Easy Multigrain Seed and Nut Bread

If you love nutty seed breads, have I got a treat for you! This simple bread recipe is loaded with the seeds and nuts of your choice. It’s packed full of nutrients and super easy to make! 

Seed and Nut Breads are Expensive!

Seed and nut breads are all the rage. No doubt you’ve spent a lot of money buying speciality loaves filled with some of your favorite seeds and nuts. 

Now you won’t have to spend precious money on loaves filled with preservatives. You can bake your own—fresh and healthy! Best of all, you can do so with relative ease.

This is a simple recipe, almost-fool-proof! 

Seed and Nut Bread Ingredients

• warm water
• warm milk
• olive oil
• fast-rising yeast
• bread flour
• whole wheat flour
• quick oats
• seeds and nuts: Suggestions include sesame seeds, poppy seeds, flax seeds, pumpkin seeds, sunflower seeds, caraway seeds, chia seeds, millet seeds, pepitas, chopped almonds, pistachios, Everything bagel seasoning, or other whole grains.
• sugar
• minced garlic

Note: If you don’t have bread flour you can use all purpose flour but the texture will be slightly different. You can add a couple tablespoons of powdered milk as a conditioner, if you like.

How to Make Easy Multigrain Seed and Nut Bread

This lovely homemade bread came together so easily! I’m thrilled to find a healthy bread option. I’m sure you’re going to enjoy this recipe, too!

Stir warm water, milk, sugar, and yeast together. 

Allow yeast mixture to sit for five minutes. 

Place liquids and add all other dry ingredients together in a large bowl.

You can use the bowl of a stand mixer with dough hook if you like. If you don’t have a stand mixer just use a large mixing bowl and a wooden spoon to get things started, then switch to the dough hook.

Knead together for 3 minutes. (A food processor will also work for this process.)

Prepare a loaf tin with baker’s spray. Dump sticky dough directly into prepared pan.

Sprinkle more seeds on the surface of the dough. Lightly press them down into the dough.

Cover loaf pan with tea towel or plastic wrap and set in a warm place for 30 minutes to let dough rise.

Bake at 375 degrees for 40 – 45 minutes on the middle oven rack. The outside will be golden brown. (Just watch it to make sure it doesn’t burn.)

Place on wire rack to cool for 10 minutes before turning out to continue cooling.

Slice with a good quality bread knife.

Serve and enjoy!

To store: wrap tightly in plastic wrap and keep at room temperature. Should stay fresh approximately 3 days.

What to Expect from this Bread

First, let’s start by talking about what to expect from this multigrain bread recipe. It’s not like my Challah bread dough or my Milk Bread dough.

This is a loose, sticky dough. Though, it is super sticky and stretchy, so it’s very dough-like in that respect. 

When I put the dough into the pan to rise I wasn’t sure how things would go.

It definitely baked up into a loaf but the texture isn’t like any of my other breads. This Seed and Nut Bread has the moistness of a banana bread (with a similar texture) but a very crisp and delicious exterior crust.

I enjoyed the scent of the Everything Bagel seasoning and I’m glad I added it. All in all, I would say this bread was a rousing success. I can’t wait to try it toasted with peanut butter and preserves. Yum!

Can I just add: I love making my own bread! It makes me feel very productive. And let me just say: this is a great bread recipe!

Variations on this Recipe

I’m already thinking of things I would like to add to this whole grain loaf recipe. Here are a few ideas:

• Italian seasoning. Next time I might add a tablespoon of Italian seasoning and possibly more minced garlic.
• Rosemary, Thyme, and Olive Oil. Sounds yummy!
• Pesto: Swirl in pesto before baking. (Delicious!)
• Chopped dried fruit: I might add dates, nuts, or craisins to my next batch of seed dough. I would skip the Everything Bagel seasoning and garlic and add honey, instead.
• Raspberry, chocolate, and hazelnut. I saw this combination on a bread site and it sounded intriguing.
• Brown sugar: For an extra layer of flavor, add a couple tablespoons of brown sugar.
• Free-form loaf: If you prefer, you can skip the loaf pan and bake a free form loaf (more of an artisan loaf).

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That’s it for this post, friends! I hope you enjoyed this delicious Seed and Nut Bread recipe. It’s one of those delicious treats you’ll enjoy again and again!

See this recipe at

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.