Wholewheat loaf with seeds – Healthy homemade bread

The familiar fragrance of bread baking in the oven fills any home instantly with a feeling of comfort. This wholewheat loaf with seeds is not only delicious but loaded with all the goodness nature has to offer.

There is something so satisfying about baking your own loaf of bread at home. The best thing about homemade bread is that you can decide what to add to your recipe to make it even more tasty and wholesome.

This recipe includes a variety of seeds like sesame seeds, sunflower seeds and poppy seeds as well as roasted pecan nuts. However, nothing stops you from being creative and experiment with a variety of nuts and seeds.

Preparing this wholewheat loaf with seeds will not take much time but you need to allow the dough to rise before baking it in the oven. The bread also needs to be baked for 90 minutes at two temperature settings.

So, grab your apron, get your baking gear and bake your own homemade wholewheat loaf with seeds. When fresh from the oven, slather with butter and other toppings of your choice.  

Wholewheat loaf with seeds recipe

4 from 4 votes

Recipe by Silwood School of Cookery Course: SidesCuisine: GlobalDifficulty: Easy

Servings

1

loaf

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Rising Time

60

minutes

Total time

2

hours 

55

minutes

Ingredients

• 1 cup 1 bran

• 4 cups 4 whole wheat flour

• 15 ml 15 oil of choice

• 15 ml 15 honey or brown sugar

• 15 ml 15 salt

• 100 ml 100 sesame seeds, sunflower seeds and poppy seed

• 100 g 100 roasted pecan nuts (or nuts of choice)

• 15 ml 15 instant yeast

• lukewarm water

Method

• Mix the bran, flour, oil, honey or sugar, salt, seeds, nuts and yeast in a bowl.
• Make a well in the centre of the dry mixture and pour in enough warm water to form a dropping consistency (thick cake batter).
• Cover and leave the mixture in a warm place to double in size (bulk ferment). Once doubled, stir well to knock out the air.
• Pour the mixture into a well-greased 750 g loaf pan. Cover and set aside to prove for about one hour until the mixture has risen to fill the pan.
• Bake at 200°C for approximately. 45 minutes, turn down to 160°C and continue baking for another 45 minutes.
• Allow cooling before slicing.

Notes

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