Description
A wholesome and hearty Seeded Whole Wheat Bread made with a blend of whole wheat and all-purpose flours, enriched with mixed seeds for a nutty flavor and satisfying crunch. This bread features a soft interior with a golden crust topped with a seed blend, perfect for sandwiches or toast.
Ingredients
Scale
Dough Ingredients
- 1/2 cup (70g) mixed seeds (flax, sunflower, sesame)
- 2 3/4 cups (330g) whole wheat flour
- 1 cup (120g) all purpose flour
- 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
- 1 tablespoon honey
Topping
- 1 large egg
- 1 tablespoon water
- 1/4 cup (35g) mixed seeds (flax, sunflower, sesame)
- Extra olive oil for greasing
Instructions
- Toast the seeds: Preheat the oven to 350°F. Spread the 1/2 cup mixed seeds on a baking sheet in a single layer and toast for 5 to 10 minutes until fragrant and lightly browned, checking after 5 minutes to prevent burning. Turn off the oven and allow seeds to cool slightly.
- Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, toasted seeds (still warm is fine), kosher salt, and instant yeast to combine evenly.
- Add the wet ingredients: Pour in the hot water, olive oil, and honey. Stir with a wooden spoon until the dough begins to form a rough ball.
- Knead the dough: Transfer the dough to a lightly floured surface and knead by hand for about 10 minutes until smooth and elastic. The dough may be sticky at first; avoid adding extra flour unless absolutely necessary, incorporating any stickiness back into the dough as it becomes workable.
- First rise: Shape the dough into a tight ball and place it in a clean bowl lightly greased with olive oil. Cover and leave in a warm spot to rise for about 1 hour or until doubled in size.
- Shape the dough: Grease a loaf pan with olive oil. Lightly flour a clean surface and invert the dough so the smooth side is down. Gently press and stretch the dough into a square roughly the width of the pan. Roll into a log shape, pinch the seam to seal, and place seam-side down in the prepared pan.
- Add the seed topping: Whisk the egg and 1 tablespoon water to create an egg wash. Brush this lightly over the loaf top and sprinkle with 1/4 cup untoasted mixed seeds evenly.
- Proof: Cover the loaf loosely and allow it to rise in a warm area for 30 to 60 minutes until the dough nearly reaches or slightly tops the loaf pan rim. Meanwhile, preheat the oven to 350°F.
- Bake: Place the loaf in the oven and bake for 50 to 60 minutes until golden brown. The bread is done when an instant read thermometer inserted into the center reads 190°F.
- Cool: Remove the bread from the pan and place on a wire rack to cool completely before slicing to achieve the best texture.
Notes
- You can substitute the mixed seeds with any seed combination you prefer, such as pumpkin seeds or chia seeds.
- Using hot water between 105 to 115°F helps activate the yeast properly without killing it.
- Do not add too much flour when kneading; a slightly sticky dough produces a softer bread.
- Letting the bread cool completely before slicing prevents it from becoming gummy.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: whole wheat bread, seeded bread, homemade bread, healthy bread, toasted seeds, wheat loaf
