Seed Bread
Elevate your homemade bread game with this hearty and nutrient-packed Seed Bread recipe, a perfect blend of whole wheat and all-purpose flour paired with a symphony of wholesome seeds like sunflower, pumpkin, sesame, chia, and linseeds. Naturally sweetened with honey and enriched with olive oil, this bread offers a subtly nutty flavor and irresistibly crunchy texture in every bite. Ideal for breakfast toast, sandwiches, or as an accompaniment to soups and salads, it’s a versatile bread packed with fiber and healthy fats. With simple steps, minimal kneading, and a satisfyingly golden crust, this recipe is perfect for both seasoned bakers and beginners. Embrace the goodness of homemade Seed Bread and bring warm, artisanal loaves to your table!
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 150 grams All-purpose flour
- 2 teaspoons Instant yeast
- 1.5 teaspoons Salt
- 350 milliliters Warm water
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 50 grams Sunflower seeds
- 50 grams Pumpkin seeds
- 30 grams Sesame seeds
- 20 grams Chia seeds
- 20 grams Linseeds (flaxseeds)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt.
In a separate small bowl, mix the warm water, honey, and olive oil until well combined.
Pour the wet ingredients into the dry ingredients and mix thoroughly until a sticky dough forms.
Add the sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, and linseeds to the dough and knead gently to evenly distribute the seeds.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat your oven to 200°C (400°F). Lightly grease a loaf pan or line it with parchment paper.
Punch down the risen dough to release air bubbles, then shape it into a loaf and transfer it to the prepared pan.
Cover with a kitchen towel and let the dough rise for another 30 minutes.
Brush the top of the dough with water and sprinkle additional seeds (optional) for decoration.
Bake in the preheated oven for 30-35 minutes, or until the loaf 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 |
2934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 41.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 406.4 g | 148% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 39.0 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2642 mg | 56% | |
*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.
