This incredibly light and fluffy multigrain bread is the best of both worlds – light and fluffy bread, perfect for sandwiches or toast, but with the added goodness of whole grains and a crunchy, seedy topping.
Today I’m sharing my latest daily bread of choice. It’s a light and fluffy multigrain bread, filled and topped with lots of grains. It’s a “best of both worlds” bread, with a light and fluffy texture, combined with some whole grain goodness. And did I mention the lovely, crispy, toasted seed crust?
You’ll love the great flavour and texture of this bread, together with the added goodness of whole grains. It makes great sandwich bread and is lovely toasted, as well. It’s also a fast-riser, so you’ll be enjoying it in no time!
- Key Ingredients
- Video Tutorial
- How to make your own multigrain cereal mix
- Step by step photos
- Baker’s Notes
- Add-ins for your loaf
- Storing and Freezing this bread
- Variations: Multigrain Rolls, Buns or Freeform Loaf
- Overnight Refrigerator Rise Option
- Freezing Unbaked Dough
- Get the Recipe: Light and Fluffy Seeded Multigrain Bread
- More bread recipes you might also like …
- Save or share this recipe
Key Ingredients
Cereal Mix – This loaf uses multigrain cereal mix, which is a mix that is generally used to make a hot cereal when combined with hot water or milk. This kind of mix is the most efficient way to get a variety of whole grains together. Do note though, that these mixes are 100% whole grains, with no added sweeteners etc, so steer away from the commercial flavoured oatmeal mixes etc.
The most common is a “7-grain” cereal mix. If you are in Canada, Bulk Barn sells both a 7-grain (Hard red wheat, barley, rye, steel cut oats, brown flaxseed, millet, buckwheat) and a 12-grain (Cracked wheat, cracked rye, cracked triticale, oat flakes, millet, cracked oats, barley flakes, sunflower seeds, natural sesame seeds, buckwheat grits, brown flaxseeds, yellow flaxseeds) cereal mix. Either of those will work fine. Bob’s Red Mill also has a 7-grain mix.
If you can’t find any of those mixes, look for something like a porridge mix. Rogers makes a couple of Porridge mixes – Porridge Oats and Healthy Grains (oat flakes, oat bran, wheat bran and flaxseed) or Porridge Oats and Ancient Grains (Oat, rye, barley, spelt and khorasan flakes, oat bran, millet, flaxseed, quinoa flakes). Quaker makes a mix called Quaker Super Grains Hot Cereal, that is a mix of whole grain oats, flaxseed, and quinoa.
My best advice is to browse the hot cereal/oatmeal section at the grocery store or the natural foods section and see what you can find. If you really can’t find something, see below for a homemade multigrain cereal mix.
All Purpose Flour – for the lightest loaf, use all purpose flour. I prefer unbleached all purpose flour. You can also use bread flour, though you may need a little less than specified. If you want to add some whole wheat flour to the loaf, you can replace up to 1 cup of the all purpose flour with whole wheat flour, though your loaf will not be as light as fluffy as the original with this change.
Vegetable Oil – Using oil in yeast breads helps create the soft and light texture. It is also good for anyone wanting a vegan yeast bread. That said, you can certainly replace the oil with an equal amount of melted and cooled butter.
Video Tutorial
Watch as I make this light and fluffy multigrain bread.
How to make your own multigrain cereal mix
If you can’t find a pre-mixed multigrain cereal mix, you can mix up your own with a combination of any of the following whole grains:
Rolled oats, quick oats, steel cut oats, quinoa, flaxseed meal, flaxseed, sesame seeds, oat flakes, rye flakes, barley flakes, cracked wheat, wheat bran, oat bran, millet, buckwheat.
Step by step photos
Since this dough can start with any number of multigrain cereal mixes, it may absorb the water differently. You may find you have less water in the bowl than shown here after it sits for 20 minutes. That’s ok :)
Be sure your cereal mix has cooled to just lukewarm before adding the yeast or you could kill the yeast before you get started. Test with an instant read thermometer if you have one and make sure it’s about 105F. Otherwise, test with your finger. It should be lukewarm and not feel hot at all.
I like to add a couple of tablespoons of small seeds to my bread. Here I’ve added some poppy and sesame seeds, together with a little flaxseed meal. It’s totally optional though.
