Multigrain Seed Breakfast Bread

By: Sheila Reynolds

This Multigrain Seed Breakfast Bread is perfect to go with cheese or cereal for a healthy and filling breakfast. The heartiness of the bread will keep you full until lunch and you can feel good about not skipping breakfast!

Multigrain Seed Breakfast Bread


2 ½ cups flour
1 ¼ cup whole wheat flour
1/3 cup seed mix
1 ¾ cups warm water
1 pkg. instant yeast
2 tsp. salt

Sliced cheeses


1. Combine the flours, salt and ¼ cup of seeds. Add the warm water to the yeast and let it sit until bubbly, about 10 minutes.
2. Add the flour mixture to the yeast mixture and knead for 10 minutes. Grease a large bowl, turn the dough in it and cover. Let rise for 2 hours.
3. Deflate the dough and separate it into 8 equal portions. Form the dough into triangles, arrange on a baking sheet, and cover again. Let rise for one hour.
4. Preheat the oven to 400. Press the remaining seeds into the tops of the roll without deflating them and then bake for 20 minutes, or until brown and the bread springs back when pressed.
5. Serve with sliced cheeses and cereal.

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