Soy-Free Whole Wheat Multiseed Bread
Discover the wholesome goodness of this Soy-Free Whole Wheat Multiseed Bread, a hearty and nutritious loaf packed with sunflower seeds, pumpkin seeds, flaxseeds, and sesame seeds for added crunch and flavor. Made with 100% whole wheat flour and naturally sweetened with a touch of honey, this recipe is ideal for anyone seeking a healthier bread option without soy. The easy-to-follow instructions guide you through creating a perfectly soft and nutty loaf, complete with a golden crust and customizable seed topping for visual appeal. Perfect for everything from morning toast to lunch sandwiches, this homemade multiseed bread is an excellent addition to any pantry, delivering rich flavor and ample nutrients in every slice.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 350 milliliters Warm water (around 40°C/105°F)
- 7 grams Active dry yeast
- 7 grams Salt
- 30 milliliters Olive oil
- 40 grams Sunflower seeds
- 40 grams Pumpkin seeds
- 25 grams Flaxseeds
- 25 grams Sesame seeds
- 15 milliliters Honey (optional, for slight sweetness)
- 15 grams Additional seeds for topping (sunflower, sesame, etc.)
Instructions
In a small bowl, combine the warm water and active dry yeast. Stir gently and let sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine whole wheat flour and salt. Mix well to distribute the salt evenly.
Make a well in the center of the dry ingredients and pour in the olive oil, honey (if using), and the yeast mixture.
Mix the ingredients together with a wooden spoon or your hands until a shaggy dough forms.
Add the sunflower seeds, pumpkin seeds, flaxseeds, and sesame seeds into the dough. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.
Lightly oil a large bowl and place the dough inside. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Preheat your oven to 200°C (400°F). Lightly grease a standard loaf pan or line it with parchment paper.
Once the dough has risen, punch it down to release the air. Shape it into a loaf and transfer it to the prepared loaf pan.
If desired, brush the top of the loaf with a little water or olive oil and sprinkle additional seeds on top for garnish.
Cover the loaf pan loosely with a kitchen towel and let the dough rise again for 30 minutes.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 1.7 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 285 mg | 6% | |
*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.
