This juicy, healthy whole grain bread with seeds is my favorite bread. I have been making this bread for several years. This is probably the easiest bread you can make. No yeast, no kneading. Just mix the ingredients and bake. Sounds easy, right? You have to look for simpler and tastier bread. This recipe gives you 3 loaves of bread.
This bread retains its juicy texture for several days when stored in a plastic bag at room temperature. Despite its prolonged juiciness, I occasionally opt to toast it. The aroma and taste become heavenly and irresistible.
You can freeze the Healthy Whole Grain Bread for up to 3 months. Just let it thaw overnight at room temperature in a plastic bag and in the morning you will get “fresh” bread for breakfast.
You can add ingredients to your liking such as dried fruits, dried berries, nuts, seeds, fiber and more.
Sour milk
The key ingredient in this recipe is sour milk. If you do not have any at home, it is super easy to make your own. All you need are milk and vinegar. For every 250 ml (1 cup) of milk, add 1 tablespoon of vinegar. Stir and leave for 5 minutes before using. Milk that has soured by itself is spoiled and unsafe to use.
Flour
Half of the flour in this recipe is regular wheat flour and the other half is whole-grain flour. If you prefer, you can replace the wholegrain flour and use graham flour or rye flour instead.
Baking
Bake the bread on the lower rack in the oven using upper and lower heat for 1 hour. Then transfer the bread to the middle rack for the remaining 15 minutes. Because you want to make sure it’s baked through without burning the top. Test the bread for doneness with a long wooden skewer or toothpick. If it comes out clean, take it out from the oven otherwise leave it for a little longer.
Aluminum loaf pan
You’ll need 3 standard sized loaf pan 23,7 x 10,5cm (8-1/2 x 4-1/2 x 2-1/2 inches) for this recipe.
If you liked Juicy & Healthy Whole Grain Bread, you may also like:
Healthy Whole Grain Bread With Seeds
Equipment
- 3 Loaf pans
Ingredients
- 400 g Plain wheat flour (600ml) (2.5 cups)
- 260 g Whole wheat grain flour (400ml) (1.7 cups)
- 80 g Rolled oats (250ml) (1 cup)
- 2 tbsp Oat bran
- 2 tbsp Flax seeds
- 4 tbsp Sunflower seeds (3 tbsp in dough and 1 tbsp as topping)
- 4 tbsp Pumpkin seeds (3 tbsp in dough and 1 tbsp as topping)
- 1 pinch of Salt
- 4 tsp Baking soda
- 1 litre Sour milk (4.2 cups)
- 200 ml Honey (0.85cup)
Instructions
- Preheat oven 175°C (350°F)
- In a big bowl mix all the dry ingredients.
- Add the sour milk and honey. Mix until well combined.
- Grease 3 standard sized loaf pans. 23,7 x 10,5cm (8-1/2 x 4-1/2 x 2-1/2 inches)
- Divide the batter into the 3 loaf pans and sprinkle with pumpkin and sunflower seeds.
- Put the bread on the lower rack in the oven using upper and lower heat.
- Bake for 1hour a on the lower rack in the oven using upper and lower heat. Then transfer the bread to the middle rack for the remaining 15 minutes.
- Test the bread for doneness with a long wooden skewer or toothpick. If it comes out clean, take it out from the oven otherwise leave it for a little longer.
Notes
- You can freeze it for up to 3 months. Just let it thaw overnight at room temperature in a plastic bag and in the morning you will get “fresh” bread for breakfast.
- You can add ingredients to your liking such as dried fruits, dried berries, nuts, seeds, fiber and more.
Βon appétit
