Not only healthy but also ultra delicious this easy seeded wholemeal loaf is perfect to make ahead and solve your breakfast needs for weekdays.
An easy seeded wholemeal loaf is a simple and nutritious bread recipe that can be made at home with just a few ingredients.
Wholemeal bread is a healthier alternative to white bread because it’s made from whole grains, which are rich in fiber, vitamins, and minerals.
It also has a denser texture and a nutty flavor that many people enjoy.
This recipe included seeds, but you can make it optional if you want only the bread.
We used white and black sesame seeds and fennel seeds (because that’s all I had left in my pantry at that dat, so you can use whatever you have, really! But here are some ideas:
Here are some options of seeds that can be used in a wholemeal loaf
Adding seeds to a wholemeal loaf is a great way to boost its nutritional value and add more texture and flavor.
- Chia Seeds
- Flax Seeds
- Sesame Seeds
- Fennel Seeds
- Sunflower Seeds
- Pumpkin Seeds
- Poppy Seeds
- Quinoa Seeds
- Millet Seeds
- Caraway Seeds
You can experiment with different types of seeds and combinations to find your favorite mix. Simply add the seeds to the dough during the kneading process and adjust the amount to your preference.
Cooking Time
- Cooking: 30 minutes
- Preparation: 1h30 minutes
- Total time: 2 hours
Servings
- 4 servings
Ingredients list
2 cups wholemeal flour
1 sachet of instant yeast (7g)
1 tsp salt
1 tbsp honey
1 ¼ cup warm water
1 tbsp olive oil
1 tbsp seeds, we used white and black sesame seeds and fennel seeds
How to make an Easy Seeded Wholemeal Loaf
- In a large mixing bowl, combine the wholemeal flour, instant yeast, and salt. Mix well.
- In a separate bowl, mix the honey and warm water until the honey is dissolved.
- Add the honey water mixture to the flour mixture and mix well until a dough forms.
- Knead the dough for 5-10 minutes until it becomes smooth and elastic.
- Add the olive oil to the bowl and coat the dough with it.
- Cover the bowl with plastic wrap or a cloth and leave it in a warm place to rise for 1 hour.
- Preheat your oven to 392ºF/200°C.
- After the dough has risen, shape it into a loaf.
- Place the loaf in a greased loaf tin and leave it to rise for a further 30 minutes.
- Brush some water on top of the bread, and sprinkle the seeds to your taste.
- Bake the loaf in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Remove from the oven and leave the bread to cool on a wire rack.
- Serve warm with butter or slice the bread and freeze the slices to last longer and stay fresh. *See notes
Notes
Kneading the dough: Kneading the dough is an important step in making bread because it helps develop gluten, which gives the bread its structure and chewiness. When kneading the dough, you can do it by hand or with a stand mixer with a dough hook attachment. Knead the dough for at least 5-10 minutes until it becomes smooth and elastic.
Proofing the dough: Proofing the dough is the process of letting it rise before baking. This allows the yeast to ferment the dough, creating air pockets and making the bread light and fluffy. For this easy wholemeal loaf recipe, you should cover the bowl with a damp cloth and leave it in a warm place to rise for 1 hour. After shaping the dough into a loaf, let it rise for a further 30 minutes before baking.
Baking the bread: When baking the bread, make sure to preheat your oven to the correct temperature (200°C in this recipe). You should also place a pan of hot water on the bottom rack of the oven to create steam, which helps the bread rise and develop a crispy crust. Bake the bread for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Storage
To freeze a wholemeal bread, cool it completely, wrap it tightly in plastic wrap or aluminum foil, place it in a freezer bag, label and date the bag, and freeze for up to 3 months. When ready to use, thaw at room temperature for a few hours or overnight, and then reheat if desired.
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FAQs
Can I use a bread machine to make this recipe?
Yes, you can use a bread machine to make this recipe. Simply follow the instructions for your bread machine and use the ingredients listed above.
How can I tell if the bread is cooked all the way through?
You can tell if the bread is cooked all the way through by tapping the bottom of the loaf. If it sounds hollow, then the bread is cooked.
How long does the bread last?
The bread will last for 3-4 days if stored in an airtight container at room temperature.
Can I freeze the bread?
You can freeze the bread. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It will last for up to 3 months in the freezer.
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Easy Seeded Wholemeal Bread
Ingredients
- 2 cups wholemeal flour
- 1 sachet instant yeast 7g
- 1 teaspoon salt
- 1 tablespoon honey
- 1 1/4 cup warm water
- 1 tablespoon olive oil
- 1 tablespoon seeds we used white, black sesame seeds and fennel seeds
Instructions
- In a large mixing bowl, combine the wholemeal flour, instant yeast, and salt. Mix well.
- In a separate bowl, mix the honey and warm water until the honey is dissolved.
- Add the honey water mixture to the flour mixture and mix well until a dough forms.
- Knead the dough for 5-10 minutes until it becomes smooth and elastic.
- Add the olive oil to the bowl and coat the dough with it.
- Cover the bowl with plastic wrap or a cloth and leave it in a warm place to rise for 1 hour.
- Preheat your oven to 392ºF/200°C.
- After the dough has risen, shape it into a loaf.
- Place the loaf in a greased loaf tin and leave it to rise for a further 30 minutes.
- Brush some water on top of the bread, and sprinkle the seeds to your taste.
- Bake the loaf in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Remove from the oven and leave the bread to cool on a wire rack.
- Serve warm with butter or slice the bread and freeze the slices to last longer and stay fresh. *See notes
