This seeded wholemeal bread recipe makes a versatile loaf that you can use for breakfast, lunch or dinner.
![Seeded Wholemeal Bread [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2024/06/Seeded-Wholemeal-Bread-by-The-Flexitarian-v83-LR-683x1024.jpg)
This seeded wholemeal bread recipe makes a versatile loaf that you can use for breakfast, lunch or dinner.
For best results, make sure you use fast bread yeast and leave the dough to rise in a warm place. Otherwise, you will end up with a solid piece of wood.
I love making my own bread as it fills the house with some delicious flavours. Homemade loaves also contain less salt and unnecessary ingredients usually included in supermarket bread.
After mixed results with bread machines, I found it best to make bread in the oven. I use a food mixer to work the dough but you can also do it by hand which can be nice and therapeutic.
Bread is one of the oldest food we know and takes only a few ingredients to make: flour, water, sugar, salt, fat and yeast. A far cry from the long list of ingredients you find on packs of commercially produced bread.
After discovering a few years ago that “two in every three loaves of bread sold in the UK contain pesticide residues and hundreds of loaves also showed that 25% contained residues of more than one pesticide” I now always use organic flour when making bread.
For this Seeded Wholemeal Bread, I use a mix of organic wholemeal and white flours with sunflower, pumpkin, flax and chia seeds mixed in. Feel free to play around with the ingredients and add your own favourite seeds.
To prevent the loaf from drying out, make sure you keep it in an airtight container where it will stay fresh for a few days.
![Seeded Wholemeal Bread [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2018/06/Seeded-Wholemeal-Bread-vegan-by-The-Flexitarian-v8-300x300.jpg)
Seeded Wholemeal Bread [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g organic wholemeal bread flour
- 100 g organic white bread flour
- 7 g fast bread yeast
- 1 Tbsp vegetable oil
- 2 tsp sugar
- 1 tsp salt
- 375 to 400 ml of warm water
- 3 Tbsp sunflower seeds + extra for topping
- 3 Tbsp pumpkin seeds + extra for topping
- 2 Tbsp flax seeds + extra for topping
- 2 Tbsp chia seeds + extra for topping
Instructions
- In a large bowl combine together flours, yeast, seeds, sugar and salt. Make a well in the middle.
- Add oil and 375ml of warm water. Mix together by hand or dough mixer attachment until it all comes together into a ball.
- If you are using a mixer dough hook, carry on mixing for 10 mins at medium speed. If working by hand, tip the dough onto a floured surface and knead for at least 10 mins until smooth and elastic. Add more water if needed.
- Once the dough is ready, form a bowl and place in an oiled clean bowl. Cover with cling film.
- Leave to rise for 1 1.5 hour in a warm place until dough has doubled in size.
- Heat oven to 220C/425F/fan 200C/gas 7. Place a large baking tray at the bottom of the oven.
- Place dough onto a floured surface. Push the air out by pressing all over with your fingertips. Shape the dough into an oval ball. Place in a 900g oiled loaf tin. Wet the top with water and coat with additional seeds.
- Cover loaf tin with a tea towel and leave to prove for 30 mins in a warm place. It will increase in size so that to fill the tin.
- Once ready, place the loaf in the oven. Add 250ml of cold water in the baking tray at the bottom of the oven to create steam.
- Bake the bread for 15 mins at 220C/425F/fan 200C/gas 7.
- Reduce heat to 190C/375F/fan 170C/gas 5 and continue to bake for around 25-30 mins until the crust is golden.
- Once done, leave the bread to cool a little then carefully remove it from the loaf tin and leave to cool completely on a wire rack.
Nutrition
Find this recipe online:
Seeded Wholemeal Bread [vegan]
https://theflexitarian.co.uk/recipe-items/seeded-wholemeal-bread-vegan/
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