Whole Wheat Bread with Flax and Sunflower Seeds Bread Machine
Elevate your homemade bread game with this hearty, nutrient-packed Whole Wheat Bread with Flax and Sunflower Seeds, effortlessly made in your bread machine. Combining the wholesome goodness of whole wheat flour, nutty flaxseeds, and crunchy sunflower seeds, this bread is a high-fiber, protein-rich option perfect for sandwiches, toast, or as a nourishing side to any meal. The addition of vital wheat gluten ensures a soft, structured loaf, while honey and olive oil lend a touch of natural sweetness and moisture. With minimal prep time and the convenience of a bread machine, this recipe delivers bakery-quality results right in your kitchen. Whether you’re meal prepping or simply craving fresh, homemade bread, this loaf is sure to become a staple.
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 2 tablespoons Honey
- 1.5 tablespoons Olive oil
- 1.5 teaspoons Salt
- 3.25 cups Whole wheat flour
- 2 tablespoons Vital wheat gluten
- 2 tablespoons Flaxseeds
- 3 tablespoons Shelled sunflower seeds
- 2.25 teaspoons Active dry yeast
Instructions
Add the warm water, honey, and olive oil to the bread machine pan first. Make sure the water is warm but not hot (about 110°F is ideal).
Sprinkle the salt evenly over the liquid ingredients in the pan.
Add the whole wheat flour to the pan, spreading it evenly to cover the liquids.
Sprinkle the vital wheat gluten, flaxseeds, and sunflower seeds over the flour.
Make a small well in the center of the flour mixture using your finger or the back of a spoon, ensuring it doesn't reach the liquid below. Add the active dry yeast to this well.
Place the pan into the bread machine and close the lid.
Select the whole wheat setting on the bread machine, set the crust color (light, medium, or dark based on your preference), and start the machine.
Once the bread machine completes the cycle (kneading, rising, and baking), carefully remove the bread pan using oven mitts.
Turn the bread out onto a wire cooling rack immediately and allow it to cool completely before slicing (about 30 minutes). This helps the bread set properly and ensures even slicing.
Serve the bread fresh, or store it in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 334.6 g | 122% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 39.0 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2149 mg | 46% | |
*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.
