Nutty Grain Bread is very flavorful with lots of nutritious seeds. Feel free to substitute or add seeds to your liking, I know I like a seedier bread. It is delicious toasted for breakfast, spread some almond butter or avocado liberally over a slice and enjoy the flavors. You can also substitute your favorite oil for the butter, honey or agave for the sugar and use all whole wheat or mix in some rye flour to make an interesting texture, flavor or even healthier bread.
Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.
More great Bread Recipes, Sourdough Bread Recipes, and Quick Bread Recipes for all your bread making.
- 1 teaspoons granulated sugar
- 1 tablespoon instant yeast
- 1 1/2 cups water, warmed to 110 degrees F.
- 1 tablespoons olive oil
- 1 tablespoon honey
- 2 1/4 cups whole wheat flour*
- 1 cups bread flour
- 1 teaspoons salt
- 2 tablespoons pumpkin seeds
- 1 tablespoon poppy seeds
- 2 tablespoons sunflower seeds
Also feel free to experiment with using different seeds and nuts of your choice.
Bread Machine Instructions:
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.
Stand Up Mixer Instructions:
In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a baking sheet dusted with cornmeal or covered with a silpad; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can nott comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.
After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.
Remove from oven and let cool on a wire rack.
Makes 1 1/2-pound loaf.
* This recipe would also be great using rye flour.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Comments from Readers:
I just made this Nutty Grain bread recipe. I added a couple of tablespoons of chia seeds which were presoaked overnight. It is the nicest bread I have ever eaten!! Thank you sooooo much! I’ve just tried chia seeds for the first time today, and from what I read on the ‘net’, they absorb 9 times their weight with water when soaked, and it keeps the bread fresher for longer.
– Esme Henderson, near Bundaberg in Qld Australia (2/10/11)
Source: This delicious healthy Nutty Grain Bread recipe was shared with me by Gayle Sutherland of Tempe, AZ. Gayle says that the original recipe was from Fiona Garvie, a lady she met while in Scotland.
Categories:Nuts & Seeds Savory Yeast Bread
6 Responses to “Nutty Grain Bread Recipe”
I replaced the poppy seeds with flax seeds (they’re easier for me to get), and used a little less salt. This is a delicious bread recipe, thank you!
Do you need to proof the yeast first , or just add it to the mix ?
I like to use instant yeast. So much easier to use.
You mentioned to remove from bread machine after dough cycle. Meaning we don’t bake with bread machine?
Nope, take the dough out, and work into a loaf and bake in the oven. The goal is to let the bread machine do the messy work for you. The final product always tastes and looks better when you bake in the oven.
I LOVE this bread!!! I make a loaf every week and eat it throughout the week for my avacado toast, sandwiches or just with some butter. I do add an extra tablespoon of sunflower and pumpkin seeds because I love that nuttiness. I use my bread machine for the mixing, knead a few times on a floured board and place it on a pan dusted with cornmeal to let it rise before baking. The best bread I have ever eaten!