Low Carb Whole Wheat Multiseed Bread
Discover the perfect balance of flavor, nutrition, and simplicity with this Low Carb Whole Wheat Multiseed Bread, a wholesome homemade loaf that's packed with texture and nutrients. Crafted with a blend of whole wheat and almond flour, this bread is enriched with ground flaxseed, chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds, delivering a hearty crunch and a dose of healthy fats and fiber. Its low-carb profile is ideal for wellness-focused diets, while Greek yogurt adds a subtle tang and helps create a wonderfully moist crumb. Quick to prepare and bursting with earthy, nutty flavors, this versatile bread pairs perfectly with both sweet and savory spreads, making it a must-have for breakfasts or snacks. With just 15 minutes of prep time and a golden, bakery-worthy finish, this high-fiber, low-carb bread will effortlessly elevate your homemade bread game.
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Ingredients
- 200 grams Whole wheat flour
- 100 grams Almond flour
- 50 grams Ground flaxseed
- 30 grams Sunflower seeds
- 30 grams Pumpkin seeds
- 15 grams Sesame seeds
- 15 grams Chia seeds
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 3 large Eggs
- 120 grams Greek yogurt (unsweetened, plain)
- 2 tablespoons Olive oil
- 60 milliliters Water
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper or lightly grease it with olive oil.
Step 2
In a large mixing bowl, combine whole wheat flour, almond flour, ground flaxseed, baking powder, and salt. Mix well to evenly distribute the ingredients.
Step 3
Add the sunflower seeds, pumpkin seeds, sesame seeds, and chia seeds to the dry mixture. Stir to combine.
Step 4
In a separate bowl, whisk together eggs, Greek yogurt, olive oil, and water until smooth.
Step 5
Gradually add the wet ingredients to the dry ingredients, stirring gently to form a thick and sticky dough. Avoid overmixing.
Step 6
Transfer the dough into the prepared loaf pan and smooth out the top with a spatula.
Step 7
Optionally, sprinkle a few extra seeds on top of the loaf for decoration.
Step 8
Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Step 9
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Step 10
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for longer storage.
Nutrition Facts
| Serving size | (814.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2585.6 |
| Total Fat 161.3g | 0% |
| Saturated Fat 21.7g | 0% |
| Polyunsaturated Fat 25.9g | |
| Cholesterol 562mg | 0% |
| Sodium 3553.3mg | 0% |
| Total Carbohydrate 208.9g | 0% |
| Dietary Fiber 60.8g | 0% |
| Total Sugars 9.8g | |
| Protein 104.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 727.4mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 2145.2mg | 0% |
Source of Calories