Whole Wheat and Seeds Bread

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 112.6
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 122.6 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.7 g

View full nutritional breakdown of Whole Wheat and Seeds Bread calories by ingredient
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A moist, slightly crunchy variation on King Arthur's Whole Wheat Bread A moist, slightly crunchy variation on King Arthur's Whole Wheat Bread
Number of Servings: 24


    2.5 teaspoons yeast dissolved in 2 tablespoons warm water
    1.33 cups lukewarm water
    .25 cup Canola oil
    .25 cup honey, maple syrup or molasses
    3.5 cups whole wheat flour
    .25 cups nonfat dried milk
    1.25 teaspoons salt
    1 tablespoon poppy seeds
    2 tablespoons sesame seeds
    2 tablespoons toasted wheat germ
    .25 cup ground flax seed


makes 2 traditional loaves or 1 large freeform loaf: 24 servngs

Dissolve yeast in warm water
Combine all ingredirents in a large bowl and stir until the dough starts to leave the sides of the bowl.
Transfer dough to a lightly greased or floured surface and knead for 6-8 minutes until smooth and supple. {Option to place ingredients in bread machine set on dough and remove when dough cycle is cimplete}
Transfer dough to a lightly oiled bowl and cover to rise, about 60 minutes.
Transfer dough to a lightly oiled or floured surface and shape into one free form loaf and place on a lightly oiled cookie sheet, OR divide dough in half and place into 2 lightly oiled loaf pans. Cover the dough in pans and allow to rise 30-60 minutes {rise to about 1 inch above the edge of the loaf pan.)
Bake in a 350 degree oven for about 40 minutes- tap bottom and top for hollow sound to determine doneness.
Cool on a wire racj before slicing.

Number of Servings: 24

Recipe submitted by SparkPeople user KELLYS_JOURNEY.

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