Sugar-Free Seeded Whole Grain Bread
Discover the wholesome delight of homemade Sugar-Free Seeded Whole Grain Bread, a perfect blend of hearty textures and nutritious ingredients. Crafted with a mix of whole wheat and all-purpose flour, this bread is enriched with sunflower, pumpkin, and flaxseeds for a nutty crunch alongside rolled oats sprinkled on top for a rustic finish. Free from added sugars, it's ideal for health-conscious bakers seeking a nourishing option for breakfast or snacking. The recipe uses active dry yeast to ensure a soft and airy loaf, while olive oil lends a subtle, savory richness. With its simple, step-by-step method and approachable prep time, this bread is not only satisfying to make but also adaptable for pairing with spreads, soups, or salads. Perfect for anyone embracing a wholesome, sugar-free lifestyle!
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Recipe Information
Ingredients
- 400 grams whole wheat flour
- 100 grams all-purpose flour
- 350 milliliters warm water
- 7 grams active dry yeast
- 30 milliliters olive oil
- 10 grams salt
- 50 grams sunflower seeds
- 50 grams pumpkin seeds
- 30 grams flaxseeds
- 20 grams rolled oats
Instructions
In a small bowl, combine 100 milliliters of the warm water with the active dry yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Mix thoroughly.
Add the yeast mixture and the remaining 250 milliliters of warm water to the dry ingredients. Stir to combine.
Add the olive oil and knead the mixture by hand or with a dough hook on a stand mixer for about 10 minutes until soft and elastic. If the dough is too sticky, you can add a little more flour, a tablespoon at a time.
Gently incorporate the sunflower seeds, pumpkin seeds, and flaxseeds into the dough until evenly distributed.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a clean cloth and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
Once risen, punch down the dough and knead it for another minute to remove excess air.
Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan.
Sprinkle the rolled oats on top of the dough, pressing them slightly so they adhere.
Cover the loaf pan with the cloth and let the dough rest again for about 30 minutes, allowing it to rise slightly.
Preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 35-40 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 about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3979 mg | 173% | |
| Total Carbohydrate | 410.7 g | 149% | |
| Dietary Fiber | 72.1 g | 258% | |
| Total Sugars | 4.8 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 3025 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.
