How many servings does this recipe make?

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

What ingredients do I need for Whole Grain & Seed Bread?

You need 11 ingredients. The key ingredients include: 1/3 cups Honey, 4-1/2 teaspoons Active Dry Yeast, 4 cups Warm Water (should Feel Neither Hot Nor Cold When You Dip Your Finger In It), 6 cups Whole Wheat Flour, and more.

Is Whole Grain & Seed Bread suitable as general?

Yes, Whole Grain & Seed Bread falls under the General category and is a great choice for this type of meal.

How do I store leftover Whole Grain & Seed Bread?

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.

Whole Grain & Seed Bread Recipe

Name: Whole Grain & Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cups Honey; 4-1/2 teaspoons Active Dry Yeast; 4 cups Warm Water (should Feel Neither Hot Nor Cold When You Dip Your Finger In It); 6 cups Whole Wheat Flour; 2 cups Old Fashioned (NOT Instant) Oats; 1 cup Sunflower Seeds; 1/2 cups Coarse Corn Meal; 1/2 cups Flax Meal; 4 teaspoons Sea Or Kosher Salt; 1 cup (only As Needed) Unbleached All Purpose Flour, For Kneading And Shaping Loaves; Cooking Spray (use Only Enough To Coat Bowls And Loaf Pans)

1

1. In a medium bowl or large measuring cup, stir the honey and yeast into the water and let sit for about 5 minutes or until the mixture is foamy. (If your mixture fails to foam within 10 minutes, your yeast isn't active and you'll need to start over with new yeast.)

2

2. Meanwhile, in a very large bowl, whisk together the whole wheat flour, oats, sunflower seeds, cornmeal, flax meal and salt. Add the liquid yeast mixture and stir with a wooden spoon until a stiff dough forms. Turn out onto a floured surface and knead until the dough is smooth and elastic, about 8 minutes, adding small amounts of all purpose flour (no more than 2 tablespoons at a time) as needed to prevent it from sticking. (Note: I divided the dough and used my KitchenAid mixer to knead it in two parts.)

3

3. Unless you have a bowl the size of a cauldron (lucky you for having the cabinet space), divide the dough (if you haven't already, as I did in Step 2) and place each piece into a large bowl coated with cooking spray. Cover with towels and set the dough in a warm place to rise for about 45 minutes, or until it's doubled in size and indentations remain when you press it with your fingers.

4

4. After rising... Working with one portion of dough at a time, punch it down and turn it out onto a well-floured surface. Dust with flour and roll into a rectangle about 10 x 15 inches. Starting with the short edge, roll up the rectangle tightly, pressing as you go to rid it of air pockets. Place each roll in a 9 x 5 inch loaf pan coated with cooking spray, seam side down, tucking the edges of the roll under if needed. Cover with towels and set in a warm place to rise for another 45 minutes or until doubled again in size.

5

5. Heat oven to 350 degrees F. Uncover loaves and place in oven on center rack; bake for about 40 minutes or until they're browned and sound hollow when tapped.

6

TIP: To get a brown and chewy crust, use a spray bottle to periodically (about every 10 minutes) spray the bottom and sides of the oven with water. (Open the oven door just enough to spray the water into the oven, then close it immediately.) Steam is an element you can easily add to your home baking repertoire to make your bread more bakery-like.

Whole Grain & Seed Bread

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