Whole Wheat Seed Bread
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Whole Wheat Bread

Whole wheat seed bread

Discover Pinterest’s best ideas and inspiration for Whole wheat seed bread. Get inspired and try out new things.
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Delicious homemade whole wheat bread is easier than you think, especially with my mom’s foolproof recipe. Made with 10 grain cereal and whole wheat flour, it’s a delicious and healthy alternative to store bought.
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Ingredients: 400 g bread flour 100 g whole wheat flour 375 g water 100 g active sourdough starter (100% hydration) 50 g flaxseeds (soaked) 10 g salt Instructions: Soak flaxseeds in hot water for 2–4h (or overnight). Mix flour + 350 g water. Rest 45 min (autolyse). Add starter, salt + 25 g water. Mix well. Fold in soaked flaxseeds. Bulk ferment 4–5h with stretch & folds (3–4 sets). Pre-shape, rest 30 min. Final shape, proof 1–2h or overnight in fridge. Bake in Dutch oven: 20 min at 250°C covered, 25 min at 230°C uncovered. Cool before slicing. Enjoy! @_lacebakes_
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Easy Overnight Bread Rolls 👨🏼‍🍳 ⠀by Herbifoods Making these rolls at home couldn’t be easier, just mix the dough the day before, cut into pieces and bake! 🤤 Here is what you need: ⠀ RECIPE (8 rolls) - 350 g all purpose flour (or more whole wheat flour) - 150 g whole wheat/spelt flour - 370 g water - 4 g instant yeast (or 12 g fresh yeast) - 10 g salt ⠀ - mixed seeds as topping ⠀
❶ Mix all ingredients for the dough until no dry spots remain. Cover and let it rest for 15 minutes. ❷ Stretch & fold the dough once, then cover and let it rest in the fridge overnight or up to 48 hours. ❸ Preheat a baking tray or pizza stone/steel to 250°C. ❹ Using a dough scraper release the dough from the bowl. Place on a well floured surface and cut into 8 pieces. Optionally roll the dough in
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1hr 30min · 8 servings Ingredients: For the leaven: • 25g starter • 125g flour mix (see Sourdough Starter and Country Loaf) • 125g water For the bread: • 450g lukewarm water • 500g rye flour • 12g salt • 80g pumpkin seeds +20g extra • 80g sunflower seeds +20g extra • Extra virgin olive oil Full recipe on: https://bakinghermann.com/all-recipes/sourdough-seeded-rye-bread?rq=rye%20bread
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This recipe is an absolute game-changer! This loaf is so delicious, and you can really taste the fermentation. It reminds me of a special bread my mum used to order from the bakery in France growing up. It’s a dense whole-grain loaf and is super nourishing. Despite its name containing the word “wheat”, buckwheat is actually gluten-free and makes for delicious bread. Follow the link to the recipe at www.plantbaes.com
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1hr 15min · 1 serving Ingredients • 200 g whole wheat flour • 300 g unbleached all purpose flour • 400 g filtered water at room temperature • 12 g kosher salt, I use Morton's • 1/2 teaspoon dry active yeast about 2g
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This beginner-level no knead whole wheat bread recipe is an excellent starting point for a beginner home baker. It has a crusty exterior and tender crumb. The recipe does take some time to prepare (mostly hands-off) but the final baked loaf will be worth the wait.
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