Whole-Wheat Seed Bread

Tuesday December 3, 2013

Elemental Custard

There really is nothing that beats the smell of freshly baked bread. Making your own loaf is such a therapeutic and rewarding experience. When your bread rises and you get the golden crackly crust- it truely feels like an amazing accomplishment.

Elemental Custard Elemental Custard

I am not always so lucky- I have found that the quality of your yeast really does make a difference, as does the moisture content of your dough- too wet and you don't get a good rise. Too dry and your bread becomes a dense rock. Still satisfying but a bit of a let-down I'll admit.

Elemental Custard

I like to use the jars of yeast or packages - I find buying in bulk diminishes the quality of yeast and rise of the bread.

ABOUT THIS LOAF: Nutty and delicious, whole wheat flour pairs with flax, sesame, chia and sunflower seeds to give you a deliciously fragrant bread that is both wholesome and beautiful. The different seeds create a dramatic combination that looks and tastes hearty and healthy.

If you want a different variation - try a classic white loaf without the seeds, or a rosemary-sesame loaf.

Whole-Wheat Seed Bread

Makes 1 loaf


2 1/ 2 cups whole wheat flour (or whole wheat bread flour)
¼-1/2 cup gluten flour (use all purpose to make up to ½ cup→ i.e. if you use ¼ cup, use ¼ cup all purpose to make up ½ cup)
1 ½ tsp salt
½ tsp AD yeast
1/3 cup sunflower seeds

Soak (at least 1 hour in a 2 cup liquid measuring cup):
Lukewarm water – Enough to cover the seeds in the bowl
3 tbsp sesame seeds
3 tbsp flax seeds
3 tbsp chia seeds

* after the nuts have soaked - add enough hot water to get 1 1/2 cups, let cool to lukewarm (no warmer than 110 degrees F) before adding to the dry ingredients


Follow method here


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