Step 1

Combine the spelt flour, oat flour, whole wheat flour, and bread flour in a large bowl. Mix the flours together with a whisk until the flours are evenly distributed. Measure out 32g of the flour mixture to use for the tangzhong.

Step 2

To make the tangzhong, add in the 32g of flour mix, 194g of water, and 39g of whole milk into a small pot. Heat it over medium high heat and stir constantly with a whisk until it becomes a thick gel or paste like consistency.

Step 3

One the mixture has thickened, use a rubber spatula to scrape the tangzhong out of the pot and into a bowl. Cover the bowl with plastic wrap, lightly pressing the plastic wrap onto the surface of the tangzhong. Set it aside to cool.

Step 4

In your stand mixer, combine the yeast, warm whole milk, warm water, vegetable oil, and honey. Give the mixture a quick mix then set it aside to allow the yeast to activate, about 5-8 minutes. The yeast should become foamy and float at the top of the mixture.

Step 5

Once the yeast has activated, add in the tangzhong, remaining flour mixture, and kosher salt. Begin mixing the dough with the dough hook attachment on a low speed. Once most of the flour has been incorporated into the dough, add in the hemp seeds, black sesame seeds, and chia seeds. Increase the mixer to a medium high speed and allow it to knead the dough for about 15-20 minutes.

Step 6

To test when the dough is done kneading, you can do the window pane test. Take off a small piece of dough. With both hands, use your thumbs, index fingers and middle fingers to stretch the dough into a square (or like a window pane). If you are able to stretch the dough thin enough to see light pass through from the other side without the dough ripping, the gluten has developed and your dough is done kneading.

Step 7

Once your dough has finished kneading, lightly oil your hands and a large bowl with vegetable oil. Use your hands to remove the dough from the mixing bowl and shape it into a ball. Place the dough into the greased large bowl, making sure to lightly oil the top side of the dough as well. Cover the bowl with plastic wrap that has also been lightly greased with oil. Place the bowl in a warm area to rise. I like to place my bowl in the oven with the oven light on. Allow the dough to rise until it has doubled in size, about 1 to 1 1/2 hours.

Step 8

When the dough has risen, lightly dust a work surface with bread flour. Take the dough out of the bowl and place it onto the floured surface. Gently press onto the dough to remove any gas then divide the dough into three even pieces.

Step 9

Take one of the pieces of dough and press it into an oval shape. Fold the top of the oval down to the center and press the seam into the dough. Then fold the bottom of the oval to the top, pressing the seam down into the dough. Rotate the dough 90 degrees and flatten it into an oval again. Fold the top half of the dough to the center then roll the dough, from the top down, so that the seam is underneath. Flip the dough over and pinch the seams together then place the dough, seam side down, into a greased 9x5 inch loaf pan. Repeat this process with the remaining two pieces of dough, placing each piece next to the other in the loaf pan.

Step 10

Cover the loaf pan with a sheet of lightly greased plastic wrap and place it in a warm area to rise for 30 minutes. To make the egg wash, whisk together the egg and 2 tbsp of whole milk. Mix until combined and set it aside.

Step 11

Preheat the oven to 350˚F.

Step 12

When the dough has risen and the oven has preheated, remove the plastic wrap from the pan, and use a pastry brush to coat the surface of the bread with the egg wash.

Step 13

Place the loaf pan into the oven for about 35-40 minutes. When done, the bread should sound hollow when tapped on and it should reach an internal temperature of 190˚F. Immediately remove the bread from the loaf pan and transfer it onto a wire rack to cool completely. Once the bread has cooled, slice and enjoy!