This soft and cottony bread is loaded with many kind of seeds, super healthy and so tasty.
– Do you remember the post about no-knead multi-seed sourdough bread?
Well, this is pretty much using similar ingredients…without the sourdough starter but with the water roux.
– What is the texture of this multi-seed bread?
It is amazingly soft, so soft that you cannot even tell that is a healthy bread loaded with seeds. This is because I used the tangzhong or water roux method to make this bread.
– How the bread taste?
The bread is super aromatic due to the combination of seeds, especially the black and the white sesame seed.
– Want to learn more about tangzhong or water roux method of bread making?
Please check this post about starch gelatinization.
– Ready to have your hands on the dough?
Tangzhong or water roux
- 50 g bread flour
- 250 g water
Multi-seed bread dough
- 450 g bread flour
- 100 g whole wheat flour
- 30 g flaxseed meal
- 140 g water
- 8 g salt
- 8 g vital wheat gluten
- 8 g yeast
- 60 g brown sugar
- 20 g poppy seeds
- 30 g flaxseeds
- 30 g chia seeds soaked in 70 g water for about ½ hour
- 50 g toasted sesame seed (black and white)
- 30 g hemp seeds
- 55 g butter
Tangzhong or water roux
Whisk together the water and the flour until the mixture is well blended and free of lumps.
Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150oF. It takes about 2-3 minutes.
Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.
Remove from the heat.
Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.
Ready to add to the bread dough once is cool.
Tangzhong or water roux can bend kept in the fridge for up to 48 hours.
Multi-seed bread dough
In the mixer, add all the water roux, all the flours and flaxseed meal, chia seeds except for the other dry seeds and butter.
Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.
Add the remaining seeds and increase the speed to “2” and let it mix for 15 minutes. The dough should be still somehow sticky. Do not add extra flour as the dough will be less sticky as gluten forms.
Add the butter and mix for 10 to 12 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane) and you can see light through it.
If the dough tears mix for another 2-3 minutes until the dough pass the windowpane test. demonstrating that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.
Remove the dough from the mixer and place in a bowl by covering with a plastic film.
Let dough proof until the dough tripled to its original size.
Knock back the dough and split the dough into two large balls and each large ball into 4 smaller balls. Flatten the small balls making sure that the air is removed, fold into thirds and then roll it like a Swiss roll.
Place the Swiss rolls into a bread pan and let it rise until triple of its original size.
Bake in a preheated 350oF oven for approximately 25 minutes.
Remove the pan from the oven and let the bread cool on a wire rack. Slice according to your like.
– If you enjoy this recipe of multi-seed sandwich bread, you might to check on these other bread recipes…
You know I’m not missing dessert much on keto, but the lack of fruit and breads does make me sad sometimes. Going to pin this for when I’m done!
I definitely would not survive keto diet…bread and dessert are my weakness…stay strong my dear!
Wow what a terrific bread. I love all the different seeds you’ve added here. The loaf looks lovely, too!
You are so good in bread baking!
Seedy bread is my favorite! Boy, I wish you were my neighbor and I’d beg for a few slices! Instead, I hope to bake up a few loaves this winter 🙂
Thanks Liz, I would love to share some bread with you…
I love all the seeds that you added to the bread. It looks delicious. Have a great rest of the week!
Thanks Dawn, and yes, the seed add so much flavor and texture to the bread.
What a terrific bread! The texture looks amazing. Thanks!
Dear Juliana, this is the absolute perfect sandwich bread – many seeds, pretty shape, lovely cottony crumb…I would love this for lunch tomorrow!
You make the best bread, my friend!
Thanks Andrea…the seeds add a nice texture and flavor to the soft bread.
Boy,you really are the bread expert, Juliana! I recall doing the ‘window pane’ test while kneading by hand- it took ages! Amazing that the dough rises without yeast!
Thanks Fran, using a mixer makes it easier to get the window pane…let the machine do all the work.
That’s bakery perfect! I love how soft and tender they turned out.
Thanks Angie…you too bake amazing bread!
Oh, I think your bread is great, Juliana! It looks delicious and I love all the seeds. Good job of baking bread!
Thanks Pam…the seeds sure add a nice flavor to the bread.