Low Fat Whole Wheat Multiseed Bread
Experience the wholesome goodness of homemade Low Fat Whole Wheat Multiseed Bread, a nutritious and flavorful alternative to store-bought options. This bread combines hearty whole wheat flour with a medley of chia, flax, sunflower, and pumpkin seeds, delivering a perfect balance of texture and nutrition. Lightly sweetened with honey and enriched with a touch of olive oil, this low-fat recipe is ideal for health-conscious bakers seeking a high-fiber, all-natural option. The simple kneading and rising process ensures a soft, airy loaf that’s perfect for sandwiches, toast, or served warm straight from the oven. Garnish with extra seeds for added crunch and visual appeal, making this versatile recipe a favorite for breakfast or snacking. With easy-to-follow steps and no preservatives, it’s the ultimate homemade way to elevate your bread game!
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Recipe Information
Ingredients
- 400 grams whole wheat flour
- 7 grams instant yeast
- 300 ml warm water
- 1 tablespoon honey
- 1 teaspoon salt
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 1 teaspoon olive oil
Instructions
In a large mixing bowl, combine whole wheat flour, instant yeast, salt, chia seeds, flaxseeds, sunflower seeds, and pumpkin seeds.
In a separate small bowl, mix the warm water (should be about 110°F or 43°C) with honey. Stir until the honey is dissolved.
Slowly pour the honey-water mixture into the dry ingredients. Add the olive oil and mix well until a sticky dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Place the kneaded dough into a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Preheat your oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
Once the dough has risen, punch it down to release the air. Transfer it to the prepared loaf pan, shaping it evenly.
Cover the loaf pan with a towel and let the dough rise again for another 20-30 minutes, or until it has puffed up.
Optional: Sprinkle additional seeds (chia, flax, pumpkin, sunflower) on top of the dough for garnish and texture.
Bake in the preheated oven for 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the pan and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 331.9 g | 121% | |
| Dietary Fiber | 66.5 g | 238% | |
| Total Sugars | 20.6 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2252 mg | 48% | |
*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.
