Name: Homemade Wholemeal Bread with Seeds
Prep time: 25 min
Cook time: 20 min
Total time: 165 min
Ingredients: 300 g white flour; 300 g wholemeal flour; 2 tbsp seed mix - sunflower, chia, sesame; 2 tbsp flaxseed meal (milled flaxseed); 375 ml warm water (test on the inside of the arm); 1 tsp Himalayan salt; 1 tsp table salt; 1 tbsp sugar; 7 g dried yeast or 50 g fresh yeast; 1-2 tbsp oil

Print Recipe Pin Recipe

Homemade Wholemeal Bread with Seeds

Making your own Homemade Wholemeal Bread with Seeds is going to fill the house with amazing smells and will make you want to taste it as soon as you are taking it out of the oven.

Course Tags Bread, Side dish

Prep Time 25 minutes

Cook Time 20 minutes

Waiting 2 hours

Total Time 2 hours 45 minutes

Extravagance House

Ingredients

300 g white flour
300 g wholemeal flour
2 tbsp seed mix - sunflower, chia, sesame
2 tbsp flaxseed meal (milled flaxseed)
375 ml warm water (test on the inside of the arm)
1 tsp Himalayan salt
1 tsp table salt
1 tbsp sugar
7 g dried yeast or 50 g fresh yeast
1-2 tbsp oil

Instructions

Mix the seeds, flaxseed meal, and salt.
Sift the flour at least once. Reincorporate the coarse bits of skin from flour, if any.
Add the flour over the seed mix and make a hole in the middle, pulling the flour to the sides without reaching the bottom.
Mix the sugar and yeast.
Pour a part of the water over the yeast and mix until yeast is dissolved.
Add this mix in the hole made earlier in the flour.
Mix the liquid with a part of the flour until you reach the consistency of the pancake batter.
Pull flour over to cover and let sit 15-20 minutes in a warm place.
Knead 5 minutes or until you can feel the dough becoming elastic, slightly sticky.
Add 1-2 tablespoons oil and knead for 5 more minutes. You can skip this step, but the bread will be crumblier.
Shape to fit a bread tray and place into a tray lined with parchment paper.
Let to rise in a warm place for 60-90 minutes.
Preheat the oven 20-30 minutes at maximum (230°C) on gas, and electric or 210°C on electric with a fan.
Bake on the middle shelf for 20 minutes and do the toothpick test. Should be ready. If any crumbs on the toothpick bake for another 5-10 minutes.
Consider the fact that the bread will continue to bake while cooling.
Remove from oven and brush with oil.
Cover with a kitchen towel and let cool in the tray for about 2 hours.
Remove from tray, peel off the paper and serve. The bread is about 1 kg.