This Whole Wheat Walnut and Seed Loaf is a fantastic addition to your collection of Healthy Bread Recipes. You can easily bake this hearty, nutritious loaf, perfect for sandwiches or a wholesome snack. It’s a simple way to enjoy a delicious, homemade bread.
Key Ingredients & Substitutions
- Whole Wheat Flour: Use a good quality whole wheat flour for best results. You can substitute up to half with all-purpose flour for a lighter texture.
- Mixed Seeds: A blend of sunflower, pumpkin, and flax seeds works well. Feel free to use your favorite seed combination.
- Walnuts: Chopped walnuts add great texture and flavor. Pecans or almonds are good alternatives.
- Yeast: Active dry yeast is recommended. Instant yeast can also be used; simply add it directly to the dry ingredients.
Ingredients
Main Ingredients:
- 2 cups warm water (105-115°F / 40-46°C)
- 1 tablespoon active dry yeast
- 1/4 cup honey or maple syrup
- 1/4 cup olive oil, plus extra for greasing
- 5 cups whole wheat flour, plus more for dusting
- 1/2 cup mixed seeds (sunflower, pumpkin, flax)
- 1/2 cup chopped walnuts
- 2 teaspoons salt
Optional:
- 1 tablespoon rolled oats for topping
How Much Time Will You Need?
- Total Time: 3 hours 30 minutes
- Prep Time: 20 minutes
- Rise Time: 2 hours
- Cook Time: 50-60 minutes
- Servings: 1 loaf (about 12 slices)
- Tools Needed: Large mixing bowl, stand mixer (optional), 9×5 inch loaf pan, kitchen towel.
Step-by-Step Instructions
1. Activate the Yeast
In your large mixing bowl, combine the warm water, yeast, and honey or maple syrup. Stir gently and let it sit for 5-10 minutes until foamy. This shows your yeast is active and ready to work.
2. Mix the Dough
Add the olive oil, whole wheat flour, mixed seeds, chopped walnuts, and salt to the yeast mixture. Mix with a spoon or a stand mixer with a dough hook until a shaggy dough forms.
3. Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it’s smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes.
4. First Rise
Lightly oil a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Shape the Loaf
Gently punch down the risen dough to release the air. On a lightly floured surface, shape the dough into a loaf. Place it into a greased 9×5 inch loaf pan.
6. Second Rise
Cover the loaf pan with a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until nearly doubled. Preheat your oven to 375°F (190°C) during the last 15 minutes of this rise. If desired, sprinkle the top with rolled oats before baking.
7. Bake the Loaf
Bake for 50-60 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top browns too quickly, loosely tent it with aluminum foil.
8. Cool Completely
Remove the loaf from the oven and immediately turn it out onto a wire rack. Let it cool completely before slicing. This helps prevent a gummy texture inside.
Variation Ideas
- Herb Bread: Add 2 tablespoons of dried herbs like rosemary or thyme to the dough for an aromatic twist.
- Fruit and Nut: Incorporate dried cranberries or raisins along with the walnuts and seeds for a sweeter loaf.
- Gluten-Friendly: Experiment with a gluten-free whole grain blend, though results may vary with yeast breads.
- Sprouted Grains: Use sprouted whole wheat flour for an even more digestible and nutrient-rich Healthy Bread Recipe.
Storage Instructions
Store your Whole Wheat Walnut and Seed Loaf in an airtight container at room temperature for up to 3-4 days. For longer storage, slice the loaf and freeze individual slices in a freezer-safe bag for up to 3 months. Thaw frozen slices at room temperature or toast directly from frozen.
Frequently Asked Questions (FAQ)
Q: Why isn’t my yeast foaming?
A: Your water might not be warm enough or too hot, or your yeast may be old. Ensure water is between 105-115°F and use fresh yeast.
Q: Can I make this loaf without a stand mixer?
A: Absolutely! All the steps can be done by hand. The kneading process will just require a bit more manual effort.
Q: How do I know when the bread is fully baked?
A: The crust will be golden brown, and when tapped on the bottom, it should sound hollow. An internal thermometer reading 200-210°F (93-99°C) is the most accurate test.
Q: Can I use different types of seeds?
A: Yes, you can customize the seed blend. Chia seeds, sesame seeds, or poppy seeds are all great additions to this Healthy Bread Recipe.
Q: Why is it important to cool the bread completely?
A: Cooling allows the internal structure of the bread to set and moisture to redistribute. Slicing too early can result in a gummy texture.
Q: How can I make this bread softer?
A: For a softer crumb, you can substitute 1 cup of whole wheat flour with all-purpose flour. Adding a little more oil (1-2 tablespoons) can also contribute to a softer texture.