Thee secret to a light and fluffy loaf is to not add too much flour! In the photo above, you’ll see that the dough with the 4 cups of flour added is loose and wet. Yours may be a little less loose, depending on the cereal mix that you used, but it should be very moist at this point. That’s what we want. You may be tempted to add more flour, but resist the urge to add it at this stage.
Once we rest the dough for 15-minutes, the grains will continue to absorb the moisture in the dough and be a lot less loose. After that, simply remove to a floured work surface and add a bit more flour, as needed, if the dough is still a little sticky.
This bread is a FAST RISER! Don’t wander far and keep a good eye on it. This 1st rise shown here was only about 40 minutes. Be sure you just allow the dough to rise to doubled and no more.
The rise in the pan is just as quick as the 1st rise. You’ll find it will be risen and ready for the oven in 25-30 minutes (and maybe less). In a 9×5-inch pan, it should crest the pan by about 1 1/2-inches in the centre.
This bread tends to brown quickly, so be sure to cover the top loosely with a sheet of aluminum foil after about 18-20 minutes of baking, to keep the top from over-browning. Baking the loaf in the lower third of the oven (one rack position down from centre) helps to slow the browning a bit.
The early browning can also make the loaf look done before it is. A large 9×5-inch loaf like this will need a total of 40-45 minutes in the oven to bake through. An instant read thermometer is invaluable here to test the loaf for doneness. Bake until the internal temperature is 195-205F (I aim for about 200F).
Baker’s Notes
- As noted above, after you have added the 4 cups of flour, your dough may be quite loose and wet. The grains in the bread will hold a lot of moisture, so this isn’t a dough that will come together like a normal dough. Loose and wet is ok at this point. Once it rests for 15-minutes, it will become less loose and less wet. If needed, we can add a bit more flour on the bench, as needed. That said, depending on your grain mix, you dough may be less wet and loose and that’s ok, too. That just means you’ll need little more flour on the bench.
- While I love the seed topping on this bread, you can easily skip it if you prefer. Leave it plain or do the egg wash and use some rolled oats on top instead.
- This bread will be Vegan, if made with brown sugar (instead of honey) and using water on top instead of the egg wash.
- You can make this bread as one large 9×5 loaf, as two shorter, smaller 8×4 loaves. Note that baking time will be less for the 8×4 loaves. Refer to the Recipe Card below for some guidance there.
- If you go the big 9×5 loaf route, be warned that it does take time to bake through, but will look quite done before it actually is. I covered mine with foil after about 20 minutes and then baked pretty much a full 45 minutes. If you have an instant read thermometer, you can take out the guesswork. You’ll want your loaf to be at least 195F before you take it out. I aim for about 200F.
- Be careful with doubling this recipe. While it can be done, the dough is bulky and doubling may put too big a strain on a stand mixer.
Add-ins for your loaf
Additional add-ins are completely optional. They are just suggestions if you want to change up your basic loaf a bit. Feel free to leave out and just enjoy the basic multigrain bread. My favourite add-in is to add a couple of tablespoons of the small seed mix. It adds a little extra flavour and texture to the loaf. Other options are pepitas (pumpkin seeds), sunflower seeds, raisins, nuts, dried cranberries or other dried fruit. Be sure not to exceed the recommended amount, for best results
Storing and Freezing this bread
You can store this bread for several days at room temperature, stored in an airtight container.
This bread will also freeze well, tightly wrapped, for up to 3 months.
Variations: Multigrain Rolls, Buns or Freeform Loaf
If you like, you can use this dough to make multigrain rolls. Simply divide the dough into 8-16 even sized pieces, depending on the size of rolls or buns you want. Form the dough pieces into balls, rise and bake on a baking sheet. The baking time will be greatly reduced. Watch carefully and check often, as they will likely be ready in as little as 15-minutes, depending on the size.
Finally, you can make a free-form loaf from this dough. Simply shape into a boule (round) or oval and bake on a baking sheet or in something like a cast-iron skillet.
Overnight Refrigerator Rise Option
You can prepare the bread through to shaping and placing in the loaf pan, then immediately cover and refrigerate overnight or up to 12 hours. In the morning, simply remove from the fridge and allow to rise on the counter for 1 hour before baking.
