Whole Wheat Seeded Loaf Recipe
Description:
The Whole Wheat Seeded Loaf is an irresistibly simple yet flavorful bread that combines the goodness of whole wheat flour and the crunch of sunflower seeds. Its spongy texture and crisp crust make it perfect for making hearty sandwiches, toasts, or simply enjoying with a warm cup of tea. This bread rises overnight, allowing you to have a fresh loaf ready for the morning with minimal effort. The inclusion of ajwain (carom seeds) adds a subtle earthy flavor that complements the nutty profile of the whole wheat flour. Pair it with French Style Grilled Vegetables with Cheese for a delightful meal or use it to make a delicious Scrambled Egg Sandwich with Cucumber for a fulfilling breakfast or snack.
Cuisine: Continental
Course: Snack
Diet: Eggetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Whole Wheat Flour | 3 cups |
| All Purpose Flour (Maida) | 1 cup |
| Sunflower Seeds | 3 tablespoons |
| Ajwain (Carom Seeds) | 2 teaspoons |
| Salt | 2 teaspoons |
| Active Dry Yeast | 2 teaspoons |
| Lukewarm Water | 1-1/4 cups |
| Oil (Sunflower Oil) | 1 tablespoon (plus extra for greasing) |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 15 minutes (prep) + 40 minutes (bake) = 55 minutes
Instructions:
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Mix the Dry Ingredients: In a large mixing bowl, stir together the whole wheat flour, all-purpose flour, sunflower seeds, ajwain (carom seeds), salt, and active dry yeast. Mix these dry ingredients well to ensure they are evenly distributed.
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Add Wet Ingredients: Pour in the lukewarm water and oil, then stir the mixture until it starts to come together into a dough. You may need to add a little more water if the dough feels too dry, so add it gradually until the dough is combined and slightly sticky.
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Knead the Dough: Transfer the dough to a floured surface and knead it for about 5 minutes until it becomes smooth and elastic. If the dough sticks to your hands, sprinkle a little flour as needed.
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Shape the Dough: Grease a 2-pound (1 kilogram) loaf tin with a bit of oil. Shape the dough into a loaf and place it into the greased tin. Press it down gently to ensure it fits snugly.
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Overnight Rise: Cover the loaf tin with a plastic bag or a damp cloth and leave it in a warm place to rise overnight. The dough will slowly rise and double in size.
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Preheat the Oven: The next morning, preheat your oven to 450°F (220°C).
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Bake the Loaf: Place the loaf tin in the preheated oven and bake for 20 minutes at 450°F (220°C). After 20 minutes, reduce the oven temperature to 400°F (200°C) and continue to bake for an additional 20 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
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Cool and Serve: Once the bread is done baking, remove the tin from the oven. Let the bread cool in the tin for about 5 minutes, then transfer it to a wire rack to cool completely. This allows the crust to stay crisp.
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Storage: Wrap the cooled bread in foil or store it in a bread bag for up to 3 days. This loaf can also be sliced and frozen for later use.
Serving Suggestions:
- Serve the Whole Wheat Seeded Loaf with a side of French Style Grilled Vegetables with Cheese for a wholesome meal.
- Make a delightful Scrambled Egg Sandwich with Cucumber for a quick, nutritious breakfast or snack.
- Enjoy it toasted with a bit of butter, jam, or your favorite spread.
This Whole Wheat Seeded Loaf Recipe is the perfect choice for anyone looking to enjoy a simple, delicious, and healthy homemade bread. With its slightly nutty flavor, crisp crust, and soft, spongy crumb, it’s versatile enough to complement various dishes. Whether you serve it with meals or enjoy it as a snack, this easy-to-make loaf will quickly become a favorite in your kitchen.
