Ingredients
Scale
- 3 cups of whole wheat flour
- 1 cup of mixed seeds (sunflower, pumpkin, flaxseed, and sesame)
- 1 ½ cups of warm water
- 2 tablespoons of honey or maple syrup
- 2 teaspoons of active dry yeast
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- Optional: chopped nuts or dried fruits for added flavor
Instructions
- Activate the yeast by combining warm water, honey, and yeast in a small bowl. Let sit for about 5-10 minutes until frothy.
- In a large mixing bowl, combine the whole wheat flour, salt, and mixed seeds. Mix well.
- Add the activated yeast mixture and olive oil to the dry ingredients. Stir until a sticky dough forms.
- Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a round or oval loaf.
- Transfer the shaped dough onto a parchment-lined baking sheet. Let it rise for an additional 20-30 minutes.
- Bake in the preheated oven for 35-40 minutes until golden brown and hollow when tapped on the bottom.
- Allow the Seed Loaf to cool on a wire rack before slicing and serving.
Notes
- Store the Seed Loaf in an airtight container or bread box at room temperature for up to 2 days.
- For longer storage, wrap tightly in plastic wrap or foil and freeze for up to 3 months.
- To reheat, toast slices or warm in a low oven for a fresh-baked taste.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 50g)
- Calories: 180 kcal Kcal
- Sugar: 4g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
