whole grain bread

Easy, 9-ingredient seeded whole grain bread with oats, sunflower seeds, and flaxseed. Naturally sweetened, hearty, wholesome, and SO simple to make! Mix, rise, bake.

The Easiest Whole Grain Seeded Bread

water

Tbsp fast-acting yeast ((1 packet yields ~3/4 Tbsp

Tbsp salt

Tbsp flaxseed meal

Bob’s Red Mill Whole-Wheat Pastry Flour

Bob’s Red Mill Unbleached All-Purpose Flour

Tbsp sunflower seeds

Tbsp rolled oats

Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, maple syrup (or other sweetener), salt, flaxseed meal, and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides - about 3 3/4 cups total (amount as original recipe is written // adjust if altering batch size).

Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, if you only have 2 hours, let rise at room temperature and skip the fridge (though a longer rise is best).

Use fingers to create a small hole in the dough and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape.

Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.

Preheat oven to 425 degrees F (218 C)* toward the end of the dough resting time and place a metal or cast iron pan (NOT glass, Pyrex, or ceramic) on the lowest oven rack. Also have 1 cup of hot water ready.

When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.

Place in oven on middle rack. Then carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly.

Bake the bread for 26 to 35 minutes, or until deep golden brown and risen.

Remove the bread from the oven and let rest in the pan for 5 minutes. Then carefully remove from pan and transfer to a cooling rack to cool. Let it cool completely before slicing for best results (otherwise it can be doughy in the middle).

Store leftovers in a plastic bag at room temperature for up to a few days. Transfer to freezer for longer term storage.

https://www.youtube.com/watch?v=dKon3V5SETY

Easy, 9-ingredient seeded whole grain bread with oats, sunflower seeds, and flaxseed. Naturally sweetened, hearty, wholesome, and SO simple to make! Mix, rise, bake.

Full Recipe: https://minimalistbaker.com/the-easiest-whole-grain-seeded-bread/
 
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The Easiest Whole Grain Seeded Bread | Minimalist Baker Recipes

An easy spelt bread recipe, made with 100% whole grain spelt flour, for the perfect sandwich bread. You're just over two hours away from homemade bread, and about 10 minutes of active kitchen time.

Simple Spelt Bread Recipe

60 ml warm water

yeast

honey or maple syrup

250 ml non-dairy milk

olive oil

whole sprouted spelt flour

sea salt

Add the water and honey to a large bowl, or the bowl of your stand mixer. Sprinkle the yeast overtop and let it sit for ten minutes. After ten minutes, it should be foamy. If the mixture doesn't foam, discard - you need new yeast.

Add the milk, olive oil, 2 cups (300g) of the flour, and the salt. Stir with a wooden spoon until a loose dough forms.

Add the remaining flour 1/2 cup at a time, kneading between each addition, until a smooth, springy dough forms. This should take 6-8 minutes. It should be quite smooth and not really sticky. If you're using a stand mixer, use the dough attachment for this.

Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. This is called proofing.

When the dough has risen, punch it down gently and place it into a parchment-lined or well greased standard-size** loaf pan, tucking any untidy ends underneath. Cover with a tea towel and place the loaf into a warm place to rise again for half an hour longer. While it&#39;s rising, heat your oven to 180°C (350°F).

Bake the bread for about 45 minutes, or until golden, and it sounds hollow when tapped. Remove from the pan and cool for ten minutes on a rack before cutting.

Store the bread in a sealed container for up to three days, or freeze for up to a month.

https://embed.mediavine.com/videos/vpxbqfs8wlfyhsrrucxs

An easy spelt bread recipe, made with 100% whole grain spelt flour, for the perfect sandwich bread. You’re just over two hours away from homemade bread, and about 10 minutes of active kitchen time.

Simple Spelt Bread

This classic homemade stuffing recipe is a healthy take on the traditional. Featuring whole grain bread and olive oil, it's even more delicious!

Whole Grain Classic Stuffing

onion

celery

leeks

sage leaves, chopped

fresh parsley, chopped

salt

black pepper

vegetable broth

Preheat oven to 375°F. Cut bread into cubes. Place on a baking sheet and bake for 15 to 25 minutes until browned and toasted, stirring and checking occasionally.

Chop the leeks (watch the video!): Chop off the dark green stems and the root of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moon shapes. Rinse thoroughly in a colander to remove any dirt. Chop the sage and parsley.

