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Seeded Wholewheat Honey Loaf brings warm bakery-style bread right to your kitchen.
Seeded Wholewheat Honey Loaf is a hearty homemade bread with sunflower seeds, crushed wheat, and a touch of honey. Perfect for toast, sandwiches, or warm slices with butter.
Wholewheat Honey Loaf with Sunflower Seeds and Crushed Wheat
Why You Will Love This Seeded Wholewheat Honey Loaf
- The loaf is hearty and nutty with sunflower seeds in every slice.
- It’s a simple stir together dough, so you don’t need to knead.
- The touch of honey gives the bread a gentle sweetness that works with both sweet and savoury toppings.
Seeded Wholewheat Honey Loaf
- Prep Time: 15 minutes
- Proofing Time: 60 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours 15 minutes
- Yield: 1 loaf (about 10 to 12 slices) depending on size 1x
- Category: Bread Recipes
- Method: Easy baking
Description
Some days you just want a proper homemade loaf cooling on the counter. This Seeded Wholewheat Honey Loaf is hearty, lightly sweet from honey, and full of nutty seeds that toast beautifully in the oven.
Ingredients
- 750 ml wholewheat flour
- 250 ml cake flour
- 100 ml crushed wheat
- 7.5 ml (1 1/2 tsp) instant dried yeast)
- 5 ml (1 tsp) salt
- 100 ml sunflower seeds
- 25 ml (1 1/2 Tbsp) cooking oil
- 25 ml (1 1/2 Tbsp) honey or golden syrup
- 437.5 – 500 ml approximately (1 3/4 to 2 cups) warm water
- Sunflower seeds or pumpkin seeds for topping
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Grease and line a 23 cm x 9 cm loaf pan with parchment so the bread lifts out easily later.
- In a large mixing bowl, stir together 750 ml wholewheat flour, 250 ml cake flour, 100 ml crushed wheat, 1 1/2 tsp instant dried yeast, 1 tsp salt, and 100 ml sunflower seeds.
- Add 1 1/2 Tbsp cooking oil and 1 1/2 Tbsp honey or golden syrup to the dry ingredients.
- Pour in 1 1/4 cups (312.5 ml) of the warm water and start mixing with a spoon or spatula.
- Add a little more of the remaining warm water, a bit at a time, until you have a soft, sticky dough.
- It should be thick and scoopable, not dry. Wholewheat flour absorbs water slowly, so don’t rush it.
- Stir the dough well for about 1 to 2 minutes. You’re not kneading here, just making sure everything is nicely combined.
- Spoon the dough into the prepared loaf pan and smooth the top slightly with the back of the spoon.
- Sprinkle sunflower seeds or pumpkin seeds over the surface and gently press them into the dough so they stick while baking.
- Cover the pan loosely with a damp cloth or lightly oiled plastic wrap and let it rise in a warm spot for 45 to 60 minutes, or until the dough has risen about 3 cm above the edge of the pan.
- Bake on the middle oven rack at 400⁰F (200⁰C) for 30 minutes.
- Then reduce the heat to 350⁰F (180⁰C) and continue baking for another 30 minutes.
- The loaf should sound hollow when tapped on the bottom. If the top browns too quickly, just lay a loose piece of foil over it for the last part of baking.
- Lift the bread out of the pan and place it on a cooling rack.
- Let it cool for at least 30 minutes before slicing.
- I know it’s tempting, but cutting too soon makes the loaf a bit gummy.
- Slice and enjoy with butter, jam, cheese, or cold meats. It also makes excellent toast the next morning.
Notes
Created, prepared, tried, and tested Nazley
Warm bread rarely lasts long once the first slice is cut. This Wholewheat Honey Loaf might disappear faster than expected.
Seeded Wholewheat Honey Loaf offers the kind of hearty homemade bread that feels satisfying from the first slice. The blend of wholewheat flour, crushed wheat, sunflower seeds, and honey creates a loaf with rich flavour and a soft crumb that works beautifully for toast or sandwiches. Anyone who enjoys real homemade bread will find this loaf rewarding to bake and even better to share at the table.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
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That looks really delicious!
Thanks, Joanne, hope you will enjoy it should you try it out!
Hey, happy pixel, I nominated you for The Versatile Blogger Award! If you have accepted this award already, just ignore, but here is the post:
https://thehappiestpixel.wordpress.com/2016/10/10/the-versatile-blogger-award/
Thank you for being amazing!🙂❤
Oh my goodness, I am over the moon! Thank you, thank you, thank you for your kindness and this nomination. I accept as it’s an honor and ….. Words escape me to continue.
I will only be able to work on this by the weekend as I am on the road at present. Hope that’s acceptable. Thanks again. 💐💐
You’re welcome, my happy pixel!! I’m glad you’ve enjoyed my nomination, your words are so kind and sweeet. 🙂
It’s ok if you do it by the weekend, no pressure. Have fun on the road!!
Congrats, my happy pixel. You deserve it!!
Thanks dear, for sure will be done by end of the weekend.
Looks great. I just made an Italian Bread and shared it on our blog today! Love homemade breads! Tina
Fantastic. Enjoy.
Not sure if I already mentioned the following to you:
Would you be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?
Have a look at: https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments with a link to a recipe on your blog, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊
You did and I left you a comment. Thanks so much! Tina
Thanks so much. I am travelling at present thus not sure. Thanks I will look into once back home. 😉
No worries, I think it was for our Old Fashioned White Bread we make and you said October 27th as I looked back at our message. Safe Travels! Tina
All good. You can still submit more for Release in November. Thanks.