Name: Seeded Wholewheat Honey Loaf
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 2 h 15 min
Ingredients: 750 ml wholewheat flour; 250 ml cake flour; 100 ml crushed wheat; 7.5 ml (1½ tsp) instant dried yeast); 5 ml (1 tsp) salt; 100 ml sunflower seeds; 25 ml (1½ Tbsp) cooking oil; 25 ml (1½ Tbsp) honey or golden syrup; 437.5 – 500 ml approximately (1¾ to 2 cups) warm water; Sunflower seeds or pumpkin seeds for topping

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

Units Scale

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

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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