Freezing Unbaked Dough
You can also freeze the shaped loaf right after placing it in the loaf pan (before the 2nd rise). I like to freeze in the loaf pan, then once solid, wrap the frozen dough log tightly and store only the dough in the freezer up to 3 months. When ready to bake, remove the frozen dough log, unwrap, place in a greased loaf pan, cover with plastic wrap and thaw at room temperature for 4-5 hours, or until thawed and risen. Bake as usual.
Get the Recipe: Light and Fluffy Seeded Multigrain Bread
Ingredients
Basic Multigrain Bread Dough:
- 1/2 cup (113 ml) multi-grain cereal, such as 7, 10 or 12-grain cereal *see Note 1
- 2 cups (454 ml) boiling water
- 2 1/4 tsp (7 g) active dry or instant yeast, (not rapid or quick rise yeast)
- 4 cups (480 g) unbleached all-purpose flour , *see Note 2
- 1 Tbsp (15 ml) vegetable oil, or other neutral tasting cooking oil, or melted and cooled butter
- 1 Tbsp (15 g) honey, or light or dark brown sugar
- 1 1/2 tsp (9 g) fine sea salt
OPTIONAL Add-ins *See Note 3 below
- 1/3 cup raisins or dried cranberries
- 1/4 cup raw pumpkin or sunflower seeds, chopped
- 1/4 cup nuts (pecans, walnuts etc), chopped
- 2 Tbsp mixed small seeds, poppy, sesame and/or flax seeds
Egg Wash:
- 1 large egg, mixed with 1 Tbsp water (or alternately, just water, for a vegan loaf, though seeds may not stick as well).
Topping Seed Mixture:
- 2 tsp (10 ml) sesame seeds
- 2 tsp (10 ml) flax seeds
- 2 tsp (10 ml) poppy seeds
- Raw pumpkin and or sunflower seeds, optional
Instructions
- Place multigrain cereal in a large bowl or the bowl of a stand mixer fitted with a kneading hook. Pour boiling water over, then let stand until mixture cools to between 105°F. and 115°F. for active dry yeast or to about 120F for Instant yeast, about 20 minutes. *Don't rush it. If your mixture is too hot, it may kill your yeast. A thermometer is handy here to make sure of the temperature before adding the yeast.
- Sprinkle yeast over cereal mixture. Add 1 cup flour, the oil, honey (or brown sugar) and salt and stir until smooth. Gradually mix in the remaining flour, incorporating and additional add-ins during the mixing. Once all the flour is added, you'll have a moist dough, that may also seem a bit loose. Resist the urge to add more flour at this point. Cover the bowl with plastic wrap and let rest 15 minutes. The grains will absorb more of the moisture during the rest period.
- Turn the dough out onto a floured surface. Knead a few minutes, until smooth and elastic, adding more flour, as needed, if it's sticking to your hands or the work surface.
- Oil a large bowl or measuring cup. Add the dough to bowl, then flip over the ball of dough so the oiled side is up. Cover bowl with plastic wrap and let rise in warm spot until doubled in size. **Don't wander far. This bread is a quick riser and may double in as little as 35-40 minutes. It may take longer. The important thing is to make sure it rises only until doubled, no matter how long that is.
- Prepare the Seed Mixture by stirring together all the seeds in a small bowl. Set aside.
- When dough has doubled in size, remove to a work surface and gently deflate dough by pressing down the dough.
- Grease one 9x5-inch loaf pan or two 8x4-inch loaf pans. Sprinkle a bit of the seed mixture into the pan (or divide between two pans), if you like. For 8x4-inch loaves, divide the dough into two equal sized pieces. For 9x5-inch loaf, leave as one piece. Roll the dough out into a rectangle about 10 inches wide and 18-inches long. for a 9x5 loaf, or 9x16-inch rectangles each of the two 8x4 loaves. Roll up jelly rolls style, starting with the short side, then pinch seams together. Place rolls seam side down into prepared loaf pan(s).
- Cover the loaves with a clean kitchen towel or greased/sprayed plastic wrap and let rise until doubled in size, about 25- 30 minutes.
- Preheat oven to 425F. (regular bake/non convection), with rack positioned just below centre (a little lower rack position, one down from centre, will help to keep the top of the bread from browning as quickly).
- Before baking, brush top of loaves with the egg wash and sprinkle the top with remaining seed mixture.
