Soft wheat sandwich bread with a bunch of different seeds including sesame, poppy, pumpkin, and millet grain.
1) Add all your dry ingredients to a bowl including the seeds and grains and mix up.
2) Whisk together liquid ingredients and then stir into dry ingredients.
3) If using a stand mixer, mix on low speed with a dough hook until a ball forms. Then mix on medium-low speed until it passes the windowpane test. If you’re using your hands, stir the ingredients together and then knead on a floured surface until the dough passes the windowpane test, about 12 minutes of kneading.
NOTE: It’s kind of hard for this dough to actually pass the windowpane test due to all the seeds in the bread, but it should be a very smooth dough.
4) Once the dough is formed, add it to a lightly oil bowl, cover it with a damp towel, and let it rise at room temperature for 2 hours, or until it doubles in size.
5) Once you’re ready to form your loaf, roll the dough out into a large rectangle. Then roll it up and set it so the seam is on the bottom of the loaf. Tuck the edges down so it’s a solid smooth loaf.
6) Spray the loaf with water. Spray it well! Then sprinkle on your desired seeds and grains. Really press the seeds into the loaf so they stick well.
7) Cover the loaf with a damp towel and let it rise for another 30 minutes.
8) Bake the loaf at 350 degrees for 45-50 minutes or until it’s a deep golden brown.
9) Cool the loaf on a wire rack for an hour before slicing and serving.
The loaf will store perfectly fine in a plastic bag for a week or two in the fridge. It makes the best toast you’ll ever eat!