Seeded Honey Whole Grain Bread


This bread is best kneaded by hand (instead of a dough hook).  Why?  The seeds act as mini scissors and actually cut the strands of gluten when kneaded by an electric mixer.





2 loaves

Prep Time

30 minutes

Rise Time

45 to 60 minutes

Bake Time

30 to 35 minutes


  • 1/2 cup boiling water
  • 1/2 cup bulgur
  • 2 cups whole wheat flour
  • 2 to 2-1/4 cups all-purpose flour
  • 1/2 cup instant potato flakes
  • 1/2 cup quick OR old-fashioned oats
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup water
  • 1/3 cup honey
  • 2 tablespoons corn oil
  • 2 eggs
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 2 tablespoons milled flax seed
  • 2 tablespoons whole white sesame seed


Pour boiling water over bulgur in a small bowl; set aside to cool.

Combine whole wheat flour, 1/2 cup all-purpose flour, potato flakes, oats, yeast, sugar and salt in a large mixer bowl. Heat milk, water, honey and oil to very warm (120° to 130°F). Add eggs, milk mixture and bulgur to flour mixture. Beat for 3 minutes until smooth. Stir in seeds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest for 10 minutes.

Divide dough in two equal portions. Form into loaves and place in greased 9 x 5-inch loaf pans. Cover and let rise until double, 45 to 60 minutes.

Preheat oven to 350°F.

Bake bread for 30 to 35 minutes, until well browned. Cool 10 minutes in pan. Turn out on wire racks and cool completely.