If you’re the least bit apprehensive of baking bread, I highly suggest trying this easy Seed Bread recipe. The overnight rise in the refrigerator allows you to work in steps while letting the dough proof slowly. It requires minimal kneading, and truly, not so much fuss. And the results are simply delicious. Place the dough in the refrigerator to proof overnight, and you will be ready to bake a fresh loaf within hours the following morning.
Warm the honey in a small saucepan over low heat or in the microwave for about 30 seconds to make it liquid, then add the water and milk. Sprinkle over the yeast, stir and let it sit for 5 minutes
In a large bowl or the bowl of an electric mixer combine flours, seeds and salt. Add in the liquid and mix lightly using a dough hook or with a wooden spoon if mixing by hand.
As soon as the mixture comes together and forms a shaggy dough continue mixing for about 5 minutes on a medium-low speed, or by hand on a lightly floured bench. The dough should be in a ball shape but still slightly sticky. Add a little more flour only if necessary.
Turn dough out onto a floured bench and continue to knead until you have a soft, supple ball of dough. Place dough in a large lightly oiled bowl, cover with plastic wrap and place in the refrigerator overnight.
The following day, place the dough in a warm spot to proof for about two hours.
Place the dough on a lightly floured surface, and shape it into a round. Transfer the dough to a parchment lined baking tray, mist with cooking oil, and loosely cover the loaf with plastic wrap. Proof the dough once more, until the loaf has doubled in size.
Preheat the oven to 350°F. Lightly brush or mist the loaf with water and use a sharp knife to cut a cross-hatched pattern in the surface of the loaf. Place the loaf in the preheated oven, and bake for 40-50 minutes, or until it is a rich golden brown and sounds hollow when tapped on the bottom. Cool on a wire rack before serving.