Dairy-Free Whole Wheat Multiseed Bread
Elevate your homemade bread game with this Dairy-Free Whole Wheat Multiseed Bread, a wholesome and nutritious recipe packed with nutrient-rich seeds for a crunchy, flavorful bite. Made with hearty whole wheat flour and naturally sweetened with maple syrup, this beautifully textured loaf is ideal for vegans and anyone following a dairy-free lifestyle. Featuring sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and poppy seeds, it’s a powerhouse of fiber and healthy fats—perfect for a breakfast toast or a hearty sandwich. With easy-to-follow steps, minimal prep time, and simple ingredients, this recipe delivers a golden, bakery-worthy loaf that is as versatile as it is delicious. You'll love its nutty aroma, chewy texture, and rustic charm, making it a staple in your kitchen for nourishing, homemade comfort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water (approximately 100°F/38°C)
- 2 tablespoons Maple syrup or honey (for non-vegan alternative)
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 2 tablespoons Sunflower seeds
- 2 tablespoons Pumpkin seeds (pepitas)
- 1.5 tablespoons Flaxseeds
- 1.5 tablespoons Sesame seeds
- 1 tablespoon Poppy seeds
- 1 tablespoon White vinegar or apple cider vinegar
Instructions
In a large mixing bowl, combine the warm water, maple syrup (or honey), and active dry yeast. Stir gently and let sit for 5-10 minutes, or until it becomes frothy.
Add the olive oil, vinegar, and salt to the yeast mixture, stirring to combine.
Gradually incorporate the whole wheat flour, one cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms.
Turn the dough out onto a clean, floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Flatten the dough slightly and sprinkle the sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and poppy seeds evenly over the surface. Knead the seeds into the dough until they're evenly distributed.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
After the first rise, punch down the dough and shape it into a loaf. Place the dough in a lightly greased 9x5-inch loaf pan, cover it again with the damp towel, and let it rise for another 30-45 minutes until it doubles in size once more.
Preheat the oven to 375°F (190°C) while the bread undergoes its second rise.
Once the dough has risen, optionally sprinkle a little more of the mixed seeds on top for decoration.
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.
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.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3583 mg | 156% | |
| Total Carbohydrate | 306.8 g | 112% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 27.2 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2221 mg | 47% | |
*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.
