Vegan Whole Wheat Multiseed Bread
Soft, nutty, and packed with wholesome goodness, this Vegan Whole Wheat Multiseed Bread is the perfect homemade loaf for health-conscious bakers. Made with nutrient-rich whole wheat flour and a mix of hearty seeds like sunflower, pumpkin, sesame, chia, and flaxseeds, this bread is a powerhouse of fiber, protein, and texture. Sweetened naturally with maple syrup and enriched with olive oil, it creates a beautifully tender crumb and a subtly sweet flavor. The recipe’s simple kneading process and warm, double-rise technique ensure a perfectly airy loaf that’s as satisfying to make as it is to eat. Whether topped with oats for extra crunch or enjoyed freshly sliced with your favorite spreads, this vegan multiseed bread is ideal for breakfast, sandwiches, or snacking. Ready in under an hour of active time, it’s the ultimate healthy, homemade alternative to store-bought bread.
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Ingredients
- 400 grams Whole wheat flour
- 300 ml Warm water
- 7 grams Instant yeast
- 8 grams Salt
- 15 ml Maple syrup
- 20 ml Olive oil
- 30 grams Sunflower seeds
- 30 grams Pumpkin seeds
- 20 grams Sesame seeds
- 10 grams Chia seeds
- 10 grams Flaxseeds
- 15 grams Oats (optional, for topping)
Directions
Step 1
In a large mixing bowl, combine the warm water and maple syrup, then sprinkle in the instant yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
Step 2
Add the olive oil, salt, and whole wheat flour to the yeast mixture. Mix until a rough dough forms.
Step 3
Knead the dough on a lightly floured surface for about 8-10 minutes or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Step 4
Gradually knead in the sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, and flaxseeds until evenly distributed throughout the dough.
Step 5
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.
Step 6
After the initial rise, punch down the dough and reshape it into a loaf. Place it in a lightly greased 9x5-inch (23x13 cm) loaf pan.
Step 7
Cover the pan loosely and let the dough rise again for about 30-40 minutes until it has risen slightly above the edge of the pan.
Step 8
Preheat the oven to 180°C (350°F). If desired, sprinkle oats or additional seeds on top of the loaf for extra texture and presentation.
Step 9
Bake the bread in the preheated oven for 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Step 10
Remove the loaf from the oven and allow it to cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
Step 11
Slice and serve as desired. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
| Serving size | (868.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2233.0 |
| Total Fat 76.9g | 0% |
| Saturated Fat 11.1g | 0% |
| Polyunsaturated Fat 25.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3190.8mg | 0% |
| Total Carbohydrate 337.4g | 0% |
| Dietary Fiber 66.1g | 0% |
| Total Sugars 16.9g | |
| Protein 81.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 285.7mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 2453.6mg | 0% |
Source of Calories