Hearty Multigrain Seeded Bread

Directions

Ingredients :

1 cup warm water

¼ cup white sugar

1 (.25 ounce) package active dry yeast

2 cups bread flour

1 cup whole wheat flour

¼ cup coconut oil

1 teaspoon salt

1 tablespoon chia seeds

1 tablespoon wheat germ

1 tablespoon flax seeds

1 tablespoon millet

2 tablespoons hulled hemp seeds

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2 tablespoons salted roasted sunflower seeds

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2 tablespoons old-fashioned oats

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Methods :

Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.

Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.

Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.

Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.

Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.