Harvest Breakfast Bread


Yield: 1 loaf
Time: 2 minutes

A healthy, hearty bread that will make mornings your favorite time of day (adapted from Ambitious Kitchen).


1-1/4 cups milk of choice (I used macadamia nut milk)

2 Tablespoons honey

2.5 oz. packet of dry active yeast

3 Tablespoons oil or melted butter (I used olive oil)

1 cup oats

2 cups whole wheat flour

1/2 cup bread flour (plus more for kneading)

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/3 cup raisins

1/3 cup roughly chopped walnuts

2 Tablespoons flax meal

2 Tablespoons pumpkin seeds

2 Tablespoons sunflower seeds

1 Tablespoon poppy seeds



Heat milk in a small sauce pan over medium-low heat until warm to the touch but not hot. Stir in honey. Sprinkle yeast on top and stir in. Allow to rest in a warm spot for 10-minutes until milk mixture is frothy. Stir in oil.


In a large mixing bowl or the bowl of a stand mixer add oats, whole wheat flour, bread flour, salt and cinnamon and mix with a spoon until a dough begins to form. Stir in sunflower seeds, poppy seeds, pumpkin seeds, walnuts, raisins, and flaxseed meal. Use the dough hook attachment of a stand mixer to mix the dough for 4-6 minutes (otherwise hand knead the dough for 8-10 minutes). Form dough into a ball and transfer to greased bowl, rotating the dough over to coat with oil. Cover with a damp towel and allow the dough to rise for an hour (look for it to double in size).


Punch down dough and knead by hand a few times. Transfer to a lightly greased 8x4 inch loaf pan. Cover the loaf with a damp towel and allow it to rise again for another hour.


Preheat oven to 375 degrees F. Make three shallow slits across the top of loaf. Bake for 35-40 minutes or until loaf is golden brown on top. Transfer pan to wire rack to cool for 10 minutes, remove bread from pan and place on wire rack to finish cooling for at least 2 hours.

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