Whole Wheat Multiseed Bread
Elevate your baking game with this wholesome Whole Wheat Multiseed Bread, a nutritious and flavorful loaf packed with the goodness of sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and chia seeds. This hearty bread combines the nutty richness of whole wheat flour with the structure of bread flour, making it the perfect blend of healthy and fluffy. Sweetened naturally with honey and enriched with olive oil, every bite is subtly sweet and delightfully moist. An ideal choice for breakfast or lunch, this homemade bread pairs beautifully with avocado toast, soups, or simply slathered in butter. Easy to make with just 20 minutes of prep time, it’s a versatile, nutrient-packed staple for any kitchen. Perfect for those seeking high-fiber, nutrient-dense recipes, this loaf is sure to impress!
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Recipe Information
Ingredients
- 360 grams whole wheat flour
- 240 grams bread flour
- 10 grams active dry yeast
- 360 milliliters warm water
- 30 grams honey
- 30 milliliters olive oil
- 10 grams salt
- 40 grams sunflower seeds
- 30 grams pumpkin seeds
- 20 grams flaxseeds
- 20 grams sesame seeds
- 10 grams chia seeds
Instructions
In a large mixing bowl, dissolve the active dry yeast in warm water (about 38°C or 100°F) and let it sit for about 5 minutes until it becomes frothy.
Add honey and olive oil to the yeast mixture and stir to combine.
In a separate bowl, combine whole wheat flour, bread flour, and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon until the dough starts to come together.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
Gradually incorporate the sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and chia seeds into the dough while kneading, ensuring they are evenly distributed.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Once risen, punch down the dough to release the air and then shape it into a loaf.
Transfer the dough to a greased 9x5 inch loaf pan, cover it again, and allow it to rise for another 30 minutes or until it has doubled in size.
Preheat the oven to 190°C (375°F).
Bake the bread in the preheated oven for 30-35 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 before transferring it to a wire rack to cool completely.
Slice and enjoy your homemade whole wheat multiseed bread.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 2.3 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 207 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.