- Bake in preheated 425F oven for 18-20 minutes, then cover the top loosely with a sheet of aluminum foil to prevent over-browning. Bake a further 20-25 minutes for a 9x5 loaf or 10-15 minutes for 8x4 loaves, or until golden and crusty and have an internal temperature of 195-205F when tested with an instant read thermometer. *Bread will look done, even when it isn't cooked through. The large 9x5 loaf will need the full 40-45 minutes in the oven to be cooked through.
- Remove from oven. Run a knife around the edges of the pan and immediately remove to a cooling rack to cool. Allow to cool completely (or almost completely) before slicing, to avoid a gummy bread.
- Store bread well wrapped at room temperature for a couple of days, or freeze for longer storage. This bread will freeze well up to 2-3 months or more.
Video
Notes
- Refer to the Ingredient Notes above this Recipe Card for some guidance and suggestions for different multigrain cereal blends you can use here, as well as how to make your own multigrain mix.
- You can replace up to 1 cup of the unbleached all purpose flour with whole wheat flour, if you like, though the resulting bread will not be as light as it would be with all purpose flour. I don't recommend adding more than 1 cup of whole wheat flour, as it will alter the hydration of the dough significantly.
- The Optional add-ins are things you can add in to the dough - one, all or none of them, if you like, to change up the bread a bit. That said, don't exceed about 1/2 cup of total add-ins.
- If you find the bread gets too dark for your liking, even after tenting it with foil for the last part of baking, try baking it at 400F instead and baking it a little longer.
More bread recipes you might also like …
This was the first loaf of bread that I have ever made, and it turned out perfectly, I was so amazed! A really wonderful recipe, and if a total beginner like me can get it right without any special tools (mixer, bread maker, etc.), then I’m sure that anyone can.
I am wondering if you have any tips for the chopped pumpkin seeds, I can’t find any to buy in stores. How do you chop yours? It was pretty time consuming for me!
Thanks for this great recipe, I will definitely be checking more of your recipes now!
Hi Sophie and so glad to hear! As for the pumpkin seeds, I generally chop by hand, but if you have a little food processor, you could simply pulse them once or twice and do them up quickly. Thanks so much and happy bread baking :)
Hi there,
This is one of the best breads ever!!!! …except for the grains.
Does 7 grain get softer when sitting in water longer? I have teeth issues. Or is there a substitute for the grains? Would the water amount have to be altered?
Thanks.
And thank you again for this recipe!!!!
Mary
Wiarton, Ontario
Hi Mary, I hear you about the grains. They are not always teeth-friendly. A lot depends on the grain mix you start with. Some will get softer by a longer soak, but some just won’t ever get really soft. You could make your own “grain mix” perhaps. I’d start with rolled oats, as they soften up nicely. Then may add some ground flaxseed. You can get buckwheat in flakes, which would also soften well. Basically, if you check out bulk barn and look for anything ground or flaked and just mix it together, then measure out to use for the bread. It should be just fine :)
I have now used your delicious recipe multiple times now with great success each time. Absolutely delicious. Can you advise if the recipe can be doubled or tripled?
So glad to hear, Kelly and yes, you can double or triple the recipe without issue, except to maybe watch if using a stand mixer to make sure the large amount of dough isn’t straining the mixer. If in doubt, you can just remove to the counter early and finish adding the last bit of flour by hand. Thanks!
This is delicious bread and was easy to make. My whole family loved it. I used War Eagle Mill 7 Grain Cereal, which I was able to order from Amazon. Looking forward to trying more of your recipes. Thank you!
So glad to hear, Emily :) Thanks so much!
It came out ammmmaaazing. Perfect recipe. Thank you Jennifer.
So glad to hear, Vanita! Thanks so much :)
My husband loved this bread. Made a second loaf with 14 grain cereal and after reading review decreased the flour. It was excellent. Just one question most of the seeds on top end up on the counter after I slice the loaf. Am I doing something wrong?
So glad you are enjoying it, Suzanne. And no, you aren’t doing anything wrong with the seeds on top. I’ll be updating the recipe shortly to suggest an egg or egg white wash on top, to help the seeds stick a little better, if you want to try that :)
Can I make this recipe into dinner rolls?
Sure, I don’t see why not. Just portion out and shape as you like. Of course the baking time will be much less, too. Enjoy!
