Honey Whole Wheat Bread with Seeds is made with buttermilk, honey, whole wheat flour, pumpkin seeds, sesame seeds, and sunflower seeds. This recipe is made easiest with a stand mixer, but you can absolutely make it by hand as well.
- 2 cups buttermilk
- 2 cups water
- 2 tablespoons active dry yeast
- 4 cups bread flour
- 1 tablespoon kosher salt
- 1/4 cup honey
- 1/2 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 4 cups whole wheat flour
- cooking spray
- Combine 2 cups buttermilk & 2 cups water in a 1-quart glass measuring cup and microwave until liquid is between 105°–115°. Make sure it is not hotter than 115° or your yeast will die! Add yeast, then pour into the bowl of your stand mixer or a large bowl if using arm strength. Continue with Stand Mixer or Arm Strength instructions, then move to Rising & Baking.
Stand Mixer instructions:
- Fit your stand mixer with a dough hook, then add the 4 cups of bread flour and mix at a medium speed for 3 minutes.
- Add 1 tablespoon kosher salt and ¼ cup honey, mix for a couple rounds. Add the ½ cup of each: sesame, pumpkin, and sunflower seeds, and 4 cups of whole wheat flour, continuing to mix on medium speed for 5 minutes. If the dough is still sticky at this stage, add another ¼ cup whole wheat flour.
- Once the dough has all come together, dump it out onto a floured surface and knead it for about a minute, adding flour if it’s still too sticky.
Arm Strength instructions:
- Add the 4 cups of bread flour to your bowl with yeast & liquid. Stir with a wooden or other sturdy spoon to combine.
- Add 1 tablespoon kosher salt and ¼ cup honey, stir. Add the ½ cup of each: sesame, pumpkin, and sunflower seeds, and 4 cups whole wheat flour, and continue stirring with the spoon until it’s too hard to do so. Dump everything on a clean counter and begin to knead the ingredients together.
- Knead for 5 minutes or up to 10 if you can! Add another ¼ cup whole wheat flour if the dough is too sticky.
Rising & Baking
- With either method, you should have a nice elasticky ball of dough that doesn’t stick to your hands. Spray the bowl you made the dough in with cooking spray and plop the dough ball back in there. Cover it with a kitchen towel and set it in a cozy warm place in your kitchen. Let rise for an hour.
- After the hour is up, the dough should have just about doubled in size. Punch it down, then dump it onto the counter to give it a few more kneads.
- Divide the dough in 2 equal parts and place each in a greased 8×4 or 9×5 loaf pan. Either size should work. Let rise again for 35 minutes.
- Start preheating your oven to 350° at the 35 minute mark and let it come to temp as the dough finishes the last few minutes of its rise.
- Bake for 50 minutes. After bread is done, let it cool in their pans for 10 min, then take them out and cool the rest of the way on a wire rack.
- Once bread is completely cool, use a serrated knife to cut it into 1/2 inch slices. Slather with butter & enjoy!
- Storage: Make sure the sliced bread is fully cooled, then put into gallon freezer bags and freeze immediately. This way, the bread will be fresh every time you want a slice. When you’re ready to eat, pop frozen slices directly into the toaster!
- If you don’t have buttermilk on hand, you can always sub with 2 cups of milk + 2 tablespoons vinegar or lemon.
- You could also use all-purpose flour instead of whole wheat flour. It will be a little lighter and fluffier.
- Don’t like seeds? You can omit them entirely. You could also replace them with 1/2 cup of cornmeal for crunch, or 1 cup ground flax seeds for health. Or both!
Keywords: bread, dough, flour, seeds, whole wheat