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Whole Grain Seeded Sandwich Bread

Homemade whole wheat bread made with flax, sunflower, pumpkin, hemp, sesame, poppy, and chia seeds.
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Whole Grain Seeded Sandwich Bread
94% of users like this recipe
( 18 votes )

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Servings: 8
Total Time: 5 hours
Recipe by: Rae

Ingredients

1 cup warm water
2 TBSP olive oil
2 TBSP honey
2 TBSP molasses
1 package dry yeast (1 1/2 tsp)
3 2/3 cup whole wheat flour
2 TBSP vital wheat gluten
1/2 cup ground flax seeds
1 1/2 tsp salt
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup hemp seeds
2 TBSP plain yogurt
not quite 2/3 cup whole milk
1 egg white, lightly beaten
1/4 cup rolled oats
1/2 tsp poppy seeds
1/2 tsp chia seeds
1/2 tsp sesame seeds
SPECIAL EQUIPMENT:
stand mixer
parchment paper
spray bottle with water

Directions

1. In the bowl of your stand mixer mix the water, oil, honey, and molasses and whisk together.

2. Sprinkle the yeast over the mixture and let sit for 5 minutes.

3. In the meantime mix the flour, wheat gluten, flax seeds, salt, pumpkin seeds, sunflower seeds, and hemp seeds in a separate bowl and mix together.

4. Add the yogurt to a measuring cup and fill to the 2/3 cup mark with whole milk and stir. Add the dry mixture and yogurt-milk mixture into the stand mixer bowl with the yeast mixture, mix on low speed for 15 minutes.

5. Liberally oil a bowl and pour the batter into it. Cover loosely with a cloth and set in a warm place for 45 minutes or until the dough has doubled in size.

6. Line a 9x5 loaf pan with parchment paper and brush it with oil. Scrape the dough into the pan and spread evenly. Brush with egg white and sprinkle with the seeds and rolled oats. Cover loosely again and set in a warm area for 45 more minutes. The dough should rise up the sides of the pan.

7. Preheat the oven to 350 degrees F.

8. Uncover the pan and spritz with water. Place in the center of the oven and bake for 40-45 minutes or until it has a firm crust and is well browned on the top.

9. Cool for at least 1 hour before slicing.




Recipe Feedback


Rae picRae

After making this bread many times have have found that decreasing the milk to 1/3 cup makes for a less dense loaf.







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