Multiseed Whole Wheat Bread

Soft, tasty, nutritional multiseed whole wheat bread. No eggs used. This is a super easy recipe, and you will be amazed to see how easy it is to prepare breads at home.

Ever wondered to cook your own bread at home? Here you have an amazing recipe to cook your own whole wheat bread at home. The benefit of making your own homemade bread is that you can always alter the taste as per your liking also you exactly know what has gone into the bread. Let’s face it most of the store bought breads which are supposed to be whole wheat are not 100% whole wheat. There will be a small amount to all purpose flour in the bread.

The reason behind that is, a 100% whole wheat bread will be very dense and heavy. It will have a very heavy taste and texture. Now most people do not like the taste of the heavy density of the bread. Thus, mostly all whole wheat breads have some amount of all purpose flour. Bread is something that is enjoyed by everyone, but many people are allergic to egg. Now if we want to make a 100% whole wheat bread and expect it to have nice fluff, that will not happen unless an egg is added to the recipe. So there are many reasons for the 100% whole wheat bread not tasting the way you expected as normal white bread.

Variations to the Homemade Multiseed Whole Wheat Bread

• Seeds: You can use the seeds of your choice. Just remember to use seeds of smaller size to knead in the batter and the bigger size seeds for coating the dough. I have used flax seeds to knead in the dough. But you can use, sesame seeds, anis seeds (black seeds), poppy seeds as well to be kneaded in the dough. If you wish to not have any seeds in the dough, please do that. it will not change the taste of the bread. To coat you can either only use the big size seeds or a combination of bigger and smaller size seeds.
• Flour: This recipe is using wheat flour and a small quantity of all purpose flour. You can replace the all purpose flour with wheat flour but the bread will be dense.
• Bread: If you wish to omit the bread and make a simple whole wheat bread, please follow this recipe, just omit the seeds.

Step-by-step process with photos

Prepare all the ingredients. Mix the dry ingredients together and give it a nice stir. Mix thoroughly after adding each ingredient.

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Make a well, and add olive oil and the yeast and mix well. Start kneading now so that the oil and the yeast mixes well into the dough. Now slowly start adding the water to knead it to a soft dough.

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Please be mindful to add the water slowly while kneading constantly as adding all the water together might give lumps in the dough.

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Once the dough is in this state, lightly flour the worktop and place the dough on it and start kneading by hand. Kneading is the most important aspect for making a good soft bread.

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while kneading with hand a general rule that I follow to make my breads soft is doing 70 folds. Please watch the video to understand the kneading with hand process.

Place the dough in a lightly greased container, cover it with clean wrap and allow it to poof, till it doubles in size.

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Now it’s time to shape the dough. Press the dough with fingers lightly and make it into a round shape.Now fold the dough like an envelope and shape the dough. Roll the shaped dough in a mixture of sunflower and pumpkin seeds and place it in a bread loaf to proof again. This time the dough should be atleast 1 inch above the edge of the tin.

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Bake the Multiseed whole wheat bread at 180 degrees Celcius for about 45 minutes till the skewer comes out clean. Make sure the Multiseed whole wheat bread is completely cooled on a wire rack before slicing and enjoying it.

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Tips for making the Best Multiseed Whole wheat Bread

• Proofing: During first proofing, make sure the dough has atleast doubled its size or more. During the second proofing, the dough should rise atleast one inch above the tin.
• Kneading: This is a very important step, as a general rule of thumb, the kneading should be atleast for 70 folds or 20 minutes.
• Dough: Make sure the dough is very soft after kneading. Also while kneading the dough after the first proof, handle with care. Do not pull and tear the dough as this will break the gluten strands and the bread will not rise perfectly in the oven.

Frequently asked Questions

Why is my dough not rising during proofing?

This could be because the yeast used is either expired or used in lesser quantity than recommended. Always use fresh yeast and make sure to check the date of the yeast before using.

Is Whole grain Multiseed Bread healthy?

Yes this type of bread has many health benefits. It is rich in omega 3, calcium, vitamins and also a rich source of fibre.

Why did my bread become flat in the oven?

If the dough is proofed for much longer for the second time after shaping, then it might flatten in the oven. Thus as a rule of thumb, no more than one inch above the tin for the second proofing. This way there will be scope for the bread to rise in the oven.

How to I know the bread is Baked?

Two ways to know if the bread is baked or not. First, if you insert a skewer, it should come out clean. Second, when you take the bread out and knock at the back of the bread with your knuckles, it will give a hollow sound.

If you’ve tried this tasteful  Multiseed Whole Wheat Bread recipe or any other recipe on BakeGrillFryCook, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!