Vegan Whole Wheat Multiseed Bread
Discover the wholesome goodness of vegan whole wheat multiseed bread, a nutrient-packed loaf that's perfect for everyday indulgence. Made with hearty whole wheat flour and a medley of seeds—including sunflower, pumpkin, sesame, chia, and flaxseeds—this bread is both delicious and nourishing. Sweetened naturally with maple syrup and enriched with olive oil, it boasts a soft yet sturdy texture, ideal for sandwiches or savoring on its own. With easy-to-follow steps and a fragrant mix of warm and nutty flavors, this recipe delivers homemade bread that's vegan, high-fiber, and filled with plant-based protein. Top it off with oats for a rustic touch, and enjoy fresh or toasted slices that elevate any meal. Perfect for bread enthusiasts searching for healthy, artisanal baking inspiration!
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Recipe Information
Ingredients
- 400 grams Whole wheat flour
- 300 ml Warm water
- 7 grams Instant yeast
- 8 grams Salt
- 15 ml Maple syrup
- 20 ml Olive oil
- 30 grams Sunflower seeds
- 30 grams Pumpkin seeds
- 20 grams Sesame seeds
- 10 grams Chia seeds
- 10 grams Flaxseeds
- 15 grams Oats (optional, for topping)
Instructions
In a large mixing bowl, combine the warm water and maple syrup, then sprinkle in the instant yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
Add the olive oil, salt, and whole wheat flour to the yeast mixture. Mix until a rough dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Gradually knead in the sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, and flaxseeds until evenly distributed throughout the dough.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.
After the initial rise, punch down the dough and reshape it into a loaf. Place it in a lightly greased 9x5-inch (23x13 cm) loaf pan.
Cover the pan loosely and let the dough rise again for about 30-40 minutes until it has risen slightly above the edge of the pan.
Preheat the oven to 180°C (350°F). If desired, sprinkle oats or additional seeds on top of the loaf for extra texture and presentation.
Bake the bread in the preheated oven for 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the loaf from the oven and allow it to cool in the pan for 5-10 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 |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3191 mg | 139% | |
| Total Carbohydrate | 337.4 g | 123% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 16.9 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2454 mg | 52% | |
*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.
