Sugar-Free Whole Wheat Multiseed Bread
Wholesome, hearty, and entirely sugar-free, this Whole Wheat Multiseed Bread is a nutritious homemade loaf packed with natural goodness. Made with 100% whole wheat flour and enriched with a vibrant mix of sunflower, pumpkin, chia, sesame, and flaxseeds, this bread delivers a delightful crunch and boost of omega-3s and fiber in every bite. Perfectly soft on the inside with a beautifully golden crust, this easy-to-make recipe requires no refined sugar and uses olive oil for a touch of healthy fat. Whether you're toasting it for breakfast, making sandwiches, or enjoying it plain, this multiseed bread is a versatile, health-conscious addition to your kitchen. With simple ingredients and step-by-step instructions, baking this wholesome loaf has never been easier!
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Recipe Information
Ingredients
- 360 grams Whole wheat flour
- 7 grams Instant yeast
- 7 grams Salt
- 300 milliliters Warm water (110°F or 43°C)
- 15 milliliters Olive oil
- 30 grams Sunflower seeds
- 30 grams Pumpkin seeds
- 15 grams Chia seeds
- 15 grams Sesame seeds
- 15 grams Flaxseeds
Instructions
In a large mixing bowl, combine the whole wheat flour, instant yeast, and salt. Stir well to evenly distribute the dry ingredients.
Make a well in the center of the dry ingredients. Pour in the warm water and olive oil. Stir until the mixture forms a shaggy dough.
Add the sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, and flaxseeds to the dough. Knead the dough by hand for 8-10 minutes on a floured surface or in a stand mixer fitted with a dough hook for about 6-8 minutes. The dough should become smooth and elastic.
Lightly grease a clean bowl with olive oil and place the dough inside, turning it once to coat it with oil. Cover the bowl with a damp cloth or plastic wrap and allow the dough to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Once risen, punch down the dough to release air. Transfer it to a lightly floured surface and shape it into a loaf or your preferred shape (e.g., round boule).
Place the shaped dough into a greased or parchment-lined bread pan, or onto a baking sheet for a free-form loaf. Cover it loosely with a damp cloth or plastic wrap, and allow it to rise again in a warm spot for 30-45 minutes, or until almost doubled in size.
Preheat your oven to 375°F (190°C) during the second rise.
Before baking, optionally sprinkle additional seeds on top of the loaf for decoration. Lightly brush the top with water to help the seeds stick.
Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool completely on a wire rack before slicing and serving. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 288.2 g | 105% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 3.6 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2271 mg | 48% | |
*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.
