Seeded Multigrain Bread

Combine the warm water and sugar in a small bowl, stirring until the sugar is fully incorporated. Next, add the yeast to the mixture and let it sit for about 5 minutes, allowing a creamy foam to form on its surface.

In a separate bowl, combine the bread flour, whole wheat flour, coconut oil, and salt. Use a food processor to blend these ingredients together 4 times, ensuring they are well combined. Then add the chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats to the processor. Continue pulsing until all these ingredients are fully incorporated into the flour mixture.

Now, pour the yeast mixture over the flour mixture in the food processor. Process until a dough ball forms, taking about 1 minute to achieve this.

Transfer the dough mixture into a well-oiled large bowl and cover it with a damp towel. Place this bowl in a warm area where the dough can rise, doubling in size over the next 1 hour.

Once the dough has risen, punch it down and knead it a few times to release any air bubbles. Shape the dough into an oblong shape and place it in a greased loaf pan. On top of the loaf, sprinkle the remaining 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats.

Cover the loaf with a damp towel and let it rise in a warm area for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes.

Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.