A wholesome and delicious bread packed with seeds and whole grains, perfect for any occasion.
Combine the warm water, honey, molasses, and yeast in a large mixing bowl and let it sit until foamy, about 5 minutes.
Ensure the water is warm but not hot to avoid killing the yeast.
Mix the all-purpose flour, whole wheat flour, salt, sunflower seeds, poppy seeds, and vital wheat gluten in a separate bowl.
Mix thoroughly to evenly distribute the seeds and gluten.
Gradually add the dry mixture to the yeast mixture, stirring until a dough forms.
Add the dry ingredients slowly to avoid lumps.
Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
If the dough is sticky, sprinkle a little more flour as needed.
Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
A warm, draft-free area is ideal for rising.
Punch down the dough, shape it into a loaf, and place it on a parchment-lined baking sheet.
Shape the dough evenly for uniform baking.
Cover the loaf with a kitchen towel and let it rise again until doubled in size, about 40 minutes.
Check the dough periodically to ensure it doesn't overproof.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking.
Brush the loaf with beaten egg white and sprinkle with millet seeds.
The egg white gives the bread a shiny crust.
Bake the bread for 40-45 minutes or until it sounds hollow when tapped on the bottom.
Rotate the baking sheet halfway through for even baking.
Let the bread cool completely on a wire rack before slicing and serving.
Cooling the bread ensures the interior sets properly.
Continue in our app for the best experience
