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100% Whole Wheat Bread with Nuts and Seeds

August 30, 2011 12 Comments

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This whole wheat bread with nuts and seeds is so good that I may not want to buy sandwich bread anymore. It’s addicting – addicting! Don’t say I didn’t warn you.

Let’s make this whole wheat bread!

100% Whole Wheat Bread with Nuts and Seeds l www.littlechefbigappetite.com

You need a few basic ingredients. Whole wheat flour, walnuts, sunflower seeds, flax seed (optional for a nuttier flavor), honey, olive oil, salt and yeast.

For this recipe, you have to chop the walnuts and sunflower seeds into small pieces. A food processor is best, but if you don’t have one, you can use a rolling pin instead. Place the sunflower seeds and walnuts between two pieces of wax or parchment paper and roll the rolling pin over the top, pressing down firmly to ensure you are breaking the nuts and seeds.

Combine the nuts, seeds, flour and remaining ingredients in a large bowl and then add the warm water.

Form the mixture into a shaggy dough ball and let it rest for 20 minutes.

Knead it again to bring the dough together and cover it loosely in the bowl with plastic wrap or a dish towel. Let it rise for two hours.

Once the dough has risen, form it into a log and place it in a lightly greased bread pan. Cover it again loosely with a piece of plastic wrap or dish towel and let it rise again for another two hours.

100% Whole Wheat Bread with Nuts and Seeds

After two hours, the dough should have crowned about 1” to 2” over the top of the pan.

100% Whole Wheat Bread with Nuts and Seeds

Time to place this baby into the oven! Bake the bread at 350 degrees for 40 minutes until golden brown on top.

100% Whole Wheat Bread with Nuts and Seeds

Allow to cool completely and then slice and enjoy!

100% Whole Wheat Bread with Nuts and Seeds

Print
100% Whole Wheat Bread with Nuts and Seeds
Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
 

This whole wheat bread is packed with fiber and healthy goodness! It's delicious for breakfast or thinly sliced for sandwiches.

Course: Bread
Cuisine: American
Keyword: whole wheat, Yeast
Servings: 1 loaf
Author: Rachel (littlechefbigappetite)
Ingredients
  • 4 cups Whole Wheat Flour (16 ounces)
  • 1/4 cup sunflower seeds, chopped (1.25 ounces)
  • 1/4 cup walnuts, chopped (1 ounce)
  • 2 Tablespoons flaxseed (optional)
  • 3 Tablespoons olive oil (1.25 ounces)
  • 5 Tablespoons honey or maple syrup (3.75 ounces)
  • 1 1/2 teaspoons salt
  • 2 1/2 teaspoons instant rapid rise yeast
  • 1 1/3 cups lukewarm water
Instructions
  1. In a medium bowl combine all ingredients. Mix until you have a fairly shaggy dough. Let it rest for 20 minutes, covered. Then, knead the dough until it is fairly smooth. Allow the dough to rise, covered, for two hours, until it is nearly doubled in bulk.
  2. Gently deflate the dough (I just pressed down on it with my fingertips about ten times). Shape it into a log and place it into a lightly greased 8 1/2” x 4 1/2” bread pan. Cover the pan with a clear shower cap (or lightly greased plastic wrap) and let it rise for another 2 hours, until the dough has crowned 1” to 2” over the rim of the bread pan.
  3. Bake the bread in a preheated 350 degree oven for 40 minutes. (Mine was done at about 35 minutes, so make sure not to over bake). Place a piece of aluminum foil over the top of the pan for the final 20 minutes of baking to make sure the top crust doesn’t burn.
Notes

*Recipe adapted from King Arthur Flour

Filed Under: Bread and Muffins Tagged With: flax, sunflower seeds, Walnuts, Whole Wheat

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Reader Interactions

Comments

  1. Susan

    May 22, 2018 at 5:46 pm

    Hi I was wondering if this bread can be made in a bread machine?

    Reply
    • Rachel (littlechefbigappetite)

      May 22, 2018 at 6:07 pm

      Hi Susan, I personally have never made it in a bread machine, but you are welcome to try it! I’d love to know how it turns out.

      Reply
    • Randy Cook

      March 17, 2019 at 9:43 am

      I made this in my bread machine, and it was FANTASTIC!!! I had to cut back to 3.5 cups of flour and 1.25 cups of water, due to machine recommendations of 4.25 cup limitation of dry ingredients. I Repeat, FANTASTIC bread!!!

      Reply
      • Rachel (littlechefbigappetite)

        March 22, 2019 at 10:37 am

        Hi Randy, that makes me SO HAPPY to hear!!! Thank you for letting me know!

        Reply
  2. Beth

    March 18, 2019 at 8:08 am

    Looks delicious — just what I was hoping for with my SEARCH! We are trying to eliminate sugar around here’s (BOO😢), so can I reduce the amount of honey; if so, how little “will do?” Thanks much for your help and for posting such detailed directions! Happy Monday…

    Reply
    • Rachel (littlechefbigappetite)

      March 22, 2019 at 10:39 am

      Thanks for asking Beth. I haven’t made this recipe any other way, so I can’t guarantee the results, but why not try cutting the honey in half to 2.5 Tablespoons. If you try it, please let me know how it turns out!

      Reply
    • Kim

      September 6, 2019 at 9:15 am

      Hi, Beth. I have a recipe for 100% whole wheat sandwich bread I found somewhere that originally called for 1/4 cup honey, which was too much, IMO. I played around with it and reduced the amount of sweetener to 2 teaspoons (yes-teaspoons) of real maple syrup, and no honey at all. Both my husband and I actually love the change, and the bread tastes a lot better. My husband even commented after tasting it for the first time that this was real bread! I’m going to try Rachel’s nut bread recipe as written, except for the honey-which I will change to maple syrup, and will drop the amount down to two teaspoons and see what happens. I also use only white whole wheat flour which I grind as needed, as we much prefer it’s flavor to red wheat berries. I will also do the dough in my bread machine, then transfer to a bread pan for a final rise and bake. Thanks for sharing, Rachel!

      Reply
  3. Kelly

    February 14, 2020 at 10:44 am

    I’ve never made bread before and I tried this one. It was delicious and super easy to make. Thanks so much for the great recipe!

    Reply
    • Rachel (littlechefbigappetite)

      February 16, 2020 at 2:54 pm

      I’m so glad you liked it!!

      Reply
  4. Sally

    November 29, 2020 at 6:50 am

    A question
    In the beginning it says leave the shaggy dough to rise for two hours but the full recipe below says to leave it for twenty minutes then knead u til smooth and then let rest for two hours.
    Which one should I follow ?

    Reply
    • Rachel (littlechefbigappetite)

      December 18, 2020 at 10:25 am

      Hi Sally, you let the dough rest for 20 minutes, then knead it until smooth and let it RISE for 2 hours. Follow the directions in the recipe card 🙂 Thanks for trying this recipe!

      Reply
  5. Emma

    April 2, 2022 at 10:31 am

    Question! I followed the measurements to a T (though I didn’t use flaxseed) and I ended up with a very dense, stiff dough that tore the whole time I was trying to knead it. I’m sure I did something wrong, I’m just not sure what? Anyone have any tips?

    Reply

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