Hearty Multigrain Seeded Bread

Activate the Yeast: In a small bowl, combine warm water and sugar. Stir until the sugar dissolves. Sprinkle yeast over the mixture and let stand until foamy, about 5 minutes.

Combine Dry Ingredients: In a food processor fitted with the dough blade, combine bread flour, whole wheat flour, coconut oil, and salt. Pulse 4 times to combine. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats. Pulse until evenly distributed.

Form the Dough: Pour the yeast mixture into the food processor with the flour mixture. Process until a dough ball forms, approximately 1 minute. If the dough is too sticky, add flour 1 tablespoon at a time until it pulls away from the sides of the bowl.

First Rise: Transfer the dough to a large, lightly oiled bowl. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.

Shape and Second Rise: Punch down the dough to release the air. Briefly knead on a lightly floured surface. Shape the dough into an oblong loaf and place it in a greased loaf pan. Gently press the remaining 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats onto the top of the loaf. Cover with a damp cloth and let rise in a warm area for 30 minutes.

Bake: Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until the crust is lightly golden brown and the internal temperature reaches 200°F (93°C), about 30 minutes. If the crust is browning too quickly, tent the loaf with foil during the last 10 minutes of baking.

Cool: Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Slice and serve.