Whole Grain Bread
A hearty, dense loaf packed with whole grains and seeds, perfect for toast or sandwiches. This simple recipe yields a rustic bread with a chewy crumb and nutty flavor.
- Total time
- 50 min
- Servings
- 8
- Calories
- 180
- Protein
- 7g
Ingredients
- 2 cups whole wheat flour
- ½ cup rolled oats
- ½ cup mixed seeds (sunflower, pumpkin, flax)
- 1 tablespoon active dry yeast
- 1.25 cups warm water
- 1 teaspoon salt
Instructions
- 1
In a large bowl, combine the 2 cups whole wheat flour, 0.5 cup rolled oats, 0.5 cup mixed seeds, 1 teaspoon salt, and 1 tablespoon active dry yeast. Stir until well mixed.
- 2
Pour in the 1.25 cups warm water and stir with a wooden spoon until a shaggy dough forms. The dough will be sticky; do not overmix.
- 3
Cover the bowl with a damp cloth and let it rise in a warm spot until doubled in size, about 1 hour. The dough should look puffy and airy.
- 4
Preheat your oven to 375°F (190°C). Transfer the dough to a lightly floured surface, shape it into a round loaf, and place it on a parchment-lined baking sheet.
- 5
Bake for 30-35 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Let cool completely before slicing.
Tools you’ll need
- large mixing bowl
- wooden spoon
- baking sheet
- parchment paper
- damp cloth
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