Brown Seed Bread
Introducing Brown Seed Bread, a hearty, wholesome loaf packed with the natural goodness of whole wheat flour, rolled oats, and a medley of nutrient-dense seeds like sunflower, pumpkin, chia, and flaxseeds. Sweetened mildly with honey and bound with olive oil, this recipe creates a rustic, golden-brown crust and a moist, chewy interior. Perfect for breakfast, lunch, or snacking, it’s delightfully versatile—serve it warm with butter, a dollop of jam, or alongside soups and fresh salads. With step-by-step guidance and minimal prep time, this homemade bread is ideal for both seasoned bakers and beginners looking to enjoy the comforting aroma of freshly baked bread. Packed with fiber and omega-rich seeds, it’s a healthy, flavorful alternative to store-bought bread. Bake, slice, and savor this nutritious artisan loaf!
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Recipe Information
Ingredients
- 300 g whole wheat flour
- 150 g plain all-purpose flour
- 50 g rolled oats
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 20 g chia seeds
- 20 g flaxseeds
- 10 g dry yeast
- 2 tbsp honey
- 1.5 tsp salt
- 350 ml warm water
- 2 tbsp olive oil
Instructions
In a large mixing bowl, combine the whole wheat flour, plain flour, rolled oats, sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds.
Add the dry yeast and salt to the dry ingredients and mix well.
In a separate bowl or jug, mix the warm water, honey, and olive oil until the honey dissolves.
Gradually pour the wet mixture into the dry ingredients and stir with a wooden spoon or your hands until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until the dough becomes smooth and elastic.
Place the kneaded dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 200°C (390°F). Lightly grease a loaf tin or line it with parchment paper.
Punch down the risen dough gently and shape it into an oblong loaf. Place the dough into the prepared tin.
Cover the dough lightly with a kitchen towel and let it rise again for about 20–30 minutes, until it puffs up slightly above the edges of the tin.
Bake the bread in the preheated oven for 30–35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve your delicious brown seed bread with butter, jam, or your favorite toppings. Store it in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 437.6 g | 159% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 39.0 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 2850 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
