Super Seedy Multigrain Sandwich Bread

These high rising loaves are packed with multigrain cereal, oats and a "super seed" mix of flax, chia and hemp seeds. Sweetened with honey, a slice or two is perfect toasted for breakfast with jam or your favourite nut butter!

I may have mentioned before that my mom (and I, back in the day) love "bits" in our bread. While there are (obviously) commercial loaves in the stores with various grains, nothing quite beats the homemade, real McCoy baked fresh. These loaves came about after my mom discovered a half-loaf of artisan multigrain bread from the market in the freezer, which was unfortunately freezer burned beyond use for anything but croutons or stuffing. I had also just come into possession of a beautiful jar of honey from my friend who has a backyard apiary, and upon tasting it I knew it would be perfect on toast, so why not in toast?

Turns out I had the base recipe from Restless Chipotle saved in my archives for a while... as in since 2016. Now, her recipe has changed and evolved over the years, and my version is different still. That said, it is an incredible medley of flavours and textures, rising high to the perfect "sandwich" height and ideal both fresh from the oven (if you don't care about tearing it) and toasted later on. I also love that the "add ins" are pretty variable. If you don't have the seed mix, pick your favourite (sunflower, pumpkin, chia and whole flax are all excellent choices) or use more oats instead. Vegan and avoiding honey? Use apple juice concentrate, pineapple juice (or pineapple honey), or agave. You can even cut down on the oil and use milk in it's place (though the loaf won't stay as soft for as long).

One thing I will say, is that as long as you have a bowl or a mixer that can handle the volume, make the full recipe. It is 100% worth it and it that way if things come up (which they inevitably do just as the bread runs out) you can pull out the second one from the freezer and save the day! As I'm writing this, my mom happened to look over my shoulder and ask when I'll be making this one again because it would be perfect for tomato sandwiches in Summer. I guess I have my marching orders!

Super Seedy Multigrain Sandwich Bread
Adapted from Restless Chipotle
Makes 2 loaves
1/3 cup liquid honey
2 1/2 cups warm water
2 tbsp instant yeast
1/2 cup 10 grain cereal
1 cup quick (not instant) oats
1 cup seed mix (I used a "Super Seed Mix") or whole flaxseed
5 1/2 cups whole wheat bread flour
1 1/2 tablespoons salt
1/2 cup canola oil

1. Combine the honey and water in the bowl of a stand mixer.
2. Add the yeast, cereal, oats, seeds and 2 1/4 cups of the flour, mixing well.
3. Cover and set in a warm place to autolyse for 45 minutes.
4. Stir the dough down and add the salt, oil and remaining flour.
5. Using strong arms (or if you're like me, the dough hook on your mixer), knead for 10 minutes.
6. Cover and place in a warm spot to rise for 1 1/2 hours.
7. Punch down, form into two loaves and place in two greased loaf pans.
8. Cover with a clean tea towel and let rise for 45 minutes or until cresting over the tops of the pans.
9. Heat oven to 375F.
10. Bake on the lowest rack of the oven for 45 minutes.
11. Turn out of pans immediately onto wire racks to cool.