Whole-Wheat Seeded Loaves
- Total Time
- About 5 hours 15 minutes, plus the overnight soak for the seeds
- Rating
- Notes
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Ingredients
- 25grams sunflower seeds (approximately 2 tablespoons plus 1 teaspoon)
- 25grams sesame seeds (approximately 2½ tablespoons)
- 25grams flax seeds (approximately 2½ tablespoons)
- 25grams rolled oats (approximately ¼ cup)
- 25grams pumpkin seeds (approximately 2 tablespoons)
- 180grams water (approximately ¾ cup) plus about 60 grams additional water
- 170grams bread flour or unbleached all-purpose flour (approximately 1⅓ cups)
- 170grams lukewarm water (approximately ¾ cup less 2 teaspoons)
- 4grams dry yeast (approximately 1 teaspoon)
- 250grams whole-wheat flour (approximately 2 cups) or 125 grams bread flour and 125 grams whole-wheat flour
- 12grams sea salt (approximately 1½ teaspoons)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
266 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 0 grams sugars; 10 grams protein; 279 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Mix seeds and oats together with 180 grams of water in a medium mixing bowl; cover with plastic wrap and and let soak overnight in the refrigerator.
- Step 2
Combine 170 grams bread flour or all-purpose flour, 170 grams lukewarm water, and yeast in bowl of a standing mixer and mix together until well combined. Cover with plastic and leave to ferment at room temperature for two hours or until it doubles in volume. Meanwhile, remove bowl with nuts and seeds from the refrigerator, drain and bring to room temperature.
- Step 3
Add drained seeds, 250 grams whole-wheat flour and sea salt to the starter. Start mixing on medium speed. The dough should come together in the first minute. If it does not and you see dry ingredients in the bottom of the bowl, add about ¼ cup of water. Mix dough for 5 minutes on medium speed, then turn the speed up to medium-high and mix 5 to 7 minutes more, or until dough is elastic.
- Step 4
Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
- Step 5
Dust work surface lightly with flour and scrape out dough. Weigh dough and divide into 2 equal pieces. Shape each piece into a ball or into oblong pointed loaves. (For oblong loaves, first shape into balls, cover with a towel or lightly with plastic and let rest for 15 minutes. Then press the dough out to a rectangle about ¾ inch thick. Take the side closest to you and fold lengthwise halfway to the center of the loaf. Lightly press down to seal. Take the top flap and bring it toward you over the first fold to the middle of the loaf and lightly press down to seal. Flip over so seam is on the bottom and roll back and forth with both hands to form an oblong loaf with pointy ends. Place on a sheet pan lined with parchment paper and repeat with the remaining dough. Cover with a towel and place in a warm spot for one hour.)
- Step 6
Preheat oven to 450 degrees with a pizza stone on the middle rack and a small sheet pan on bottom of the oven for 30 to 45 minutes. Have 1 cup water ready in a small cup or a glass. (If you have a large pizza stone, you can bake both loaves at once. If you have a standard home pizza stone, bake one loaf at a time and place the other loaf in the refrigerator to slow down the fermentation.) Dust a pizza peel or flat baking sheet lightly with flour, semolina or cornmeal and place one loaf on top. Using a razor blade or a moistened bread knife, make a ½-inch deep horizontal cut down the middle of loaf from one end to the other, or if the loaves are round make 2 slashes across top. Slide loaf onto pizza stone and close oven door. Wait 30 seconds, then open oven door quickly and pour water onto the sheet pan on the bottom of the oven to create steam. After 5 minutes take the sheet pan out of the oven. Bake for a total of 30 to 35 minutes, until loaf is dark brown and sounds hollow when you tap the bottom. Transfer loaf to a wire rack to cool completely for 45 minutes. Repeat with other loaf.
Tip
- Advance preparation: Bread will keep wrapped in a kitchen towel for a couple of days. Double wrap the other loaf and freeze for up to a month.
Private Notes
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Cooking Notes
IE
Loved this bread! I used regular AP flour to make the starter and then whole wheat bread flour for the rest. No stand mixer so I hand-kneaded for about 12 minutes. For baking, instead of injecting steam into the oven, I used a dutch oven which I preheated for 30 min at 450. I left some water drops on the lid of the dutch oven and wet the outside of my loaves a tiny bit before going in to add a bit of steam, since the dough is pretty dry. Cooked covered 20 min and then 15 min uncovered for crust.
TriciaPDX
Prepared the dough as instructed, except swapped millet for the pumpkin seeds, which I didn't have. The seed mixture drank all the liquid except for just a few drops. Next time I won't bother draining. Might add a tablespoon of honey or molasses.
