seeded whole wheat bread
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seeded whole wheat bread is perfect for sandwiches and toasted with jam in the morning
Last week I got to spend three days in Carmel with 10 of the best friends a girl could wish to have, and you can believe I’ll be sharing plenty of details from our #bloggerrefresh next week. If you follow me on Instagram you’ve probably already seen bits from our getaway.
On our way home, Glory, Mindy, and I stopped in Carmel by the Sea for shopping, and some much needed beach therapy. We grabbed a few treats from the Cottage of Sweets and sandwiches from a local bakery and headed to the sand.
It was just what I needed.
The sun was shining, the beach was quiet, and my sandwich was amazing; it was the bread.
Sweet with molasses and loaded with seeds, I knew I’d have to try and make it at home, and that is just what I did.
This is a HEAVY loaf, so if you wish to lighten it a bit, replace some of the whole wheat flour with AP or bread flour. The bread also has the distinct taste of molasses, if you don’t care for the strong taste, replace the molasses with honey or maple syrup; it will still be delicious.
- 1 1/4 cups very warm water
- 1/4 cup molasses
- 2 Tbsp butter, melted
- 1 tsp salt
- 3 1/2 cups whole wheat flour
- 1 envelope of active dry yeast
- 1 cup of mixed seeds - such as pumpkin, sunflower, flax, chia, or hemp
- combine all ingredients except for the seeds and mix until you have a sticky dough, cover allow to rest 15 minutes
- knead using a stand mixer with dough hook or by hand until the you have a smooth ball
- cover and let rise in a warm spot until doubled - about 2 hours
- gently press dough into a rectangle and fit into a lightly greased loaf pan
- press seeds into the top of the loaf
- cover an allow to rise until it reaches about an inch over the rim of the pan
- pre-heat oven to 35O F.
- bake 40 - 50 minutes
- make sure the loaf is cool before slicing
Bread from friends –
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