Oil-Free, Seedy Whole Wheat Bread, Buns and Rolls

Yum, freshly baked homemade bread is quite the treat to be enjoyed! My boys always beg me to make bread and much to their dismay it’s usually a pretty rare occurrence.  We made Danae’s though, and it is extra delicious! And I would have never guessed it is oil-free!

I know whole wheat and gluten are quite the debate in a lot of health circles . . . I’ve tried to learn all I can about it as we have gluten intolerance and even celiac in our extended family. While we still have a lot to understand, the research supports that most people can consume whole grains containing gluten and have better health.

I suspect that many of the issues that have come from gluten have been related to pesticide use and modern farming techniques designed to increase efficiency and output. Often those with gluten sensitivities find they can enjoy organic whole wheat, related ancient grains such as spelt and einkorn, or sourdough bread.

Bread-making is something of an art! Many thanks to Danae for including all of her tips and tricks for making the best bread possible. If you’re new to bread making I definitely recommend starting with a single loaf before quadrupling as she does!

Also this recipe includes time for the flour to hydrate, dough to rise, etc. While hands on time is pretty minimal, you’ll want to plan ahead for a time you can be around for 2 1/2-3 hours. And rest assured, the time is worth it!

This bread is super tasty with seeds inside, seeds outside, or no seeds at all–whatever you prefer!

Danae shared this link to the seeds she purchased on Amazon. Danae says, “They are really good. Or mix your own if you make it often enough and want to spend less $$. (pumpkin seeds, sunflower seeds, white and black sesame seeds, buckwheat groats, chia seeds, millet, amaranth. Any or all of the above. I don’t like hemp seeds in this recipe.) I make a big batch of equal proportions of each seed and store it in a cereal container.”

Enjoy!

Print Recipe

Whole Wheat Seed Bread

Oil-Free and easily converted into buns or rolls, this is a whole-grain bread recipe you need to keep on hand!

Prep Time

2 hours

Cook Time

40 minutes

Passive Time

2+ hours

Servings

large loaf

Ingredients

• 5 c freshly ground whole wheat flour DIVIDED
• 1/2 T salt
• 1/4 c vital wheat gluten
• 1/3 c mixed seeds optional, link at bottom of recipe
• 1/3 c honey (to taste this amount makes a sweet-tasting bread)
• 1 3/4 c very hot water
• 1 T dry active yeast

Prep Time 2 hours Cook Time 40 minutes Passive Time 2+ hours Servings large loaf Ingredients 5 c freshly ground whole wheat flour DIVIDED 1/2 T salt 1/4 c vital wheat gluten 1/3 c mixed seeds optional, link at bottom of recipe 1/3 c honey (to taste this amount makes a sweet-tasting bread) 1 3/4 c very hot water 1 T dry active yeast

Instructions

1. Combine 3 cups whole wheat flour, salt, vital wheat gluten and mixed seeds in the bowl of a stand mixer (or a large bowl if you plan to knead by hand).
2. Add honey and hot water. Mix until well incorporated. Allow to sit for 20-30 minutes to allow flour to hydrate.
3. Add 1 T yeast. Mix until well-blended, then add flour 1/2 cup at a time until dough is firm and sticky but doesn't stick to your finger when touched.
4. Knead for 10-15 minutes (if by hand) or until well incorporated with a mixer. Whole wheat doesn’t pass the window pane test, but it should still be pretty stretchy.
5. Allow dough to rise for 45 minutes or until doubled in size.
6. Form into loaf and place in pan. I use parchment paper to keep it from sticking. Add more seeds to the top if desired.
7. Allow the loaf to rise for 15-30 minutes until it starts to rise above the pan.
8. Bake at 350 degrees for 35-40 minutes or until the bottom of the loaf sounds hollow when tapped.
9. Knead for 10-15 minutes (if by hand) or until well incorporated with a mixer. Whole wheat doesn’t pass the window pane test, but it should still be pretty stretchy.
10. Let rise for 45 minutes or until doubled in size.
11. Form into loaf and place in pan. I use parchment paper to keep it from sticking. Add more seeds to the top if desired.
12. Raise for 15-30 minutes until the loaf starts to rise above the pan.
13. Bake at 350 degrees for 35-40 minutes or until the bottom of the loaf sounds hollow when tapped.

Recipe Notes

This recipe also makes 12 hamburger buns or 16 rolls without modification other than the forming of the dough.

Link to seeds I purchased on Amazon. They are really good. Or mix your own if you make it often enough and want to spend less $$. (pumpkin seeds, sunflower seeds, white and black sesame seeds, buckwheat groats, chia seeds, millet, amaranth. Any or all of the above. I don’t like hemp seeds in this recipe.) I make a big batch of equal proportions of each seed and store it in a cereal container.

https://smile.amazon.com/gp/product/B00EQA91NC/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1