Seeded Whole Wheat Bread
There is nothing better than the smell of bread baking in the oven. It makes your mouth water in anticipation. My son always has the hardest time waiting for the bread to cool so he can have some. His favorite way to eat it is to dip it in a mixture of extra virgin olive oil, oregano, salt, and pepper.
This recipe is about more than baking bread. Some of my best memories are about getting around the kitchen while we prepare bread. There is something about the simplicity of the process combined with the wonderful aromas that draw the family near. This recipe carries memories and tradition for my family, I hope it will do the same for you!
By preparing the bread yourself, you know exactly what you put in it, and what you leave out of it! This recipe has no preservatives, and sugars, unlike the store brands.
You have the flexibility to add your own favorite seeds, nuts, and other ingredients. Make it as dense or light as you prefer! For this recipe, I decided to add wheat bran, flax seed, and brown and black sesame seeds to increase its nutritional and fiber value. It is amazing at how hearty the bread becomes when you add some seeds. You will love how filling it feels from a smaller portion than the grocery store bread! Plus, in addition to adding healthy oils and nutrients, the seeds add a wonderful nutty flavor to each slice!
The wheat bran utilized in the recipe gives you an extra bonus of fiber and micronutrients that were removed during the wheat flour process.
Ingredients:
Four cups of 100% stone grounded whole wheat flour, organic preferably
One cup of wheat bran
½ cup brown flax seed
¼ cup of golden sesame seeds
¼ cup of black sesame seeds
Two and 1/2 teaspoons of instant yeast
Two teaspoons of salt
Four cups of warm water, about 80 degrees Fahrenheit
Directions:
In a bowl or bread mixer, combine all the dry ingredients and mix. Add the warm water slowly while mixing using a bread mixer or wooden spoon until you finish all the water.
The dough should be sticky and soft.
Oil the oven pan of your choice: 2 of the 9”x 5” nonstick loaf pan or one 9” round pan.
Let the dough sit in a warm place, preferably in the non-heated oven, for about an hour or two hours until it doubles in size.
After preheating the oven to 385 degrees Fahrenheit. Place the bread pan in the middle rack and let bake for about 30 to 35 minutes until brown like the picture below and becomes hard.
Remove from the oven and set on the breathable surface, brush the bread with extra virgin olive oil (optional) and let cool to room temperature. Enjoy!