This vegan Seeded Multigrain Bread is filled with super seed power: flax seeds, pumpkin seeds, and sunflower seeds. It’s easy to make (even when you are new to bread baking) and done in about 2 hours. The bread is super soft, flavorful, and delicious.
There are not many things that are better than fresh out of the oven, warm, and soft homemade bread. Well, add tons of seeds in there and I’ll be in bread heaven!
Seeds don’t keep forever in the pantry (they can go rancid), so whenever I want to use up large amounts of seeds, I just make this bread.
In this bread, you can find flax seeds, sunflower seeds, and pumpkin seeds, which all add a lovely crunch and amazing texture. Plus, they are good for you!
These are the staple seeds I always have at home, but of course, if you’re not a fan of one of the seeds or ran out of one of them, you can simply omit them or sub them with more of the other seeds. It will still be delicious.
There are also whole caraway seeds in the bread, which gives it that amazing rustic flavor typical for bread!
Multigrain refers to using multiple kinds of grains to make bread, so I am mixing all-purpose wheat flour with whole grain spelt flour.
You can also use whole wheat flour and white spelt flour (which is the non-whole grain version of spelt flour). I personally prefer mixing whole grain flour with non-whole grain. If you only use whole grain flours, the bread will end up a bit denser and not as fluffy.
How to make Seeded Multigrain Bread
You will need:
- all-purpose wheat flour
- spelt flour – I am using spelt whole spelt flour
- instant yeast
- flax seeds
- sunflower seeds
- pumpkin seeds
- olive oil
The Basic Steps
As always, you will find the whole recipe in the box below but I want to show you the basic steps with photos first.
Serve the bread with…
I’ve been making this bread so many times, I actually stopped counting!
It’s delicious for breakfast (how about some Hummus or Almond Cream Cheese to spread on top?), a snack (anyone else just snacking on a slice of homemade bread in between meals?), sandwiches, or to serve it with creamy soups (carrot ginger soup, broccoli soup) or stews (goulash, chili con carne). I’m sure you’ll find the perfect use for this bread!
How to store it…
Homemade bread is always the best when it’s eaten on the same day, but you can store this bread at room temperature (ideally in a bread box or any box that is not completely airtight) for 2-3 days. I prefer to toast the bread slices if they end up too dry after a couple of days.
Can you freeze the bread?
Absolutely! I usually just slice the bread, then put it in a ziplock bag and freeze it. When I want to eat it, I thaw it at room temperature and toast it in a toaster or pan.
More Bread Recipes
Love it? Rate it!
I hope you will enjoy this vegan Seeded Multigrain Bread as much as I did!
And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try!
If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!
Vegan Seeded Multigrain Bread
- 1 cup all-purpose wheat flour
- 1 cup spelt flour
- 1/4 cup flax seeds
- 1/3 cup sunflower seeds
- 1/4 cup shelled roasted pumpkin seeds finely chopped or ground
- 1 teaspoon whole caraway seeds
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 3/4 cup water – lukewarm
- Add all the dry ingredients into a mixing bowl. You can either use a stand mixer with a dough hook, a bread baking machine, or your hands. Give it a stir. Then add the olive oil and water and let it knead until it comes together in a ball of dough.Adjust the dough: If it's too dry, add more water, if it's too sticky, add more flour.
- Cover the bowl with a clean kitchen towel and let the dough rise for about 1-2 hours.
- Preheat the oven to 400°F/200°C.
- Transfer the dough onto a baking tray lined with parchment paper, form a loaf and carve the surface of the dough lightly with a knife.
- Let it bake in the oven until the surface is golden. You can knock on the bottom of the bread and when it sounds hollow it's done! The baking times vary a lot, but it will be somewhere between 15 and 20 minutes depending on the form of the loaf and oven temperature.
Monday 21st of March 2022
this looks great. Do you have a type of whole grain spelt flour that you like? I haven't been able to find it. Thanks.
Friday 24th of May 2019
Can I substitute the spelt flour for all-purposes flour, or will it change the product of the bread?
Monday 3rd of June 2019
actually, that should be fine! you can also use this recipe with ap-flour as base and add in the seeds.
Sunday 16th of December 2018
Mmm! I made this using oat milk in place of water and with coconut oil rather than olive and teaspoon of maple syrup - turned out great!! It’s so hearty and yummy thank you :) will certainly be making this again !
Thursday 20th of December 2018
Yeay! Glad to hear that!
Wednesday 19th of September 2018
Trying this bread today and leaving it to rise for 80 minutes. How long do you usually prove it for? Also, why do you not prove for a second time? I’m new to bread and trying to clean all the knowledge I can :).
Friday 28th of September 2018
It depends on the room temperature and how much time I have. The dough should approximately double in size. I usually let it rise 70-80 minutes or so! You can absolutely let it proof for a second time, but I just can't be bothered with it :D I'm happy with how the bread turns out, though :)
Tuesday 24th of April 2018
I love seeds and can't wait to make it. But I'm concerned about the serving size. Is it really 1 serving....meant to be eaten in one meal? if not, how many slices do you normally get (normal size slices)? I'm worried about the total calorie count!
Wednesday 25th of April 2018
Hi Margaret, no worries. It's a whole loaf - not just for one person. And the estimated nutrition facts are for the whole loaf. I usually get 10 slices out of it. Hope you enjoy it! :)