Wholewheat loaf with seeds

Wholewheat loaf with seeds: A healthy bite. Image: Silwood School of Cookery.

Wholewheat loaf with seeds – Healthy homemade bread

Grab your apron, get your baking gear and whip together your own homemade wholewheat loaf with seeds.

Wholewheat loaf with seeds

Wholewheat loaf with seeds: A healthy bite. Image: Silwood School of Cookery.

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 bran

  • 4 cups whole wheat flour

  • 15 ml oil of choice

  • 15 ml honey or brown sugar

  • 15 ml salt

  • 100 ml sesame seeds, sunflower seeds and poppy seed

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

  • 15 ml 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

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for deliciously fresh bread recipes to prepare for your family and friends? Just have a look at our recipe page, we have so many tasty options for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.