I know I know, I'm keto, I'm not, I'm low carb, I'm sugar free, I prefer paleo sometimes and now I'm baking wheat bread. I'm all over the place.
I'll tell you what I am. None of the above. I believe you should eat what makes you happy, just be responsible.
I'll tell you what I am. None of the above. I believe you should eat what makes you happy, just be responsible.
Or maybe I'm cyclic keto? Bah, enough of these labels. This bread is yummy, not as bad as white sandwich bread from the market, and is full of healthy fats: chia seeds, sunflower seeds, quinoa, and sesame seeds.
This dough is a super wet dough. It is no-knead but it does require some vigorous stirring for a few minutes.
Alexandra's Kitchen's Peasant Bread inspired me to bake my first loaf of bread and now I'm hooked. This recipe is adapted from her Quinoa and Flax Toast bread and King Arthur's 100% Whole Wheat Bread.
A pat of grass-fed butter and a drizzle of local raw honey. This was devoured shortly after taking the obligatory bite-shot.
*There are affiliate links in this post. Thank you for your support!
Notes:
Totally optional but I like to toast the seeds prior to mixing in. Heat in a pan over medium heat stirring constantly until it starts popping. Remove from heat and let cool before mixing with ingredients (this is important! the high heat can kill the yeast).
This recipe makes a very wet dough. Since the whole wheat absorbs a lot of liquid I kept it very wet to keep the final loaf moist. You can add another 20g of flour if you want it less moist. I've tried all the way to 380g and it was too dense and dry for me.
100% White Whole Wheat Seedy Bread Makes 1 loaf. Takes 3 hours: 15 min prep, 2 hour rise, 45 min bake.
3 cups (340g) white whole wheat flour
1 1/2 teaspoons kosher salt or 3/4 teaspoon fine sea salt
3 tablespoons (64g) blackstrap molasses
2 teaspoons instant yeast
1/4 cup (45g) quinoa
1/4 cup (40g) raw sunflower seed
4 tablespoons (45g) chia seed
2 tablespoons (20g) sesame seed
1 1/2 cup lukewarm water (100°F - 110°F)
1/4 cup neutral oil
Steps:
1. Mix all ingredients in a large bowl. Stir vigorously for 3 minutes. This is very wet dough. See pictures above for reference. Cover with saran wrap and let it rise in a warm spot for about 60 to 90 minutes until double the size.
2. Preheat oven to 350°F. Deflate dough with a spatula by poking in middle and folding dough over on itself by scooping outside in. Spray loaf pan with non-stick spray and transfer dough to pan by tipping the bowl into the loaf pan. Cover with plastic wrap leaving space in between wrap and dough so it doesn't touch. I used a clean produce bag; shake bag so it fills with air, cover pan and tuck bag opening under pan. See pictures in post. Let it rise for about 30 minutes on top of oven until the dough just reaches a tiny bit over the pan. It won't go much more than that, don't let it rise for longer than 30 minutes.
3. Bake in center of oven for 20 minutes. Cover loosely with foil and let it bake for another 25 minutes. Remove from oven and let it cool in pan for 15 minutes before removing. Brush the surface with melted butter if you'd like to keep the crust soft.
Totally optional but I like to toast the seeds prior to mixing in. Heat in a pan over medium heat stirring constantly until it starts popping. Remove from heat and let cool before mixing with ingredients (this is important! the high heat can kill the yeast).
This recipe makes a very wet dough. Since the whole wheat absorbs a lot of liquid I kept it very wet to keep the final loaf moist. You can add another 20g of flour if you want it less moist. I've tried all the way to 380g and it was too dense and dry for me.
100% White Whole Wheat Seedy Bread Makes 1 loaf. Takes 3 hours: 15 min prep, 2 hour rise, 45 min bake.
Steps:
1. Mix all ingredients in a large bowl. Stir vigorously for 3 minutes. This is very wet dough. See pictures above for reference. Cover with saran wrap and let it rise in a warm spot for about 60 to 90 minutes until double the size.
2. Preheat oven to 350°F. Deflate dough with a spatula by poking in middle and folding dough over on itself by scooping outside in. Spray loaf pan with non-stick spray and transfer dough to pan by tipping the bowl into the loaf pan. Cover with plastic wrap leaving space in between wrap and dough so it doesn't touch. I used a clean produce bag; shake bag so it fills with air, cover pan and tuck bag opening under pan. See pictures in post. Let it rise for about 30 minutes on top of oven until the dough just reaches a tiny bit over the pan. It won't go much more than that, don't let it rise for longer than 30 minutes.
3. Bake in center of oven for 20 minutes. Cover loosely with foil and let it bake for another 25 minutes. Remove from oven and let it cool in pan for 15 minutes before removing. Brush the surface with melted butter if you'd like to keep the crust soft.