Nut-Free Seeded Whole Grain Bread
Satisfy your craving for wholesome, homemade bread with this Nut-Free Seeded Whole Grain Bread recipe—a hearty and nutrient-packed loaf perfect for any meal. Made with a blend of whole wheat and bread flour, this bread features an irresistible medley of rolled oats, chia seeds, sunflower seeds, pumpkin seeds, and flaxseeds, adding incredible texture and flavor without any nuts. A touch of honey lends natural sweetness, while olive oil keeps the loaf moist and tender. This recipe is easy to follow, requiring just 20 minutes of hands-on prep time, and delivers a golden, bakery-style crust with a soft, chewy interior. Ideal for sandwiches, toast, or as a side to soups and salads, this bread is a must-try for anyone seeking a nutritious, allergen-friendly option. Perfectly fresh for up to three days, it's your go-to homemade staple!
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Ingredients
- 300 grams Whole wheat flour
- 200 grams Bread flour
- 50 grams Rolled oats
- 30 grams Chia seeds
- 50 grams Sunflower seeds
- 50 grams Pumpkin seeds
- 30 grams Flaxseeds
- 10 grams Table salt
- 7 grams Active dry yeast
- 350 milliliters Warm water
- 30 grams Honey
- 30 milliliters Olive oil
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, bread flour, rolled oats, chia seeds, sunflower seeds, pumpkin seeds, flaxseeds, and salt.
Step 2
In a small bowl, dissolve the active dry yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.
Step 3
Add the honey and olive oil to the yeast mixture and stir well.
Step 4
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until the mixture forms a rough dough.
Step 5
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Step 6
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
Step 7
Once the dough has risen, punch it down to remove excess air and transfer it back to the floured surface.
Step 8
Shape the dough into a loaf by flattening it into a rectangle and rolling it tightly. Pinch the seam to seal.
Step 9
Place the loaf seam-side down into a greased 9x5-inch loaf pan.
Step 10
Cover the pan with a damp cloth and let the loaf rise again for about 30-45 minutes, until it has risen above the edges of the pan.
Step 11
Preheat the oven to 375°F (190°C).
Step 12
Bake the loaf in the preheated oven for about 30-35 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden-brown crust.
Step 13
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 14
Slice and serve the bread once it is completely cooled. Store leftover bread in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | 1140.5 grams (1140.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3197 |
| Total Fat 112.20g | 144% |
| Saturated Fat 15.70g | 78% |
| Polyunsaturated Fat 36.20g | |
| Cholesterol 0mg | 0% |
| Sodium 3926mg | 171% |
| Total Carbohydrate 471.10g | 171% |
| Dietary Fiber 76.10g | 272% |
| Total Sugars 29.70g | |
| Protein 110.50g | 221% |
| Vitamin D 0IU | 0% |
| Calcium 494mg | 38% |
| Iron 33mg | 185% |
| Potassium 2980mg | 63% |
Source of Calories