Multiseed Wholewheat Bread
About the recipe
This Multiseed Wholewheat Bread is soft, fluffy, and made with wholesome ingredients like whole wheat flour, flaxseeds, sesame seeds, and walnuts for extra nutrition and texture. Whether you’re making sandwiches, toast, or enjoying a warm slice with butter, this easy homemade bread delivers bakery-style results every time. Best of all, the recipe is beginner-friendly and includes a simple proofing method for both warm and cold kitchens.
Multiseed Wholewheat Bread
Ingredients
Dry ingredients:
- 4 ½ cups Whole wheat flour (chakki atta, ≈540 g)
- 1 tsp Salt (5–6 g)
- 1 tbsp Sugar (or honey/jaggery, ≈12 g)
- 3 tsp Instant or active dry yeast (≈9 g)
- 1½ tbsp Flaxseeds (≈15 g)
- 1½ Tbsp Sesame seeds (≈13–15 g)
- 2 tbsp Chopped walnuts (optional, ≈16–18 g)
Wet ingredients:
- 2 tbsp Cooking oil (sunflower / canola / olive, ≈28–30 g)
- 250 ml Warm water (1 cup)
- 100 ml Warm skim milk (≈103 g)
For topping:
- Skim milk (for brushing)
- Flaxseeds (for sprinkling on top)
Instructions
- If you’re using active dry yeast, begin by combining the warm skim milk, sugar, and yeast in a small bowl. Stir gently and let the mixture rest for 5–10 minutes until it becomes foamy and bubbly, indicating the yeast is active. If you’re using instant yeast, you can skip this step and add it directly to the dry ingredients.
- Meanwhile, add the whole wheat flour, salt, flaxseeds, sesame seeds, and chopped walnuts, if using, to a large mixing bowl. Stir everything together until the seeds and nuts are evenly distributed throughout the flour.
- Next, pour in the oil, warm water, and the activated yeast mixture. Mix everything together until a soft, slightly sticky dough forms. If the dough feels too dry, add a small splash of water until it comes together smoothly.
- Transfer the dough to a lightly floured surface and knead for 10–12 minutes by hand, or 7–8 minutes using a stand mixer. Continue kneading until the dough becomes smooth, elastic, and stretchy. Proper kneading helps develop gluten, resulting in a lighter and softer loaf.
- Place the dough into a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1–1½ hours, or until it doubles in size and looks light and airy.
- Once the dough has doubled, gently press out the excess air without overworking it. Shape the dough into a loaf by rolling it tightly, then place it seam-side down into a greased loaf pan.
- Cover the loaf pan and let the dough rise for another 30–45 minutes, or until it doubles in size and rises just above the rim of the pan.
- Preheat your oven to 180°C (350°F). Gently brush the top of the loaf with skim milk, then sprinkle flaxseeds evenly over the surface. Bake for 30–35 minutes, or until the loaf develops a deep golden crust and sounds hollow when tapped on the bottom.
- Carefully remove the bread from the pan and transfer it to a wire rack. Loosely cover it with a clean kitchen towel while it cools to help keep the crust soft. Allow the multiseed wholewheat bread to cool completely before slicing for the best texture.
Video
Tips & Tricks
Use Fresh Yeast: Fresh yeast is essential for a good rise. If your yeast doesn’t become foamy during activation, start again with a new batch.
Adjust the Water if Needed: Whole wheat flour can absorb moisture differently depending on the brand. If your dough feels dry, add a tablespoon of warm water at a time until it becomes soft and slightly tacky.
Knead Until Elastic: Proper kneading develops gluten, which gives the bread a lighter texture and better structure. The dough should feel smooth and stretch without tearing easily.
Proof in a Warm Environment: If your kitchen is cold, preheat your oven to 50°C (120°F), switch it off completely, then place the covered dough inside with the door closed until it doubles in size.
FAQs
How do I store this multiseed wholewheat bread?
Store the bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw at room temperature and warm slightly before serving.
Can I use all-purpose flour instead of whole wheat flour?
Yes, but the bread will have a lighter texture and milder flavour. You may need to slightly reduce the amount of liquid.
Can I skip the walnuts?
Absolutely. The walnuts are optional and can be omitted or replaced with sunflower seeds, pumpkin seeds, or extra flaxseeds.
Why is my multiseed wholewheat bread dense?
Dense bread is usually caused by under-kneading, insufficient proofing, or adding too much flour. Keep the dough soft and allow enough time for both rises.
Can I make this multiseed wholewheat bread without a stand mixer?
Yes. The dough can easily be kneaded by hand for about 10–12 minutes until smooth and elastic.
What can I serve with multiseed wholewheat bread?
This bread is perfect for sandwiches, avocado toast, grilled cheese, peanut butter, homemade jam, soups, or simply served warm with butter.