Hi.. I’m just wondering if you can leave a video on how you make this bread. As well, can you explain what you mean by “ For both, roll out into a rectangle – about 10×20-inches for a 9×5 loaf, or two 9×18-inch rectangles fortwo 8×4 loaves. Roll up jelly rolls style, starting with the shortest side, then pinch seams together”. I’m a little confused for this step
Hi Meme, I actually have this loaf on my list this week to take process photos. Until then, maybe hop on over to another bread recipe I just did today and look at the Step-by-Step photos there – https://www.seasonsandsuppers.ca/honey-wheat-bread/
It shows how to roll it up jelly roll style, from the short side. As for how big a rectangle to roll, for this recipe, it depends if you will be baking your loaves in an 8×4 or 9×5 loaf tin. You would roll it in to 10×20-inch for a 9×5 loaf (just slightly longer than the length of that pan) OR into a 9×18-inch rectangle, for the smaller 8×4-inch loaf pan. Bottom line, you want your rolled dough to fit in the pan nicely, with the dough touching each end. Hope that helps.
I’ve been baking 2 loaves every other week of this bread for well over a year now. Its so easy and tastes fantastic. Freezes beautifully. As im trying to be even more health conscious im going to sub in 1 cup of wholewheat flour and see if I like it as much. Hope so.
So glad you are enjoying it, Vicky :) I haven’t tried this one with some whole wheat flour. I suspect it will be a heavier loaf, but do let me know what you find when you make it with the whole wheat flour.
Is the 143 kcal in the nutrition box for 1 slice?
Is is, assuming your loaf is divided into 14 slices. Obviously slices that are thicker or thinner will vary that amount.
Hi!
Would it be possible to use sourdough instead of yeast? If so, what would be the adjustments?
Thanks in advance!
Hi Lyne, yes, it would be possible to use sourdough instead of yeast. That said, I have no idea what the adjustments would be for this loaf, as I’ve never made it with sourdough. You would generally need to calculate the respective liquid/flour in your starter and factor it in to the recipe.
Hello, is there any adjustment needed if using bread flour?
Hi Carrie, yes :) I find that you will need less flour over-all when using bread flour. So hold back 1/4 of the flour and add only as much as you need until you get a smooth moist dough. Enjoy!
This looks delicious, and I want to make them…hopefully I’M on the train now he next 7 days.
Couple you please also include the measurements in grams? No two people measure half a cup of flour exactly the same way. And bread baking works so much better when the ingredients are weighed.
While I agree that grams are a nice way to cook with precise-type baking recipes, likes cakes and cookies, I don’t agree that applies to bread, at all. Simply put, the amount of flour in a bread recipe is never precise, whether expressed in cups or grams. It is always an “approximate” measure, as the amount of flour needed will vary from kitchen to kitchen and flour brand to flour brand. The amount of flour needed in my kitchen will differ from the amount needed in your kitchen, so seeking to attach an exact measurement to it is wrong-thinking. Always use only as much as you need.
I was wondering if I add in sunflower seeds do I use raw unsalted or can I use salted kernels?
Hi Connie, I always use raw unsalted in bread. If you only have salted, you could try them, but reduce the added salt in the loaf a bit to compensate.
Excellent recipe! I used Everything Bagel Seasoning and it was extra delicious!
So glad you enjoyed it :) Thanks!
I was surprised how lovely this bread turned out. The family enjoyed it very much
Happy to hear, Carl :) Thanks so much!
I’ve made this bread several times over the last month. It’s so good and so easy! It comes out perfect every time. Thanks!
So glad you are enjoying it, Eva :) Thanks so much!
Hi Jennifer, I am a first-time loaf maker and I used 12-grain cereal instead of 7-grain and it was really dry after the 4 cups of flour, could this have been because of the 12-grain? It still came out nice just a little dense.
Oh also one last question, do you have any experience with freezing pre-sliced loaves? I’m just worried I won’t be able to get through 2 loaves before the second starts to go, so i’d like to know if I could freeze the second.
Hi Holly and congratulations on your first loaf! So yes, the 12 grain probably made a difference, but only to the extent that more grains probably absorbed more of the liquid. That’s not a problem, but it does mean that your loaf will take less flour with the reduced liquid. So when you make it again, start with adding just 1/2 the flour, then add more, in small increments, allowing it to mix in before adding more. Then add only as much as you need to until the dough comes together, but is still moist. However much flour that is. You never want to get too hung up on flour amounts. Trust what you see in the bowl. For bread, flour is always “approximate” and you never need to feel you need to add all that a recipe specifies. Likewise, if your loaf happens to need more flour (it’s sticky), add more flour. (I haven’t measured my flour for years. I just add as much flour as it needs until the dough looks right. Learning the “looks right” part comes from experience, so don’t despair a few less than perfect loaves at first, until you figure that part out. I had a lot of those starting out, too :)
As for freezing, absolutely, bread freezes beautifully. Wrap it really well once it’s cooled and it will be good in the freezer for several months.
