Nut-Free Seeded Whole Grain Bread
This Nut-Free Seeded Whole Grain Bread is a wholesome masterpiece packed with hearty goodness and nutritious seeds. Perfect for those with nut allergies, this bread combines whole wheat flour, bread flour, oats, chia seeds, sunflower seeds, pumpkin seeds, and flaxseeds for a rich texture and earthy flavor. Sweetened naturally with a touch of honey and enriched with olive oil, this loaf is moist, tender, and incredibly satisfying. The recipe walks you through easy steps to create a perfectly risen loaf with a golden, crisp crust and a soft, chewy center. Ideal for sandwiches, toast, or simply enjoyed on its own, this nut-free bread is a delicious, healthy addition to any meal. Plus, it’s straightforward to make, even for beginner bakers, with minimal prep time and ingredients you likely already have in your pantry. Embrace homemade baking with this nourishing, seed-studded bread that’s perfect for any occasion!
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 200 grams Bread flour
- 50 grams Rolled oats
- 30 grams Chia seeds
- 50 grams Sunflower seeds
- 50 grams Pumpkin seeds
- 30 grams Flaxseeds
- 10 grams Table salt
- 7 grams Active dry yeast
- 350 milliliters Warm water
- 30 grams Honey
- 30 milliliters Olive oil
Instructions
In a large mixing bowl, combine the whole wheat flour, bread flour, rolled oats, chia seeds, sunflower seeds, pumpkin seeds, flaxseeds, and salt.
In a small bowl, dissolve the active dry yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.
Add the honey and olive oil to the yeast mixture and stir well.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until the mixture forms a rough dough.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
Once the dough has risen, punch it down to remove excess air and transfer it back to the floured surface.
Shape the dough into a loaf by flattening it into a rectangle and rolling it tightly. Pinch the seam to seal.
Place the loaf seam-side down into a greased 9x5-inch loaf pan.
Cover the pan with a damp cloth and let the loaf rise again for about 30-45 minutes, until it has risen above the edges of the pan.
Preheat the oven to 375°F (190°C).
Bake the loaf in the preheated oven for about 30-35 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden-brown crust.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread once it is completely cooled. Store leftover bread in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 36.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 471.1 g | 171% | |
| Dietary Fiber | 76.1 g | 272% | |
| Total Sugars | 29.7 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 2980 mg | 63% | |
*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.
