Easy Whole Wheat Bread with Seeds. No Knead
Тhis no knead, whole wheat bread recipe is incredibly easy, requiring minimal hands-on time. With just a few simple steps, you can create a wholesome loaf that’s perfect for sandwiches, toast, or a side to your stew. While the process is easy, patience is key as you have to allow the dough to rise and double in size. Start by stirring the ingredients together, let them prove, then shape the dough and roll it in sesame seeds before giving it a final proof. The aroma that fills your kitchen as it bakes is irresistible, and the end result is a beautifully crusty loaf that’s both nutritious and satisfying.
This whole wheat bread is delicious and offers numerous health benefits. It is rich in fiber, vitamins, and minerals. It may also support digestive health and can help maintain stable blood sugar levels. This recipe is also packed with sesame and flaxseeds for extra nutrition and flavor.
Ingredients for the whole wheat bread
- Lukewarm water – the water should be slightly warm, but not hot. This will help activate the yeast.
- Honey – you need to a sweetener in order to feed the yeast. I think that honey goes so well with whole wheat, and adds some flavor to the bread.
- Active dry yeast – this is the only type of yeast I use. It don’t need to bloom before adding the flour.
- Whole wheat flour – I used Bob’s Red Mill whole wheat flour. You can use whatever whole wheat flour you can find in the grocery store.
- Ground flaxseed – they add extra fiber and Omega-3 fatty acids. You can skip them if you don’t like them.
- Salt – to control the yeast and have a more uniformed baked good we have to add a teaspoon of salt. I used sea salt.
- Sesame seeds – I love anything coated with sesame seeds. They taste good and they are high in protein and healthy monounsaturated fats.
How to measure ingredients
When making dough, one of the most crucial steps is proper measurement of the ingredients. Using a kitchen scale can ensure accuracy, especially with flour, which can vary in density depending on how it’s packed. Measuring accurately helps achieve the right texture and consistency, resulting in a perfect loaf every time. Taking the time to measure correctly will make a noticeable difference in your bread-baking success.
- Wet versus dry ingredients – to make the dough for the buns you need to differentiate between wet and dry measuring cups. We measure liquids in pitchers like these. For the dry ingredients we use measuring cups and spoons like these.
- When you measure flour always scoop more than you need in your cup and use a knife to level it off. If you have a scale, use it, because measuring ingredients by weight is always more accurate. One cup of flour contains exactly 4 oz or 120 grams of all-purpose flour.
Equipment
- A deep mixing bowl. You can use a bowl of any material here. I used a glass bowl
- Measuring cups and spoons – they are essential for any baking recipe.
- A wooden spoon or a large mixing spoon.
- A bread pan – the material of the pan is important for proper heat distribution. I recommend alloy steel or aluminum pan.
- Oven mitts – to protect your hands from the high temperatures and the hot oven.
Please Note: Some of the links in this blog post are Amazon affiliate links. If you make a purchase through them, I may earn a small commission at no extra cost to you. Thank you for supporting The Food Kooky!
Proofing and Baking tips
Avoid Drafts: Keep the dough away from vents and drafts to prevent deflation due to rapid temperature changes.
Baking Time: Baking times can vary depending on the oven, altitude and the material of the loaf pan. Check the bread after 20 minutes of baking. Total baking time should be around 25-30 minutes. Please, use your own judgment when baking anything. Don’t rely blindly on the baking times provided in the recipe.
Proofing: Allow the dough to proof for 45 to 60 minutes directly in the mixing bowl, covered with a towel or plastic wrap. Proof again after shaping for 30 minutes.
Storing leftover Whole Wheat bread
Once your delicious whole wheat bread is baked to perfection, storing it properly is essential to maintain its freshness. To keep your bread from drying out, allow it to cool completely placing it in an airtight container. It is best if you store it in a bread box. Try to eat it in 2-3 days. Do not eat moldy bread!
For longer storage, you can freeze slices or the whole loaf. Just make sure to wrap it tightly in plastic wrap or parchment paper to prevent freezer burn. When you want to defrost just unwrap the sliced bread and toast it in a toaster of and toaster oven. This way, you can enjoy the taste of homemade whole wheat bread whenever you crave it!
Easy Whole Wheat Bread with Seeds
Ingredients
- 1 ½ cups lukewarm water
- 2 tsp honey or sugar
- 1 Tbsp active dry yeast
- ¼ cup ground flaxseed optional
- 2 ½ cups whole wheat flour or as much as you need to make a dough
- 1 tsp salt
- ½ cup sesame seeds
- Some oil or nonstick spray for the pan
Instructions
- Add the water, honey and yeast in a deep bowl. If you use active dry yeast stir and wait for 5 minutes before adding the flour. If you use instant yeast you can add the flour right away.
- Add ¼ cup of ground flaxseed (optional), one cup of whole wheat flour, the salt and stir well (with a wooden spoon or silicone spatula) until the flour is incorporated.
- Gradually add more whole wheat flour and stir until all the flour is well incorporated. Depending on the brand of flour you use you may need about 2½ to 3 cups of flour. The dough should be sticky, but not too liquid.
- Once all the flour is incorporated and the dough is smooth cover the bowl with a towel or a plastic wrap and allow it to rise for one hour.
- Add the sesame seeds to a large plate.
- Once the dough is double in size punch it down and try to form it to a ball. If it is too sticky add some flour to your hands.
- Place the dough ball on the plate with the sesame seeds and roll it around until it is well coated with seeds.
- Grease a loaf pan (9.5 x 5 Inch) with oil or line with parchment paper.
- Transfer the dough in the loaf pan. Use a sharp knife or a razor blade to score the bread. Make 3-4 vertical lines on top of the dough.
- Proof again for 30 minutes or until doubled in size.
- Preheat the oven to 355 F and bake for 25-30 minutes or until golden brown.
- Place the baked bread on a cooling rack. Allow it to cool down for at least 20 minutes before slicing it.
Notes
Other bread recipes you might like
Beautiful Flower Shaped Bread. Pillowy Soft
How To Bake Homemade Bread Rolls In An Air Fryer
Festive Pull Apart Bread (Traditional Bulgarian Pitka)
Italian Herbs and Cheese Bread (Better Than Subway)
Easy Flower-Shaped Bread Buns. Made With An Apple Slicer