Homemade Wheat Bread
A wholesome, hearty wheat bread packed with mixed seeds, perfect for sandwiches, toast, and as a versatile side dish.
Ingredients
For the bread
- 2.75 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup mixed seeds (flax, sunflower, sesame) to be toasted
- 1 tablespoon kosher salt
- 1 tablespoon instant yeast
- 1.25 cups hot water (105 to 115°F) for activating yeast
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 large egg for wash
- 1 tablespoon water for wash
- 1/4 cup mixed seeds for topping
Instructions
Preparation
- Preheat your oven to 350°F. Toast the mixed seeds on a baking sheet for about 5 to 10 minutes until fragrant.
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, toasted seeds, kosher salt, and instant yeast.
- Add the hot water, extra virgin olive oil, and honey to the dry ingredients. Stir until a rough ball of dough forms.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Place the kneaded dough in a large oiled bowl, cover with a kitchen towel, and let rise in a warm spot for about an hour, or until doubled in size.
Shaping and Baking
- After rising, gently deflate the dough and shape it into a loaf. Place in a greased loaf pan.
- In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of the dough with this mixture and sprinkle the remaining seeds over it.
- Let the dough proof in a warm spot for an additional 30 minutes to 1 hour.
- Bake the loaf in the preheated oven for 50 to 60 minutes, until golden brown and hollow sounding when tapped.
- Cool completely on a wire rack before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store the bread in an airtight container for 3 to 5 days. For longer storage, freeze the loaf wrapped tightly in plastic wrap and aluminum foil.