Makes two smallish loaves of seedy bread with a springy, dense crumb. Delicious.
Anna
The same recipe works well for one big loaf. I bake it in a Dutch oven 450F 20 min with lid on and 25 min without the lid. This method creates a nice crust without dealing with water. Dutch oven needs to be preheated in the oven before you put the bread in. Proofing bread on parchment paper makes an easy transfer in to the Dutch oven. Also works well with a cup of dried cranberries or currents.
TriciaPDX
Mauro, might be your yeast. I always put a date on my yeast and toss it regretfully after a few months if it isn't used up. Can't think that kneading it would have caused the bread not to rise. Whole grain breads are slooow to rise. Be patient with the dough. Rising times are approximate and have to do with kitchen temperature and friskiness of your yeast.
Jean
To make bread, it is very important to use water without chlorine, it is better to use mineral water
Anna
Update: instead of loaves I made little rolls and added about 2/3 cup of raisins. They turned out great, my little kid who is very picky eater loves them. I think raisins is a very good addition to add a bit of sweetness. For sure we'll be making it again. As other reviewers mentioned, the seeds absorbed all of the water and draining wasn't needed.
o
next time, mix dough alone then add seeds for last few minutes of mix
Carol
This bread was wonderful and easy to make! So nutty and lovely w a nice crust but soft inside. I used all the dough to make one loaf that was a pretty average size. I also used a regular baking sheet and it was all good 8-)
judith
Love that the ingredients are weighted!
Jason
I tried this and it didn't work well for me. Maybe I am reading the recipe wrong, but it looks like the dough is 40% hydration. I made the recipe as is and the dough had the consistency of potter clay. I added 120g of water and it was still kind of dry. Next time I will using 340g starter, 250 WW flour and 165g water.
Anne
I mixed and kneaded the dough by hand, then baked it in a Dutch oven as suggested. It turned out perfect! I would definitely add more salt next time, as I like a saltier flavor in general.
wingin'it
Used black sesame seeds because they were on hand and half whole wheat half unbleached white bread flour. Baked as a single boule; 20 minutes 450, 20 350. Spritzed some water from a spray bottle at the outset - then left alone. Fabulous! Will most definitely make again and again. Excellent toasted with some sharp cheddar.
Samantha
I was very pleased with this recipe. It came out delicious, even though I had a couple of mistakes along the way. The flavor, density, and texture were all on point. - I forgot the sunflower seeds - I added two tbs of honey as others recommended (during the wheat flour step). - I had to run out of the house for the 2nd rise! I put the dough in the fridge for a couple of hours, then let it rise in a warm place for 40 min. Even with my mistakes, very tasty loaves! I love a resilient recipe.
hannah
Used Dutch oven for crunchy crust Soaked seed mixture in boiling water during the first ride
Carol
This bread was wonderful and easy to make! So nutty and lovely w a nice crust but soft inside. I used all the dough to make one loaf that was a pretty average size. I also used a regular baking sheet and it was all good 8-)
Mary S.
Has anyone tried making this bread in a loaf pan? If so, how did it turn out? My dough is on its 3rd rise now and I would love to have it loaf-style for sandwiches. As others have noted, my dough is very dense and although my yeast proofed really well, the dough itself doesn't seem to rise much.
Anna
The same recipe works well for one big loaf. I bake it in a Dutch oven 450F 20 min with lid on and 25 min without the lid. This method creates a nice crust without dealing with water. Dutch oven needs to be preheated in the oven before you put the bread in. Proofing bread on parchment paper makes an easy transfer in to the Dutch oven. Also works well with a cup of dried cranberries or currents.
David
I could really use a visual of the directions for making pointy ended loaves. The instructions really left me lost...also does the round loaf just get baked after the last rise without any other adjustment?
J&J
These are tiny little loaves. In the future I’d make it one larger loaf.
suzanne
Success! But not without few tweaks. Made a mistake right at the start and threw in a cup of lukewarm water instead of 3/4 c.... oh well! I decided that More hydration based on the comments was going to be ok! I definitely needed to add that 1/4 cup of water in step 3 . So there you go! I weighted the flour so I really think this recipe needs more water. I also did 3 stretch and fold during the first hour in step 4 and let the dough rise another 1.5 hours in a warm room.
Jennifer
Delicious! As others also found, the seed mixture didn't need draining. The finished loaf is a wonder!
o
next time, mix dough alone then add seeds for last few minutes of mix
Peggy Tierney
My KitchenAid mixer was unable to handle this dough. Is a commercial grade mixer required?
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