Hearty Multigrain Seeded Bread

Name: Hearty Multigrain Seeded Bread
Total time: 150
Yield: 12
Ingredients: 1 cup warm water; 0.25 cup white sugar; 1 (.25 ounce) package active dry yeast; 2 cups bread flour; 1 cup whole wheat flour; 0.25 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, divided; 2 tablespoons salted roasted sunflower seeds, divided; 2 tablespoons old-fashioned oats, divided

Recipe by prathermom from allrecipes.com

Breakfast,Lunch 3 Hr. 30 Mins.

Ingredients

12 servings

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1 cup warm water
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0.25 cup white sugar
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1 (.25 ounce) package active dry yeast
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2 cups bread flour
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1 cup whole wheat flour
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0.25 cup coconut oil
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1 teaspoon salt

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1 tablespoon chia seeds
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1 tablespoon wheat germ
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1 tablespoon flax seeds
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1 tablespoon millet
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2 tablespoons hulled hemp seeds, divided
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2 tablespoons salted roasted sunflower seeds, divided
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2 tablespoons old-fashioned oats, divided

Instructions

Mix together warm water and sugar in a small 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 loaf pan. Lightly press remaining 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats onto the top of loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
Preheat the 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.