Nutty Seed Bread
Discover the wholesome charm of Nutty Seed Bread, a rustic homemade loaf packed with heart-healthy seeds and crunchy walnuts that offer a delightful texture and nutty flavor in every bite. This recipe combines the goodness of whole wheat and all-purpose flours with a medley of nutrient-dense sunflower seeds, pumpkin seeds, chia seeds, and flax seeds. Naturally sweetened with a touch of honey and brought to life with olive oil for added moisture, this bread is perfect for breakfast, sandwiches, or as a hearty snack. With its easy preparation and irresistibly satisfying taste, Nutty Seed Bread is your go-to recipe for creating an artisan-style loaf at home. Keywords: nutty seed bread, healthy bread recipe, homemade artisan bread, seed loaf with nuts, wholesome bread recipe.
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Recipe Information
Ingredients
- 300 ml warm water
- 7 g active dry yeast
- 2 tablespoons honey
- 200 g whole wheat flour
- 200 g all-purpose flour
- 1 teaspoon salt
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 30 g chia seeds
- 30 g flax seeds
- 50 g walnuts, chopped
- 2 tablespoons olive oil
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and honey. Stir gently and let sit for about 10 minutes until frothy.
In a separate bowl, mix together the whole wheat flour, all-purpose flour, and salt.
Gradually add the flour mixture to the yeast mixture, stirring continuously until well incorporated.
Add the sunflower seeds, pumpkin seeds, chia seeds, flax seeds, and chopped walnuts into the dough. Stir in the olive oil until evenly distributed.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour or until doubled in size.
Preheat your oven to 200°C (390°F).
Punch down the risen dough to release gas and shape it into a loaf. Place the shaped dough into a greased loaf pan.
Cover the pan with a kitchen towel and let it sit for another 30 minutes for a second rise.
Bake the bread in the preheated oven for around 35 minutes or until golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
3025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 44.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 382.3 g | 139% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 40.4 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2581 mg | 55% | |
*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.
