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.
1 medium size loaf
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.
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.
Please be mindful to add the water slowly while kneading constantly as adding all the water together might give lumps in the dough.
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.
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.
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.
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.
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!
Multiseed Whole Wheat BreadCourse: breadsCuisine: Other world cuisineDifficulty: Medium
A 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.
350 gms whole wheat
150 gms all purpose flour + some for flouring
2 tbsp milk powder
2 tsp salt
2 tsp active dry yeast
2 tbsp olive oil
2 tsp sugar
1 1/2 cup water
2 tbsp flax seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp evaporated milk
- Dissolve the yeast in 2 tbsp of water. Mix thoroughly. Add the sugar and mix again thoroughly with a spoon.
- Let it rest for 10-15 minutes till there is clouding in the yeast.
- Mix together both the flours, salt, milk powder and flax seeds. Whisk it thoroughly.
- Make a well in between and add the yeast and the oil. Gently mix with an electric mixer.
- Now slowly add the water, and keep kneading, until the dough comes to together completely and all the water is mixed. (see recipe notes)
- Flour the surface, place the dough on the floured surface and start kneading with hands. GIve it at least 70 fold or knead it till 20 minutes.
- Place the dough in a lightly greased container, and cover it with clean wrap completely that no air can pass through. Keep it in a warm place for proofing for about 1 hour or until the dough doubles. (see recipe notes)
- Once the dough is doubled in quantity, place it on a floured surface and gently press with fingers to flatten it a bit. Make sure not to pull or tear the dough as this will break the gluten strands and the bread will not rise in the oven.
- Fold it like an envelope of the size of your loaf tin.
- In a plate, mix the pumpkin seeds and sunflower seeds.
- Roll the dough gently over the seeds so that the seeds are coated all around the dough.
- Lightly grease the loaf tin and place the dough in the tin, cover it with a clean wrap and place it in a warm place for it to rise. This is second proofing.
- Once the dough rises one inch above the loaf tin, the multiseed whole wheat bread dough is ready to be baked.
- Gently brush some evaporated milk on the surface of the dough.
- Place it in a preheated oven at 180 degrees celsius for 40-45 minutes until the bread is done. (see recipe notes)
- Place the bread loaf on a wire rack til it cools completely.
- Slice and enjoy the amazing multiseed whole wheat bread.
- Make sure all the ingredients are at room temperature.
- Water should be luke warm. Not hot nor cold as the former will kill the yeast and the later will not activate the yeast.
- For proofing always grease the container and the clean wrap so that the dough doesn’t stick on either.
- The flour should be nicely hydrated. If you feel the flour is still stiff and dry please add some more water. This varies from flour to flour.
- 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.