This tasty seed-nut-whole grain bread baked with spelt (opt. whole wheat) is not just made completely without milk and whey, this vegan everyday bread is also great prepared an evening before.
So you can enjoy fresh homemade bread the next day. It is not just full of fiber but also thanks to the seeds and nuts, full of minerals.
This sandwich bread is perfect for a whole food plant based diet.
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Bread always played a big role in my childhood. Mostly, it was the go-to dinner / snack and we often made a sandwich for school, work or day trips.
I am still a huge bread lover. When we do not know what we should eat, I will serve some bread. And to be honest, who doesn’t love a yummy sandwich?
As you probably already noticed, I love to bake from scratch. Whether pretzels, baguettes or other doughs.
And of course I love to bake my own bread. And the smell of fresh baked bread is one of the best smells ever, isn’t it?
Since we live in the US, we prefer to eat an Artisan bread (German-style bread), not just those soft toast-bread breads.
At least in the area where we live, we rely on home-baked bread.
And therefore, it is great to have a quick and easy recipe for a Seed-Nut-Whole-Grain-Bread on hand, which you can prepare in no time.
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Ingredients
You do not need many ingredients to bake such bread and if you have a well-stocked pantry, you may even have most of it at home.
You can find the exact quantities in the recipe card below.
spelt or wheat
oat flour
seeds, nuts
Himalayan salt or Sea Salt
water
resh yeast or active dry yeast
apple cider vinegar
maple syrup
older rye sour dough from the fridge (not activated) (opt)
Instruction
First, mix the water with the yeast and maple syrup. Now, grind the oat flakes.
For this I just use my high speed blender.
Now add the spelt flour or wheat flour with oat flour and add the water and yeast mixture and let it knead for about 3 minutes with the dough hook of a food processor.
Remove the mixing bowl and cover the bowl with a damp dishcloth.
Now take the seeds and nuts and roast them briefly. Pour over a little water. Seeds do absorb a relatively large amount of water.
Let it stand for about 30 minutes, let the dough rise in this time.
Now pour off the excess water and add the seeds and nuts to the dough with the salt and knead it for about 7 minutes.
Put the bread dough in a bread baking pan and cover it. Preheat the oven to 400F (200C). The dough should have risen well by now.
This can take a while. Sprinkle the bread with some seeds and oatmeal. Put the bread dough into the oven and bake for about 50 minutes.
Remove the bread from the pan. Remember the pan is hot! Bake the bread again for about 10-20 min without the pan.
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What if you do not have all the seeds or nuts on hand?
Then just use other seeds or nuts.
I often just take what I have in my pantry. You can also use hazelnuts, walnuts, pecan nuts and others.
You can totally omit the nuts and just use some more seeds of your choice.
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Storage
We always put it in a bread storage box.
Please note that a pure whole grain bread will dry faster than a bread with white flour.
I like to freeze some of the bread and take it out when we eat it.
You can then bake the bread for a couple minutes and it tastes like freshly baked bread.
Tips
Do not add salt until you have kneaded the dough with yeast. The salt can prevent the yeast from merging with the grain
Let the dough knead for at least 10 minutes, so the gluten is formed and the dough is beautifully elastic.
Remember to soak the seeds and nuts in some water beforehand, otherwise the bread may become too dry.
Do I need a bread baking pan for this bread?
The bread dough is quite "liquid" and sticky and this dough is best for a bread pan.
If you do not have any, you can try to shape a loaf..
And then bake in a pot. To do this, take an oven-safe pot like a Dutch oven or cast-iron. Preheat the pot in the oven for around 30-45 minutes before using
Put the bread in the pot and put a lid on it. Now you can bake the bread for about 50 minutes in the pot.
More vegan Bread Recipes:
More vegan Breakfast Recipes:
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Have you tried the recip
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📖 Recipe
Seed - Nut - Whole Grain Bread with spelt or wheat(vegan, wfpb)
This tasty seed-nut-whole grain bread baked with spelt (opt. whole wheat) is not just made completely without milk and whey, this vegan everyday bread is also great prepared an evening before. So you can enjoy fresh homemade bread the next day. It is not just full of fiber but also thanks to the seeds and nuts, full of minerals.
Vegan | Vegetarian | lactose-free | dairy-free | Whole grain | healthy | wheat-free | refined sugar-free | whole food plant-based (wfpb)
Ingredients
- 5 cups (650 g) wholegrain flour (spelt or wheat) *
- 1 cup + 1 tablespoon (100 g) oat flour
- 8 oz or 1.5 cups (225 g) of seeds, nuts, etc. ** + to sprinkle the loaf
- 2-3 teaspoon of Himalayan salt or Sea Salt
- 2 ¾ cups (650 g) of water
- 21g fresh yeast or 2 ¼ teaspoon (7 g) active dry yeast
- 2 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- ~4 tablespoon (60 g) older rye sour dough from the fridge (not activated) (opt)
Instructions
First, mix the water with the yeast and maple syrup. Now, grind the oat flakes. For this I just use my high speed blender. Now add the spelt flour or wheat flour with oat flour and add the water and yeast mixture and let it knead for about 3 minutes with the dough hook of a food processor. Remove the mixing bowl and cover the bowl with a damp dishcloth.
Now take the seeds and nuts and roast them briefly. Pour over a little water. Seeds do absorb a relatively large amount of water.
Let it stand for about 30 minutes, let the dough rise in this time.
Now pour off the excess water and add the seeds and nuts to the dough with the salt and knead it for about 7 minutes.
Put the bread dough in a bread baking pan and cover it. Preheat the oven to 400F (200C). The dough should have risen well by now. This can take a while. Sprinkle the bread with some seeds and oatmeal. Put the bread dough into the oven and bake for about 50 minutes. Remove the bread from the pan. Remember the pan is hot! Bake the bread again for about 10-20 min without the pan.
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Nutrition Information
Yield 15 Serving Size 1Amount Per Serving Calories 110Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgCarbohydrates 44gNet Carbohydrates 0gFiber 2gSugar 1gSugar Alcohols 0gProtein 7g
The nutrition is calculated automatically and should be used as an estimate.
Margaret Roberts says
When do you add the vinegar?
Jasmin says
Hi Margaret, I add it with the seeds
Hugo says
How much maple syrup?
Jasmin says
Hi Hugo, you will need 1 tsp maple syrup. Wish you a great sunday.
Hugo says
Thanks Jasmin. This is now my go-to bread recipe!
Jasmin says
Hugo, thank you for your feedback. And I am really that you love this whole grain bread with seeds and nuts. 🙂
Debbie says
I think this is a website I have been looking for for a while. Sounds great.
Jasmin says
Debbie, thank you so much. Happy you like my recipes 🙂