Seeded Whole Wheat Bread

Today I’ve decided to try my hands at making whole wheat bread with seed. I visited the Bulk Barn store and picked up some golden flax seeds, ground flax seeds, sesame seeds, and hemp seeds. Off course there are many types of bread with seeds you can buy at the grocery store but they are quite costly. It can cost up to $5.00 per loaf and  you have no control over the ingredients used.

When making your own bread you can control the ingredients, such as, instead of butter, margarine, or vegetable oil you can use olive oil. For me, the best part of making bread is that the process is therapeutic, plus a loaf of bread cost about a dollar to make.

Easy Seeded Whole Wheat Bread Recipe

Prep Time: 3+ hr / Cook Time: 25-30 min / Serves: 2 loaf

Ingredients

  • 4 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1/3 cup ground flax seeds
  • 1/4 toasted sesame seeds
  • 1/4 cup hemp seeds
  • 2 3/4 cup water
  • 3 tsp sugar
  • 2 tsp salt
  • 2 tbsp olive oil
  • 3 tsp instant dry yeast
  • extra sesame seeds or golden flax seeds to sprinkle of top

Instructions

  1. Using a bowl or measuring cup dissolve sugar with warm water. Making sure water is 105-110 degrees F, sprinkle on instant dry yeast. Let solution sit for 5-10 minutes until yeast develop foam
  2. Place flour, salt, ground flax seeds, toasted sesame seeds, and hemp seeds into mixing bowl of stand mixer fitted with flat beater and mix all dry ingredients for a minute or two. I sometimes use dough hook for this task as well, depending on how lazy I get.
  3. Add yeasted solution and olive oil and knead for 5-8 minutes or until a slightly sticky dough formed. If dough is too sticky add flour a tsp at a time and if dough is too dry add water a tsp at a time
  4. Turn dough on to slightly floured surface and continue kneading by hand for another couple of minutes. Stop kneading when you poke the dough and it springs back
  5. Slightly oil a large bowl and the dough and cover with plastic wrap and allow dough to proof in a warm and draft free area for about 90 minutes. The oven with the oven light on is a great spot to use for proofing
  6. When dough doubles in size punch down the dough by gently pressing the dough to flatten it
  7. Divide into two portions and gently stretch each piece out to a rectangle with the dough’s width matching the length of the loaf pan
  8. Fold the dough like you would a letter, and place the dough with the folded flap facing down into a lightly oiled loaf pan
  9. Sprinkle some seeds on top, cover with plastic wrap and allow to proof for another 90 minutes
  10. Preheat oven to 375
  11. Brush on room temperature milk wash (optional), and bake for 25-30 minutes or when your seeded whole wheat bread is nice golden brown
  12. Turn bread loaf on to cooling rack and cool for at least 30 before slicing into your seeded bread

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