Hearty Multigrain Seeded Bread

Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form about 5 minutes.

Combine bread flour whole wheat flour coconut oil and salt in a food processor; pulse 4 times. Add chia seeds wheat germ flax seeds millet 1 tablespoon hemp seeds 1 tablespoon sunflower seeds and 1 tablespoon oats; pulse until incorporated.

Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms about 1 minute.

Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size about 1 hour.

Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds sunflower seeds and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.

Preheat 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.