Sugar-Free Whole Wheat Multiseed Bread
Wholesome, nutrient-packed, and completely sugar-free, this Whole Wheat Multiseed Bread is the ultimate recipe for health-conscious bread lovers. Made with hearty whole wheat flour and a medley of seeds—sunflower, pumpkin, chia, sesame, and flax—each bite delivers a delightful crunch, rich flavor, and a boost of fiber, protein, and healthy fats. This recipe uses simple, pantry-staple ingredients, like olive oil and warm water, while skipping added sugars for a naturally satisfying loaf. With just 20 minutes of prep time and a golden bake, this no-fuss bread is perfect for sandwiches, breakfast toasts, or as a standalone snack. Plus, the optional seed topping gives it a bakery-quality finish that’s as beautiful as it is delicious. Enjoy fresh, homemade bread that’s full of texture, nutrition, and rustic charm!
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Ingredients
- 360 grams Whole wheat flour
- 7 grams Instant yeast
- 7 grams Salt
- 300 milliliters Warm water (110°F or 43°C)
- 15 milliliters Olive oil
- 30 grams Sunflower seeds
- 30 grams Pumpkin seeds
- 15 grams Chia seeds
- 15 grams Sesame seeds
- 15 grams Flaxseeds
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, instant yeast, and salt. Stir well to evenly distribute the dry ingredients.
Step 2
Make a well in the center of the dry ingredients. Pour in the warm water and olive oil. Stir until the mixture forms a shaggy dough.
Step 3
Add the sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, and flaxseeds to the dough. Knead the dough by hand for 8-10 minutes on a floured surface or in a stand mixer fitted with a dough hook for about 6-8 minutes. The dough should become smooth and elastic.
Step 4
Lightly grease a clean bowl with olive oil and place the dough inside, turning it once to coat it with oil. Cover the bowl with a damp cloth or plastic wrap and allow the dough to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Step 5
Once risen, punch down the dough to release air. Transfer it to a lightly floured surface and shape it into a loaf or your preferred shape (e.g., round boule).
Step 6
Place the shaped dough into a greased or parchment-lined bread pan, or onto a baking sheet for a free-form loaf. Cover it loosely with a damp cloth or plastic wrap, and allow it to rise again in a warm spot for 30-45 minutes, or until almost doubled in size.
Step 7
Preheat your oven to 375°F (190°C) during the second rise.
Step 8
Before baking, optionally sprinkle additional seeds on top of the loaf for decoration. Lightly brush the top with water to help the seeds stick.
Step 9
Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 10
Allow the bread to cool completely on a wire rack before slicing and serving. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
| Serving size | (797.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1966.7 |
| Total Fat 71.0g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 24.6g | |
| Cholesterol 0mg | 0% |
| Sodium 2793.9mg | 0% |
| Total Carbohydrate 288.2g | 0% |
| Dietary Fiber 62.2g | 0% |
| Total Sugars 3.6g | |
| Protein 74.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 305.4mg | 0% |
| Iron 20.9mg | 0% |
| Potassium 2271.1mg | 0% |
Source of Calories