My Seed Bread

This bread machine loaf is a multigrain powerhouse. Three flours (bread, whole wheat, and rye), cornmeal, and unprocessed bran build a dense, hearty crumb, while poppy seeds, caraway seeds, pecans, and raisins pack every slice with crunch and sweetness.

Honey and a touch of sugar feed the yeast and add just enough sweetness to balance the earthy grains. A tablespoon of vinegar might seem odd, but it strengthens the gluten and keeps the bread fresh longer. You won’t taste it in the finished loaf.

This is a load-it-up, press-start kind of recipe. The bread machine handles mixing, kneading, rising, and baking. You just need to add ingredients in the right order.

Chef Tips

• Add ingredients in the order your bread machine manual specifies. Most call for liquids first, then dry ingredients, with yeast on top.
• Don’t substitute all-purpose flour for bread flour. The higher gluten content in bread flour is what holds this heavy dough together.
• The loaf will be denser than a standard white bread. That’s normal with this many add-ins.
• Let the loaf cool completely before slicing. Dense, seed-heavy bread crumbles when cut warm.

Variations

• Swap pecans for walnuts or sunflower seeds for a different nutty flavor.
• Replace raisins with dried cranberries for a tart contrast.
• Add a tablespoon of flaxseed or sesame seeds for even more texture and nutrition.