Soy-Free Whole Grain Seeded Sandwich
Bursting with natural flavors and wholesome ingredients, this Soy-Free Whole Grain Seeded Sandwich bread is the ultimate homemade loaf for health-conscious bakers and sandwich enthusiasts alike. Made with a blend of whole wheat and all-purpose flour, this bread is enriched with nutrient-packed sunflower seeds, pumpkin seeds, flaxseeds, and chia seeds, making every bite hearty and satisfying. Sweetened with a touch of honey and elevated with a drizzle of olive oil, the dough comes together effortlessly, resulting in a soft yet sturdy loaf perfect for your favorite sandwich fillings or toast toppings. With no soy and the option to sprinkle oats on top for added texture, this recipe caters to dietary needs without compromising flavor. Whether for breakfast, lunch, or an afternoon snack, this artisan-style bread will quickly become a staple in your kitchen repertoire!
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Recipe Information
Ingredients
- 360 grams Whole wheat flour
- 120 grams All-purpose flour
- 300 milliliters Warm water (around 110°F/43°C)
- 2 tablespoons Honey
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 45 grams Sunflower seeds
- 45 grams Pumpkin seeds
- 30 grams Flaxseeds
- 15 grams Chia seeds
- 2 tablespoons Oats (for topping, optional)
Instructions
In a small bowl, combine warm water, honey, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy to activate the yeast.
In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, sunflower seeds, pumpkin seeds, flaxseeds, and chia seeds. Mix well to distribute the seeds evenly.
Add the olive oil and activated yeast mixture to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour (1 tablespoon at a time) as needed.
Grease a large bowl with a bit of olive oil and place the dough inside. Cover it with a damp towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
Punch down the dough and shape it into a loaf. Place the dough in a lightly greased 9x5-inch loaf pan.
Optionally, sprinkle the top of the loaf with oats and lightly press them into the dough.
Cover the pan with a damp towel and let the dough rise again for 30-40 minutes, until it has risen slightly over the edge of the pan.
Preheat your oven to 375°F (190°C). Once the dough has finished its second rise, place the loaf in the oven and bake for 30-35 minutes, or until the crust 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 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 31.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 432.2 g | 157% | |
| Dietary Fiber | 71.5 g | 255% | |
| Total Sugars | 39.4 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 2852 mg | 61% | |
*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.
