3 cups luke warm water (approx. 100°F/38°C) (750 mL)
2 Tbsp traditional active yeast (30 mL)
2 tsp granulated sugar (10 mL)
1/3 cup liquid honey (75 mL)
1/4 cup canola oil (60 mL)
1 cup natural bran or wheat germ (250 mL)
1 cup quick oats (250 mL)
3/4 cup sunflower seeds (175 mL)
1 Tbsp iodized salt (15 mL)
6 cups whole wheat flour (1.5 L)
Additional oats or seeds to pat on surface
- Lightly oil two – 9 inch (2L) loaf pans. Set aside.
- Rinse a very large mixing bowl with hot water to warm it up, then add the lukewarm water.
- Sprinkle with yeast and sugar. Let stand about 10 minutes or until yeast becomes frothy.
- Whisk in honey, oil, bran, oats, sunflower seeds and salt. Using wooden spoon beat in flour one cup at a time making sure you beat until the batter is smooth before adding more flour. Beat vigorously until well blended. Dough will be heavy and moist.
- Divide dough in half and pat into prepared pans Sprinkle with additional quick oats and sunflower seeds pressing into surface of loaf. Cover loaves with clean T-towel and let stand in warm place for about 45 minutes or until risen. Note: this is a heavy bread so it won’t rise as high as a regular yeast bread.
- Meanwhile, pre-heat oven to 375°F (190°C). Bake loaves for 40 – 45 minutes or until a deep golden brown and a hollow sound when tapped.
- Cool loaves on racks 10 minutes before removing bread from pans. Cool completely before storing.
Whole Wheat Seed Bread
Want to make yeast breads but are slightly intimidated by the cycle of kneading, waiting for the yeast to rise, and then kneading again? Batter breads to the rescue! Batter breads only rise once and don't require a lot of kneading, but they still provide the same great yeast bread taste. Recipe created by Jan Main, PHEc, excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
- 2 Loaves (9-inch)
- Serving Size
- 1 slice
- 2 loaves, 16 slices per loaf
- Total Fat
- 3.4 g
- Saturated Fat
- 0.6 g
- 297 mg
- 24 g
- 3.4 g
- 6.8 g
- 7.4 g