In a skillet, heat the olive oil over medium-high heat. Add celery, onion and leeks with a few pinches kosher salt; cook 6 to 8 minutes, stirring frequently, until tender. Remove from the heat and stir in the herbs.

Place the bread cubes and vegetables in a bowl, add 1 teaspoon kosher salt and a generous amount of fresh ground black pepper, and mix to combine.

Pour the mixture into a 9 x 13 baking dish and add 3 cups vegetable broth. Cover and bake for 20 minutes. Uncover, and bake for about 25 minutes, until browned.

100% whole wheat bread recipe. All Whole wheat flour sandwich Bread. 100 percent wheat flour bread. Easy, soft, moist, not dense. Dairy-free Vegan

100% Whole Wheat Bread Recipe

whole wheat flour

maple syrup

tbsp active yeast (1 tablespoon = 3 tsp)

tbsp oil

lemon

tsp cumin

oil butter

Mix the ingredients under Sponge in a bowl. Mix for 2 to 3 minutes until a smooth batter and you can feel the gluten forming. It will start to get a bit stringy

Let the bowl sit for 1 hour in a warm place. (Use a large bowl as the sponge will triple)

In a stand mixer, add the sponge. Mix the salt into the 2 cups flour and add the flour to the stand mixer. Start kneading. Add in the oil, cumin, lemon juice and water and continue to knead for 5 minutes. Let the dough rest for 5 minutes. Check the dough to see if it needs more flour or water (it should be soft and smooth. not stiff and not sticky). Add more water if needed. .

Knead for another 5 to 8 minutes. The dough should not break immediately when a small portion is pulled out. (I knead at setting 2 on my kitchen aid). You can let the dough rest for 15-20 minutes at this point.

Shape the dough into a fat 9 by 5 rectangle. Fold in the 5 inch side. then roll the longer side like a jelly roll. Seal by pinching. Roll the log a little to even it out in thickness. Place in the parchment lined or well greased bread pan (9 by 5 inch). Spray water on top. Sprinkle sesame seeds or oats. Spray water again. Cover with a towel and let rise for 50 minutes to an hour or until it doubles or the bread domes over the pan edge. (You want to give the bread enough time to rise and get airy. the time depends on the ambient temperature.)Spray water, then spray oil on the top.

Pre-heat the oven to 350 degrees F / 180ºc. Bake the bread for 40 minutes.

Remove the bread pan from the oven and brush oil or vegan butter on top. Remove the bread from the pan after 5 to 10 minutes. Let it cool completely before slicing with a serrated knife.

Store in a bread container on the counter for upto 2 days or refrigerate for upto a week.

I’m in my 70s and this is the first time I have ever been motivated to review a recipe. The results I get from this bread recipe are excellent every time. Not heavy and dense like other recipes I’ve tried. Besides that, it’s so easy and mess-free. I follow the directions precisely. I cannot recommend this recipe. Highly enough. Truly perfect as is.

Edit: it turned out perfectly well!! My husband loves it. Next i would be extra careful! Thank you so much for sharing Richa! ❤️

I have been experimenting on whole-wheat bread recopies. By far this is the best I found. Everything turned out perfect.

This is by far the best whole-wheat bread I've ever had, and it will now be our go-to daily bread!
If anyone wants to bake it in a large pullman (13x4x4), scaling to 18 servings is perfect for a square loaf using the lid (bake for 25 minutes lid on, 15 minutes lid off), or doubling works for a tall round-topped loaf without the lid (40 minutes bake). Either way, still do three balls to maintain structure across the loaf :).
Thank you, Richa, for another amazing recipe!

Thank you so much Richa for sharing this recipe. Today is the fourth Time I am making this bread and every time it turns out amazing. I just want to know if I can use vanilla honey as sweetener.
Can I request you to share barley whole wheat bread recipe as well.

Top 4 whole grain bread recipes from across the web

The most viewed whole grain bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Easiest Whole Grain Seeded Brea...

Simple Spelt Bread Recipe

Whole Grain Classic Stuffing

100% Whole Wheat Bread Recipe

Top 4 whole grain bread recipes from across the web

The most viewed whole grain bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Easiest Whole Grain Seeded Brea...

Simple Spelt Bread Recipe

Whole Grain Classic Stuffing

100% Whole Wheat Bread Recipe

The most viewed whole grain bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine