Dairy-Free Whole Wheat Multiseed Bread
Light, wholesome, and soft, this Dairy-Free Whole Wheat Multiseed Bread is a nutrient-packed loaf that’s perfect for breakfast, lunch, or snack time. Made with hearty whole wheat flour, a touch of maple syrup for natural sweetness, and a delightful mix of seeds—sunflower, pumpkin, sesame, flax, and poppy—each slice is brimming with earthy flavor and a satisfying crunch. This recipe is entirely dairy-free and can easily be made vegan with the use of maple syrup. With an easy-to-follow process that includes two rises for the ideal texture, this homemade bread strikes a perfect balance between rustic simplicity and bakery-quality results. Slice it up for avocado toast, sandwiches, or enjoy it fresh with a drizzle of olive oil—it’s a versatile, healthy staple that you’ll want to make again and again.
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Ingredients
- 3 cups Whole wheat flour
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water (approximately 100°F/38°C)
- 2 tablespoons Maple syrup or honey (for non-vegan alternative)
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 2 tablespoons Sunflower seeds
- 2 tablespoons Pumpkin seeds (pepitas)
- 1.5 tablespoons Flaxseeds
- 1.5 tablespoons Sesame seeds
- 1 tablespoon Poppy seeds
- 1 tablespoon White vinegar or apple cider vinegar
Directions
Step 1
In a large mixing bowl, combine the warm water, maple syrup (or honey), and active dry yeast. Stir gently and let sit for 5-10 minutes, or until it becomes frothy.
Step 2
Add the olive oil, vinegar, and salt to the yeast mixture, stirring to combine.
Step 3
Gradually incorporate the whole wheat flour, one cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms.
Step 4
Turn the dough out onto a clean, floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Step 5
Flatten the dough slightly and sprinkle the sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and poppy seeds evenly over the surface. Knead the seeds into the dough until they're evenly distributed.
Step 6
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Step 7
After the first rise, punch down the dough and shape it into a loaf. Place the dough in a lightly greased 9x5-inch loaf pan, cover it again with the damp towel, and let it rise for another 30-45 minutes until it doubles in size once more.
Step 8
Preheat the oven to 375°F (190°C) while the bread undergoes its second rise.
Step 9
Once the dough has risen, optionally sprinkle a little more of the mixed seeds on top for decoration.
Step 10
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Step 11
Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | (831.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2011.2 |
| Total Fat 70.0g | 0% |
| Saturated Fat 10.2g | 0% |
| Polyunsaturated Fat 11.6g | |
| Cholesterol 0mg | 0% |
| Sodium 3583.3mg | 0% |
| Total Carbohydrate 306.8g | 0% |
| Dietary Fiber 55.4g | 0% |
| Total Sugars 27.2g | |
| Protein 65.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 350.3mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 2221.1mg | 0% |
Source of Calories