Seeded Whole Wheat Bread
Elevate your homemade bread game with this hearty and nutritious Seeded Whole Wheat Bread! This recipe combines wholesome whole wheat flour with a medley of seeds—pumpkin, sunflower, flax, sesame, and chia—for a delightful crunch and a boost of nutrients in every bite. Sweetened with a touch of honey and enriched with olive oil, this loaf strikes the perfect balance between hearty and tender. It features an airy yet robust texture, thanks to a straightforward kneading process and two gentle rises. Perfect for sandwiches, toast, or enjoying alongside soup, this bread is as versatile as it is delicious. Top it off with mixed seeds for an eye-catching finish, and enjoy the enticing aroma of freshly baked goodness wafting through your kitchen. If you're looking for a high-fiber, protein-packed bread recipe that’s made from scratch, this seeded whole wheat loaf is your ultimate go-to!
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Recipe Information
Ingredients
- 360 grams whole wheat flour
- 120 grams all-purpose flour
- 7 grams active dry yeast
- 360 milliliters warm water (about 43°C/110°F)
- 45 grams honey
- 30 milliliters olive oil
- 8 grams salt
- 40 grams pumpkin seeds
- 40 grams sunflower seeds
- 30 grams flaxseeds
- 20 grams sesame seeds
- 20 grams chia seeds
- 1 egg (optional, for egg wash)
- 20 grams mixed seeds (for topping, optional)
Instructions
In a large mixing bowl, combine the warm water and honey. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
Add the olive oil, whole wheat flour, all-purpose flour, and salt to the bowl. Mix until a rough dough forms.
Add the pumpkin seeds, sunflower seeds, flaxseeds, sesame seeds, and chia seeds to the dough. Mix until the seeds are evenly distributed.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead for 5-6 minutes on medium speed.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Grease a 9x5-inch loaf pan. Punch down the dough, shape it into a loaf, and place it into the prepared pan.
Cover the pan loosely with plastic wrap or a damp towel and let the dough rise again for about 30-40 minutes, or until it has risen about an inch above the rim of the pan.
While the dough is rising, preheat the oven to 190°C (375°F).
If using an egg wash, beat the egg in a small bowl with 1 tablespoon of water. Brush the top of the loaf lightly with the egg wash and sprinkle with mixed seeds, if desired.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 3275 mg | 142% | |
| Total Carbohydrate | 432.1 g | 157% | |
| Dietary Fiber | 75.8 g | 271% | |
| Total Sugars | 42.7 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 460 mg | 35% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 3007 mg | 64% | |
*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.
