Whole Wheat Bread with Sunflower Seeds
Discover the wholesome goodness of homemade Whole Wheat Bread with Sunflower Seeds—a recipe that perfectly blends nutritious ingredients with rustic flavor. Made with hearty whole wheat flour, naturally sweetened with honey, and enriched with nutty sunflower seeds, this bread delivers a satisfying texture and rich taste. The dough is lovingly kneaded for optimal softness and topped with optional rolled oats for a decorative, bakery-style finish. Whether served as a morning toast, a sandwich base, or a side for soups and stews, this loaf is a versatile and nutritious addition to your table. With simple, step-by-step instructions and a hands-on preparation time of just 20 minutes, this bread is the perfect way to embrace the joys of baking from scratch. Ideal for anyone seeking homemade bread that is both wholesome and bursting with flavor!
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Recipe Information
Ingredients
- 3.5 cups Whole wheat flour
- 2.25 teaspoons Active dry yeast
- 1.5 teaspoons Salt
- 1.25 cups Warm water (110°F/45°C)
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 0.5 cups Sunflower seeds
- 2 tablespoons Optional: Rolled oats (for topping)
Instructions
In a large mixing bowl, combine the warm water, honey, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.
Add the olive oil, salt, and half the whole wheat flour (about 1.75 cups) to the bowl. Stir to form a thick batter.
Gradually add the remaining whole wheat flour (1.75 cups) and mix until a shaggy dough forms. If the dough is too sticky, add a bit more flour, a tablespoon at a time.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
Gently knead in the sunflower seeds, ensuring they are evenly distributed throughout the dough.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for 1 hour, or until it doubles in size.
Punch down the dough to release air bubbles and shape it into a loaf. Place the loaf in a greased 9x5-inch bread pan.
Optionally, sprinkle rolled oats over the top of the loaf for a decorative and flavorful topping. Gently press them onto the surface to ensure they stick.
Cover the loaf with a kitchen towel and let it rise again for 30-40 minutes, or until it has doubled in size.
Preheat your oven to 375°F (190°C). Once the dough has risen, bake the bread for 35-40 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. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 189 mg | 4% | |
*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.
