Description

This Seeded Whole Wheat Bread is a wholesome, hearty loaf combining the nuttiness of whole wheat flour with the crunch of toasted mixed seeds. Perfect for sandwiches or toast, it’s enriched with olive oil and honey for subtle sweetness and moisture, and finished with a sprinkle of seeds on top for an attractive, flavorful crust.

Ingredients

Scale

For the Bread Dough

1/2 cup (70g) mixed seeds, such as flax, sunflower, and sesame
2 3/4 cups (330g) whole wheat flour
1 cup (120g) all purpose flour
1 tablespoon (9g) kosher salt
1 tablespoon instant yeast
1 1/4 cups (300ml) hot water (105 to 115°F)
2 tablespoons extra virgin olive oil
1 tablespoon honey

For the Topping and Finish

1 large egg
1 tablespoon water
1/4 cup (35g) mixed seeds, such as flax, sunflower, and sesame (untoasted)

Instructions

Toast the seeds: Preheat your oven to 350°F. Spread the 1/2 cup mixed seeds evenly on a baking sheet and toast them for 5 to 10 minutes until fragrant and lightly browned. Keep an eye on them starting at 5 minutes to avoid burning. Once toasted, turn off the oven and let the seeds cool slightly.
Mix the dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, toasted seeds (they can still be warm), kosher salt, and instant yeast until well combined.
Add the wet ingredients: Pour in the hot water (105 to 115°F), extra virgin olive oil, and honey into the dry ingredients. Use a wooden spoon to mix everything until the dough just comes together into a rough ball.
Knead the dough: Transfer the dough onto a lightly floured surface. Knead it by hand for about 10 minutes until the dough becomes smooth and elastic. Initially, it may feel very sticky; resist adding extra flour. Allow the dough to become more manageable as you continue kneading by reincorporating any sticky bits back into the dough.
First rise: Shape the dough into a tight ball. Lightly grease a clean bowl with olive oil, place the dough ball inside, cover it, and leave it in a warm spot to rise until doubled in size, about 1 hour.
Shape the dough: Grease a loaf pan with olive oil and set aside. Dust a clean work surface lightly with flour. Turn the dough upside down so the smooth side is down. Gently press and stretch the dough into a square roughly the width of the loaf pan bottom. Roll the dough into a log shape, pinch the seam to seal, and place it seam side down into the prepared loaf pan.
Add the mixed seed topping: In a small bowl, beat together the egg and 1 tablespoon water to create an egg wash. Brush the top of the loaf lightly with the egg wash. Sprinkle the top evenly with the 1/4 cup of untoasted mixed seeds for added texture and visual appeal.
Proof the dough: Cover the loaf pan loosely and let the dough rise in a warm place for 30 minutes to 1 hour, until it reaches the rim of a 9×5-inch pan or about 1 inch above the rim for a slightly smaller pan. Meanwhile, preheat the oven to 350°F.
Bake: Bake the loaf in the preheated 350°F oven for 50 to 60 minutes until the crust is golden brown. For best results, use a digital thermometer to check that the internal temperature has reached 190°F to ensure it’s fully baked.
Cool: Remove the baked loaf from the pan and place it on a wire rack to cool completely before slicing. This prevents the crust from becoming soggy and ensures the best texture.

Notes

Using a mix of seeds both inside and on top adds great texture and flavor to the bread.
All-purpose flour can be replaced with whole wheat flour for a denser, more rustic loaf.
The hot water temperature is important to activate the yeast properly without killing it.
Kneading by hand takes time but develops gluten for better bread structure.
Letting the bread cool thoroughly ensures clean slices and perfect crumb texture.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: whole wheat bread, seeded bread, homemade bread, healthy bread, artisan bread, toasted seeds, honey bread, olive oil bread