Homemade sandwich bread is the best way to elevate your sandwich game. Get back to school ready with this simple and delicious Multi-seed Sandwich bread recipe. School and work lunches will never be the same and your family and friends will be thoroughly impressed that you made this from scratch!

This recipe is made with only a few pantry staples and is freezer-friendly so you can enjoy this delicious bread even longer. You will not even attempt to go back to store-bought bread once you try this fresh, homemade multi-seed bread.

I have always enjoyed making bread from scratch. I remember joking with my co-workers about how addicting homemade bread is and how I didn’t think I could ever trade it for anything. Am I just a certified carb lover, or is homemade bread really that good? I think so, but here are a few more reasons in case you need some convincing.

WHY YOU’LL LOVE THIS SANDWICH BREAD

Soft, fluffy texture
Naturally sweetened with honey for a subtle sweetness
Seed studded crust
Nutrient packed with tons of oats and seeds
Freezer friendly

MULTI-SEED BREAD INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Bread flour – I prefer bread flour which typically has more gluten, making the bread soft and chewy. You can also substitute the bread flour with all-purpose flour.

Milk – I use whole milk, but you could also substitute the whole milk with low-fat options. It should be between 108-110°F

Honey – can be substituted with agave or brown sugar

Salt – Fine sea salt

Butter – unsalted butter, softened at room temperature

Yeast – You can use active dry yeast or instant quick-rise yeast

Oats – Old Fashioned rolled oats or quick oats

Seeds – An assortment of pumpkin, sunflower, and sesame seeds

HOW TO MAKE MULTI-SEED SANDWICH BREAD

Follow these steps to make Multi-Seed Bread:

Make the dough: In a large bowl, combine the flour and salt, and set aside. Mix the warm milk, yeast, and the honey. Set aside until the yeast begins to bubble. Then combine the yeast mixture with the butter, oats, seeds, and half of the flour until combined. Add the remaining flour to form the dough and knead for 5 to 7 minutes. If the dough is too sticky, add more flour about 1 tablespoon at a time.
Allow dough to rise: Cover the bowl and allow the dough to sit out in the warmest area of the kitchen for 1 1/2 to 2 hours, or until it has doubled in size.
Shape the dough: Punch down the dough, then on a lightly floured surface roll the dough out into an 8×15-inch rectangle. Roll the dough to form a log. Transfer the log of dough to the greased loaf pan.
Second rise: Cover the dough again and place it back in the warmest part of your kitchen for 30 minutes to 1 hour or until puffy.
Bake: Brush the dough with egg wash, then top with seeds and oats. Bake in a preheated oven at 350°F for 35-40 minutes.

SANDWICH BREAD BAKING PRO TIPS

Don’t overheat the milk. Overheating the milk could kill off the yeast and the result is dough that will not rise. The best way to ensure your milk is at the correct temperature is to use a food-grade thermometer. It should be between 108-110°F.
Use room-temperature butter. Take butter out of the fridge ahead of time or keep it in a butter dish at room temperature to make sure it is softened before adding to the dough.
Weigh the flour. It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
Make it dairy-free or gluten-free. To make this recipe gluten-free, swap the all-purpose flour for gluten-free flour and replace the milk and butter with plant-based options.

HOW TO STORE SANDWICH BREAD

Room temperature: Place any leftover bread in an air-tight container, bread bag, or bread box at room temperature to enjoy for up to 5 days. The bread can also be placed in the refrigerator for 10 days.

Freezing: Place the bread in a resealable plastic storage bag and freeze for up to one month. Thaw at room temperature for a few hours or place in the refrigerator to thaw overnight.

Multi-Seed Sandwich Bread

5 from 1 vote

Recipe by Jamie Tryon Course: BreadsCuisine: American

Servings

loaf

Prep time

hours

minutes

Cooking time

minutes

Total time

hours

minutes

Soft and fluffy homemade sandwich bread studded with multi-seeds perfect for toast, sandwiches, and so much more.

Ingredients

3 and 1/4 cups 3 and 1/4 bread flour or all-purpose flour
3 Tbsp 3 unsalted butter (room temperature)
1 and 1/2 tsp 1 and 1/2 salt
2 Tbsp 2 honey or brown sugar
2 and 1/4 tsp 2 and 1/4 instant yeast
1 and 1/4 cups 1 and 1/4 whole milk or 2% milk (108°F -110°F)
1/2 cup 1/2 old fashioned rolled oats, plus more for topping
1/4 cup 1/4 sunflower seeds, plus more for topping
1/4 cup 1/4 pumpkin seeds, plus more for topping
1 Tbsp 1 sesame seeds, plus more for topping
egg-white wash, for brushing the top

Directions

Grease a 9×5 inch loaf pan and set aside.
In a large bowl, whisk together the flour and the salt until combined. Then, In another bowl or in the bowl of a stand mixer, mix the warm milk, yeast, and honey until the yeast has dissolved. Cover and set it aside for 5 minutes.
Using a wooden spoon or in the bowl of the stand mixer, add the butter and half of the flour, the oats, and the seeds. Once the flour is combined, add the remaining flour and mix until the dough comes together. The dough should not be too dry. It’s ok if the dough is a little sticky! However, If the dough is too sticky, meaning it’s sticking to your hands, add more flour about 1 Tbsp at a time.
Knead the dough by hand on a lightly floured surface, or in a bowl of a stand mixer for 5 to 7 minutes.
Place the dough in a lightly greased bowl, then cover and place in the warmest area of the kitchen for 1-2 hours, or until it has doubled in size.
Punch down the dough slightly, then transfer the dough to a lightly floured surface. Roll the dough out into an 8×15-inch rectangle. The rectangle shape doesn’t need to be exact, it just needs to resemble a rectangle, so don’t worry if it’s not perfect! Roll up the dough to form a log using the shorter side of the rectangle.
Place the log of dough into the greased loaf pan and cover for 30 minutes to 1 hour until puffed and rises over the rim of the pan. Note: For a higher rise out of the rim, allow the dough to proof 15-30 minutes longer. Towards the end of the rising time, preheat the oven to 350°F.
Brush with loaf with egg-white wash, then top with the additional oats and seeds.
Bake in the center of the oven for 30 to 35 minutes. If the bread is browning too quickly, tint it with foil. The bread should reach an internal temperature of 195°F – 200°F when inserted with an instant-read thermometer. If you don’t own a thermometer, gently tap the bottom of the loaf, it should sound hollow.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment

9×5 inch loaf pan

Recipe Video

Notes

The dough should be slightly sticky. If the dough is too sticky, add more flour about 1 tablespoon at a time.
Overheating the milk could kill off the yeast and the result is dough that will not rise. The best way to ensure your milk is at the correct temperature is to use a food-grade thermometer. It should be between 108-110°F.
It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.

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