I recently had a wonderful sandwich while I was out and was truly the bread that made it. Sweet with molasses and loaded with seeds, I knew I’d have to try and make it at home, and that is just what I did.
This is a HEAVY loaf, so if you wish to lighten it a bit, replace some of the whole wheat flour with AP or bread flour. The bread also has the distinct taste of molasses, if you don’t care for the strong taste, replace the molasses with honey or maple syrup; it will still be delicious. 
Looking for a lighter bread? Try this multigrain loaf.
PrintWhole Wheat Seed Bread
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf 1x
Description
This whole wheat loaf is sweetened with molasses and topped with a variety of seeds, making it perfect for hearty sandwiches or toasted with jam.
Ingredients
- 1 1/4 cups very warm water
- 1/4 cup molasses
- 2 Tbsp butter, melted
- 1 tsp salt
- 3 1/2 cups whole wheat flour
- 1 envelope active dry yeast
- 1 cup mixed seeds (such as pumpkin, sunflower, flax, chia)
Instructions
- In a large mixing bowl, combine 1 1/4 cups very warm water, 1/4 cup molasses, 2 Tbsp melted butter, and 1 tsp salt. Stir until well combined.
- Add 3 1/2 cups whole wheat flour and 1 envelope of active dry yeast to the wet ingredients. Mix until a sticky dough forms.
- Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes.
- After resting, knead the dough using a stand mixer with a dough hook or by hand on a floured surface for about 8-10 minutes, until you have a smooth and elastic dough ball.
- Gently fold in 1 cup of mixed seeds until evenly distributed throughout the dough.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 375°F (190°C).
- Once the dough has risen, punch it down to release the air and shape it into a loaf. Place the loaf in a greased loaf pan.
- Cover the loaf with a towel and let it rise again for about 30 minutes, or until it has risen just above the edge of the pan.
- Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a lighter loaf, replace some whole wheat flour with all-purpose or bread flour. If you prefer a milder flavor, substitute molasses with honey or maple syrup. Store the bread in an airtight container at room temperature for up to 3 days. This bread is excellent for sandwiches or toasted with butter and jam.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6
- Sodium: 210
- Fat: 5
- Carbohydrates: 32
- Fiber: 5
- Protein: 6
- Cholesterol: 10
Frequently Asked Questions
Can I substitute the molasses in this Whole Wheat Seed Bread recipe?
Yes, if you prefer a milder flavor, you can replace the molasses with honey or maple syrup.
What type of flour should I use if I want a lighter loaf?
To lighten the loaf, you can replace some of the whole wheat flour with all-purpose or bread flour.
What seeds can I add to this Whole Wheat Seed Bread?
You can use a variety of seeds such as sunflower seeds, flaxseeds, or sesame seeds to enhance the texture and flavor of the bread.
Looks yummy. in my list now. thanx for sharing
Looks delicious! Must try soon.