Seeded Whole Grain Loaf Recipe

Seeded Whole Grain Loaf Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

My husband and I want whole grain bread, but we don't like the spongy store-bought whole wheat breads. I drastically altered one of my favorite batter bread recipes to create this earthy bread. It is crunchy, chewy and easy. The add-ins are just suggestions. Sometimes I use pepitas, sesame seeds or even 1/4 cup of a multi-grain hot cereal mix. —Amber Rife, Columbus, Ohio

This recipe is:

Diabetic Friendly

[X]

Rate Seeded Whole Grain Loaf Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Seeded Whole Grain Loaf Recipe

Prep: 20 min. Bake: 4 hours

Yield: 16 Servings

20 240 260

Ingredients

1-1/3 cups warm 2% milk (70° to 80°)
3 tablespoons honey
2 tablespoons canola oil
1-1/4 teaspoons salt
2-2/3 cups whole wheat flour
2 tablespoons old-fashioned oats
4 teaspoons vital wheat gluten
1 tablespoon millet
1 tablespoon sunflower kernels
1 tablespoon flaxseed
1 tablespoon cracked wheat or additional flaxseed
1 package (1/4 ounce) active dry yeast

Directions

In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1-1/2 pounds, 16 slices).

Nutritional Facts 1 slice equals 128 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 199 mg sodium, 21 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Seeded Whole Grain Loaf in Taste of Home Christmas Annual Annual 2011, p61