This bread has great flavour and texture, I used 1 cup whole wheat flour and no add ins .. the whole family loved it! Now I need to make more because I gave the second loaf away to my daughters.
So glad to hear, Joanne :) Thanks so much!
Great recipe. We love the bread.
So glad you are enjoying it, Dan :) Thanks so much!
Hi! Love this bread recipe! So does my picky 4yo. I am getting ready to have another baby and thought with all the chaos coming maybe I should prep a bunch of dough and freeze it? Is it possible to freeze? Would you freeze before it rises or at what step?
Thanks!
Hi Lilly, I don’t have much experience freezing dough, but based on my experience with store-bought frozen dough, it is frozen after the first rise. So I guess I might form into the log after the first rise, then freeze in that shape. When ready, just pop the frozen log into a loaf pan to thaw and rise before baking. That’s my best guess anyway :)
Hi,
I am not able to find the multigrain cereal where I live. Is there a suggestion .
Thank you,
Pam
Hi Pamela, you could certainly make your own “multigrain” mix, by combining an assortment of grains that you buy individually and soak. Steel cut oats, flax, millet, buckwheat, rye etc. could all be used for your own mix.
I use Bob’s Red Mill Muesli mix but store brands work just as well. Most grocers will have some form of muesli, usually in the hot cereal and/or natural foods sections.
Awesome recipe! I used one cup of whole wheat flour and it’s got a great texture. Came back this morning to make this recipe into my Thanksgiving dinner rolls!
Glad you enjoyed it, Amanda :) Thanks!
Thank you for this recipe. It’s my husband’s favourite. I live in Canada and use Sunny Boy cereal, made in Alberta readily available. Red River cereal is also a good choice but it’s a bit harder to find. I use 1 cup whole wheat flour as you recommend. Delicious and light every time. ☺
So glad you’re enjoying it, Pat :) Thanks so much!
Made two loaves of such delicious, light bread. Will definitely make this again!
So glad you enjoyed it, Sheila :) Thanks!
When I try to convert the 1/2 cup of multi-grain cereal to grams, it is telling me 14 grams which doesn’t seem right. 14 grams is roughly 1/4 cup of cereal. Could you please clarify? Thank you.
Hi Mary, I don’t have any cereal on hand to weigh, so I’d suggest just using a measuring cup and measuring up to about 120ml, which will be darned close to that 1/2 cup.
I have been making bread for years, so I switched up the type of flour a bit (1.5 c wheat, 1.5 c white- plus some for kneading, 0.5 c rye) and increased the multi grain cereal to 1 c to really get that flavor coming through. I have to say, this is the best loaf of bread I have ever made. For mix ins I used finely chopped walnuts, flax seeds, and sunflower seeds. The bread is light and moist; what an excellent recipe you’ve published! It lends itself well to personalization and also bends to whatever flours you have on hand. Cannot wait to top with some homemade blueberry jam in the morning! This is my new go-to. Thank you!
So glad you are enjoying it Tia and yes, it does lend itself to all kinds of flours and additions. And loving the sound of homemade blueberry jam :) Thanks!
Hi! I am going to try this recipe in my bread maker machine- is there any modifications I should do for this recipe??
Hi Rebecca, you will definitely need to soak the cereal outside of the bread machine for the time recommended. I’m not familiar with bread machines, so I don’t know about layering of ingredients, but add the soaked and cooled cereal to the machine with the other ingredients and should be fine. This makes a 1 1/2 lb. loaf, so hopefully your machine can handle that much dough. Enjoy!
Hi Rebecca, did you have any luck with the bread maker? I’m wanting to try it this week.
Hi, I just made this bread today with the bread machine. So I follow through to step 2. After I let it rest for 15mins then I put it in the bread machine for kneading and 1st rise. After 1st rise I took it out to punch down and add sunflower seeds. Shaped the bread then 2nd rise in a warm area for 30 mins. Baked it in the oven at 450F for 35 mins. The bread was amazing.
So glad to hear :) Thanks!