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!
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.
After two hours, the dough should have crowned about 1” to 2” over the top of the pan.
Time to place this baby into the oven! Bake the bread at 350 degrees for 40 minutes until golden brown on top.
Allow to cool completely and then slice and enjoy!
This whole wheat bread is packed with fiber and healthy goodness! It's delicious for breakfast or thinly sliced for sandwiches.
- 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
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.
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.
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.
*Recipe adapted from King Arthur Flour