Whole Wheat Seed Bread Recipe - Allrecipes.com
Whole Wheat Seed Bread Recipe
  • READY IN 3 hr

Whole Wheat Seed Bread

Recipe by  

"This is a recipe I formulated for my dear son while he was fighting cancer. He had his stomach removed but can still eat this bread. He remains healthy to this day, four years later!"

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Ingredients Edit and Save

Original recipe makes 4 loaves Change Servings

Directions

  1. Stir together the 1/2 cup water and applesauce in a small bowl. Dissolve the yeast in the mixture, let stand until creamy, about 5 minutes. Pour the yeast mixture into a large bowl with 3 1/2 cups of warm water, honey, molasses, vegetable oil, lemon juice, and eggs; stir together to combine well.
  2. In a separate bowl, combine the whole wheat flour, flax seed, sunflower seeds, cracked wheat, and salt. Stir the flour mixture into the yeast mixture until a smooth dough forms. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Place in a lightly oiled bowl and cover; let rise in a warm place until doubled in volume, about 1 hour.
  3. Lightly grease four 9x5 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans until doubled in bulk, about 1 hour.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake 40 to 50 minutes, or until the loaves sound hollow when removed from the pan and tapped on the bottom.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 3 hrs
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Reviews More Reviews

Most Helpful Positive Review
May 23, 2006

This bread is good. It is nice and moist for an all wheat bread. I had to add a lot more flour when kneading (at least a cup.) The recipe makes a lot of bread, so I would recommend spliting it into more than two pans. I used two pans and split the rest between mini loaf pans. My 2 year old daughter loves the mini loaves. My only change would be to reduce the molasses. Next time I might increase the honey and decrease the molasses because it is a very strong flavor. Overall, a recipe I will use again!

 
Most Helpful Critical Review
Sep 10, 2011

I'm crazy about the ingredients in this bread, but not the proportioning of them. Would recommend quadrupling flax seed, cooking oats, sunflower seeds and cracked wheat ... and doubling water, applesauce, honey, molasses and oil. Would also recommend oiling dough once placed in pan for final rise ... and sprinkling with flax seed, cooking oats, sunflower seeds and cracked wheat. Crust gets darker than desirable before bread finishes baking; covering dough with aluminum foil in late stages of baking would help.

 
Jan 26, 2008

I have a passion for bread. I read the other reviews but had a feeling it would work out. Not only did it rise double in size, but it tripled...each time it rose--AND baked. I almost cried when it rose so much. I just love that feeling :) The trick is LOVE and not overworking it. I was in a hurry--and I think that helped. Make sure you have good yeast. I just made one loaf--cut the recipe in half. Thank you so much for the recipe; I hope your son is healthy and happy. Best, Jennifer

 
Aug 03, 2009

great recipe! I didnt have cracked wheat, or sunflower seeds so put in 1/4 cup chopped fine walnuts. I used 3/4 cup honey to 1/4 cup molasses. I added probably 2 to 2 1/2 cups more flour. I made it in my kitchen aid mixer..heavy duty one. I mixed it on Speed 2 until it just came away from sides. Also my flour was freshly ground whole wheat from the farmers market. This recipe is big! I got 12 buns, 1 10"round, 2 --9 1/2 x 5 1/2 loaves. The texture is light and the taste is lovely. I found my bread ready in 25 minutes. I used a thermometer to 200degrees. I think you could make this recipe in any shape.

 
May 26, 2009

This is an absolutely wonderful recipe. I've made this at least six to eight times and it always comes out beautifully. The only warning I'd like to give is that it yields four loaves (not two) so make sure you have extra loaf pans! Also, because of all the grains it needs a bit of help rising. I add about 8-10 Tbs. of Vital Wheat Gluten (Bobs Red Mill can be found in any supermarket) and it rises very well. The last bit of advice I'll give you is that due to the abundant amount of loaves this recipe yields, I like to thickly slice this bread and lay out the slices in a gallon freezer ziploc (with wax paper between the slices) and freeze them. I just take out a slice for my breakfast, toast it and slather with butter and jam, and I have breakfast for weeks - and there's still enough to give one or two loaves away.

 
Jan 09, 2009

This was hearty, grainy, and moist--exactly what I was looking for! I did use a little more honey than molasses (still used a cup combined), and I liked the result. This made quite a bit of bread! My bread pans are a little smaller than 9x5", so I knew I'd have more than two loaves, but I ended up with five fat loaves, which was awesome. I did add a few cups more flour, but that's to be expected in a bread recipe--the amount is quite variable depending on humidity and such. Thanks so much for the recipe!

 
May 12, 2006

This bread was healthy and delicious but...I had to add a bit of flour to reduce stickiness during kneading. It oozed over the pan when baking and I had to trim. But...it was so yummy! Next time I'll make it into 4 loaves.

 
Mar 16, 2010

What a great bread recipe! Like the submitter, I have a family member who is fighting cancer, and this bread fits perfectly into his diet. I made it pretty much as written, except I used home-canned pumpkin instead of applesauce, and cut the amount of honey and molasses in half. The only complaints I have about this recipe is that it could use a bit more salt, and that the dough was very sticky. I had to add at least half a cup of extra flour...but that might be because I used the pumpkin instead of applesauce. Other than that, this bread is absolutely delicious...even family members who turn their noses up at whole-grain breads were eating this and enjoying it! The texture is nice and soft, with all that wonderful graininess from the cracked wheat and sunflower seeds. The oatmeal gave it a lovely texture as well. I found that I needed WAY more than two loaf pans, because this made A LOT of dough. I used 1 9x5" loaf pan, one smaller loaf pan, and one long sandwich bread loaf pan, in addition to two 9" round pans that I used to make into pull-apart rolls. Thanks so much for sharing this awesome recipe! I'll be making it again!

 

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Nutrition

  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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