You will see how easy it is to prepare this simple, but delicious homemade seed bread with whole wheat flour recipe! With little preparation and steps to follow, you will get spectacular bread! Ideal to accompany all kinds of food, breakfasts and snacks or simply to make the best sandwiches!
Certainly, making bread with whole wheat flour is healthier because it provides multiple benefits as it is rich in fiber, vitamins, and minerals. Above all, its preparation not only ensures that it is a 100% whole wheat bread, but also that it does not have additives or preservatives. In addition, it will be much cheaper than buying it in supermarkets.
Let’s talk about the recipe:
This recipe does not present a great complication in terms of its preparation. The ingredients to be used are few, frequently and easy to find in any market. The result is a malleable and docile dough, which should not present any type of inconvenience during its preparation.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, organic fine grind (I don’t use mixes unless I mention it). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
The fat used in this opportunity is olive oil. But it can be replaced with butter, margarine, sunflower oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
Optionally, in the preparation, you can include all kinds of seeds, such as sunflower, pumpkin, sesame, chia, etc. Which not only gives it its flavor, it also increases the concentration of fibers, among other benefits. These seeds can be added activated or not. Although if they are not, they will absorb some moisture from the dough.
Dry or fresh yeast?
Even though I use dry yeast in this recipe, it is also possible to use it fresh. That is why you can find in the list of ingredients the amounts of both for you to use according to availability. In both cases, it is recommended to foam the yeast, dissolving it with a part of the water plus sugar from the recipe (I used honey).
Honey acts as a superfood for yeasts, this means that it helps them react by multiplying faster. As a consequence, it will reduce the raising time of the dough. In addition, it helps to achieve better crumbs in recipes that require it. Likewise, to maintain and prolong the humidity of the products for a longer time.
It may be that for different reasons or preferences you do not consume honey, so you can opt for sugar, glucose, syrup, sucrose, etc. Any of them that contain sugar will do the trick, as they will react similarly to honey as a superfood. Can be omitted it, but it is important because of what was mentioned before, and thus obtain the best result.
About the dough:
The dough is simple to prepare and all you have to do is combine well all the ingredients. The result of it in terms of consistency, it has to be a little sticky. As is well known, whole wheat flour absorbs liquids slowly and if the dough remains dry, a dry bread will be obtained. Even more so when using seeds that will also absorb some of the moisture.
Kneading should be enough to achieve flexibility and develop the gluten, which will originate much of the crumb of this bread. As a consequence of kneading, the dough becomes tense and difficult to handle and stretch (it shrinks). After its preparation, letting the dough rest helps it relax and work better with it.
Of course, the shape of this homemade whole wheat bread was achieved using a mold. And for this you can opt for the classic bread mold (with or without a lid) or any loaf mold. However, it is not exclusive, because you can give it the final look you want, whether it is with a mold or not. In this recipe, I used a 30x10x10 cm (length/width/height) bread mold without a lid.
Una vez descansada la masa se coloca en el molde. Puedes elegir entre estas dos opciones:
- The first: stretch the dough in a rectangular shape (with a rolling pin or your fingers), roll it up tightly to form a roll. Then place the roll of dough in the mold with the closure facing down so that it does not open. If you want a square looking bread, flatten the dough with your hand. Let rise.
- Second: form the dough roll of the first option, cut the roll into 3 or 4 portions, place the dough rolls side by side in the mold with the cut facing up. Then flatten by hand (see whole wheat miga bread recipe here for more details). The lid can be used or not according to preference. Let rise.
Finally, before baking, you can brush with gilding (mixture of egg and milk) and sprinkle with seeds. It is recommended to be punctual to prevent it from drying out and in this way obtain a soft, fluffy, and flexible homemade whole wheat bread. One piece of advice, it is important that when you finish baking it is removed immediately to prevent the bread from getting wet.
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- Harina integral 650 g / 21.16 oz / 5 ½ tazas
- Aceite de oliva 2-3 cdas
- Agua 550 ml / 2 ¼ tazas
- Semillas c/n
- Miel 1 cda
- Sal 10 g / 2 cditas
- Levadura instantánea seca 10 g / 0.35 oz / 2 cditas - Levadura fresca 30 g / 1.06 oz
- En un recipiente colocar parte del agua, la miel y la levadura. Disolver. Dejar que espume durante 15-20 minutos.
- En la mesa, en un bol o máquina amasadora, colocar la harina integral, la sal y las semillas. Mezclar.
- Agregarla la espuma de levadura y el aceite de oliva. Incorporar de a poco el agua restante hasta formar una masa. Bollar la masa, tapar y dejar descansar por 15-20 minutos. Desgasificar la masa y estirar en forma rectangular.
- Enrollar presionando bien y cerrar el rollo pellizcando la masa con los dedos. Luego apretar y rodar con las manos para alisar.
- Enmantecar bien el molde (incluso la tapa si se utiliza). Colocar el rollo de masa con el cierre hacia abajo. Aplastar con el puño cerrado (opcional). Tapar con film plástico de cocina.
- Dejar leudar hasta que llegue a medio centímetro por debajo del borde. Retirar el film de cocina. Rociar la superficie y espolvorear con semillas (opcional).
- Cocinar en horno precalentado a 160-180 °C / 320-356 °F durante 30-40 minutos. Retirar del horno, desmoldar sobre una rejilla en el acto. Una vez frío, guardar en una bolsa apta alimentos. Esperar unas horas antes de cortar.
- Las harinas integrales según su marca puede absorber más o menos cantidad de líquido. Asegúrese de incorporar gradualmente.
- Se puede utilizar manteca, margarina o cualquier otro tipo de aceite. Su sabor y textura pueden cambiar en consecuencia.
- Conservar en bolsa apta alimentos para que no se seque.
- Pude cortar en rodajas y congelar.
- Se puede espolvorear la superficie de la masa con semillas o rodar el rollo de masa sobre ellas para una mejor cobertura.
- Cortar el pan al día siguiente para obtener resultados más prolijos.
- Veganos sustituir la miel por azúcar, glucosa, sirope, etc.
- Consumir preferentemente antes de los 3 días.
- Se puede congelar (3 meses).