Seeded Whole Wheat Bread
User Reviews
4.0
18 reviews
Good
-
Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Servings
12 slices (1 loaf)
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Calories
2162 kcal
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Course
Bread
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Cuisine
American-Mediterranean Fusion
Seeded Whole Wheat Bread
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With its tender, fluffy center and perfectly crunchy yet delicate crust, this wholesome whole wheat loaf is well-worth the time it takes to make it!
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Ingredients
For the Dough
- 1/2 cup (70g) mixed seeds, such as flax, sunflower, and sesame
- 2 3/4 cups (330g) whole wheat flour
- 1 cup (120g) all purpose flour (see note)
- 1 tablespoon (9g) kosher salt
- 1 tablespoon instant yeast
- 1 1/4 cups (300ml) hot water (105 to 115°F)
- 2 tablespoons extra virgin olive oil, plus more for greasing
- 1 tablespoon honey
For the Topping
- 1 large egg
- 1 tablespoon water
- 1/4 cup (35g) mixed seeds, such as flax, sunflower, and sesame
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Instructions
- Toast the seeds: Preheat the oven to 350°F. Spread the 1/2 cup mixed seeds into a single layer on a baking sheet and toast in the preheated oven for 5 to 10 minutes, until fragrant and light brown. Start checking after 5 minutes so they don't burn. Turn off the oven and set the seeds aside to cool slightly.
- Mix the dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, toasted seeds (it's okay if they're still warm), salt, and yeast.
- Add the wet ingredients: Pour in the water, olive oil, and honey. Mix with a wooden spoon until the dough comes together into a rough ball.
- Knead the dough: Scrape the dough onto a lightly floured surface. Knead by hand for 10 minutes until smooth. At first, the dough will seem too sticky, but it will become more manageable as you knead it. Try not to add much flour. If the dough sticks to your hands or the countertop, let it be and reincorporate it into the dough once the dough loses some of its stickiness.
- First rise: Shape the dough into a taught ball. Grease a clean bowl with a thin layer of olive oil and place the ball of dough in the bowl. Cover and leave it in a warm place to rise for about 1 hour, or until roughly doubled in size.
- Shape the dough: Grease a loaf pan with olive oil and set aside. Lightly dust a clean work surface with flour. Place the dough upside down on the surface so the smooth side is facing down. Gently press and stretch the dough to shape it into a square the same width as the bottom of the loaf pan. Roll the dough into a log and pinch the seam. Place the loaf in the greased pan.
- Add the mixed seed topping: Make an egg wash by beating an egg and 1 tablespoon of water in a small bowl with a fork. Brush the top of the loaf lightly with the egg wash. Sprinkle the top with 1/4 cup of untoasted mixed seeds.
- Proof: Cover the pan loosely. Leave it in a warm place to rise for 30 minutes to an hour. The dough should reach the rim of a 9x5-inch loaf pan or about 1-inch above the rim in an 8 1/4x4 1/2-inch pan. Meanwhile, preheat the oven to 350°F.
- Preheat the oven and bake: Bake the loaf in the hot oven until it’s golden brown, 50 to 60 minutes. If you have a digital thermometer, the loaf is done when the interior reaches 190°F.
- Cool: Remove the loaf from the pan and set it on a rack to cool. As tempting as warm bread is, for the best texture, let it cool completely before slicing.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- and
- honey
- used in this recipe.
- Storage: Store the bread in an airtight container, a bread box, a cloth bag, or a paper bag for up to 3 days.
- To make it 100% whole wheat: Simply swap the all purpose flour for whole wheat flour, but keep in mind the loaf will not rise as much.
- th another liquid sweetener, such as maple, date, or agave syrup.
- Knead the dough with a dough hook on speed 2 for 5 to 7 minutes, or until the dough no longer sticks to the sides of the bowl and gathers around the dough hook.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
- Storage: Store the bread in an airtight container, a bread box, a cloth bag, or a paper bag for up to 3 days.
- To make it 100% whole wheat: Simply swap the all purpose flour for whole wheat flour, but keep in mind the loaf will not rise as much.
To make it vegan:
Swap the egg: My top recommendations would be to use Just Egg (vegan egg replacement) thinned with a splash of plant-based milk, or to use aquafaba. Swap the honey: With another liquid sweetener, such as maple, date, or agave syrup.
- Swap the egg: My top recommendations would be to use Just Egg (vegan egg replacement) thinned with a splash of plant-based milk, or to use aquafaba.
- Swap the honey: With another liquid sweetener, such as maple, date, or agave syrup.
- To knead in a stand mixer: Knead the dough with a dough hook on speed 2 for 5 to 7 minutes, or until the dough no longer sticks to the sides of the bowl and gathers around the dough hook.
Nutrition Information
Show Details
Calories
216.2kcal
(11%)
Carbohydrates
30.1g
(10%)
Protein
7.3g
(15%)
Fat
7.8g
(12%)
Saturated Fat
1.1g
(6%)
Polyunsaturated Fat
0.7g
Monounsaturated Fat
1.9g
Trans Fat
0.002g
Cholesterol
13.6mg
(5%)
Sodium
587.7mg
(24%)
Potassium
120.3mg
(3%)
Fiber
4.2g
(17%)
Sugar
1.7g
(3%)
Vitamin A
22.5IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
13.6mg
(1%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 12slices (1 loaf)
Amount Per Serving
Calories 2162 kcal
% Daily Value*
| Calories | 216.2kcal | 11% |
| Carbohydrates | 30.1g | 10% |
| Protein | 7.3g | 15% |
| Fat | 7.8g | 12% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 1.9g | 10% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 13.6mg | 5% |
| Sodium | 587.7mg | 24% |
| Potassium | 120.3mg | 3% |
| Fiber | 4.2g | 17% |
| Sugar | 1.7g | 3% |
| Vitamin A | 22.5IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 13.6mg | 1% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
18 reviews
Good
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