Low Carb Whole Wheat Multiseed Bread
Elevate your baking game with this wholesome and nourishing Low Carb Whole Wheat Multiseed Bread, perfect for healthy lifestyles and low-carb diets! Packed with nutrient-rich ingredients like almond flour, ground flaxseed, and an array of seeds—sunflower, pumpkin, sesame, and chia—this bread delivers on flavor and texture without compromising your health goals. Fluffy and moist thanks to Greek yogurt and eggs, it’s easy to prepare with just 15 minutes of prep time, while the bold, nutty flavors pair beautifully with savory spreads or simply as a snack. Whether you're meal prepping or enjoying it fresh out of the oven, this multiseed bread is a versatile addition to your kitchen lineup, offering high protein and fiber in every slice.
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 100 grams Almond flour
- 50 grams Ground flaxseed
- 30 grams Sunflower seeds
- 30 grams Pumpkin seeds
- 15 grams Sesame seeds
- 15 grams Chia seeds
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 3 large Eggs
- 120 grams Greek yogurt (unsweetened, plain)
- 2 tablespoons Olive oil
- 60 milliliters Water
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine whole wheat flour, almond flour, ground flaxseed, baking powder, and salt. Mix well to evenly distribute the ingredients.
Add the sunflower seeds, pumpkin seeds, sesame seeds, and chia seeds to the dry mixture. Stir to combine.
In a separate bowl, whisk together eggs, Greek yogurt, olive oil, and water until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently to form a thick and sticky dough. Avoid overmixing.
Transfer the dough into the prepared loaf pan and smooth out the top with a spatula.
Optionally, sprinkle a few extra seeds on top of the loaf for decoration.
Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for longer storage.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 9.8 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 727 mg | 56% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2145 mg | 46% | |
*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.
