shelled pumpkin seeds
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 this world! I increased the amount of seeds in the recipe and it works out just fine.
It is time consuming to make, but the effort is worth it!
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 combining the liquids with the flour and mixing, it never forms into dough. It remains a highly viscous and sticky goo.
Now I know that it should firm up if you mix it, but no amount of mixing seems to fix this. I end up having to add another 1.5 or so cups of flour in order to get it to form dough. But then the bread ends up being quite dense (which may or may not suit your taste).
Maybe this recipe is only for bread machines?? It doesn't seem to work well if you try to make it by hand.
A fairly dense and tasty bread. The leftover loaf made good french toast as well.
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 the bread was rising. This made the bread nice and moist.
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 on the whole wheat cycle!
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 it into the bread.
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 make this often.
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 unbleached will vary from the next. flour measurements are approximations, you have to judge the consistency of the dough, to sticky add more flour to dry add more water. if you've ever made more than a few loaves of bread you should know this.
* Percent Daily Values are based on a 2,000 calorie diet.
Multigrain Seeded Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 126
** Calories from Fat: 24
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