Seeded Whole Wheat Bread
Elevate your homemade bread game with this hearty and nutritious Seeded Whole Wheat Bread! This recipe combines wholesome whole wheat flour with a medley of seeds—pumpkin, sunflower, flax, sesame, and chia—for a delightful crunch and a boost of nutrients in every bite. Sweetened with a touch of honey and enriched with olive oil, this loaf strikes the perfect balance between hearty and tender. It features an airy yet robust texture, thanks to a straightforward kneading process and two gentle rises. Perfect for sandwiches, toast, or enjoying alongside soup, this bread is as versatile as it is delicious. Top it off with mixed seeds for an eye-catching finish, and enjoy the enticing aroma of freshly baked goodness wafting through your kitchen. If you're looking for a high-fiber, protein-packed bread recipe that’s made from scratch, this seeded whole wheat loaf is your ultimate go-to!
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Ingredients
- 360 grams whole wheat flour
- 120 grams all-purpose flour
- 7 grams active dry yeast
- 360 milliliters warm water (about 43°C/110°F)
- 45 grams honey
- 30 milliliters olive oil
- 8 grams salt
- 40 grams pumpkin seeds
- 40 grams sunflower seeds
- 30 grams flaxseeds
- 20 grams sesame seeds
- 20 grams chia seeds
- 1 egg (optional, for egg wash)
- 20 grams mixed seeds (for topping, optional)
Directions
Step 1
In a large mixing bowl, combine the warm water and honey. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
Step 2
Add the olive oil, whole wheat flour, all-purpose flour, and salt to the bowl. Mix until a rough dough forms.
Step 3
Add the pumpkin seeds, sunflower seeds, flaxseeds, sesame seeds, and chia seeds to the dough. Mix until the seeds are evenly distributed.
Step 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead for 5-6 minutes on medium speed.
Step 5
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Step 6
Grease a 9x5-inch loaf pan. Punch down the dough, shape it into a loaf, and place it into the prepared pan.
Step 7
Cover the pan loosely with plastic wrap or a damp towel and let the dough rise again for about 30-40 minutes, or until it has risen about an inch above the rim of the pan.
Step 8
While the dough is rising, preheat the oven to 190°C (375°F).
Step 9
If using an egg wash, beat the egg in a small bowl with 1 tablespoon of water. Brush the top of the loaf lightly with the egg wash and sprinkle with mixed seeds, if desired.
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 and serving.
Nutrition Facts
| Serving size | (1153.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3105.7 |
| Total Fat 121.6g | 0% |
| Saturated Fat 17.8g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 185mg | 0% |
| Sodium 3274.6mg | 0% |
| Total Carbohydrate 432.1g | 0% |
| Dietary Fiber 75.8g | 0% |
| Total Sugars 42.7g | |
| Protein 106.0g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 460.4mg | 0% |
| Iron 31.6mg | 0% |
| Potassium 3007.4mg | 0% |
Source of Calories