My children don’t love seeds in their bread (weirdos), but I love a good seed bread! This recipe for honey molasses seed bread makes excellent toast. It’s dense, chewy, and very filling.
I grew up eating my mom’s seed bread and loved it. So it was no surprise that turning a honey molasses loaf into a seeded one was a success in my books! The loaf looks pretty, and is packed with extra vitamins and good fats to help boost the nutritional value of your bread.
This would be a great loaf to take to a neighbor, or to keep all to yourself! My kids eat it, but carefully pick out the seeds as they do so. I am left with little piles of all the good stuff when they are done. I seek out those morsels!
- 2½ c warm water
- ½ c natural yeast starter, stirred and unfed
- ¼ c molasses
- ¼ c honey
- 2 tsp salt
- 6-8 c whole wheat flour
- ¼ c raw sunflower seeds
- ¼ c raw pumpkin seeds
- In a frying pan, heat your seeds over medium heat, stirring every minute or so, until browned.
- In the bowl of a mixer combine water, starter, honey, molasses, and salt with 3-4 c flour.
- When the mixture resembles a shaggy mass, turn the mixer off and let stand 20-30 minutes.
- This allows the flour to soak up more moisture, ensuring you don't add too much flour and get an extra dense loaf.
- After 20-30 minutes, turn the mixer back on (I used speed 1 on my bosch) and continue to add flour until the dough cleans the sides of the bowl.
- Knead for 10 minutes or until you can gently stretch the dough and it doesn't tear - you can almost see through it.
- Add the seeds and knead for another 30 seconds or until they are incorporated.
- Remove dough to a greased bowl and cover.
- Rise in a warm place (I use the oven with the light on) for 6-12 hours or until the dough has doubled in size and resists a fingerprint.
- Remove dough and split into two equal portions.
- Grease bread pans.
- Form two loaves and place in bread pans.
- Cover and let rise an additional 2-2½ hrs.
- Bake at 350 degrees for 30-35 minutes or until a thermometer placed in the bottom of your loaves registers 180 degrees.
- Transfer to a wire rack and cool completely before slicing.
This is “adult bread” at our house, and I am perfectly okay with that! Making this seed bread taught me that sometimes, you have to make things that YOU enjoy, even if you are the only one eating them.