Whole Wheat Seeded Loaf Recipe
Homemade whole wheat bread recipe with carom seeds and sunflower seeds
The Whole Wheat Seeded Loaf is a simple overnight-riser bread that has a lovely spongy crumb and crisp crust, and the sunflower seeds give it a great texture. It’s a favorite at home for sandwiches and toast as well as for its no-fuss preparation. Serve Whole Wheat Seeded Loaf Recipe with French style Grilled Vegetables with Cheese Recipe or make it into a sandwich like Scrambled Egg Sandwich Recipe With Cucumber or with tea.
If you like this bread, try more bread recipes like
- 3 cups Whole Wheat Flour
- 1 cup All Purpose Flour (Maida)
- 3 tablespoons Sunflower seeds
- 2 teaspoons Ajwain (Carom seeds)
- 2 teaspoons Salt
- 2 teaspoons Active dry yeast
- 1-1/4 cups Lukewarm Water
- 1 tablespoon Cooking oil , (sunflower oil) plus more to grease your tin
How to make Whole Wheat Seeded Loaf Recipe
To begin making the Whole Wheat Seeded Loaf Recipe, stir the flour, seeds, salt, and yeast together in a large bowl. Add the water and oil and mix until combined, adding more water as needed. Knead for 5 minutes or until smooth and elastic.
Grease a 2 pound (1 kilo) loaf tin and shape your dough so it fits in snugly. Cover with a plastic bag and leave to rise overnight.
In the morning, preheat the oven to 450 degrees Fahrenheit (220C). Bake the loaf for 20 minutes at that temperature, then turn down to 400 degrees (200C) for another 20 minutes.
Remove from the oven, cool in the tin for 5 minutes, then transfer to a wire rack.
Store the Whole Wheat Seeded Loaf Recipe wrapped in foil or a bread bag for up to 3 days.
Serve Whole Wheat Seeded Loaf Recipe with French style Grilled Vegetables with Cheese Recipe or make it into a sandwich like Scrambled Egg Sandwich Recipe With Cucumber.
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