Multigrain Seeded Loaf

This is bread with substance. Oats and flax, sunflower and sesame seeds, whole wheat flour that still smells of the field. Every slice has texture you can feel and flavor that builds as you chew. This is what bread was before we forgot.

I learned to bake bread out of necessity, not training. You mix flour and water, you give it time, and something alive emerges. The seeds and grains here do the heavy lifting. They bring their own character: nutty, earthy, slightly sweet. Your job is to get out of the way.

Seek out stone-ground flour from a mill you trust. The difference is immediate. Industrial flour has been stripped and bleached until nothing remains but starch. Good flour retains the germ, the bran, the life of the wheat. It costs a bit more and it matters completely.

Bread rewards patience. The dough needs time to develop, the seeds need time to soften, and the finished loaf needs time to cool before you slice it. Rush any of these and you will know it. But do them right, and you will have bread worth eating for days, bread that makes everything you put on it taste better.