Nutty Crunchy Homemade Bread Recipe

Name: Nutty Crunchy Homemade Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Cracked Almonds; 1/3 cups Cracked Oat Groats; 1/3 cups Pumpkin Seeds; 1/3 cups Sunflower Seeds; 9 cups Freshly Ground Wheat Flour; 1-1/2 cup Freshly Ground Sprouted Wheat Flour; 2 cups Freshly Ground Oat Flour; 3 Tablespoons Instant Yeast (Sometimes Labeled As Bread Machine Yeast); 1 Tablespoon Heaping, High Powered Gluten; 1 Tablespoon Sea Salt; 4 cups Warm Water; 1 cup Whey (optional - If Not Using, Substitute Water); 1 cup Oatmeal; 1/3 cups Coconut Oil, Melted; 1/2 cups Molasses; 1/3 cups Honey; 1/4 cups Brown Sugar; 2 Tablespoons Butter, Melted

Servings: persons

1 cup Cracked Almonds
1/3 cups Cracked Oat Groats
1/3 cups Pumpkin Seeds
1/3 cups Sunflower Seeds
9 cups Freshly Ground Wheat Flour
1-1/2 cup Freshly Ground Sprouted Wheat Flour
2 cups Freshly Ground Oat Flour
3 Tablespoons Instant Yeast (Sometimes Labeled As Bread Machine Yeast)
1 Tablespoon Heaping, High Powered Gluten
1 Tablespoon Sea Salt
4 cups Warm Water
1 cup Whey (optional - If Not Using, Substitute Water)
1 cup Oatmeal
1/3 cups Coconut Oil, Melted
1/2 cups Molasses
1/3 cups Honey
1/4 cups Brown Sugar
2 Tablespoons Butter, Melted

1
1. First thing to do is to crack the nuts and seeds. So combine the almonds, oat groats, sunflower and pumpkin seeds in your blender and pulse a few times until they are, well, cracked.
2
2. Second is to grind up your grains, so mill wheat berries (6 cups to yield 9 cups flour), sprouted wheat berries (1 cup to yield 1 1/2 cups flour), and oat groats (1 1/2 cups to yield 2 cups flour).
3
3. Combine all the ingredients (except the flour, cracked nuts and berries, and melted butter) in a large mixing bowl, or the bowl of a large stand mixer. Please be careful not to burn out your mixer! The original recipe was written for use in a Bosch mixer which is a huge mixer. If you think you might have a problem, use your mixer to start the dough but finish it by hand.
4
4. Once you have everything in the bowl of whatever you are using, start it on the slowest speed and slowly start adding the flours. Put in just enough flour for the dough to start pulling away from the sides of the bowl, then once it is just combined, turn the mixer off and allow the dough to rest about 10 minutes. This will help the flour to absorb all the liquid.
5
5. After it has rested, turn the mixer back on to a medium speed and knead for 8 minutes.
6
6. Just before the kneading is done, add the cracked nuts and seeds and knead until combined.
7
7. Brush butter on the bottom and sides of 3 loaf pans, then butter your hands and divide the dough between the pans.
8
8. Cover and allow to rise until doubled, about 20 minutes (longer if you're at sea level; I am at just about 7100ft). I like to just let them rise while my ovens heats, so set your oven to 350u00b0F.
9
9. Bake until brown on top and the loaf sounds hollow when you thump on it with your finger, about 30-35 minutes.
10
10. Remove from the oven and allow to cool in the pans about 10 minutes. Then take them out of the pans and cool on wire racks. Bread is much better if you allow it to cool all the way before you slice into it but sometimes, you just can't wait!

1981

kcal

Calories

Fat

317

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup Cracked Almonds, 1/3 cups Cracked Oat Groats, 1/3 cups Pumpkin Seeds, 1/3 cups Sunflower Seeds, and more.

Yes, Nutty Crunchy Homemade Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nutty Crunchy Homemade Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions