Whole wheat vital bread

Whole wheat vital bread
  • 350 Gram (g) whole wheat flour
  • 45 Gram (g) oatmeal
  • 30 Gram (g) rye flour
  • 25 Gram (g) flax seeds
  • 25 Gram (g) sunflower seeds (unsalted)
  • 25 Gram (g) sesame seeds
  • 1 Tea spoon (tsp) salt
  • 40 Gram (g) yeast
  • 300 Millilitre (ml) lukewarm water

season: Whenever

occasion: 4Family, 4Gift

origin: International



This whole wheat seedy loaf recipe is simple in both preparation and ingredients. With a 45 minutes bake time, hands on prep time is only 15 minutes and the rise. If you dont have a seed from the list just replace another one keeping the total dry content at 500 gram. Sprinkle yeast over lukewarm water, stir it and let sit until yeast has dissolved, about 5 minutes. Combine whole wheat flour, seeds and salt. Add water-yeast mixture and begin to mix until incorporated, knead until a smooth dough forms, about 10 minutes. Cover and let sit in a warm area (I used to wrap up with cloth and put into my bed) until doubled in size, about 60 minutes. Punch down dough, cover and let rise again until doubled in size, about 45 minutes. Punch down dough a second time and shape into a loaf. Place on baking paper covered sheet, cover and let rise in a warm area until doubled in size, about 30 – 40 minutes. Meanwhile, preheat oven to 220 C degree. If desired, spray the top of the loaf with a light mist of water before placing in the oven. Bake for 45 minutes, while after 15 minutes reduce internal temperature to 200 C degree. Take out from the oven and instantly sprinke the loaf with water using a brush. Let it cool, then slice.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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