Why You’ll Love This Recipe
The hearty, nutty flavor of whole wheat flour is enhanced by the addition of toasted seeds, giving this bread a unique, crunchy texture. It’s an easy-to-make, no-fuss recipe that results in a rustic, nutritious loaf. Perfect for breakfast, sandwiches, or as a side with soups and stews!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 3/4 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tbsp instant yeast
- 1 tbsp kosher salt
- 1/2 cup mixed seeds (sunflower, flax, sesame, etc.)
- 1 tbsp honey
- 2 tbsp olive oil
- 1 1/4 cups warm water (105-115°F)
Directions
- Toast the Seeds: Preheat oven to 350°F. Spread seeds on a baking sheet and toast for 5-10 minutes, until fragrant.
- Mix Dry Ingredients: Combine toasted seeds, whole wheat flour, all-purpose flour, salt, and yeast in a bowl.
- Add Wet Ingredients: Add honey, olive oil, and warm water. Mix into a dough ball.
- Knead Dough: Turn out the dough and knead for 10 minutes until smooth.
- First Rise: Place dough in a greased bowl, cover, and let rise for 1 hour.
- Shape and Bake: Shape the dough into a loaf, let it rise again for 30 minutes, and bake at 375°F for 30-35 minutes.
Servings and Timing
- Servings: 1 loaf (12 slices)
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 35 minutes
- Total Time: 2 hours
Variations
- Add nuts: Mix in walnuts or almonds for extra crunch.
- Use different seeds: Try a blend of pumpkin, chia, or poppy seeds for variety.
Storage/Reheating
- Store at room temperature for up to 3 days.
- Freeze slices for longer storage. Reheat in a toaster or oven.
FAQs
Can I make this gluten-free?
You can use a gluten-free flour blend, but the texture may vary.
How do I know when the bread is done?
It should sound hollow when tapped on the bottom.
Can I use regular yeast instead of instant yeast?
Yes, but increase the rising time by about 15-20 minutes.
How can I make the crust softer?
Cover the bread with foil during the last 10 minutes of baking.
How long does the bread last?
It stays fresh for up to 3 days at room temperature or up to 3 months in the freezer.
Conclusion
This seeded whole wheat bread is a simple, nutritious option that’s perfect for a variety of meals. With its hearty texture, slight sweetness, and crunchy seeds, it’s sure to be a hit with your family.
Print
Seeded Whole Wheat Bread
- Total Time: 2 hours
- Yield: 1 loaf (12 slices)
- Diet: Vegetarian
Description
This seeded whole wheat bread is a wholesome, flavorful loaf, perfect for sandwiches or enjoying with spreads. Made with whole wheat flour, a mix of toasted seeds, and a touch of honey and olive oil, it offers a hearty texture and a slightly crunchy crust. Easy to make and nutritious, it’s ideal for breakfast, as a side dish, or paired with soups and stews.
Ingredients
2 3/4 cups whole wheat flour
1 cup all-purpose flour
1 tbsp instant yeast
1 tbsp kosher salt
1/2 cup mixed seeds (sunflower, flax, sesame, etc.)
1 tbsp honey
2 tbsp olive oil
1 1/4 cups warm water (105-115°F)
Instructions
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Toast the Seeds: Preheat your oven to 350°F. Spread the seeds on a baking sheet and toast for 5-10 minutes, or until fragrant.
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Mix Dry Ingredients: Combine the toasted seeds, whole wheat flour, all-purpose flour, salt, and yeast in a large bowl.
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Add Wet Ingredients: Add honey, olive oil, and warm water. Mix to form a dough ball.
-
Knead the Dough: Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
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First Rise: Place the dough in a greased bowl, cover it, and let it rise for 1 hour, or until doubled in size.
-
Shape and Bake: Shape the dough into a loaf and let it rise for 30 minutes. Bake in a preheated oven at 375°F for 30-35 minutes or until golden brown.
Notes
Add Nuts: Mix in chopped walnuts or almonds for extra crunch and flavor.
Different Seeds: You can experiment with other seeds like pumpkin, chia, or poppy seeds for variety.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread, Healthy, Whole Grain
- Method: Baking
- Cuisine: American
